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Coffee Cake Muffins

Soft, buttery muffins with a cinnamon streusel topping — everything you love about coffee cake in a handheld form.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Brunch
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 2 eggs large
  • 0.75 cup milk
  • 1 tsp vanilla extract
Cinnamon Swirl
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar
  • 1 tsp cinnamon
  • 4 tbsp unsalted butter cold, cubed
Glaze
  • 0.5 cup powdered sugar
  • 1 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups

Method
 

  1. Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
  2. Mix streusel ingredients until crumbly and refrigerate.
  3. Whisk dry ingredients together in one bowl and wet ingredients in another.
  4. Combine wet and dry mixtures until just mixed.
  5. Layer batter and cinnamon swirl in muffin cups, then top with streusel.
  6. Bake 18–20 minutes or until a toothpick inserted comes out clean.
  7. Cool and drizzle with glaze before serving.

Notes

For a richer texture, replace half of the milk with sour cream. Store in airtight container for up to 3 days.