Coffee Cake Muffins with Crumb Topping and Glaze
These soft and fluffy Coffee Cake Muffins are packed with a cinnamon sugar swirl, topped with buttery crumb topping, and drizzled with vanilla buttermilk glaze. Perfect for breakfast, brunch, or a sweet treat with your afternoon coffee!
There’s something undeniably cozy about coffee cake—but what if you could have that same nostalgic cinnamon sweetness in a portable, individually portioned muffin? These Coffee Cake Muffins are soft, fluffy, and filled with a warm cinnamon sugar swirl, topped with buttery crumb streusel and a simple vanilla glaze. Perfect for breakfast, brunch, or an afternoon coffee break!
Why You’ll Love These Coffee Cake Muffins
These muffins combine everything you love about classic coffee cake: the tender crumb, cinnamon sugar ribbon, and streusel topping—but in muffin form. They’re easy to make, freezer-friendly, and look as good as they taste. Plus, they’re topped with a drizzle of buttermilk glaze that adds just the right touch of sweetness.
Whether you're baking for a family breakfast, a cozy weekend brunch, or a bake sale, these muffins are always a crowd-pleaser. The recipe is detailed, beginner-friendly, and loaded with baking tips to make sure your batch turns out perfectly every time.
Ingredients Breakdown (and Why They Matter)
Each element of this recipe was carefully chosen to balance texture, flavor, and moisture.
✨ For the Buttery Crumb Topping:
All-purpose flour (½ cup) – Gives the crumb topping structure.
Granulated sugar (¼ cup) – Adds sweetness and slight crunch.
Ground cinnamon (½ tsp) – Warm, aromatic spice that pairs beautifully with the muffin base.
Salt (⅛ tsp) – Just enough to balance the sweetness.
Unsalted butter (¼ cup, melted) – Binds the crumb topping and adds richness.
💡 Tip: Let the crumb topping sit while you prepare the batter—it firms up and becomes easier to crumble.
✨ For the Cinnamon Sugar Swirl:
Granulated sugar (⅓ cup)
Ground cinnamon (1½ tsp)
This simple layer packs in flavor and creates a beautiful ribbon through the muffins.
✨ For the Muffin Batter:
All-purpose flour (3 cups) – The base of the muffin, giving it structure and a soft crumb.
Baking powder (3 tsp) – Ensures a tall, fluffy rise.
Ground cinnamon (½ tsp) – Enhances the warmth in the batter.
Salt (½ tsp) – Balances flavor.
Unsalted butter (½ cup, room temp) – Adds richness and moisture.
Granulated sugar (1 cup) + Light brown sugar (¼ cup) – A blend of white and brown sugars adds sweetness and a slight molasses depth.
Eggs (2 large + 1 yolk) – Provide structure and richness.
Vanilla extract (1½ tsp) – Adds warm, sweet depth.
Buttermilk (½ cup) – Helps with tenderness and tang.
Sour cream (½ cup) – Adds moisture and acidity, making the muffins extra soft.
🧁 The combination of buttermilk and sour cream is the secret to the tender, bakery-style crumb.
✨ For the Glaze:
Confectioners’ sugar (1 cup, sifted) – The base of a smooth, sweet glaze.
Buttermilk (2–3 tbsp) – Adds tang and keeps the glaze pourable.
Vanilla extract (1 tsp) – Rounds out the flavor.
Salt (⅛ tsp) – Just a pinch makes the sweetness pop.
Step-by-Step Instructions
1. Make the Crumb Topping
In a medium bowl, stir together flour, sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Set aside.
2. Mix Cinnamon Sugar
Combine sugar and cinnamon in a small bowl. Set aside.
3. Prepare the Muffin Batter
Preheat oven to 400°F (204°C). Line a 12-cup muffin tin with liners.
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a stand mixer (or with a handheld mixer), beat the butter and sugars on medium speed until light and fluffy (about 3 minutes). Beat in eggs and yolk one at a time. Add vanilla.
Reduce speed and mix in the buttermilk and sour cream. Gradually add in the dry ingredients, mixing just until combined. Do not overmix.
4. Assemble the Muffins
Spoon a large scoop of batter into each liner, spreading it slightly.
Sprinkle the cinnamon sugar mixture evenly across each muffin.
Top with the remaining batter, gently pressing to seal the cinnamon layer inside.
Crumble the topping mixture over each muffin, pressing slightly so it sticks.
5. Bake
Bake for 20–22 minutes, until golden and a toothpick comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.
6. Drizzle with Glaze
Whisk together the glaze ingredients. Drizzle over slightly cooled muffins and serve warm.
Pro Tips for Perfect Muffins Every Time
1. Room Temperature Ingredients:
Make sure your butter, eggs, buttermilk, and sour cream are at room temp for even mixing and a smooth batter.
2. Don’t Overmix:
Overworking the batter will make your muffins dense. Mix just until no dry flour remains.
3. Pile the Streusel High:
Don’t be shy—press it into the batter gently to help it stay on top.
4. Glaze While Warm:
Drizzling glaze while the muffins are slightly warm lets it soak in just a bit and creates that irresistible bakery look.
5. Freeze for Later:
These muffins freeze beautifully! Skip the glaze, freeze in an airtight container, and glaze after reheating.
Variations & Add-Ins
Mini Muffins: Use a mini muffin tin and reduce the bake time to 12–14 minutes.
Nuts: Add chopped pecans or walnuts to the crumb topping for a nutty crunch.
Apple Cinnamon: Fold in ¾ cup of finely diced apple into the batter for fall vibes.
Gluten-Free: Substitute your favorite 1:1 gluten-free flour.
Serving Suggestions
Serve warm with a cup of coffee or chai latte.
Add fresh fruit on the side for a full brunch spread.
Use as a base for a muffin charcuterie board with jams, fruit, and spreads.
Why These Muffins are Worth Making
There’s something undeniably nostalgic about the smell of cinnamon and sugar filling your kitchen. These muffins deliver the taste of a bakery-style coffee cake with half the effort and in a fun, muffin-sized package.
They’re perfect for weekend baking, potlucks, teacher gifts, or whenever you want something comforting and homemade.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes! Full-fat plain Greek yogurt works great as a substitute.
What’s the best way to store these muffins?
Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
Can I make these ahead of time?
Absolutely! Bake and freeze them without the glaze, then defrost and glaze when ready to serve.
Coffee Cake Muffins
These soft and fluffy Coffee Cake Muffins are packed with a cinnamon sugar swirl, topped with buttery crumb topping, and drizzled with vanilla buttermilk glaze. Perfect for breakfast, brunch, or a sweet treat with your afternoon coffee!
Ingredients
- ½ cup (57g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ tsp ground cinnamon
- ⅛ tsp salt
- ¼ cup (57g) unsalted butter, melted
- ⅓ cup (50g) granulated sugar
- 1½ tsp ground cinnamon
- 3 cups (361g) all-purpose flour
- 3 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup (113g) unsalted butter, room temp
- 1 cup (198g) granulated sugar
- ¼ cup (53g) light brown sugar
- 2 large eggs + 1 yolk
- 1½ tsp vanilla extract
- ½ cup (113g) buttermilk
- ½ cup (113g) full-fat sour cream
- 1 cup (113g) confectioners’ sugar, sifted
- 2–3 tbsp buttermilk
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Make crumb topping: Mix dry topping ingredients. Add butter. Set aside.
- Make cinnamon sugar: Combine sugar and cinnamon.
- Make muffin batter: Beat butter and sugars. Add eggs, vanilla, buttermilk, and sour cream. Stir in dry ingredients.
- Assemble: Add batter to muffin cups. Add cinnamon sugar layer. Cover with more batter. Top with crumb.
- Bake at 400°F for 20–22 mins.
- Cool 10 mins, then glaze and enjoy!
Craving something cozy and sweet? Pin this recipe now and come back to it whenever you want a comforting muffin moment! If you try it, leave a comment or tag me on Instagram @cooksnapbake — I love seeing your bakes come to life!
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These soft and fluffy Coffee Cake Muffins are packed with a cinnamon sugar swirl, topped with buttery crumb topping, and drizzled with vanilla buttermilk glaze. Perfect for breakfast, brunch, or a sweet treat with your afternoon coffee!