Coffee Cake Breakfast Muffins
Soft coffee cake breakfast muffins topped with buttery streusel and glaze. Perfect for mornings, brunch, or a sweet treat with coffee.
Equipment
- Muffin tin (12-count)
- Paper muffin liners
- Fork (for streusel)
Ingredients
For the Muffins
- 1 ¾ cups all-purpose flour
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 6 tablespoons unsalted butter melted
- ⅓ cup vegetable oil
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup sour cream
For the Streusel Topping
- 5 tablespoons salted butter
- 1 cup all-purpose flour
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk as needed
Instructions
- Start by preparing the muffin batter. In a large mixing bowl, whisk together the flour, both sugars, cornstarch, baking powder, cinnamon, baking soda, and salt until evenly combined.1 ¾ cups all-purpose flour, ½ cup light brown sugar, ½ cup granulated sugar, 2 tablespoons cornstarch, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¾ teaspoon sea salt
- In a separate bowl, whisk together the melted butter and oil until smooth. Add the egg and vanilla extract, followed by the sour cream, and whisk until fully combined and creamy.6 tablespoons unsalted butter, ⅓ cup vegetable oil, 1 large egg, 1 ½ teaspoons vanilla extract, 1 cup sour cream
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix- stop as soon as no streaks of flour remain. Set the batter aside to rest for 15-30 minutes.
- While the batter is resting, preheat your oven to 425°F (220°C) and line a 12-count muffin tin with paper liners.
- To make the streusel topping, cut the butter into pieces and melt it, then set it aside to cool slightly. In a bowl, mix together the flour, sugars, and cinnamon. Once the butter is no longer hot, drizzle it over the dry ingredients and use a fork to gently combine. The mixture should be crumbly with a mix of small and larger clumps-avoid overmixing into a paste.5 tablespoons salted butter, 1 cup all-purpose flour, ⅓ cup light brown sugar, ⅓ cup granulated sugar, 1 teaspoon ground cinnamon
- Once the batter has rested, divide it evenly between the muffin cups, filling each about ¾ full.
- Sprinkle the streusel topping generously over each muffin.
- Place the muffins in the oven and bake at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for another 12–14 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, vanilla extract, and milk until smooth and pourable.1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons whole milk
- Drizzle over the muffins once slightly cooled or fully cooled, then allow the glaze to set before serving.
Notes
Tips and Tricks
- Rest the batter. This step helps create taller, softer muffins with a better texture.
- Don’t overmix. Overmixing can make the muffins dense instead of light and fluffy.
- High heat start. Baking at a higher temperature first helps create that bakery-style domed top.
- Cool the butter for streusel. Hot butter will melt the sugar and ruin the crumb texture.
- Generous topping. Don’t be shy with the streusel, it’s what gives the muffins that classic coffee cake feel.
- Storage. Store in an airtight container for up to 3 days, or freeze for longer storage.
- Make it your own. Add chopped nuts or a handful of berries to the batter for variation.
Nutrition
Calories: 362kcalCarbohydrates: 64gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 55mgSodium: 318mgPotassium: 91mgFiber: 1gSugar: 30gVitamin A: 468IUVitamin C: 0.2mgCalcium: 88mgIron: 2mg
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