Easy Coffee Cake Muffins

Rows of coffee cake muffins lined up on a wooden cutting board. The muffin in front have the paper wrapping peeled down.

5 from 1 vote

My coffee cake muffins are soft, fluffy, and packed with cinnamon flavor. Topped with a buttery streusel and vanilla glaze, they’re the perfect cozy treat for breakfast or a snack!

Prep Time15

Cook Time20

Course: Breakfast, Breakfast Ideas, Snack

Cuisine: American

Servings:

Calories: 289kcal

Author: Samantha Erb

Ingredients

Streusel Topping:

1/2 cup all purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
4 tablespoons butter melted

Muffin Ingredients:

1 2/3 cup all purpose flour spooned and leveled
2/3 cup brown sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 cup milk
1/2 cup melted butter
2 eggs
2 teaspoon vanilla extract

Glaze:

1/2 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Instructions

Prepare the streusel topping first.

In a medium bowl, melt the butter. Then combine the flour, sugar, and cinnamon in the bowl with the butter. This will form a crumble.

Mix the muffin batter:

Preheat the oven to 350 degrees F. Line a standard-size muffin tin with cupcake liners. Set it aside.
In a mixing bowl, combine the dry ingredients: flour (spooned and leveled), brown sugar, baking powder, baking soda, and cinnamon.
In a medium bowl combine the milk, eggs, and vanilla.
In a small bowl melt the butter and allow it to cool slightly. Add it to the milk and egg mixture.
Combine the wet ingredients to the dry and mix by hand until it just combined. Do not over mix.
Spoon the batter into the muffin liner until it is ⅔ full. Top each muffin with a tablespoon of streusel and then continue to add it until the streusel is all gone. Gently press it into the batter to help it stick as it cooks.
Bake them for 20-25 minutes until a toothpick is inserted and comes out clean.

Make the glaze:

In a small bowl combine the powdered sugar, vanilla and one tablespoon of milk. Add more milk if a thinner consistency is desired. Scoop with a spoon and drizzle over the muffins.

Notes

Always start with the streusel topping so it has time to cool. It’s much easier to crumble when it isn’t still hot from the melted butter!
Spoon and level the flour for a more accurate measurement. Otherwise you can over measure the flour and the muffins turn out dense and dry.
When combining the wet ingredients with the dry, be careful not to overmix.
Room temperature eggs and milk will be easier to combine more evenly.
Begin checking for doneness around the 20-minute mark to avoid burning the muffins. Overbaking will dry them out, so as soon as an inserted toothpick comes out clean, get them out of the oven!
Store leftovers in an airtight container at room temperature for up to 3-4 days. I usually pop a paper towel in the container to absorb any excess moisture as well.

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