Let’s talk about mornings. Some of them call for quick toast-and-go breakfasts, while others deserve something a little extra special—like these Coffee Cake Muffins. Imagine your favorite coffee cake, complete with a buttery cinnamon swirl and a sky-high crumb topping, all bundled up into a perfect handheld muffin. These are the kind of bakery-style coffee cake muffins that make you want to slow down, savor the moment, and maybe even brew that second cup of coffee.

But here’s the best part: you don’t have to leave your house to enjoy them. With layers of cinnamon sugar, a tender, fluffy crumb, and a drizzle of sweet vanilla icing, these iced coffee cake muffins are the ultimate homemade treat for brunch, potlucks, or, let’s be honest, a “just because” kind of morning.

Why You’ll Love These Coffee Cake Muffins

These cinnamon streusel muffins are what happens when a classic coffee cake decides to go portable. They’re soft, buttery, and packed with swirls of cinnamon goodness, all topped off with a generous layer of sweet, crunchy crumbs.

This recipe has everything you love about crumb-topped muffins: a fluffy interior, a rich cinnamon swirl, and that bakery-style streusel that shatters beautifully with every bite. Plus, the finishing touch—a light vanilla drizzle—makes them taste (and look) like they just came out of your favorite café’s display case.

Ingredients You’ll Need

For the Crumb Topping:

1 cup (125g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (50g) light or dark brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp sea salt
7 tbsp (100g) unsalted butter, cubed

For the Muffin Batter:

1/4 cup (60g) unsalted butter, melted
1/4 cup (60ml) vegetable oil
3/4 cup (150g) granulated sugar
2 tsp vanilla extract
2 large eggs, room temperature
1 3/4 cups (220g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/2 cup (120g) sour cream, room temperature
2 tbsp (30ml) milk, room temperature

For the Cinnamon Swirl:

1/2 cup (100g) brown sugar
2 tsp ground cinnamon
1/4 tsp sea salt

For the Icing:

1 1/2 cups (180g) powdered sugar
1/2 tsp vanilla extract
1/8 tsp sea salt
2-3 tbsp heavy cream

How to Make Bakery-Style Crumb-Topped Muffins

Preheat & Prep: Preheat your oven to 400°F (200°C) and line a standard muffin tin with paper liners.
Make the Crumb Topping: In a bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until coarse crumbs form. Pop the bowl in the freezer while you prep the batter—this keeps the crumbs beautifully crisp after baking.
Mix the Muffin Batter: In a large bowl, beat the melted butter, oil, sugar, and vanilla until pale and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each.
Combine Dry & Wet: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In a third bowl, stir together sour cream and milk. Alternate adding the dry ingredients and sour cream mixture into the wet mixture, starting and ending with the flour. Mix just until combined—don’t overdo it!
Prepare the Cinnamon Swirl: In a small bowl, mix the brown sugar, cinnamon, and salt.
Assemble the Muffins: Fill each muffin liner just under halfway with batter. Sprinkle a generous spoonful of cinnamon swirl over the batter. Top with more batter until liners are about 3/4 full. Press a hearty handful of crumb topping onto each muffin, gently pressing it into the batter so it sticks.
Bake: Bake at 400°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 10-14 minutes until the tops are golden and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Cool & Ice: Let the muffins cool in the pan until they can be handled, then transfer to a wire rack. For the icing, whisk together powdered sugar, vanilla, salt, and heavy cream until smooth and drizzle over the cooled muffins.

Tips for Perfect Iced Coffee Cake Muffins

Freezing the crumb topping while you prep the batter helps it stay clumpy and crisp during baking.
The initial high-heat burst (400°F) creates that tall, bakery-style muffin dome.
For extra cinnamon goodness, sprinkle a pinch of the cinnamon swirl on top of the crumb topping before baking.
Drizzle the icing only after the muffins are completely cool to avoid a melty mess.
If you like a thicker icing drizzle, start with 2 tablespoons of cream and adjust as needed for your preferred consistency.

Why These Muffins Are a Family Favorite

I first made these coffee cake muffins on a lazy Sunday morning when I was craving something a little indulgent, but didn’t want to commit to an entire cake. The kids loved the crumb topping (of course), and my husband declared them “better than the bakery’s” after his third muffin. Now, they’ve become our go-to treat for weekend brunches, rainy day baking sessions, and even holiday mornings when I want something that looks fancy but doesn’t require fancy effort.

Serving Suggestions for Crumb-Topped Muffins

These muffins are perfect alongside your morning coffee, but they’re also fabulous as part of a larger brunch spread. Serve them with fresh fruit, yogurt parfaits, or even a savory egg casserole to balance the sweetness.

If you’re hosting guests, arrange them on a pretty cake stand with a few extra drizzles of icing on the side. They’re guaranteed to vanish quickly—so maybe make a double batch just in case!

How to Store and Freeze Muffins

Store any leftover muffins in an airtight container at room temperature for up to 3 days. To keep the crumb topping crisp, avoid stacking them directly on top of each other.

These muffins also freeze beautifully! Once completely cooled, wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or give them a quick warm-up in the microwave for 15-20 seconds before enjoying.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes! Full-fat Greek yogurt works as a great substitute and will keep the muffins moist and tender.

What if I don’t have heavy cream for the icing?

No problem. You can use milk instead—it will be a bit thinner, but still delicious.

Can I make mini muffins with this recipe?

Absolutely! Just reduce the baking time to 8-10 minutes after the initial 5-minute high-heat bake. Keep an eye on them so they don’t overbake.

How do I get that tall, domed muffin top?

The secret is starting with a hot oven (400°F) for the first 5 minutes, then lowering the temperature to 350°F to finish baking. This gives the muffins a quick rise and that perfect dome.

Bake Your Own Coffee Shop-Style Muffins Today!

These Coffee Cake Muffins bring together everything you love about your favorite bakery treats—crumbly streusel, soft and fluffy centers, and a sweet vanilla glaze—all made with love in your own kitchen. Whether you’re looking for a cozy weekend bake or an impressive brunch addition, these crumb-topped muffins are guaranteed to hit the spot. One bite, and you’ll be making these on repeat.

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Coffee Cake Muffins

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Author: Olivia Hartwellen
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Coffee Cake Muffins bring the cozy charm of classic coffee cake into a bakery-style, handheld treat. Soft, fluffy muffins with a rich cinnamon swirl and a crunchy, buttery crumb topping, finished with a sweet vanilla glaze—perfect for a cozy breakfast, brunch, or just because.

Ingredients

Scale

For the Crumb Topping:

1 cup (125g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (50g) light or dark brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp sea salt
7 tbsp (100g) unsalted butter, cubed

For the Muffin Batter:

1/4 cup (60g) unsalted butter, melted
1/4 cup (60ml) vegetable oil
3/4 cup (150g) granulated sugar
2 tsp vanilla extract
2 large eggs, room temperature
1 3/4 cups (220g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/2 cup (120g) sour cream, room temperature
2 tbsp (30ml) milk, room temperature

For the Cinnamon Swirl:

1/2 cup (100g) brown sugar
2 tsp ground cinnamon
1/4 tsp sea salt

For the Icing:

1 1/2 cups (180g) powdered sugar
1/2 tsp vanilla extract
1/8 tsp sea salt
2–3 tbsp heavy cream

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Instructions

Preheat oven to 400°F (200°C) and line a muffin tin with paper liners.
Prepare the crumb topping by mixing flour, sugars, cinnamon, and salt. Cut in butter until crumbly. Chill in the freezer.
In a large bowl, beat melted butter, oil, sugar, and vanilla until fluffy. Add eggs one at a time.
Whisk flour, baking powder, baking soda, and salt in a separate bowl.
Combine sour cream and milk in a small bowl.
Alternate adding dry ingredients and sour cream mixture to wet ingredients, starting and ending with flour. Mix until just combined.
In a small bowl, mix the cinnamon swirl ingredients.
Fill muffin liners halfway with batter, sprinkle with cinnamon swirl, then top with more batter until 3/4 full.
Press crumb topping onto each muffin.
Bake at 400°F for 5 minutes, then reduce to 350°F (175°C) and bake for 10-14 more minutes until golden and a toothpick comes out with moist crumbs.
Cool muffins, then drizzle with icing made by whisking powdered sugar, vanilla, salt, and cream.

Notes

Freeze crumb topping briefly to keep it clumpy and crisp.

The initial high heat creates tall, domed muffin tops.

For a thicker glaze, start with less cream and adjust as needed.

Greek yogurt can substitute for sour cream.

These muffins freeze well for up to 2 months.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Desserts
Method: Baking
Cuisine: American

Coffee Cake Muffins: Bakery-Style Crumb-Topped Perfection at Home