Bakery-Style Coffee Cake Muffins
User Reviews
4.8
72 reviews
Excellent
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Prep Time
15 mins
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Cook Time
22 mins
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Additional Time
10 mins
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Total Time
47 mins
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Servings
1 dozen
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Course
Breakfast
Bakery-Style Coffee Cake Muffins
Report
Bakery-Style Coffee Cake Muffins feature a moist muffin base enriched with butter, buttermilk, and sour cream, swirled with cinnamon sugar for sweet pockets of flavor. A crumbly buttery streusel topping adds a contrasting crunchy texture and cinnamon aroma. A simple vanilla glaze finishes the muffins with a touch of sweetness and shine.
Description
These coffee cake muffins start with a well-blended batter that combines all-purpose flour, baking powder, cinnamon, salt, butter, white and brown sugars, eggs, vanilla, buttermilk, and sour cream to create a tender crumb. The batter is divided into muffin cups lined for baking.
A cinnamon sugar swirl is added to each muffin, folded lightly into the batter to yield sweet, spiced pockets inside each bite. On top, a buttery crumb topping made from flour, sugar, cinnamon, salt, and melted butter provides a crisp texture that contrasts with the soft muffin interior.
After baking at 400°F, the muffins are cooled and drizzled with a vanilla glaze made from confectioners' sugar, buttermilk, vanilla, and salt, enhancing sweetness and moisture retention. These muffins offer layered flavors and textures reminiscent of coffee cake pastries but in an individual portion perfect for breakfasts or snacks.
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Ingredients
For the Buttery Crumb Topping:
- 1/2 cup all-purpose flour 57g/2 ounces
- 1/4 cup granulated sugar 50g/1 and 3/4 ounces
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup unsalted butter 57g/2 ounces, melted
For the Cinnamon Sugar Swirl:
- 1/3 cup granulated sugar 50g/1 and 3/4 ounces
- 1 ground cinnamon 1/2 teaspoon
For the Muffins:
- 3 cups all-purpose flour 361g / 12 and 3/4 ounces
- 3 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 113g / 4 ounces, at room temperature
- 1 cup granulated sugar 198g/7 ounces
- 1/4 cup light brown sugar packed, 53g/1 and 7/8 ounces
- 2 egg large plus 1 egg yolk, at room temperature
- 1 vanilla extract ½ teaspoon
- 1/2 cup buttermilk 113g / 4 ounces
- 1/2 cup sour cream full-fat, 113g / 4 ounces
For the Glaze:
- 1 cup confectioners' sugar sifted, 113g / 4 ounces
- 2 to 3 Tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
For the Buttery Crumb Topping:
- In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Cinnamon Sugar Layer:
- In a small mixing bowl, combine the sugar and cinnamon. Set aside.
For the Muffins:
- Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and set it aside.
- In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes. Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here.
For the Glaze:
- In a small mixing bowl, whisk together the confectioners' sugar, buttermilk, vanilla, and salt until smooth. Add more confectioners' sugar to thicken or more buttermilk to thin.
Assembly:
- Scoop a large spoonful of batter into each prepared muffin cup and, using a lightly greased spoon, spread it into the edges of the cup. Evenly divide the cinnamon sugar on top of the batter, aiming to pile it in the center of the each cup. Divide remaining batter evenly among the muffin cups, then use a lightly greased spoon to push it down on the sides to enclose the cinnamon sugar.
- Crumble up the topping and evenly distribute it on top of the 12 muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 10 minutes, then transfer them to a large serving plate.
- Drizzle a little glaze on top of each muffin and serve warm.
To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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