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Coffee Cake Muffins
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These super moist coffee cake muffins will make all your breakfast dreams come true. Complete with a buttery crumb streusel and cinnamon sugar swirl, I guarantee everyone will love these coffee cake muffins!
Coffee Cake Muffins
Before we get into these coffee cake muffins, I must address something. I wasn’t going to say anything, but I’ve reached the end of my rope. Here I go: COFFEE CAKE DOESN’T HAVE COFFEE IN IT. Phew – that felt good to get off my chest.
Without fail, every single time we post a coffee cake recipe, someone comments that they are disappointed that there is no actual coffee in the recipe. And, you guys – I get it. It’s a little misleading, but coffee cake is called coffee cake because it is a cake meant to be served with coffee.
I’ll be going ahead and eating these coffee cake muffins with coffee, tea, milk, juice, lemonade, water… really any beverage will do.
What are coffee cake muffins?
If you’ve never had a coffee cake muffin… my condolences. Coffee cake muffins are moist, buttery and packed full of cinnamon sugar flavor. We make ours with our favorite moist muffin base, add a cinnamon sugar swirl and top them off with a buttery brown sugar streusel. I truly have never met a human who has not devoured these buttery muffins on the spot.
You’re gonna love ’em.
Ingredients for coffee cake muffins
The second best part about these super tasty muffins is that they are pretty easy to make. They consist of three different components, but they come together in a pinch and you won’t even need a stand mixer! Here’s your shopping list:
- Butter
- Sugar
- Brown Sugar
- Eggs
- Buttermilk
- Sour Cream
- Baking Powder
- All Purpose Flour
- Salt
- Ground Cinnamon
- Powdered Sugar
How to make coffee cake muffins
I love making muffins for breakfast because they’re as easy to throw together as pancakes, but they taste just as gourmet as a quick bread or cinnamon roll.
- Make each component of the muffins.
- Layer the muffin batter, cinnamon sugar swirl, and streusel in your muffin tins.
- Bake.
- Cool.
- Drizzle with glaze.
- Eat.
Happy coffee cake muffin eating, my friends!
XXX
Print
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10 muffins
- Category: breakfast
- Method: oven
- Cuisine: american
Coffee Cake Muffins
These super moist coffee cake muffins will make all your breakfast dreams come true. Complete with a buttery crumb streusel and cinnamon sugar swirl, I guarantee everyone will love these coffee cake muffins!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10 muffins
- 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!
Life changing. Wow. So good 🙌🏼
I love this recipe but I’m making a batch for a friend who has an egg allergy. She is curious if I could use only one egg instead of two. How would that affect the turn out? Thanks!
Hi Ashley! If you use only 1 egg the muffins will be much more dense! You could try swapping it out with a flax egg or egg replacer but I woudn’t omit it entirely!
Is there any coffee flavouring in the muffins? I cannot see it in the recipe. Thank you 🙂
Hi Georgia! Coffee cake usually refers to a cake meant to be eaten with coffee–no coffee in the actual recipe!