Coffee Cake Muffins
Tender Vanilla Muffins with Cinnamon Streusel and Sweet Glaze
Coffee cake muffins bring together everything we love about classic coffee cake—soft crumb, warm cinnamon, buttery streusel—but in an easy, handheld form. They’re generous, comforting, and slightly indulgent without being heavy. These muffins are tall, golden, and filled with layers of cinnamon sugar that melt into the batter as they bake. They’re perfect for lazy mornings, brunch tables, bake sales, or freezing for later.
Despite the name, coffee cake muffins don’t usually contain coffee. They’re made for coffee, not with it—though a cup alongside is practically mandatory.
Ingredients (Makes 12 large muffins)
For the Streusel Topping
- ¾ cup (95 g) all-purpose flour
- ½ cup (100 g) brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 6 tablespoons (85 g) unsalted butter, melted
For the Muffin Batter
- 2 ½ cups (315 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup (180 ml) buttermilk (or milk + 1 tsp vinegar)
- ½ cup (120 ml) vegetable oil or melted butter
- 2 teaspoons vanilla extract
- ½ cup (120 g) sour cream or Greek yogurt
Cinnamon Swirl Layer
- ⅓ cup (65 g) brown sugar
- 1 ½ teaspoons ground cinnamon
Optional Vanilla Glaze
- ¾ cup (90 g) powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Step 1: Prepare the Streusel
In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until large, buttery crumbs form. The streusel should look chunky, not sandy.
Place the streusel in the refrigerator while you prepare the batter. Chilling helps it stay crumbly and crisp during baking.
Step 2: Preheat and Prepare the Pan
Preheat your oven to 190°C (375°F). Line a 12-cup muffin pan with paper liners or lightly grease each cavity. These muffins rise high, so make sure your liners are sturdy.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This even distribution ensures a consistent rise and flavor throughout the muffins.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk the eggs until lightly frothy. Add the buttermilk, oil (or melted butter), vanilla extract, and sour cream. Whisk until smooth and creamy.
The combination of buttermilk and sour cream is what gives these muffins their soft, tender crumb. It keeps them moist for days without feeling dense.
Step 5: Combine Batter
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together until just combined. Do not overmix. A few small lumps are perfectly fine and actually desirable.
Overmixing will develop the gluten and result in tough muffins—something no coffee cake muffin deserves.
Step 6: Make the Cinnamon Swirl
In a small bowl, mix the brown sugar and cinnamon for the swirl layer.
Step 7: Assemble the Muffins
Spoon about 1 tablespoon of batter into the bottom of each muffin cup. Sprinkle a generous pinch of the cinnamon sugar mixture over the batter.
Add another spoonful of batter on top, covering the cinnamon layer. Fill the cups about ¾ full.
Finish by piling the chilled streusel generously on top of each muffin. Don’t be shy—this is the best part.
Step 8: Bake
Bake the muffins for 18–22 minutes, until:
- The tops are golden and domed
- A toothpick inserted into the center comes out clean
- The streusel looks crisp and set
If your oven runs hot, check at 18 minutes.
Remove the pan from the oven and let the muffins cool for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9: Optional Vanilla Glaze
While the muffins cool, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle lightly over the muffins once they’re just warm or completely cooled.
This glaze adds a bakery-style finish but is completely optional—the muffins are delicious without it.
Serving Suggestions
Coffee cake muffins are best served:
- Slightly warm with a cup of coffee or cappuccino
- As part of a brunch spread with fruit and yogurt
- Packed for breakfast on the go
- Gently reheated the next day for that fresh-baked feel
Storage & Freezing
- Room temperature: Store in an airtight container for up to 3 days
- Refrigerator: Up to 5 days (warm before serving)
- Freezer: Wrap individually and freeze for up to 2 months
To reheat, microwave for 20–30 seconds or warm in a low oven.
Pro Tips for Bakery-Style Muffins
- Fill every other muffin cavity for extra-tall muffins
- Use room-temperature ingredients for better texture
- Don’t press the streusel down—let it sit loosely on top
- Add chopped pecans or walnuts to the streusel for crunch
Why You’ll Love These Muffins
These coffee cake muffins are soft yet sturdy, sweet but not cloying, and layered with cinnamon flavor in every bite. They’re comforting, familiar, and impossible to eat just one of. Whether you’re baking for guests or for yourself, this is one of those recipes you’ll come back to again and again.