Coffee Cake Muffins

coffee cake muffin with crumb topping on a countertop with icing

3.92 from 212 votes

These coffee cake muffins with crumble topping are easy and delicious. They're topped with a crumbly, buttery streusel top overflowing as you pull them out of the oven.

Prep Time20

Cook Time20

Rest Time15

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: Breakfast

Diet: Vegetarian

Keyword: coffee cake, easy muffins

Servings: muffins

Author: Molly Thompson

Equipment

Muffin Tin

Ingredients

Crumb Topping

1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted (can sub vegan butter)
1 1/2 cups all purpose flour (can sub 1:1 gluten free flour)

Coffee Cake Muffins

1 1/2 cups all purpose flour (can sub 1:1 gluten free flour)
1/2 cup brown sugar packed
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk (can sub dairy free milk)
1/3 cup unsalted butter, melted (can sub vegan butter)
2 teaspoons vanilla
2 large eggs

Icing

1/4 cup powdered sugar
2-3 teaspoons milk

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners then spray with nonstick spray. Set aside.
To make the crumb topping, combine the sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then stir in the flour using a rubber spatula. Set aside while you make the muffin batter.
To make the muffins, in a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt and set aside. This makes a lot of crumble topping. If you don't want as much crumble, I recommend cutting this recipe in half.
In a medium bowl, whisk together the milk, melted butter, vanilla and eggs. Pour mixture over the dry ingredients and stir using a rubber spatula until just incorporated, being careful not to over-mix.
Scoop the batter evenly into the muffin cups until they're about 2/3 of the way full. Generously top each with the reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking. It will be a lot of crumb topping on each muffin.
Bake muffins in preheated oven for 10 minutes, then reduce the heat to 350°F degrees and bake another 10-12 minutes until set and a toothpick inserted in the center comes out clean.
While the muffins are baking, make the glaze. Combine powdered sugar and milk in a medium bowl and whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed.
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin using a small spoon.

Video

Notes

Storage: store leftover muffins in an air tight container at room temperature for up to 2 days. Store in the fridge for up to a week or in the freezer for up to 3 months. Thaw overnight.

Dairy-free: use vegan butter or coconut oil and almond milk.

Gluten-free: use 1:1 gluten free flour (we like Bob's Red Mill 1:1 flour blend)

Nutrition