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Delicious bakery-style coffee cake muffins with a crumbly topping

Bakery-Style Coffee Cake Muffins

Soft, fluffy muffins topped with a buttery cinnamon streusel and drizzled with sweet glaze — just like the ones from your favorite bakery.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Streusel Topping:
  • ½ cup 65 g all-purpose flour
  • ½ cup 100 g brown sugar
  • 1 tsp ground cinnamon
  • 4 tbsp 55 g cold unsalted butter, cubed
  • For the Muffins:
  • 1 ½ cups 190 g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup 115 g unsalted butter, softened
  • ½ cup 100 g granulated sugar
  • ¼ cup 50 g brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup 120 ml sour cream or Greek yogurt
  • ¼ cup 60 ml milk
  • For the Glaze:
  • ½ cup 60 g powdered sugar
  • 1 –2 tbsp milk

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spoon or spatula

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Make the streusel: in a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Set aside.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla.
  6. Mix in sour cream (or yogurt) and milk until combined.
  7. Gently fold in dry ingredients until just incorporated.
  8. Divide batter evenly among muffin cups, filling about ⅔ full.
  9. Sprinkle generously with streusel topping.
  10. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool slightly, then drizzle with glaze made from powdered sugar and milk.

Notes

For a nutty twist, add chopped pecans or walnuts to the streusel.
Muffins are best eaten fresh but can be stored in an airtight container for up to 3 days.
You can freeze muffins (without glaze) for up to 2 months.