Coffee Cake Muffins Recipe

5 from 1 vote

These delicious Coffee Cake Muffins have all the warm, sweet flavors of coffee cake with a crunchy brown sugar topping and vanilla glaze.

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 395kcal

Preheat the oven to 375 degrees. Prepare muffin pans with muffin liners.
In a large bowl, add flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt, and whisk together. Add milk and vegetable oil and stir. Add eggs, one at a time, incorporating each one before adding the other. Add vanilla and stir in.
Streusel: In a small bowl add butter, cinnamon, flour and brown sugar and mix together. Set aside.
Crumble: In a medium bowl add brown sugar, cinnamon, salt, softened butter, and flour and mix together with a fork until it comes together like crumbs. Set in the refrigerator while you make the muffin batter.
With an ice cream scoop add a little less than a full scoop to each muffin liner. **If making bakery size (large) muffins, add an overfull ice cream scoop to line.** Top the batter with the crumb topping.
Bake muffins for 15-17 minutes or until the center is done. Test with a toothpick to make sure it comes out of the center of the muffin clean.
While muffins are baking, make glaze. In a small bowl add powdered sugar, vanilla and milk and stir until smooth.
Remove muffins from the oven. Let them cool for at least 10 minutes. Top with glaze. Enjoy!

Add two teaspoons of espresso powder or instant coffee powder to give the muffins some coffee flavor.

This recipe makes 12 regular muffins or 6-8 bakery-size ones.

Check muffins at 10 minutes and cover with foil if the topping is browning too quickly.

Muffins can be kept in an airtight container at room temperature for 2-3 days or in the fridge for up to 4 days.