Bakery-Style Coffee Cake Muffins taste just like coffee cake…  but in muffin form! Moist, flavorful, and topped with plenty of buttery crumbs, they’re always a crowd-pleaser. This is one of those breakfast/brunch 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!

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 ♥

Coffee Cake Muffin Tips:

• 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 😉
• 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 be very 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.
• These muffins are best eaten warm the day they’re made, but they’ll “keep” 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 😉

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 it #bakerbynature on instagram! Seeing your creations makes my day ♥

More Coffee Cake Recipes:

• Coffee Cake Donuts with Vanilla Glaze
• Pumpkin Coffee Cake
• Cranberry Apple Coffee Cake 
• Meyer Lemon Coffee Cake 
• Pumpkin Coffee Cake Donuts 
• Chocolate Swirl Coffee Cake 

Bakery-Style Coffee Cake Muffins

Ashley Manila

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

4.85 from 20 votes

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Inactive Time 10 minutes mins

Total Time 47 minutes mins

Course Breakfast

Cuisine Muffins

Servings 1 dozen

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:

• 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:

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

For the Muffins:

• Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and set it aside.
• In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
• 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:

• 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. 

Assembly:

• 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.
• 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.
• 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.
• 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.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature