This cookie is set by GDPR Cookie Consent plugin. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Drizzle the glaze over the crumb topping. Combine all of the glaze ingredients in a bowl and whisk together until smooth. While the muffins cool, make the glaze.Remove from oven and allow to cool for at least 15 minutes. Bake for 5 minutes at 425☏, then turn oven down to 375☏ and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch.Top each muffin with a large spoonful of crumb topping, gently pressing into the top of the muffin so that it sticks.Top the brown sugar middle with the same amount of muffin batter to fill the muffins up about 3/4 of a way. Drop a large spoonful of the brown sugar mixture over the bottom layer of the muffins. You can use a small cookie scoop or if you want to be precise, drop 2 Tablespoons to keep things consistent. Use a large spoon to drop coffee cake muffin batter into prepared muffin tins, filling them up about 1/2 of the way.Add the butter and mix together until the mixture clumps together. In a separate bowl, combine all of the dry ingredients for the crumb topping.In a small bowl combine all of the ingredients for the brown sugar swirl. Next, make the cinnamon sugar swirl and the crumb topping.Mix until it begins to come together (not fully incorporated). Add the flour, baking powder, and salt.Add the sour cream, buttermilk and vanilla extract. In a large mixing bowl combine the melted butter and granulated sugar, beating until combined.Grease 10 standard size muffin tins and line with cupcake liners. Happy coffee cake muffin eating, my friends! Layer the muffin batter, cinnamon sugar swirl, and streusel in your muffin tins.
I love making muffins for breakfast because they’re as easy to throw together as pancakes, but they taste just as gourmet as a quick bread or cinnamon roll. They consist of three different components, but they come together in a pinch and you won’t even need a stand mixer! Here’s your shopping list: The second best part about these super tasty muffins is that they are pretty easy to make. I truly have never met a human who has not devoured these buttery muffins on the spot. We make ours with our favorite moist muffin base, add a cinnamon sugar swirl and top them off with a buttery brown sugar streusel.
Coffee cake muffins are moist, buttery and packed full of cinnamon sugar flavor. If you’ve never had a coffee cake muffin… my condolences.
I’ll be going ahead and eating these coffee cake muffins with coffee, tea, milk, juice, lemonade, water… really any beverage will do. It’s a little misleading, but coffee cake is called coffee cake because it is a cake meant to be served with coffee.
Without fail, every single time we post a coffee cake recipe, someone comments that they are disappointed that there is no actual coffee in the recipe. Phew – that felt good to get off my chest. Here I go: COFFEE CAKE DOESN’T HAVE COFFEE IN IT. I wasn’t going to say anything, but I’ve reached the end of my rope. Complete with a buttery crumb streusel and cinnamon sugar swirl, I guarantee everyone will love these coffee cake muffins!īefore we get into these coffee cake muffins, I must address something. These super moist coffee cake muffins will make all your breakfast dreams come true.