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
For the Crumb Topping:
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1 cup (125g) all-purpose flour
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1/4 cup (50g) granulated sugar
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1/4 cup (50g) light or dark brown sugar
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1 1/2 tsp ground cinnamon
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1/4 tsp sea salt
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7 tbsp (100g) unsalted butter, cubed
For the Muffin Batter:
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1/4 cup (60g) unsalted butter, melted
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1/4 cup (60ml) vegetable oil
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3/4 cup (150g) granulated sugar
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2 tsp vanilla extract
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2 large eggs, room temperature
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1 3/4 cups (220g) all-purpose flour
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1 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp sea salt
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1/2 cup (120g) sour cream, room temperature
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2 tbsp (30ml) milk, room temperature
For the Cinnamon Swirl:
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1/2 cup (100g) brown sugar
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2 tsp ground cinnamon
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1/4 tsp sea salt
For the Icing:
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1 1/2 cups (180g) powdered sugar
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1/2 tsp vanilla extract
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1/8 tsp sea salt
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2–3 tbsp heavy cream
Instructions
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Preheat oven to 400°F (200°C) and line a muffin tin with paper liners.
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Prepare the crumb topping by mixing flour, sugars, cinnamon, and salt. Cut in butter until crumbly. Chill in the freezer.
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In a large bowl, beat melted butter, oil, sugar, and vanilla until fluffy. Add eggs one at a time.
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Whisk flour, baking powder, baking soda, and salt in a separate bowl.
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Combine sour cream and milk in a small bowl.
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Alternate adding dry ingredients and sour cream mixture to wet ingredients, starting and ending with flour. Mix until just combined.
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In a small bowl, mix the cinnamon swirl ingredients.
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Fill muffin liners halfway with batter, sprinkle with cinnamon swirl, then top with more batter until 3/4 full.
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Press crumb topping onto each muffin.
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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.
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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