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Coffee Cake Muffins

Gastro-PubOvenVegetarian
Time :45 minutes
Yield :12 servings
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Coffee Cake Muffins offer comfort with cinnamon aroma and crumbly topping.
Coffee Cake Muffins fill the kitchen with the inviting aroma of cinnamon and warm sugar—an experience like a cozy morning hug. As they bake, the scent curls around you, promising a comforting treat. Biting into one offers a delightful combination of soft, moist cake and slightly crunchy topping. It's a classic flavor pairing that feels both familiar and indulgent.
The crumb topping is a star here. Light brown sugar paired with melted butter creates a buttery, sweet contrast to the spiced cake beneath. For the best texture, let the topping dry on parchment before adding it to the muffins; this keeps it light and crumbly, making every bite a delightful mix of textures.
Sharing these muffins is pure joy. Serve them with a hot cup of coffee or tea, and watch smiles form around the table. Whether enjoyed on a quiet morning or with friends, they make any moment a little more special. The simple act of drizzling the vanilla-scented glaze just before serving adds a touch of elegance, transforming everyday ingredients into something to savor.

Ingredients

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 2 large eggs

For the crumb topping:

  • 1/2 cup extra-fine granulated sugar
  • 1/3 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups all-purpose flour

For the glaze:

  • 1/4 cup confectioners' sugar plus more to taste
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk

Directions

  • Preheat the oven to 375 degrees F.
  • Line a 12-cup standard muffin tin with paper liners or coat them with nonstick spray.
  • In a large bowl, combine 1 1/2 cups of the flour, 1/2 cup of the brown sugar, the baking powder, 1 teaspoon of the cinnamon, the baking soda, and 1/4 teaspoon of the salt.
  • In another bowl, whisk 3/4 cup of the milk, the canola oil, and the eggs together.
  • Pour the milk mixture into the flour mixture and use a rubber spatula to stir until the batter is moist.
  • Combine the granulated sugar, the remaining brown sugar, the remaining cinnamon, and the remaining salt in a medium bowl.
  • Whisk the melted butter into the sugar mixture.
  • Add the flour to the sugar mixture and use a rubber spatula to stir until it is moist.
  • Spread the topping mixture on parchment paper to dry until ready to use.
  • Scoop the batter evenly into the prepared muffin tray.
  • Sprinkle the crumb topping on top of the batter and gently use your fingertips to press them into the batter.
  • Bake the muffins until a tester inserted in the center comes out clean, about 15-17 minutes.
  • While the muffins are baking, in a bowl, combine the confectioners' sugar, the remaining vanilla, and the remaining milk and whisk until the glaze is smooth. If it is too thin, add more of the confectioners' sugar as needed.
  • Allow the muffins to cool for 10 minutes.
  • Drizzle the glaze over each of the muffins, then allow the glaze to set.
  • Serve.
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