Introduction

These bakery-style coffee cake muffins deliver moist, tender crumb with a sweet cinnamon swirl and a buttery crumb topping. Finished with a light vanilla glaze, they make a perfect treat for breakfast or afternoon coffee breaks.

A close-up image of a single muffin sits on a wire rack, showing a golden-brown textured top with crumbly streusel and drizzles of white icing. The muffin’s body is a warm brown with visible vertical ridges from the paper liner. The background is softly blurred, hinting at more muffins behind it, all on a white marbled surface. The lighting highlights the crumbly top and creamy icing texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Buttery Crumb Topping:

1/2 cup (57g/2 ounces) all-purpose flour
1/4 cup (50g/1 and 3/4 ounces) granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (57g/2 ounces) unsalted butter, melted

For the Cinnamon Sugar Swirl:

1/3 cup (50g/1 and 3/4 ounces) granulated sugar
1 and 1/2 teaspoons ground cinnamon

For the Muffins:

3 cups (361g/12 and 3/4 ounces) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (113g/4 ounces) unsalted butter, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
2 large eggs plus 1 egg yolk, at room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup (113g/4 ounces) buttermilk
1/2 cup (113g/4 ounces) full-fat sour cream

For the Glaze:

1 cup (113g/4 ounces) confectioners’ sugar, sifted
2 to 3 Tablespoons buttermilk
1 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

Step 1: Prepare the buttery crumb topping by combining flour, granulated sugar, cinnamon, and salt in a medium bowl. Stir in melted butter just until combined. Set aside to let it become crumbly.
Step 2: Mix the cinnamon sugar layer by combining sugar and cinnamon in a small bowl. Set aside.
Step 3: Preheat the oven to 400°F (204°C) and line a 12-cup muffin tin with paper liners.
Step 4: In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
Step 5: In a stand mixer or using a handheld electric mixer, beat butter with both sugars on medium-low speed until light and fluffy, about 3 minutes. Add eggs and yolk one at a time, beating well after each.
Step 6: Slowly beat in vanilla extract, buttermilk, and sour cream. Reduce mixer speed to low and gradually add the dry ingredients, mixing just until combined. Avoid over mixing.
Step 7: Make the glaze by whisking confectioners’ sugar, buttermilk, vanilla, and salt in a small bowl until smooth. Adjust thickness by adding more sugar or buttermilk if necessary.
Step 8: Assemble the muffins: scoop a large spoonful of batter into each muffin cup and spread it to the edges. Sprinkle cinnamon sugar evenly over the center of the batter in each cup.
Step 9: Add remaining batter evenly over the cinnamon sugar, pushing it down on the sides to enclose the sugar layer.
Step 10: Crumble the buttery topping evenly over the muffins, piling it high in the center, then gently press it into the batter to help it stay during baking.
Step 11: Bake for 20 to 22 minutes until tops are lightly golden and a toothpick inserted in the center comes out clean. Cool muffins in the pan on a wire rack for 10 minutes, then transfer to a serving plate.
Step 12: Drizzle glaze over each warm muffin and serve.

Tips & Variations

For extra flavor, add a handful of chopped nuts or mini chocolate chips to the crumble topping.
Use greek yogurt instead of sour cream for a slight tang and fewer calories.
Make sure ingredients are at room temperature for best batter consistency and muffin texture.
Swap buttermilk for whole milk plus 1 tablespoon vinegar if you don’t have buttermilk on hand.
Gently packing the cinnamon sugar layer prevents it from sinking to the bottom of the muffins.

Storage

After cooling completely, wrap the muffins tightly in plastic wrap and store at room temperature for up to 2 days. To reheat, warm muffins gently in the microwave for 15-20 seconds or in a toaster oven until heated through for a fresh-baked taste.

How to Serve

A close-up of a single muffin with a golden brown crumbly top layer covered in a light drizzle of white icing, sitting on a wire rack. The muffin’s middle layer is light yellow and fluffy with a slightly textured surface inside a brown paper liner. The background shows a warm orange and brown blurred tone with parts of other muffins out of focus, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these coffee cake muffins?

Yes, place completely cooled muffins in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight at room temperature or warm in the microwave before serving.

Can I make the crumb topping ahead of time?

Absolutely. You can prepare the crumb topping a few hours ahead and keep it refrigerated until ready to use. Bring it back to room temperature so it crumbles easily before sprinkling on the muffins.