Coffee Cake Muffins

5 from 2 votes

Bakery-style coffee cake muffins with a tender buttermilk crumb, a thick brown sugar cinnamon streusel, and a sweet vanilla glaze. One batch makes 12 muffins in a standard muffin pan.

Prep Time20

Cook Time26

Cooling Time20

Total Time1 6

Servings:

Calories: 368kcal

Author: Karin and Ken

Ingredients

Coffee Cake Muffin Batter

2 cups all-purpose flour 250 g, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter 113 g, softened
¾ cup granulated sugar 150 g
¼ cup packed light brown sugar 50 g
2 large eggs room temperature
2 teaspoons vanilla extract
½ cup buttermilk room temperature 120 ml

Cinnamon Streusel Topping

¾ cup all-purpose flour 94 g
½ cup packed dark brown sugar 100 g
2 teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter softened 85 g

Vanilla Glaze

¾ cup powdered sugar 90 g
1-2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Prepare the Oven, Pan, and Streusel. Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners. In a medium bowl, combine ¾ cup flour, ½ cup dark brown sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt. Work in 6 tablespoons softened butter with a fork until large, moist crumbs form. Set aside.
Mix the Batter. In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. In a separate large bowl, beat ½ cup softened butter, ¾ cup granulated sugar, and ¼ cup light brown sugar for 2 to 3 minutes until light and fluffy. Beat in 2 eggs one at a time, followed by 2 teaspoons vanilla.
Add the Dry Ingredients and Buttermilk. Stir in half of the dry ingredients, then ½ cup buttermilk, then the remaining dry ingredients, mixing just until combined. Do not overmix.
Fill and Top the Muffins. Divide the batter among the muffin cups, filling each about ¾ full. Generously sprinkle the streusel over each muffin and press lightly so the crumbs stick.
Bake and Cool. Bake for 22 to 26 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, at least 15 to 20 minutes.
Glaze. Whisk ¾ cup powdered sugar, 1 to 2 tablespoons milk, and ½ teaspoon vanilla until smooth. Drizzle over the cooled muffins.

Video

Notes

Buttermilk: Buttermilk gives the most tender crumb. For a rich alternative, use ¼ cup whole milk plus ¼ cup full-fat sour cream. In a pinch, stir 1 ½ teaspoons lemon juice or white vinegar into ½ cup whole milk and let it sit for 5 minutes.
Butter vs. Oil: We compared all-butter, all-oil, and a combination. Butter gave the richest flavor and the classic coffee cake taste, while oil gave a slightly moister crumb.
Milk and Moisture: Whole milk made a good base, but buttermilk made the most tender crumb. The combination of ¼ cup whole milk and ¼ cup sour cream gave the best balance of moisture and richness when buttermilk is not available.
Cinnamon and Brown Sugar: One teaspoon of cinnamon in the batter is enough warmth beneath the streusel. Light brown sugar balances the batter, and dark brown sugar gives the streusel a deeper caramel flavor.
Streusel Texture: Softened butter makes the best moist, distinct crumbs. Cold butter makes a drier topping, and melted butter makes the mixture paste-like. Form larger crumbs and press them lightly into the batter.
Generous Topping: Use the full amount of streusel for a thick, bakery-style crumb topping that stays slightly crisp without overwhelming the soft centers.
Baking: Fill the muffin cups about ¾ full for nicely domed muffins. Muffins baked best at 350°F for 22 to 26 minutes. Start checking at 22 minutes, because a generous topping may need a few additional minutes.
Glaze and Caramel Variation: The vanilla glaze gives a classic sweet finish. For a caramel version, replace it with thick caramel sauce for richer flavor or caramel glaze for a sweeter topping that sets neatly. Finish with a pinch of flaky sea salt, if desired.
Pan Sizes: Mini muffins (24-cup pan) make about 24 to 30; fill ⅔ full, spread the streusel thinly, and bake 11 to 15 minutes at 350°F, starting to check at 11. Jumbo muffins (6-cup pan) make 6; fill ¾ full, pile on the streusel, and bake 25 to 32 minutes, starting to check at 25. Cool minis 3 to 4 minutes and jumbos 8 to 10 minutes in the pan.
Oven Temperature: 350°F gives the best balance of rise, texture, and streusel crispness. At 325°F add 3 to 6 minutes for a gentler bake with less browning. At 375°F reduce the time by 2 to 4 minutes and watch closely, because the edges can dry out.
Troubleshooting: For flat tops, make sure the oven is fully preheated and do not overmix. Fill cups only ⅔ to ¾ full to prevent overflowing. If the streusel sinks, keep it in coarse crumbs and do not press it hard. Cool completely before glazing or storing.
Storage: Store in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days. If the streusel turns soft, leave the lid slightly cracked for the first few hours.
Freezing: Freeze unglazed muffins for up to 3 months. Freezing without glaze keeps their appearance best. Thaw, warm briefly to restore their soft texture, then add the glaze.

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