Coffee Cake Muffins Recipe
Soft, tender coffee cake muffins topped with a cinnamon-sugar crumble and finished with vanilla glaze for a bakery-style breakfast treat.
Servings 24 muffins
Calories 250kcal
Ingredients
Muffins
- 2 ⅓ cups all purpose flour
- 1 ¾ cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup sour cream
- ⅔ cup vegetable oil
- 4 eggs
Topping
- 1 cup brown sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- milk or cream until desired consistency
Instructions
- Fill 2 muffin tins with regular sized cupcake liners and set aside.
- Whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the sour cream, vegetable oil and eggs until smooth. Add this mixture to the flour mixture and beat until combined.
- Fill the prepared muffin tins about ¾ full.
- In another bowl, whisk together the brown sugar, cinnamon, nutmeg and vanilla. Sprinkle about a teaspoon of this mixture over the top of each muffin.
- Bake in a preheated 350 ℉ oven for 18 to 22 minutes, or until a toothpick poked in the center comes out clean.
- While the muffins are cooling, whisk together the ingredients for the glaze and then drizzle over the tops of the muffins.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes
- Sour cream keeps these muffins extra moist and tender.
- Do not overmix the batter or the muffins may turn dense.
- Skip the glaze for a more traditional coffee cake flavor, or add it for extra sweetness.
- Muffins can be stored at room temperature for up to 2 days or frozen for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 250kcal