Coffee Cake Muffins

Coffee Cake Muffins have all the classic flavors of a coffee cake in a perfect single serving. With a moist, cinnamon-spiced muffin and yummy crumb topping, these muffins have that delicious coffee cake taste in every bite. 

A drizzle of vanilla glaze adds an extra touch of sweetness, making them perfect to enjoy for breakfast or brunch with your favorite cup of coffee.

These muffins are my favorite thing to bring to weekend brunch gatherings. Everyone lights up when they see the crumb topping and vanilla glaze. They travel really well too - I just pack them carefully in a container and add the glaze right before serving. 

At home, I love them warm with a cup of coffee - the crumb topping gets a bit crunchy right out of the oven, and the glaze adds just the right sweetness.

When I'm making them at home, I go for the larger bakery-style version. For brunch potlucks though, I make the regular size since they're easier to transport and perfect for serving a crowd. 

They even taste great the next day, which makes any leftovers perfect for busy mornings. We also love these Banana Bread Muffins and Chocolate Banana Muffins for a quick grab-and-go breakfast.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Flour: Regular all-purpose flour works perfectly for these muffins. No need for anything fancy.
• Brown Sugar: Light brown sugar adds moisture and a subtle caramel flavor. Dark brown sugar works too, but will give a stronger molasses taste.
• Sugar: Regular granulated sugar balances the brown sugar in the batter.
• Baking Powder & Baking Soda: Both help the muffins rise. Make sure they're fresh for the best results.
• Salt: Just a bit brings out all the flavors, especially in the crumb topping.
• Milk: Any milk works here - whole, 2%, or non-dairy alternatives like almond milk.
• Oil: Vegetable oil creates a moist coffee cake muffin.
• Eggs: Large eggs work best. Make sure they're room temperature for even mixing.
• Butter: Use softened butter for the crumb topping. It should be soft enough to mix but not melted.
• Cinnamon: Ground cinnamon goes in the batter and topping for lots of warm spice flavor.
• Vanilla: Pure vanilla extract brings out all the flavors. A good splash in both muffin and glaze makes everything taste better.
• Powdered Sugar: This dissolves smoothly for the glaze. 

How To Make Coffee Cake Muffins

Start by preheating your oven to 375 degrees and lining your muffin pan with liners. This recipe makes 12 regular muffins or 6-8 bakery-size ones.

Mix the dry ingredients for the muffin batter first - flour, both sugars, baking powder, cinnamon, baking soda, and salt. Add the milk and oil, stirring until combined. Mix in the eggs one at a time, then stir in the vanilla.

While the batter rests, make your streusel and crumble toppings. For the streusel, combine softened butter, cinnamon, flour, and brown sugar in a small bowl. In a separate bowl, mix together the crumble ingredients - brown sugar, salt, butter, and flour - until they form small clumps. Pop the crumble in the fridge while you fill your muffin tins.

Using an ice cream scoop, fill each liner with a bit less than a full scoop for regular muffins, or an overflowing scoop for bakery size. Take your crumble mixture and squeeze it in your hands to make bigger chunks before sprinkling it over each muffin.

Bake for 15-17 minutes, checking at the 10-minute mark. If the crumble is browning too quickly, cover the pan loosely with foil. The muffins are done when a toothpick comes out clean from the center.

While the muffins bake, stir together powdered sugar, vanilla, and milk for the glaze. Let the finished muffins cool for 5-10 minutes before adding the glaze. Store them in an airtight container on the counter or in the fridge.

Can I make these without the crumb topping?

Sure! I would start checking them 2-3 minutes early if you don’t add the topping.

Why did my crumb topping melt into the muffin?

This happens if the butter is too soft. Make sure it's just soft enough to mix, but still slightly cool.

Substitutions and Variations

• Add nuts. Mix chopped pecans or walnuts into the crumb topping for extra crunch.
• Use an orange glaze. Replace milk and vanilla in the glaze with orange juice for a citrus twist.
• Add extra spice. Add 1/4 teaspoon nutmeg and a pinch of cardamom to the batter for even more warm fall flavor.
• Add chocolate chips. Fold 1/2 cup mini chocolate chips into the batter before baking.

Make-Ahead, Storing and Freezing

Make-Ahead: Feel free to make these muffins the night before - they taste great the next morning. Add the glaze just before serving for the best look and texture.

Store: Keep muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to 4 days. Warm them in the microwave for 10-15 seconds before eating.

Freeze: Place cooled, unglazed muffins in a freezer bag for up to 2 months. Thaw overnight on the counter, then warm slightly and add fresh glaze before serving.

Recipe Tips

• For the crunchiest topping, squeeze the crumble mixture in your hands to make large chunks before sprinkling it on the muffins.
• Check muffins at 10 minutes and cover with foil if the topping browns too quickly.
• Use an ice cream scoop for evenly-sized muffins that bake at the same rate.
• Wait until muffins are mostly cool before glazing, or the glaze will melt and disappear.
• For easy cleanup, place wax paper under the cooling rack before adding the glaze.

Coffee Cake Muffins bring all the warm, sweet flavors of coffee cake to your breakfast table. With their crunchy brown sugar topping and vanilla glaze, these muffins are a simple way to make any morning special.