Description
These Bakery-Style Coffee Cake Muffins are soft, tender, and topped with a sweet cinnamon streusel. Perfect for breakfast or brunch, these muffins feature a moist crumb with a crunchy topping and an optional vanilla glaze for extra sweetness.
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
Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix to keep muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture forms coarse crumbs.
- Add Streusel Topping: Generously sprinkle the streusel mixture over each muffin cup filled with batter, ensuring even coverage.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make Glaze and Serve: Optional step: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled muffins just before serving for a sweet finishing touch.
Notes
- Do not overmix the batter to ensure tender muffins.
- Use cold butter in the streusel for a crumbly texture.
- The glaze is optional but adds a lovely sweetness and shine.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months; thaw before serving.
