Coffee Cake Muffins

Whisking Wolf
by Whisking Wolf
12 servings
40 min
Coffee Cake Muffins

Coffee Cake Muffins are packed with moisture, sprinkled with crumble topping and drizzled with vanilla glaze. Soft and fluffy on the inside, crumbly and crunchy on top, these unique muffins will have you falling in love with their texture and taste.

They say romance is dead but my husband keeps trying to give it CPR. Last night for dinner he drove me an hour and a half to the boonies of Florida where the only options for food were 1) a gas station with tacos or 2) a shack serving alligator, frog and turtle. Decisions, decisions. And I don’t mean hmmm….Mexican or Reptilian? I mean, should I immediately strangle my spouse in the restaurant parking lot or wait until after the fried gator is served?

It’s a tough call; Emily Post taught me to have manners at mealtime. I know putting elbows on the table is bad etiquette, but what about putting clenched hands around your husband’s neck? Emily would probably frown upon it, much like I frowned upon a menu of swamp creatures. Needless to say, I refused to eat anything–amphibious or not–and woke up this morning so hungry that I could’ve eaten Godzilla himself. The irony is not lost on me.

Instead of serving radiation-exposed lizard for breakfast, I sweetened things up with Coffee Cake Muffins. Just as filling as a Japanese monster, but without fear of nuclear exposure, coffee cake muffins are packed with moisture, sprinkled with a crumble topping and drizzled with vanilla glaze. Soft and fluffy on the inside and crumbly, crunchy on top, these unique muffins will have you falling in love with their texture and taste.

Before sharing the recipe for Coffee Cake Muffins, here are a few baking tips to help you out:

Muffin Ingredient Tips

Always use the spoon and level method to measure flour. Scooping overpacks flour into the measuring cup which results in dry, dense muffins.

Baking powder and baking soda usually expire long before you realize, be sure to use fresh of both whenever baking.

Muffin Preparation Tips

Above all, do not overmix or overbake the batter or the end result will be muffins that are dry and dense.

How to Store Coffee Cake Muffins

Store muffins in an airtight container at room temperature up to 3 days.

Wondering if you can freeze muffins? Yes, you can freeze muffins in an airtight container or freezer bag up to 2 months.

I hope you enjoy this Coffee Cake Muffins recipe. Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like homemade muffins then you’ll love this recipe for Banana Chocolate Muffins. Packed with mashed bananas these chocolate marbled muffins are made with simple ingredients that satisfy every sweet tooth in your mouth.

Recipe details
  • 12  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Crumb Topping
  • 1/4 cup dark brown sugar packed
  • 2/3 cup all-purpose flour unbleached
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
Coffee Cake Muffins
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 1/2 tsp lemon zest freshly grated
  • 2 tsp vanilla extract pure
  • 1 1/2 cups all-purpose flour unbleached
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt fine
Vanilla Glaze
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract pure
  • 2 tsp whole milk
Crumb Topping
Combine sugar, flour, cinnamon and butter in a large bowl. Using your fingers, mix ingredients together until small clumps begin to form.
Cover and refrigerate until ready to use.
Coffee Cake Muffins
Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
Whisk both sugars, oil, eggs, buttermilk, lemon zest and vanilla in a mixing bowl until combined. Set aside.
In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder and salt.
Add dry ingredients to wet then stir with a spoon until just blended. Avoid overmixing.
Distribute batter evenly among 12 muffin liners.
Remove crumb topping from the refrigerator and sprinke an even amount on top of each muffin.
Bake for 18 to 20 minutes or until muffins are golden brown and a tester placed in the center comes out clean.
Allow muffins to cool in baking pan for 5 minutes then remove muffins and place on a wire rack to cool completely.
Vanilla Glaze
Add vanilla glaze ingredients to a small bowl then whisk until smooth and lump free.
Drizzle glaze on muffins and enjoy.
Muffins will keep in an airtight container at room temperature up to 3 days.
Whisking Wolf
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