Coffee Cake Muffins
Coffee cake muffins are topped with cinnamon streusel and a simple glaze. They make the perfect breakfast treat!
Coffee cake muffins are a delightful breakfast treat! Each muffin is basically an individual serving of coffee cake. Not only are these muffins soft and sweet, they taste just like the cake with their streusel topping and simple icing. The crumble topping is my favorite part!
Why this recipe works: These coffee cake muffins have brown sugar for a sweetness that complements the streusel and cinnamon. The streusel topping has a tender, buttery crumb that’s irresistible and resembles a traditional coffee cake.
How to make coffee cake muffins
- Preheat the oven to 375° F. Line a standard 12-cup muffin tin with paper liners and set aside.
- Prepare the streusel: Whisk the dry ingredients together, then add the melted butter. Stir until clumps form. Set aside.
- Make the muffin batter: In a large bowl, whisk together the dry ingredients and set aside. In a separate bowl, whisk together the wet ingredients. Pour wet ingredients into dry ingredients and mix just until combined.
- Bake muffins: Transfer batter to prepared muffin tin. Generously sprinkle streusel on top. Bake at 375° F for 18 minutes.
- Make glaze: Whisk together confectioners’ sugar and milk and use a spoon to drizzle over muffins.
Pro tip: Let the streusel dry out for a nice crumbly texture. Be generous when sprinkling it on top of the muffins. The streusel will spread as the muffins rise!
Frequently Asked Questions
I have not tried this recipe as a cake. I suggest trying my sour cream coffee cake recipe instead.
Place muffins in an airtight container and store at room temperature for up to 5 days.
Yes. Once cooled, individually wrap the muffins and store them in an airtight container in the freezer for up to one month.
Spread the topping out on parchment paper and let it dry out at room temperature for 15 minutes.
Related recipes
Coffee cake muffins are derived from my sour cream coffee cake recipe. The sour cream works better for the cake, making it moist and flavorful. Muffins are my favorite way to make individual snacks. My favorite muffins are blueberry muffins with lemon zest and pumpkin muffins with streusel. Another fan favorite are lemon poppy seed muffins.
If you enjoy cinnamon, I suggest you check out my banana cinnamon muffins or cinnamon scones. Both recipes feature cinnamon sugar as the primary flavor.
I love whipping up a batch of coffee cake muffins when friends are visiting. The cinnamon aromas fill the kitchen in the morning and everyone can enjoy a muffin with their morning coffee! The streusel is always everyone’s favorite part. If you tried this recipe, be sure to leave a review and tag @ifyougiveablondeakitchen on social media.
Get the Recipe: Coffee Cake Muffins
Ingredients
Streusel Topping
- ¾ cup (93 g) all-purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons (25 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
Coffee Cake Muffins
- 1 ½ cup (187 g) all-purpose flour
- ½ cup (100 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180 ml) milk, room temperature
- 2 large eggs, room temperature
- ⅓ cup (75 g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Icing
- ½ cup (60 g) confectioners’ sugar, sifted
- 2-3 teaspoons milk, room temperature
Instructions
- Preheat the oven to 375° F. Line a standard 12-cup muffin tin with paper liners and set aside.
- Prepare the streusel. In a small bowl, use a fork to whisk the flour, brown sugar, sugar and cinnamon together. Add the melted butter and stir until clumps form. Place the bowl in the refrigerator while preparing the muffin batter.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Set aside.
- In a separate medium bowl, whisk together the milk, eggs, melted butter and vanilla. Pour wet ingredients into a bowl of dry ingredients. Stir just until combined and any flour pockets have disappeared.
- Use an ice cream scoop to transfer batter to prepared muffin tin. Divide batter evenly among 12 cups. Sprinkle streusel on top of muffins and bake at 375° F for 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack so the bottoms don’t get soggy.
- To make the glaze, whisk together confectioners’ sugar and milk. Use a spoon to drizzle icing over muffins. Serve and enjoy!
