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Cinnamon Streusel Coffee Cake Muffins

Close-up of a tall, domed coffee cake muffin topped with a generous cinnamon streusel.
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Enjoy tender, moist coffee cake muffins topped with a generous cinnamon streusel and an optional sweet glaze. Perfect for brunch or a weekday treat.

Ingredients

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  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
  • For the Muffins:
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • For the Glaze (Optional):
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Prepare the streusel topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
  4. Add the softened butter to the dry ingredients and mix with an electric mixer on low speed until the mixture resembles coarse crumbs.
  5. In a separate small bowl, whisk together the eggs, vanilla extract, and milk.
  6. Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Do not overmix.
  7. Spoon about half of the batter into the prepared muffin cups, filling them about one-third full.
  8. Sprinkle a generous amount of the streusel topping over the batter in each cup.
  9. Top with the remaining batter, filling the cups about two-thirds full.
  10. Sprinkle the remaining streusel topping over the batter.
  11. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  13. Prepare the glaze (if using): In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired drizzling consistency.
  14. Drizzle the glaze over the cooled muffins.

Notes

  • For taller domes, ensure your oven is fully preheated and consider using a higher baking temperature for the first few minutes if your oven runs cool.
  • You can make these muffins ahead of time and freeze them. Let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Reheat gently in the oven or microwave.
  • The ratio of streusel to muffin is key for a delicious coffee cake experience. Don’t be shy with the topping!
  • These muffins are perfect for holiday brunches like Easter or Mother’s Day, or for bake sales.
  • Consider using a high-quality cinnamon for the best flavor.

Nutrition

Find it online: https://dishicious.com/coffee-cake-muffins/