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Tender coffee cake muffins with cinnamon streusel topping, golden brown and bakery-style, on a rustic plate

Tender Coffee Cake Muffins That Taste Just Like the Bakery Version (in 30 Minutes)

I've tested a lot of coffee cake muffins over the years, and most of them fall into one of two camps: dry and dense, or so delicate they fall apart before you get to the streusel. This batch hits the sweet spot, with a tender crumb and a generous streusel topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 muffins
Calories 290 kcal

Equipment

  • Standard 12-cup muffin tin
  • Paper liners
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Small bowls
  • Ice cream scoop or large spoon
  • Cooling rack

Ingredients
  

Batter

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar packed
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup milk room temperature
  • 1/3 cup melted butter cooled slightly
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract pure vanilla

Streusel

  • 1/3 cup all-purpose flour
  • 2 tablespoons brown sugar packed
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons melted butter creates clusters

Swirl

  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons cinnamon

Glaze

  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cream

Instructions
 

  • Preheat and Prep the Pan: Set your oven to 375°F. Line a 12-cup muffin tin with paper liners, or grease each cup well with butter or non-stick spray.
  • Mix the dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup brown sugar, 2 tsp baking powder, 1/4 tsp baking soda, 1/8 tsp salt, and 1 tsp cinnamon until evenly combined.
  • Combine the wet ingredients: In a separate bowl, whisk together 3/4 cup milk, 1/3 cup melted butter (cooled slightly so it doesn't scramble the eggs), 2 eggs, and 2 tsp vanilla until smooth.
  • Make the streusel: In a small bowl, stir together 1/3 cup flour, 2 tbsp brown sugar, 1 tbsp granulated sugar, and 1/2 tsp cinnamon. Pour in 2 tbsp melted butter and stir with a fork until clumps form. Set aside.
  • Make the swirl: In another small bowl, mix 2 tbsp granulated sugar with 1 1/2 tsp cinnamon.
  • Combine wet and dry: Pour the wet ingredients into the dry. Fold gently with a rubber spatula until just combined — a few streaks of flour are perfectly fine. Overmixing is the enemy of tender muffins.
  • Layer the batter and swirl: Spoon a heaping tablespoon of batter into each muffin cup. Sprinkle a pinch of the cinnamon-sugar swirl over the batter. Top with another spoonful of batter (the cups should be about 3/4 full).
  • Add the streusel: Generously pile the streusel on top of each muffin, pressing it lightly into the batter so it sticks during baking.
  • Bake: Bake at 375°F for 18-20 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean. The internal temperature should read around 200°F for perfectly baked centers.
  • Cool and glaze: Let the muffins cool in the pan for 5 minutes, then transfer to a rack. While they cool, whisk together 1/4 cup powdered sugar, 1/2 tsp vanilla, and 2 tbsp cream until smooth. Drizzle over the warm muffins and let the glaze set for 5 minutes before serving.

Notes

My best advice after making these dozens of times: Don't overmix the batter, cool the melted butter, use a trigger-release scoop for easy layering, and let the glaze set completely before storing.
Keyword Easy, vegetarian