A Cozy Bakery Favorite You Can Make at Home
There’s something undeniably comforting about the warm aroma of cinnamon and brown sugar drifting through your kitchen on a cozy morning. Whether you’re serving brunch for a crowd, prepping weekday snacks, or simply treating yourself to a lazy Sunday delight, these Easy Coffee Cake Muffins are the perfect solution. With a tender crumb, buttery cinnamon streusel topping, and a sweet vanilla glaze, these muffins are everything you love about coffee cake—in a convenient, portable form.
Perfect for novice bakers and seasoned pros alike, this recipe is foolproof and packed with flavor. These muffins deliver bakery-style results without the hassle, using simple pantry staples and no fancy equipment. If you’re ready to impress your friends, family, or just your own taste buds, keep reading!
Why You’ll Love These Coffee Cake Muffins
These muffins are ideal for:
- Busy mornings: They can be made ahead and enjoyed on the go.
- Brunch lovers: Perfect addition to a breakfast spread or potluck.
- Cinnamon fans: The warm spice is front and center.
- Beginner bakers: Easy steps, minimal cleanup, and delicious results.
- Sweet tooth satisfaction: The crumble topping and glaze make these irresistible.
What sets these muffins apart is the classic coffee cake flavor in every bite—layered with a cinnamon-sugar crunch on top and a moist, fluffy base. They’re not overly sweet, making them a great companion to your morning latte or afternoon tea.
Ingredients You’ll Need
For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup milk
- 1/3 cup canola oil
- 2 large eggs
For the Crumble Topping:
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 1 ½ cups all-purpose flour
For the Glaze:
- ¼ cup confectioners’ sugar
- ½ tsp vanilla extract
- 1 tsp milk (plus more if needed)
Kitchen Equipment You’ll Need
- 12-cup muffin tin
- Paper muffin liners
- Two mixing bowls (one large, one medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Small bowl (for glaze)
- Wire cooling rack
- Baking sheet (optional, for drying crumble topping)
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and set it aside.
2. Prepare the Crumble Topping
In a medium bowl, whisk together the sugars, cinnamon, and salt. Add in the melted butter and mix until combined. Stir in the flour until the mixture is crumbly. Spread it out on a baking sheet to dry while you make the batter.
Tip: Letting the crumble sit helps it crisp up better in the oven and prevents sogginess.
3. Mix Dry Ingredients
In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, baking soda, and salt.
4. Mix Wet Ingredients
In a separate bowl, whisk milk, eggs, and oil until smooth and fully combined.
5. Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry ingredients. Be careful not to overmix—just combine until no streaks of flour remain.
Shortcut: You can use a hand mixer on low, but manual mixing gives better control and texture.
6. Fill Muffin Tin
Spoon batter evenly into the muffin cups, filling each about ¾ full.
7. Add Crumble Topping
Top each muffin generously with the crumble. Press lightly to help it stick.
8. Bake the Muffins
Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes, then transfer to a wire rack.
9. Make the Glaze
In a small bowl, whisk together the confectioners’ sugar, vanilla, and milk until smooth. Add a few extra drops of milk if needed to thin it out.
10. Drizzle the Glaze
Once the muffins are slightly cooled, drizzle the glaze over the tops. Let the glaze set before serving.
Recipe Variations & Substitutions
- Oil swap: Use melted coconut oil or vegetable oil in place of canola oil.
- Dairy-free version: Use almond or oat milk, and dairy-free butter for the crumble.
- Add-ins: Fold in chopped nuts, mini chocolate chips, or diced apples for extra texture.
- Spice it up: Add a pinch of nutmeg or cardamom to the muffin batter for a twist.
- No glaze? Dust with powdered sugar for a quicker finish.
How to Store Leftover Muffins
Store your muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days or freeze for up to 2 months. To reheat, pop them in the microwave for about 15–20 seconds or in a 300°F oven for 5 minutes.
Freezing Tip: Freeze without glaze and add it fresh after reheating for the best texture.
Best Food & Drink Pairings
These muffins shine with a classic cup of black coffee or a chai latte, but they also pair beautifully with:
- Vanilla yogurt and berries
- Scrambled eggs and turkey sausage
- Fresh fruit smoothies
- Warm apple cider
They’re versatile enough for breakfast, brunch, dessert—or a midnight snack (we won’t tell!).
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely! They’re perfect for meal prep. Bake them a day or two in advance and store as directed above.
Can I skip the glaze?
Yes! The muffins are sweet and flavorful on their own. The glaze adds a little extra flair but is optional.
What if I don’t have paper liners?
Grease the muffin tin well with butter or cooking spray to prevent sticking.
Can I use whole wheat flour?
You can substitute half the all-purpose flour with whole wheat for a slightly heartier texture. Expect a denser crumb.
How do I make mini muffins instead?
Use a mini muffin tin and reduce the baking time to about 10–12 minutes. Keep a close eye on them!
Time to Bake!
These Easy Coffee Cake Muffins are a must-try for anyone who loves a warm, comforting treat without spending hours in the kitchen. With their soft centers, crunchy crumble tops, and drizzle of sweetness, they’re a hit every single time.
If you enjoyed this recipe, share it with your fellow bakers and don’t forget to subscribe to the blog for more cozy, high-reward recipes like this. Happy baking!
