These soft and sweet Coffee Cake Muffins are topped with a delectable cinnamon crumb topping and vanilla glaze. Take them with you on the go or hand them out to family and friends!

If you love coffee cake as much as I do, then you’ll want to bring a slice with you everywhere you go. That, unfortunately, can come with a lot of work and mess. But with these bakery-style Coffee Cake Muffins, you’ll save yourself a lot of hassle while getting to enjoy coffee cake whenever you want!

These fluffy muffins are piled high with a cinnamon sugar crumb topping and vanilla glaze, just like my apple coffee cake and lavender coffee cake. But unlike a traditional coffee cake recipe, they’re baked in a standard muffin tin to give you 12 fluffy and bountiful muffins in about 20 minutes.

Make them for bake sales, holidays, or whenever a coffee cake craving creeps in. They’re as fun to share as they are to eat!

Recipe features

• The best coffee cake muffins with a cinnamon-vanilla swirl on top. Keep them to yourself or hand them out to family and friends!
• They have everything you love about a classic coffee cake recipe: a fluffy and moist crumb, a cinnamon-infused streusel on top, and a drizzle of vanilla glaze.
• They’re bakery-style muffins that are surprisingly quick and easy to make!

Ingredients

Flour – I prefer to make the muffins with all purpose flour but feel free to use a 1:1 ratio of all purpose flour and whole wheat flour for a more rustic flavor.

Greek yogurt – I love adding Greek yogurt to baked goods, like my gingerbread muffins. It adds moisture and lift to the batter, yielding more bountiful and fluffy muffins. If you don’t have Greek yogurt, use plain yogurt or dairy free yogurt instead.

Eggs – Place the eggs on the counter for 20 to 30 minutes before you start baking. Room temperature eggs are always best to bake with! 

Almond milk – Or you can make the muffins with any type of milk you like.

Cinnamon – A must-have coffee cake ingredient! It adds the signature warm flavor that makes these muffins the perfect partner to a cup of coffee or tea.

Cinnamon crumble topping – The streusel is easy to make with brown sugar, flour, cinnamon, and melted butter. It’s super crumbly and sweet and acts as a melt-in-your-mouth topping on the muffins.

Vanilla glaze – An easy 3-ingredient vanilla glaze (made from powdered sugar, milk, and vanilla) is drizzled over the baked and cooled muffins. 

Instructions

Step 1: Mix the dry ingredients. Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl.

Step 2: Mix the wet ingredients. Whisk the melted butter, brown sugar, eggs, yogurt, milk, and vanilla together in a large bowl. 

Step 3: Finish the batter. Gently fold the dry ingredients into the wet, being careful not to over-mix. Pour the batter into your prepared muffin tin.

Step 4: Make the streusel, then bake. Use a fork to mix the brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle the streusel over the muffins, then bake.

Step 5: Drizzle with vanilla glaze. Set the muffins aside to cool. Meanwhile, make the glaze by stirring the powdered sugar, milk, and vanilla together until smooth. Drizzle it over the cooled muffins, then enjoy!

Tips and FAQs

• The vanilla glaze is optional. Feel free to leave it off if the muffins are sweet enough as-is.
• Don’t over-mix the batter! Instead, gently fold the dry ingredients into the wet mix with a rubber spatula until no dry flour streaks remain.

Variations

Put your own spin on these warm and cozy muffins with any of the following variation ideas:

• Add warmth – In addition to cinnamon, add a pinch of cloves, nutmeg, cardamom, ginger, or pumpkin pie spice to the batter.
• Mix-in ideas – Fold caramel bits, cinnamon chips, toffee bits, or crushed pecans in the batter for some texture.
• Vegan coffee cake muffins – While I haven’t tested this recipe with flax eggs and dairy free alternatives, you can turn my vegan coffee cake into muffins quite easily. Assemble the batter and streusel into a standard muffin tin, then bake for 22 to 28 minutes in a 350ºF oven.
• Gluten free muffins – Simply swap the all purpose flour for a gluten free all purpose flour.

Does coffee cake have coffee in it?

Despite the name, coffee cake is NOT made with coffee. It’s only called coffee cake because its warm, cinnamon-laced flavors pair perfectly with a cup of coffee (or cold brew) or tea.

Can I use this recipe to make a cake?

For sure! This recipe should make enough batter to fill one 9-inch cake pan. Bake the coffee cake in a 350ºF oven for 45 to 55 minutes or until a toothpick inserted in the middle comes out clean. 

Storage

Room temperature: The assembled muffins can be stored in an airtight container on the kitchen counter for 1 to 2 days.

Refrigerator: To keep them for 3 to 4 days, store the muffins in the fridge. Just keep in mind that the streusel will make the muffins a bit soggy the longer they sit.

Freezer: You can freeze coffee cake muffins without the vanilla glaze for 2 to 3 months. Keep them in a sealed container or large ziplock bag.

More muffin recipes

• Paleo Pumpkin Muffins
• Healthy Sweet Potato Muffins
• Carrot Cake Muffins

If you made this recipe, be sure to leave a comment and star rating below. Thanks!