Coffee Cake Muffins are an irresistible treat that delivers a sweet crumble and cinnamon swirl topping in each bite. What takes this recipe over the top is the simple glaze drizzled over each muffin. You only need a few ingredients and about 30 minutes before you’re digging into these streusel-topped bites.
Easy Coffee Cake Muffins Recipe
We’ve all had coffee cake, and it was probably pretty delicious.
It usually has a cinnamon topping and crumbly yet moist cake—thanks to the sour cream, a classic ingredient. And we can’t forget that delicious cinnamon swirl that runs throughout!
But, have you ever had a coffee cake muffin?
Something magical happens when you make mini-versions of this classic. They bake more evenly and you get the perfect amount of flavorful swirl and streusel in each bite. (Plus, you don’t have to share!!)
These fluffy coffee cake muffins are the best treat to take to a brunch or morning meeting, or just to have as a sweet snack in the afternoon.
But come prepared- everyone is going to be begging you for the recipe!
Ingredients
The simple ingredients you need to make these perfect coffee cake muffins include:
- Butter. Go for salted butter. You want it melted and slightly cooled. If needed, you can sub in coconut oil.
- Sugar. White sugar will get you that classic taste you know and love in coffee cake. You can use coconut sugar or another sweetener instead, if you’d like. For the topping, you’ll want brown sugar. Finally, make sure you have powdered sugar for the glaze.
- Sour cream. This ingredient is essential to get a moist crumble in the cake. A vegan sour cream will work, too.
- Milk. Choose regular or plant-based milk. Be sure it’s at room temperature.
- Flour. It’s your choice whether you use an all purpose flour or a gluten-free 1-to-1 blend.
- Baking powder. Baking powder is essential to get that perfect cake texture. Don’t mix this up with baking soda.
- Seasonings. Vanilla extract, and salt round out the batter for the cake. Cinnamon is key to the swirl and streusel topping.
How to Make Coffee Cake Muffins
Below you’ll find the steps to make cinnamon coffee cake muffins at home:
Mix the Ingredients
Preheat the oven to 425℉.
In a large bowl, whisk together the melted butter, sugar, sour cream, milk, whisked eggs, and vanilla extract. Be sure no clumps remain.
Stir the dry ingredients (the flour, baking powder, and salt) into the wet ingredients. Only mix until the batter is combined. It’s okay if there are a few lumps left.
Make the Swirl and Crumb Topping
In a small bowl, stir together ⅓ cup brown sugar and 1 ½ teaspoons of cinnamon. This will be layered into the batter to make the cupcakes.
In a medium bowl, add the crumb-topping ingredients: the brown sugar, flour, butter, and cinnamon. Use a fork or whisk to stir it together. You want it to form nice pea-sized crumbs.
Fill the First Half
Line a 12-cup muffin tin with cupcake liners and then spray each one with a non-stick coating. This will help when peeling the liner off.
Use a spoon or ice cream scoop to fill each cavity about ⅓ to ½ the way full with muffin batter. Then, sprinkle about 1 ½ teaspoons of the cinnamon swirl mixture into each well on top of the batter.
Finish Filling
Pour the remaining cake batter over the cinnamon sugar layer until they are almost full. Then, smooth out the tops. Take a toothpick and lightly swirl each one.
Sprinkle a small amount of the crumb topping over each muffin. Use your fingers to press slightly into the top of the muffin so the batter and crumble stick together.
Bake in the Oven
Set the muffin tray into the preheated 425℉ oven and bake muffins for 5 minutes. Then, reduce the heat to 375℉ and cook for another 15 to 17 minutes. They are done when they’re golden brown and a toothpick comes out clean.
Cool the muffins to room temperature on a wire rack.
Whisk the glaze ingredients together in a small or medium-sized bowl. Then, drizzle some glaze over each muffin. Serve this breakfast treat with a cup of coffee. (You can also make this easy powdered sugar icing recipe, too!)
Meal Prep and Storage
- How to prep ahead of time: This entire recipe can be made the night before you serve it.
- How to store: These coffee cake muffins will stay fresh for up to 2 to 3 days at room temperature, or up to 1 week in the fridge. Be sure to store in an airtight container.
- How to freeze: Be sure the muffins cool completely, then wrap them in plastic wrap, and place them in a freezer-safe airtight container or freezer bag for up to 3 months. These are best frozen without the glaze.
- How to reheat: You can warm these coffee cake muffins up in 15-second intervals in the microwave. Or, you can place them back in a 250℉ oven. However, the glaze might melt into the cupcakes.
Does coffee cake have coffee in it?
No, coffee cake does NOT have actual coffee in it. It’s called coffee cake because it’s typically served alongside coffee as a breakfast or brunch item.
What makes coffee cake taste like coffee cake?
The essential flavors for a true coffee cake are a cinnamon swirl and a crumb streusel topping. Beyond that, the rest is personal preference!
What is the secret to moist muffins?
The secret to moist muffins is not overworking the batter and using a fat, like sour cream. It’s key to only mix the dough until it’s just combined.
Dietary Modifications
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Stick with a dairy-free version of milk, butter, and sour cream.
- Gluten-free: Opt for a gluten-free 1-to-1 blend of flour.
- Vegan: Choose plant-based milks, butter, and vegan sour cream.
Expert Tips and Tricks
- Double up. Be sure to use a cupcake liner and non-stick cooking spray for easy removal.
- Scoop it. When measuring the flour, spoon it into the measuring cup so you don’t end up with too much.
- Just enough. If you overwork the batter it will be tough rather than crumbly and moist.
- Give it a poke. Use a toothpick to check for doneness.
- Be patient. Let the cupcakes cool for at least 20 minutes before drizzling on the glaze.
What to Serve with Coffee Cake Muffins
Whip up any of these drink or treat recipes to serve alongside this easy coffee cake muffin recipe.
Whether you want something hot or cold, try a Chai Latte, Chai Tea Latte, or an Iced Chai Tea Latte.
Or, learn How to Make a Fruit Smoothie.
Of course, these bakery style muffins are delicious with fresh fruit or some Greek yogurt.
Add some protein with Chicken Breakfast Sausage or Shredded Hashbrown Breakfast Casserole.
More Muffin Recipes
Who doesn’t love a good muffin? Try one of these easy recipes next.
Pumpkin Chocolate Chip Muffins, Pumpkin Muffins, and Applesauce Muffins just taste like fall.
And don’t miss these Double Chocolate Banana Muffins.
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Cinnamon Coffee Cake Muffins
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Ingredients
Muffins:
- 1 ½ sticks butter salted, melted
- 1 cup sugar
- ½ cup sour cream or a vegan sour cream
- ½ cup milk regular or plant-based, room temperature
- 2 eggs whisked, room temperature
- 1 Tbsp. vanilla extract
- 2 ½ cups flour all purpose or a gluten-free 1-to-1 blend
- 1 Tbsp. baking powder
- ½ tsp. salt
Cinnamon Swirls:
- ⅓ cup brown sugar
- 1 ½ tsp. cinnamon ground
Crumb Topping:
- ½ cup brown sugar
- ⅔ cup flour all purpose or a gluten-free 1-to-1 blend
- 4 Tbsp. butter melted
- 2 tsp. Cinnamon ground
Glaze (Optional):
- 1 cup powdered sugar
- 1-2 Tbsp. milk regular or plant-based
- ½ tsp. vanilla
Instructions
- Preheat the oven to 425 degrees.
- Whisk Together Wet: Add 1 ½ sticks of melted butter to a large bowl along with the sugar, sour cream, milk, whisked eggs, and vanilla extract. Whisk until well combined and there are no clumps of sour cream remaining.1 ½ sticks butter, 1 cup sugar, ½ cup sour cream, ½ cup milk, 1 Tbsp. vanilla extract, 2 eggs
- Add Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients. Mix until just combined. It’s ok if some small clumps remain.2 ½ cups flour, 1 Tbsp. baking powder, ½ tsp. salt
- Mix Cinnamon Swirl Ingredients: In a small bowl whisk together ⅓ cup brown sugar and 1 ½ teaspoons of cinnamon.⅓ cup brown sugar, 1 ½ tsp. cinnamon
- Fill Muffin Tray: Line a 12-cup muffin tray with cupcake liners and spray each with non-stick cooking spray. Fill each cavity with the muffin batter to ⅓-½ full. Sprinkle ~1 ½ teaspoons of the cinnamon swirl mixture into each cupcake cavity. Pour in the remaining cupcake batter until they are almost completely full and smooth out the tops. Place a toothpick into each one and make a swirling motion.
- Finish with Crumb Topping: In a medium sized bowl combine the crumb topping ingredients. Mix together with a fork until a coarse crumb forms. Sprinkle equal amounts of the crumb topping on top of the muffins, pressing it in lightly to the batter so it sticks.½ cup brown sugar, ⅔ cup flour, 4 Tbsp. butter, 2 tsp. Cinnamon
- Bake in Oven: Bake the muffins for 5 minutes at 425 degrees. Reduce the heat to 375 and continue cooking for an additional 15-17 minutes, or until a toothpick comes out clean.1 cup powdered sugar, 1-2 Tbsp. milk, ½ tsp. vanilla
- Finish with Glaze: Whisk together the glaze ingredients in a medium-sized bowl and drizzle over muffins once cooled to room temperature.
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Notes
Meal Prep and Storage
- How to prep ahead of time: This entire recipe can be made the night before you serve it.
- How to store: These coffee cake muffins will stay fresh for up to 2 to 3 days at room temperature, or up to 1 week in the fridge. Be sure to store in an airtight container.
- How to freeze: Be sure the muffins cool completely, then wrap them in plastic wrap, and place them in a freezer-safe airtight container or freezer bag for up to 3 months. It’s best frozen without the glaze.
- How to reheat: You can warm these coffee cake muffins up in 15-second intervals in the microwave. Or, you can place it back in a 250℉ oven. However, the glaze might melt into the cupcakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe, thanks for sharing it. I’ll definitely try.
Let me know how you like them!