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April 25, 2018

Bakery-Style Coffee Cake Muffins

Bakery-Style Coffee Cake Muffins are moist, flavorful, and topped with plenty of buttery crumbs. This is one of those recipes you’ll make over and over again!

Bakery-Style Coffee Cake Muffins are moist, flavorful, and topped with plenty of buttery crumbs. This is one of those recipes you'll make over and over again!

Coffee Cake Muffin Recipe

So this recipe was inspired by the giant muffins I always find myself lusting after at the coffee shop or corner bakery. You know the ones I’m talking about, right? With the crumbs and the glaze and the cinnamon swirl and THE CRUMBS. The ones that smell so buttery it makes your heart flutter and your knees buckle! Yeah, those. They’re so good!

But these are better! Like, so much better.

And I’ll let you in on a little secret: coffee cake muffins are the ULTIMATE brunch recipe! And I say with that with great confidence, because every time I bring these to an event the only thing I go home with is crumbs… and requests for the recipe!

Bakery-Style Coffee Cake Muffins are moist, flavorful, and topped with plenty of buttery crumbs. This is one of those recipes you'll make over and over again!

And with Mother’s Day right around the corner, I knew I needed to share them with you! Because trust me… they’re a must have on your menu! So, let’s get baking ♥

Bakery-Style Coffee Cake Muffins are moist, flavorful, and topped with plenty of buttery crumbs. This is one of those recipes you'll make over and over again!

Tips and Tricks for Recipe Success:

  • Despite its name, there’s actually no coffee in coffee cake, or coffee cake muffins. If you’re looking for a caffeinated treat, check out my coffee lovers chocolate cake donuts šŸ˜‰
  • You’ll want to make the buttery crumb topping first since it will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
  • Before assembling the muffin batter, be sure to bring your butter, eggs, yogurt, and buttermilk to room temperature.
  • The batter will beĀ veryĀ thick! Avoid over mixing it or your muffins will bake up dense.
  • When you’re adding the cinnamon sugar layer, aim to pile it in the center of the batter.
  • And gently push the streusel topping into the batter. This helps it stay put as the muffins bake and rise.
  • To avoid over baking, keep an eye on your muffins after the 20 minute mark. If your crumbs are getting too dark, you can loosely tent a piece of foil on top of the pan, but be careful here because opening the oven can cause the muffins to sink.
  • In my opinion, these muffins are best eaten warm the day they’re made, but they’ll ā€œkeepā€ for 48 hours.
  • I suggest glazing the coffee cake muffins right before you plan on serving them. This ensure the tops don’t get too moist and soggy. This will also help prevent premature molding.

While these bakery-style coffee cake muffins don’t have any coffee in them, they’re incredible enjoyed with coffee! And on that note… I have one left and it’s calling my name šŸ˜‰

Bakery-Style Coffee Cake Muffins are moist, flavorful, and topped with plenty of buttery crumbs. This is one of those recipes you'll make over and over again!

If you try this recipe for Bakery-Style Coffee Cake Muffins, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag itĀ #bakerbynatureĀ on instagram! Seeing your creations makes my day ♥

Bakery-Style Coffee Cake Muffins are moist, flavorful, and topped with plenty of buttery crumbs. This is one of those recipes you'll make over and over again!

Bakery-Style Coffee Cake Muffins are moist, flavorful, and topped with plenty of buttery crumbs. This is one of those recipes you'll make over and over again!

15 votes

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Bakery-Style Coffee Cake Muffins

Prep 15 mins

Cook 22 mins

Inactive 10 mins

Total 47 mins

Author Ashley Manila

Yield 1 dozen

Bakery-Style Coffee Cake Muffins are moist, flavorful, and topped with plenty of buttery crumbs. So good with a cup of coffee!

Ingredients

For the 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 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Cinnamon Sugar Swirl:

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

For the 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

For the Glaze:

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

Instructions

For the Buttery Crumb Topping:

  1. In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.

For the Cinnamon Sugar Layer:

  1. In a small mixing bowl, combine the sugar and cinnamon. Set aside.

For the Muffins:

  1. Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and set it aside.
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes. Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here.

For the Glaze:

  1. In a small mixing bowl, whisk together the confectioners' sugar, buttermilk, vanilla, and salt until smooth. Add more confectioners' sugar to thicken or more buttermilk to thin.Ā 

Assembly:

  1. Scoop a large spoonful of batter into each prepared muffin cup and, using a lightly greased spoon, spread it into the edges of the cup. Evenly divide the cinnamon sugar on top of the batter, aiming to pile it in the center of the each cup. Divide remaining batter evenly among the muffin cups, then use a lightly greased spoon to push it down on the sides to enclose the cinnamon sugar.
  2. Crumble up the topping and evenly distribute it on top of the 12 muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
  3. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 10 minutes, then transfer them to a large serving plate.
  4. Drizzle a little glaze on top of each muffin and serve warm.

To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.

Courses Breakfast

Cuisine Muffins

58K Shares

Filed Under: Breakfast, Holiday, Muffins

Reader Interactions

Comments

  1. Kayle (The Cooking Actress) says

    April 30, 2018 at 8:37 pm

    omg yes these are totally the muffins I ogle at bakeries too! YUUUM

    Reply
  2. Meghan says

    June 24, 2018 at 8:34 pm

    Mmm. So good. I added blueberries to mine. I guess I will start my diet tomorrow (after breakfast)!

    Reply
    • BakerbyNature says

      June 25, 2018 at 1:44 pm

      Yum!! We support any diet that starts with muffins šŸ™‚

      Reply
    • Deb says

      June 2, 2019 at 12:17 pm

      Can you adjust this to make 6 jumbo muffins and how would that affect baking time?

      Reply
      • yesi says

        April 29, 2020 at 1:19 pm

        Can buttermilk be substituted with regular milk?

        Reply
        • Isabel S. says

          August 12, 2020 at 4:01 am

          Mix half a cup of milk with a teaspoon and a half of distilled white vinegar, then let it stand for 5 minutes. The milk will become buttermilk and works as good as the real thing

          Reply
      • Joyce says

        February 17, 2021 at 6:53 pm

        I made jumbo and it made 12. They baked for twenty minutes.

        Reply
  3. Paris says

    August 24, 2018 at 3:32 am

    I love baking, but admittedly am not great at it. These came out tasting delicious, but were unfortunately really dry. Is it possible I over-baked them or over-mixed the batter?

    Reply
    • Sharon Keith says

      March 26, 2019 at 6:32 pm

      That could be it! Keep mixer on medium or even med-low when mixing the butter,sgar,eggs and rest of wet ingredients. Recipe says low for adding the dry ingedients.i always suggest mixing the dry ingredients in by hand with a sturdy spoon for muffins and quick breads and only until everything is JUST combined.should not be smooth like a cake batter. Try again….this is good recipe so follow it to “t” . You can tweak around with it after you master just this.

      Reply
    • Cynthia Rodriguez says

      December 9, 2019 at 8:09 am

      Hi flour compacts easily so weigh your flour instead of using a measuring cup you can find kitchen scales online or at most major retailers. Make sure it has a Tare function on it and zero it out after you put your bowl on the scale then add the flour. Even a couple of extra tablespoons of flour will affect any baked recipe.

      Reply
  4. Joelle says

    February 10, 2019 at 12:54 pm

    Hi there. I wanted to try these in 6 jumbo sized.
    What would I modify the baking temp and time to?
    Thank you for your creative insights!
    Joelle

    Reply
  5. Appartatus Premiss says

    February 19, 2019 at 4:25 pm

    made these for a facs class at hour school and it really was a treat. the hole class ogled at them. wow what a lovely treet for us

    Reply
  6. Sharon Keith says

    March 26, 2019 at 6:37 pm

    PARIS
    That could be it! Keep mixer on medium or even med-low when mixing the butter,sgar,eggs and rest of wet ingredients. Recipe says low for adding the dry ingedients.i always suggest mixing the dry ingredients in by hand with a sturdy spoon for muffins and quick breads and only until everything is JUST combined.should not be smooth like a cake batter. Try again….this is good recipe so follow it to “t” . You can tweak around with it after you master just this. OH…. and check the date on bottom of your baking powder can especially if you don’t bake much.

    Reply
  7. Marianne says

    April 6, 2019 at 12:32 pm

    Sounds delicious. Any suggestions to how much time to bake mini muffin version?

    Reply
  8. Anna says

    April 15, 2019 at 12:12 am

    Great recipe!

    Reply
  9. Bonnie Billings says

    May 3, 2019 at 3:31 am

    Do these freeze well at all?

    Reply
    • Cherrie says

      September 20, 2019 at 8:58 pm

      I was wondering if you can freeze these muffins also. I did not see a response to this earlier question. And if so, for how long would you recommend at a time?

      Reply
  10. Chrl says

    May 9, 2019 at 9:29 pm

    Tasty recipe but shaking in my boots I decided to cook them at 350 because 400 seemed to high especially for cupcakes, they cooked great at 20 mins. But of course this depends on your oven.

    Reply
  11. Natasha Watters says

    September 22, 2019 at 8:51 pm

    Why does it not call for coffee this makes no sense to me ????

    Reply
    • Michelle says

      November 14, 2019 at 10:31 pm

      Coffee cake of any kind is called that because it is thought to generally be served alongside coffee. There could be a recipe with coffee in it, but I’ve never seen one.

      Reply
  12. Christine Joyce says

    January 5, 2020 at 2:27 am

    The muffins just came out of the oven and look great. My negative comment is: In what universe would this recipe take only 15 minutes to prepare? I am not a professional Baker but have been baking since I was a kid many years ago. It took me more than 15 minutes just to make 4 layers in the muffin cups. There are 4 separate parts to the recipe. I am glad I decided to make them the evening before I need them for brunch. If I hadn’t, I would have had to abandon the project to get to the event on time.

    Reply
  13. Mio says

    January 8, 2020 at 5:13 pm

    These muffins looks just perfect!! I am crazy about muffins and always order a muffin if I go to a coffee shop. Sadly most of muffins I see here in my country looks so sad and small with no “belly top” šŸ™
    I’m definitely going to try this recipe for my coffee time snack!

    Reply
  14. kaliss says

    April 25, 2020 at 3:06 am

    Hiiiii im a young baker and I want to make these delicious muffins right away but I don’t have any sour cream, is it fine if I don’t add the sour cream and substituted with milk or anything else??

    Reply
    • Jess Mattingly says

      May 18, 2020 at 4:43 pm

      This is also something people dont always have on hand but as a Baker if I dont have sour cream I use Greek yogurt instead.

      Reply
  15. Naomi B. says

    April 25, 2020 at 10:49 pm

    All of the work put into these muffins were totally worth it!!

    Reply
  16. Naomi B. says

    April 25, 2020 at 10:51 pm

    All of the work put into these muffins were totally worth it!!!

    Reply
  17. Amanda laurence says

    May 3, 2020 at 3:07 pm

    These muffins were very labor intensive but absolutely worth the time!! I made them exactly as written with no changes. They were beautiful and delicious. My whole family raved over them and I have never made a more beautiful muffin!! Thanks for the recipe.

    Reply
  18. Denise says

    May 15, 2020 at 7:23 am

    I want to make these but was wondering if it matters if I use dark brown sugar? Light brown is not available here where I live .

    Reply
    • Laila says

      June 15, 2020 at 3:46 am

      Mix half dark brown sugar and half granulated sugar if you worry thst the dark sugar will be too strong becsuse of the molasses.

      Reply
  19. ABEER says

    September 1, 2020 at 6:03 pm

    Hi dear
    This is amazing and one of my best muffins I’ve ever made the texture of the muffins combined with the delicious crumbs OMG ,,, I add some nut- meg and a little bit of pumpkins pie spices which completed the flavors

    Thanks you so much for this lovely recipe šŸ˜‰

    Reply
  20. Leslie Stevenson says

    October 13, 2020 at 11:32 pm

    I made these today. These muffins were delicious. I did not find the to be labor intensive at all. Your directions were very clear. Thank you for sharing it with us.

    Reply
  21. Gail says

    November 3, 2020 at 1:32 pm

    361gms of flour is just over 1.5 cups of flour

    Reply
    • Christine says

      March 10, 2021 at 12:06 am

      I’ve always used 124 grams of all-purpose flour as equal to a cup, but some people use 120, which is what it seems the author uses. I used this measurement and it turned out perfectly.

      Reply
  22. Kathy says

    November 8, 2020 at 6:52 pm

    If I want to make them into 12 jumbo muffins how would I tweak the recipe?

    Reply
  23. Kathy says

    November 13, 2020 at 7:04 pm

    My muffins just came out of the oven…OMG! They look beautiful and smell so good. I didn’t find them labor intensive at all…but baking is my hobby and therapy. Can’t wait to give one to my husband.

    Reply
  24. George says

    December 30, 2020 at 4:09 pm

    I followed the directions explicitly. Given the sugar in the recipe then with the cinnamon sugar, the muffins were too sweet. (Didn’t ice them as they were already to sweet). Recipe says makes 12 muffins. Again using normal size muffin pans the recipe make over a dozen and a half.

    Reply
  25. Kathy says

    January 1, 2021 at 6:22 pm

    Description says to leave the yogurt out but there is none in the recipe, wondering if it should say sour cream instead or should the recipe include yogurt?

    Reply
  26. Sam says

    February 18, 2021 at 6:14 pm

    Hi! Delicious recipe! I have an issue where my crumb is always a little crunchy and I would rather it be soft and crumbly. Any suggestions?
    Thank you!!

    Reply
  27. Julie says

    February 26, 2021 at 6:46 pm

    Made them this afternoon, turned out great. I also made a cream cheese filling. Great recipe.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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