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Coffee Cake Muffins

Make breakfast time a breeze with these delicious and super moist Coffee Cake Muffins. Crumble topping and homemade glaze gives these muffins so much flavor.

Prep Time
15 mins
Cook Time
15 mins
Let Cool
15 mins
Total Time
45 mins
Servings: 12
Calories: 287 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

For the Muffins:
  • 1 1/2 cups all purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup milk
  • 1/3 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Crumb Topping:
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup all purpose flour
  • 1/3 cup melted butter
For the Glaze:
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons milk

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with paper cupcake liners.
  2. First prepare the crumb topping.  Stir together the flour, sugar, brown sugar and ground cinnamon.  Slowly add in the melted butter and mix together with a fork until the mixture resembles wet sand.  Set aside.
  3. Then prepare the muffin batter.  In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon and salt.  Set aside.
  4. In a separate bowl, whisk together the milk, melted butter, eggs and vanilla extract until combined and smooth.
  5. Make a small well in the dry ingredients and pour the wet ingredients inside the well.  Mix together with a hand held mixer until combined.  The batter will be thick.
  6. Scoop the batter evenly into the muffin tin.  Sprinkle the crumb topping on top of the batter and gently press it into the batter with your hands.
  7. Bake for 15-17 minutes until a toothpick inserted into the center of the muffins comes out clean.
  8. Whisk together the glaze ingredients in a small bowl. If the glaze is too thin, add in more confectioner’s sugar and if the glaze is too thick, add in more milk, until the glaze is a good pour-able consistency.
  9. Cool the muffins for 15 minutes.  Drizzle the glaze on top of the muffins.
  10. Allow the glaze on the muffins to set and then the muffins are ready to serve and enjoy!

Notes

  • Make sure that the melted butter has cooled to room temperature before whisking it with the milk and eggs so that it does not cook the eggs.  
  • Store any leftover muffins in an airtight container at room temperature for up to 5-7 days.

Nutrition Information

Calories 287kcal (14%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 57mg (19%) Sodium 268mg (11%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 384IU (8%) Vitamin C 0.01mg (0%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 287

% Daily Value*

Calories 287kcal 14%
Carbohydrates 41g 14%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 57mg 19%
Sodium 268mg 11%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 384IU 8%
Vitamin C 0.01mg 0%
Calcium 87mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.