Coffee Cake Muffins
Everyone loves a good coffee cake. These muffins are inspired by the classic cake. Full of cinnamon-sugar flavor, warm spices, and a tangy cream cheese glaze. And of course, my favorite part, the streusel topping. Yum! It’s so tasty and incredibly easy to make. You can even make them into jumbo muffins that look bakery-style to impress your guests. Give these coffee cake muffins a try today. I promise you won’t be able to eat just one.
INGREDIENTS FOR THESE COFFEE CAKE MUFFINS:
- all-purpose flour – provides enough structure for our muffins and for our struesel
- baking powder and baking soda – our leaveners that will help make these muffins rise
- cinnamon, nutmeg, cardamom – adds warm depth
- sugar – use dark brown sugar and white sugar
- oil – use a neutral oil
- salt – to bring out rest of the flavors
- browned butter – adds a nice nutty flavor
- eggs – helps with moisture and structure
- buttermilk – adds a nice tang and helps make the muffins soft
- vanilla – adds sweetness
- espresso powder – adds that bit of coffee flavor we’re looking for
- cream cheese – for our glaze
- powdered sugar – adds sweetness to the glaze
- lemon – balances the sweetness and adds a bit of tang
- milk -helps thin out glaze
HOW TO MAKE My Coffee Cake Muffins
- Preheat oven to 375°F (190°C). Line a jumbo muffin tin with 6 liners or 12 standard size liners.
- Make streusel: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or fingers until crumbly. Chill until ready to use.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Mix wet ingredients: In a large bowl, whisk melted butter, oil, sugars, eggs + yolk, buttermilk, and vanilla until smooth.
- Combine: Gently fold dry into wet, mixing just until combined (don’t overmix).
- Fill tins: Divide batter into liners (they’ll be very full). Sprinkle generously with streusel.
- Bake: 15-20 minutes, or until a toothpick comes out with a few moist crumbs and tops are puffed up. Remove from pan and cool slightly.
- Make glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, milk or heavy cream and lemon juice and zest to desired consistency. Drizzle over cooled muffins and enjoy!
More Great Muffin Recipes:
Coffee Cake Muffins
Delicious homemade coffee cake muffins
Ingredients
Muffin Batter
- 2 cups all-purpose flour 240g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 teaspoon espresso powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- Optional ⅛ tsp cardamom or allspice
- ½ cup granulated sugar 100g
- 2 tablespoons dark brown sugar, light also works 25g
- ½ cup unsalted browned butter, melted & slightly cooled 113g
- ¼ cup neutral oil (vegetable or canola) 60ml
- 2 large eggs + 1 extra yolk
- 1 cup buttermilk 240ml
- 2 teaspoons vanilla extract
Streusel Topping
- ½ cup all-purpose flour 65g
- ⅓ cup light brown sugar, packed 65g, can use dark brown sugar too
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, cold & cubed 56g
Cream Cheese Glaze
- 3 oz cream cheese, softened 85g
- ½ cup powdered sugar 60g
- 1-2 tablespoons milk or cream to thin
- ½ teaspoon vanilla extract
- Lemon zest and juice from half a small lemon
Instructions
- Preheat oven to 375°F (190°C). Line a jumbo muffin tin with 6 liners or 12 standard size liners.
- Make streusel: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or fingers until crumbly. Chill until ready to use.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
- Mix wet ingredients: In a large bowl, whisk melted butter, oil, sugars, eggs + yolk, buttermilk, and vanilla until smooth.
- Combine: Gently fold dry into wet, mixing just until combined (don’t overmix).
- Fill tins: Divide batter into liners (they’ll be very full). Sprinkle generously with streusel.
- Bake: 15-20 minutes, or until a toothpick comes out with a few moist crumbs and tops are puffed up. Remove from pan and cool slightly.
- Make glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, milk or heavy cream and lemon juice and zest to desired consistency. Drizzle over cooled muffins and enjoy!
Notes
Best eaten with the first few days.
Store covered at room temperature.
You can swap out dark brown sugar for light and vice versa.
