Streusel Coffee Cake Muffins with Vanilla Glaze
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These coffee cake muffins are handheld pieces of heaven. They’re the perfect combination of soft, fluffy muffins and rich buttery cake. Ready in about 20 minutes, this classic coffee cake in muffin form is a breakfast must and perfect for bringing to friends.
We don’t hold back on this indulgent sweet snack. My favorite part is the buttery streusel topping and the drizzle of vanilla glaze for extra sweetness. This extra step makes all the difference.
Make these for holidays, brunch or for dessert. For something lighter, try my applesauce muffins, blueberry protein muffins or chocolate zucchini muffins.
Why you’ll love this recipe:
- Simple ingredients.
- Perfect for brunch, holidays or as a hand-held dessert.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this coffee cake muffin recipe. See the recipe card below for the full ingredients list and instructions:
- All-Purpose Flour
- Granulated Sugar: using both sugars enhances the flavor and texture of the muffins, but if needed, you can use all granulated sugar or all brown sugar. You can use a sugar substitute but it will change the taste and texture.
- Light Brown Sugar: used in the muffins as well as for the crumb topping. Use dark brown sugar for a deeper more caramel flavor.
- Unsalted Butter: used for the crumble topping and inside the muffin.
- Cinnamon
- Vegetable Oil: canola oil, melted coconut oil, or additional melted butter instead of vegetable oil.
- Whole Egg
- Pure Vanilla Extract
- Powdered Sugar: used in the glaze drizzle.
- Milk: 2% or whole milk.
Variations
- Add chocolate chips or fresh blueberries to the batter.
- Instead of the glaze, drizzle these with low calorie peanut butter syrup.
- For a lighter version, try applesauce muffins.
Dietary Modifications
- For gluten-free, use a gluten-free flour. This will change the taste and texture of your muffins.
How to make perfect coffee cake muffins (a visual step-by-step guide):
Step 1: preheat oven
Preheat your oven to 375°F (190°C). Line a muffin tin with cupcake liners or spray with non-stick cooking spray. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
Step 2: prepare the batter
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, milk, and vanilla extract until well combined. Pour the dry ingredients into the wet ingredients and gently mix until just combined (be careful not to over-mix). Be sure to scrape down the sides of the bowl. Spoon the cake batter evenly into the prepared muffin tins, filling each cup about ¾ full.
Step 3: bake muffins
Top each muffin with a generous amount of the cinnamon swirl streusel topping. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Step 4: make glaze (optional)
In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm muffins once they are slightly cooled. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Expert Tip!
The muffins are done with they are golden brown on top and the tops spring back when gently touched.
Recipe FAQs
Make sure to use cold butter and cut it into the flour and sugar mixture until you have coarse crumbs. You can also chill the streusel before sprinkling it on the muffins.
Yes, but the streusel adds a signature coffee cake flavor and texture. If you prefer a simpler muffin, you can leave it off.
Avoid overmixing the batter, as this can make the muffins dense. Also, be careful not to overbake them—check for doneness with a toothpick around the 18-minute mark.
Absolutely! Chopped pecans or walnuts make a great addition to the streusel. You can also fold in ½ cup of fresh blueberries or diced apples for extra flavor.
Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. You can also freeze them for up to 3 months.
Yes! You can prepare the batter and streusel topping separately, store them in the fridge overnight, and bake fresh in the morning. Alternatively, bake them fully and reheat when ready to eat.
Check out our other dessert recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Coffee Cake Muffins
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Ingredients
For the Muffins
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ cup unsalted butter, melted and cooled*
- ¼ cup vegetable oil
- 2 large egg
- ½ cup milk (whole or 2%)
- 1 tsp. vanilla extract
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 tsp. cinnamon
- 6 Tbsp. unsalted butter, cold and cubed
For the Glaze
- ½ cup cup powdered sugar
- 1-2 Tbsp. milk (whole or 2%)
- ½ tsp. vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl, whisk together the melted butter*, oil, brown sugar, granulated sugar, egg, milk, and vanilla extract until well combined.
- Pour the dry ingredients into the wet ingredients and gently mix until just combined (be careful not to over-mix). For a higher domed muffin, place the batter in the refridgerator for one hour prior to baking.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Top each muffin with a generous amount of the streusel topping.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Make the Glaze (Optional): In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm muffins once they are slightly cooled.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- *Butter should be melted and then cooled to room temperature. If the butter is too warm, it will cause the sugar to dissolve too quickly.
- Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. You can also freeze them for up to 3 months.
- Nutritional information includes streusel topping and glaze.
- Nutritional information is an estimate and will vary with substitutions.
Yum! Thanks for this recipe!