Coffee Cake Muffins

5 from 1 vote

These moist cinnamon Coffee Cake Muffins are soft, fluffy and indulgent. Topped with a buttery crumble topping and sweet sugar glaze, these cake-like muffins are the perfect treat.

Prep Time10

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 407kcal

Author: Danielle Lima

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.

Nutrition