The Best Coffee Cake Muffins

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These are truly are The Best Coffee Cake Muffins! They feature a tender, moist crumb that has the most beautiful brown sugar cinnamon swirl throughout the center. They’re topped with a buttery cinnamon sugar streusel topping and garnished with a creamy vanilla glaze. It doesn’t get much better than these!

What’s so special about coffee cake muffins?

Coffee cake muffins are not your ordinary muffin. They combine the best parts of coffee cake. It’s a moist, buttery cake with a sweet, crumbly streusel topping in muffin form! Their tender texture, warm cinnamon flavor and satisfying crunchy topping makes them irresistible. Not to mention, the vanilla glaze adds sweetness and creates a beautiful bakery style finish. The best part? They’re absolutely wonderful with my favorite thing in the world, coffee!

Plus, they’re versatile. Perfect for breakfast, brunch or an afternoon treat. Or enjoy them on holiday mornings like Easter, Thanksgiving and Christmas. Waking up to hot coffee and a warm coffee cake muffin is exactly how I want to start my day!

Coffee Cake Muffin Ingredients

These muffins require staple muffin ingredients that are layered throughout each muffin. The layering of ingredients is what makes these muffins so darn good!

Muffin Dry Ingredients:

• All purpose flour
• Baking powder
• Salt

Muffin Wet ingredients:

• Granulated sugar
• Oil
• Eggs
• Sour cream
• Whole milk
• Vanilla extract

Cinnamon Filling

• Dark brown sugar
• Ground cinnamon

Streusel Ingredients

• Butter
• All purpose flour
• Ground cinnamon
• Salt
• Granulated sugar
• Dark brown sugar

Vanilla Glaze Ingredients

• Powdered sugar
• Melted butter
• Vanilla extract
• Warm water

Instructions

Coffee Cake Muffins are not difficult to make. They do require some simple steps to achieve the ultimate coffee cake muffin. Most of the ingredients are used within each step, creating layers of flavor throughout the muffin.

1. Make the cinnamon filling

2. Make the streusel topping

3. Make the muffins

4. Make the vanilla glaze

Tips for success

• Prepare all the ingredients ahead of time. Get the ingredients out and measure. This will help prevent mistakes.
• Uses a medium cookie dough scooper to help measure the muffin batter.
• Make sure ingredients are at room temperature. This is very important. If the ingredients are too cold, they won’t mix correctly and the muffins may not turn out.
• Do not over-bake! Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean.
• Let muffins cool completely before adding the glaze. If they’re too warm, the glaze will melt off.

How to store coffee cake muffins

Muffins should be stored in an airtight container for 2-4 days. You can place a paper over the muffins to help absorb moisture.

Un-glazed muffins can be frozen for up to 2 months. Freeze first on a rimmed cookie sheet for about an hour then place in freezer bags. To thaw, simply leave them out at room temperature until thawed. Or reheat in the microwave for 30 seconds – 1 minute.

More muffin recipes

Sour Cream Blueberry Muffins: These blueberry muffins are kept moist by using scour cream. They’re also topped with streusel and a lemon glaze. Delicious!

Kodiak Protein Muffins: Looking for a healthy muffin? This recipe is for you then! They’re moist, delicious and full of protein.

Chocolate Chip Muffins: These bakery style muffins have the perfect round muffin top. They’re delicious and full on mini chocolate chips.

Pumpkin Streusel Muffins: These are a favorite! They’re super moist and flavored with pumpkin spice and also have a buttery crumb topping.

And there you have it! A recipe for The Best Coffee Cake Muffins! I highly suggest making these! I think you’ll have fun doing it and really enjoy the outcome. They’re perfect to share with friends, family and co-workers! Enjoy!

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Yield: 12 muffins

Cinnamon Coffee Cake Muffins

Print

Coffee Cake Muffins feature a tender crumb, complemented by a cinnamon swirl thoughtout each muffin, buttery streusel topping and a vanilla glaze to finish them off. These muffins are soft, moist and bursting with warm cinnamon flavor.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

Dry Muffin Ingredients

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• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Muffin Ingredients

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• 2 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup vegetable (melted refined coconut oil would work, too)
• 1/2 cup whole milk, room temperature
• 1/2 cup full fat sour cream or Greek yogurt, room temperature

Cinnamon Filling

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• 1/2 cup dark brown sugar
• 3/4 teaspoon ground cinnamon

Cinnamon Streusel Topping

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• 6 tablespoons butter, room temperature and sliced.
• 3/4 cup all purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 tablespoons dark brown sugar
• 3 tablespoons granulated sugar

Vanilla Glaze

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• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon butter, melted
• 1 - 2 tablespoons warm water

Instructions

1. Preheat oven to 425 degrees. Line muffin pan with muffins liners; set aside.
2. Prepare the cinnamon filling: Whisk together 1/2 cup dark brown sugar and 3/4 teaspoon ground cinnamon in a bowl; set aside.
3. Prepare the streusel topping: Whisk together 3/4 cup flour, 2 teaspoons grouond cinnamon, 1/2 teaspoon salt, 3 tablespoons dark brown sugar and 3 tablespoons granulated sugar in a bowl. Add 6 tablespoons butter and mix with fingers or a fork until butter is mixed in well and coarse crumbs have formed; set aside.
4. Prepare muffin dry ingredients: In a medium bowl whisk together 2 cups flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt; set aside.
5. Prepare muffin wet ingredients: In a large bowl whisk together 3/4 cup granulated sugar and 1/2 cup oil for about a minute. Add 2 eggs and whisk well. Lastly, whisk in vanilla extract, 1/2 cup milk and 1/2 cup sour cream.
6. Mix dry and wet ingredients together: Using a spatula, dump the dry ingredients into the wet ingredients and stir until combined. Do not over-mix.
7. Prepare the muffins to bake: Spoon batter into each muffin liner so they are half full. Sprinkle each evenly with the cinnamon filling. Top each muffin evenly with the rest of the muffin batter. Liners should be almost full. Finally sprinkle the tops with the streusel, pressing gently into the batter. Bake at 425 degrees for 5 minutes then reduce the heat immediately to 350 degrees and bake for an additional 10 minutes or until a toothpick inserted into the center comes out clean. Let cool.
8. Prepare the vanilla glaze: To make the glaze, whisk together 1/2 cup powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon melted butter and 1 tablespoon warm water. Glaze should easily drizzle off of a spoon, but not be watery. If it's too watery, you can add a few more tablespoons powdered sugar to thicken. It it's too thick, add 1 teaspoon warm water.
9. Finalize the muffins: Drizzle cooled muffins with vanilla glaze and let set for a few minutes to set. Enjoy!

Notes

Muffins will last in an airtight container for 2-4 days.

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