Description
These Grandma’s Coffee Cake Muffins are a delightful treat that combines the flavors of a classic coffee cake in a convenient muffin form. With a tender crumb, a cinnamon streusel topping, and an optional sweet glaze, these muffins are perfect for breakfast or a sweet snack.
Ingredients
Scale
Main Muffin Batter:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter (cold and cubed)
Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.
- Mix dry ingredients: In a large bowl, combine flour, sugars, baking powder, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, mix melted butter, eggs, milk, and vanilla extract.
- Combine wet and dry: Add wet ingredients to dry and stir until just combined.
- Make streusel: Mix flour, brown sugar, and cinnamon; cut in cold butter until crumbly.
- Fill muffin cups: Fill each cup with batter, top with streusel, and bake for 18–22 minutes.
- Cool and glaze: Cool muffins, then optionally glaze with a mixture of powdered sugar, milk, and vanilla.
Notes
- Best enjoyed fresh or store in an airtight container for up to 3 days.
- Freeze muffins without glaze for up to 2 months; warm before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 18g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
