Description
These Bakery-Style Coffee Cake Muffins are moist, tender, and topped with a delicious cinnamon streusel and a optional sweet glaze. Perfect for breakfast or a delightful snack, these muffins combine a soft crumb with a crunchy topping that mimics the irresistible texture of classic coffee cake.
Ingredients
Scale
Muffin Batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg
- ½ cup milk
- 1 teaspoon vanilla extract
Streusel Topping
- â…“ cup all-purpose flour
- â…“ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
Optional Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easier cleanup.
- Mix dry ingredients for batter: In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt, whisking them together to evenly distribute the leavening agents and sugars.
- Prepare wet ingredients: In a separate bowl, whisk the melted unsalted butter, egg, milk, and vanilla extract until the mixture is smooth and homogeneous.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender and light.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Make streusel topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs, creating a buttery, crunchy topping.
- Add streusel topping: Generously sprinkle the streusel mixture over each muffin cup, covering the batter completely for maximum flavor and texture contrast.
- Bake muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare optional glaze and serve: If desired, whisk together powdered sugar, milk, and vanilla extract in a small bowl to make a glaze. Drizzle over the cooled muffins just before serving for added sweetness and a glossy finish.
Notes
- Do not overmix the batter to ensure muffins stay tender and fluffy.
- Use cold butter for the streusel topping to achieve the perfect crumbly texture.
- The glaze is optional but adds a lovely sweet touch to the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
