Print

Bakery-Style Coffee Cake Muffins Recipe

Print Recipe

★★★★★

4.6 from 147 reviews

These bakery-style coffee cake muffins feature a tender crumb with a cinnamon sugar swirl inside, topped with a buttery crumb streusel and a sweet vanilla glaze. Perfect for breakfast or brunch, these muffins are moist, fluffy, and packed with cinnamon flavor in every bite.

Ingredients

Scale

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

Cinnamon Sugar Swirl

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

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

Glaze

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

Instructions

  1. Prepare the Buttery Crumb Topping: In a medium mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, and salt. Stir in the melted unsalted butter, mixing just until combined. Set aside to let the mixture absorb the butter and become more crumbly.
  2. Make the Cinnamon Sugar Layer: In a small bowl, combine granulated sugar and ground cinnamon. Set aside for assembling the muffins later.
  3. Preheat and Prepare Muffin Tin: Heat your oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set aside.
  4. Mix Dry Ingredients for Muffins: In a large mixing bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
  5. Cream Butter and Sugars: Using a stand mixer with paddle attachment or handheld mixer, beat unsalted butter, granulated sugar, and light brown sugar on medium-low speed until light and fluffy, about 3 minutes.
  6. Add Eggs and Flavorings: Beat in the two large eggs plus one yolk one at a time, ensuring each is fully incorporated. Slowly add vanilla extract, buttermilk, and sour cream, mixing gently.
  7. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add dry ingredients. Mix just until combined; avoid overmixing to keep muffins tender.
  8. Make the Glaze: In a small bowl, whisk confectioners’ sugar, buttermilk, vanilla extract, and salt until smooth. Adjust thickness by adding more sugar or buttermilk as needed.
  9. Assemble the Muffins: Spoon a large amount of batter into each muffin liner and spread it lightly to the edges. Sprinkle a portion of the cinnamon sugar mixture in the center of each muffin cup. Top evenly with the remaining batter, pressing lightly to enclose the cinnamon sugar swirl. Crumble the buttery crumb topping evenly on top, piling it high in the center, and gently press it into the batter to help it adhere.
  10. Bake: Place the muffin tin in the oven and bake for 20 to 22 minutes until the muffins are lightly golden and a toothpick inserted in the center comes out clean.
  11. Cool: Let muffins cool in the tin on a wire rack for 10 minutes, then transfer to a serving plate.
  12. Glaze and Serve: Drizzle the vanilla glaze over each muffin generously and serve warm for best flavor.
  13. Storage: Once completely cooled, wrap muffins tightly in plastic wrap and store at room temperature for up to 2 days.

Notes

  • Use room temperature eggs, butter, and dairy ingredients for best mixing and texture.
  • Do not overmix the batter to ensure tender muffins.
  • The cinnamon sugar swirl adds an extra layer of cinnamon goodness, so be sure to incorporate it properly.
  • Press streusel topping gently into batter to prevent it from falling off after baking.
  • Muffins are best served warm but can be stored at room temperature for up to two days.
  • You can freeze the baked muffins after glazing for longer storage; thaw at room temperature before serving.

Keywords: coffee cake muffins, cinnamon swirl muffins, streusel topping, breakfast muffins, bakery-style muffins, coffee cake, vanilla glaze muffins

Find it online: https://liamjayne.com/bakery-style-coffee-cake-muffins-recipe/