- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: american
Scale:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: american
Ingredients
for the muffins
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
for the cinnamon sugar swirls
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- pinch of salt
for the buttery crumb topping
- 1/3 cup brown sugar
- 3/4 cup all purpose flour
- 2 teaspoons ground cinnamon
- 6 Tablespoons butter, melted
for the glaze
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2–3 Tablespoons milk
Instructions
- Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.
- In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the sour cream, buttermilk and vanilla extract.
- Add the flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Set aside.
- Next, make the cinnamon sugar swirl and the crumb topping. In a small bowl combine all of the ingredients for the brown sugar swirl. Stir to combine and set aside.
- In a separate bowl, combine all of the dry ingredients for the crumb topping. Add the butter and mix together until the mixture clumps together. Set aside.
- Use a large spoon to drop coffee cake muffin batter into prepared muffin tins, filling them up about 1/2 of the way. You can use a small cookie scoop or if you want to be precise, drop 2 Tablespoons to keep things consistent. Drop a large spoonful of the brown sugar mixture over the bottom layer of the muffins. Top the brown sugar middle with the same amount of muffin batter to fill the muffins up about 3/4 of a way.
- Top each muffin with a large spoonful of crumb topping, gently pressing into the top of the muffin so that it sticks.
- Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes.
- While the muffins cool, make the glaze. Combine all of the glaze ingredients in a bowl and whisk together until smooth. Drizzle the glaze over the crumb topping. Enjoy!
Keywords: coffee cake muffins
Leave a comment and rate this recipe!
The taste is great but I wish I would followed my gut and filled 12 cups, rather than 10. These overflowed and certainly don’t have the presentation like the picture.
★★★★
Omg SO delicious! I used almond milk and coconut vanilla yogurt instead of sour cream. I also used half the amount of sugar, no drizzle, and oatmeal in the crumble instead of flour. Worked out perfectly! If you prefer semi sweet or have little kids then half the amount of sugar is plenty! Either way wonderful recipe will be making this again!
★★★★★
My family always mocks me for my cooking and this is the first time they were all really impressed by what i made. I loved the recipe and it was delicious!!
★★★★★
The Coffee Cake Muffins are fantastic! It does take some time to make the different parts of the muffins, then to layer them in the muffin pan cups. The results were great! Important to let them cool before gently removing them from the pan. Drizzling the icing on is well worth it, adds to the overall decadent flavor. Thank you, broma bakery, for such a delicious muffin recipe! We are taking ours camping. 🙂
★★★★★
These muffins were SO good, and relatively easy to make. I’m finally eating my last one 4 days later and it’s still just as good as when I baked them. I didn’t add the icing because I don’t like a lot of sweetness and these were just perfect with the cinnamon layer and the crumble toping. The only thing that didn’t go according to plan was the cinnamon layer caused my muffins to separate in the middle when pulled out of the tin. My bad for not using liners– I just prefer to not waste the paper! Even so, these muffins were amazing. 10/10. Will definitely be making them again.
★★★★★