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–+ servings
Coffee Cake Muffins

Coffee Cake Muffins

Yield: 12 muffins
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!
4.7 stars (71 ratings)

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup milk
  • ⅓ cup canola oil
  • 2 large eggs

For the crumb topping

  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 ½ cups all-purpose flour

For the glaze

  • ¼ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon milk

Instructions

  • Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  • In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together milk, canola oil and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop the batter evenly into the muffin tray. Sprinkle with crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  • When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
  • Allow glaze to set before serving.

For the crumb topping

  • In a medium bowl, combine sugars, cinnamon and salt. Stir in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.

For the glaze

  • In a small bowl, whisk together confectioners’ sugar, vanilla and milk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.