Coffee Cake Muffins

Even the sunniest mornings are better with homemade muffins baking in the oven. This coffee cake muffin recipe delivers everything you love about classic coffee cake but in hand-held form: A ribbon of cinnamon sugar swirls through the tender buttery crumb, a thick layer of nubbly streusel bakes to a golden crunch and the warm vanilla glaze adorns every crevice. Every bite is sweet, spiced and slightly salty in perfect balance. Bake a batch of these coffee cake muffins for a weekend brunch or an afternoon pick-me-up, and keep one (or two!) aside for the baker’s reward.

Ingredients for Coffee Cake Muffins

• All-purpose flour: Flour provides structure to the batter and gives the streusel its sandy, crumbly texture. In the coffee cake muffins recipe, flour absorbs liquid and butter so the crumb stays tender yet sturdy under the streusel cap.
• Brown sugar: Brown sugar brings moisture and caramel depth to the batter and the streusel. The molasses notes echo the cinnamon swirl you expect in a classic coffee cake muffin.
• Sugar: Granulated sugar sweetens and tenderizes the batter by limiting excessive gluten formation. The sugar also helps the streusel brown and crisp, adding that bakery-style finish.
• Ground cinnamon: Cinnamon delivers warm, aromatic spice throughout the batter and the streusel.
• Salt: Salt sharpens sweetness and lifts the spice so the muffins don’t taste flat.
• Butter: Butter does double duty—in the streusel, it binds and crisps the crumbs; creamed in the batter, it traps air for lift and a soft crumb.
• Baking powder and baking soda: These leaveners release gas to create a light, domed muffin. Baking soda fine-tunes lift and promotes even browning.
• Egg: The egg creates a smooth, stable batter. Use room-temperature eggs for easier mixing.
• Milk: Milk hydrates the batter, dissolves sugars, and supplies proteins and lactose that encourage browning. In the glaze, a small splash thins the confectioners’ sugar to a pourable consistency that sets softly.
• Confectioners’ sugar: Confectioners’ sugar whisked with milk forms a silky glaze that drips into the streusel nooks.
• Clear vanilla extract: Clear vanilla infuses classic bakery vanilla flavor without tinting the glaze. Use any good vanilla extract brand if you don’t mind a more off-white glaze.

Directions

Step 1: Make the streusel and cinnamon sugar

Preheat the oven to 400°F. In a small bowl, combine the flour, sugars, cinnamon and salt. Stir in the butter just until combined, and refrigerate until firm.

Step 2: Make the batter

In another small bowl, combine the brown sugar and cinnamon; set aside. In another small bowl, whisk the flour, baking powder, baking soda and salt; set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add egg until combined.

Gradually add the dry mixture alternately with milk.

Step 3: Layer the muffins

Spoon 1 tablespoon batter into each of the 12 paper-lined muffin cups. Top each with 1 teaspoon cinnamon-sugar mixture and about 2 tablespoons batter.

Top with chilled streusel.

Step 4: Bake the muffins

Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes. Cool for five minutes before removing the muffins from the pan to a wire rack. Combine the glaze ingredients; drizzle over the muffins. Serve warm.

Coffee Cake Muffin Variations

• Make maple-pecan streusel: Replace the granulated sugar with maple sugar (or a splash of maple syrup), and fold in chopped pecans to give the topping praline crunch.
• Fold in blueberries: Toss fresh or frozen blueberries with a spoonful of flour and gently fold them into the batter for pockets of juicy fruit that play nicely with the cinnamon in a coffee cake muffin.
• Go apple-cinnamon: Stir finely diced peeled apples into the batter and add a pinch of nutmeg to the streusel to lean into orchard flavors.
• Try a brown butter upgrade: Use brown butter; the toasty notes deepen the bakery vibe.

How to Store Coffee Cake Muffins

Once the coffee cake muffins are completely cool, slide them into an airtight container lined with a paper towel. Use parchment between layers so the streusel and glaze stay intact. For the best texture, leave the lid slightly ajar for about an hour to let any excess moisture escape, then seal and store at room temperature in a cool, dry spot.

How long do coffee cake muffins last?

Stored at room temperature in an airtight container, coffee cake muffins stay fresh for about two to three days (the streusel is crispest on days one and two). Refrigerated in a sealed container with a paper towel to absorb moisture, a coffee cake muffin will keep for about five to seven days, though the topping will soften slightly.

Can you freeze coffee cake muffins?

Yes—coffee cake muffins freeze well. Cool the coffee cake muffins completely, then set the muffins on a baking sheet to freeze until firm. Wrap each one tightly in storage wrap, then place in a labeled freezer bag or airtight container.

Coffee Cake Muffin Tips

Can you make coffee cake muffins without paper liners?

Yes, you can make coffee cake muffins without paper liners. Just bake them directly in a well-greased muffin tin. Generously coat each cup with butter, dust with a little flour, then fill and bake. Let the coffee cake muffins cool for five minutes, run a thin spatula around the edges and lift out gently so the streusel doesn’t tear. A silicone muffin pan also releases this coffee cake muffins recipe cleanly without paper liners.

What else can you serve with coffee cake muffins?

A bright, fresh fruit salad cuts through the buttery crumbs of a coffee cake muffin. Scrambled eggs add a savory, creamy counterpoint, while a vegetable quiche brings something hearty to the table without overpowering the cinnamon. Spread lightly sweetened whipped mascarpone on warm muffins to make them feel special without much effort. Of course, any type of coffee goes well with a muffin!