Name: Bakery-Style Coffee Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup granulated sugar; ½ cup brown sugar; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup unsalted butter, melted; 1 large egg; ½ cup milk; 1 teaspoon vanilla extract; For the Cinnamon Streusel Topping: ⅓ cup all-purpose flour, ⅓ cup brown sugar, 1 teaspoon ground cinnamon, 3 tablespoons unsalted butter (cold and cubed); For the Glaze (optional): ½ cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract

Why You’ll Love Bakery-Style Coffee Cake Muffins Recipe

These bakery-style coffee cake muffins combine the cozy flavors of cinnamon, brown sugar, and vanilla with a tender crumb and crunchy streusel topping. They’re easy to make from scratch, come together in under an hour, and store beautifully for grab-and-go breakfasts. The optional glaze adds just the right touch of sweetness and shine, making them look as good as they taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins:
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 large egg
½ cup milk
1 teaspoon vanilla extract

For the Cinnamon Streusel Topping:
⅓ cup all-purpose flour
⅓ cup brown sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and cubed

For the Glaze (optional):
½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

Directions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
In a separate bowl, whisk the melted butter, egg, milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.
Divide the batter evenly among the muffin cups, filling them about two-thirds full.
Prepare the streusel topping by mixing the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over each muffin.
Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Prepare the glaze by whisking powdered sugar, milk, and vanilla together, then drizzle over cooled muffins before serving.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 290 kcal per muffin

Variations

Add nuts: Mix chopped pecans or walnuts into the streusel for extra crunch.
Make it fruity: Add ½ cup of fresh blueberries or diced apples to the muffin batter for a fruity twist.
Spice it up: Add a pinch of nutmeg or cardamom to the batter for a warm, aromatic flavor.
Gluten-free option: Use a 1:1 gluten-free flour blend to make these muffins suitable for gluten-free diets.
Mini muffins: Use a mini muffin tin and bake for 10–12 minutes for bite-sized treats.

Storage/Reheating

Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap each muffin individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 10–15 seconds or warm them in a 300°F (150°C) oven for about 5 minutes to refresh the texture.

FAQs

How do I keep the streusel from sinking into the muffins?

Make sure the streusel mixture is crumbly and the butter is cold; this helps it stay on top during baking.

Can I make these muffins without the glaze?

Yes, the glaze is optional. The muffins are perfectly sweet and flavorful even without it.

Why are my muffins dense instead of fluffy?

Overmixing the batter can make the muffins dense. Stir only until the ingredients are combined.

Can I substitute oil for butter?

Yes, you can use an equal amount of vegetable or canola oil, but butter provides the best flavor.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re done.

Can I use buttermilk instead of regular milk?

Absolutely. Buttermilk adds a slight tang and makes the muffins even more tender.

Can I make these muffins ahead of time?

Yes, they can be made a day in advance and stored covered at room temperature.

What’s the best way to reheat leftover muffins?

Warm them briefly in the microwave or in the oven at 300°F (150°C) until just heated through.

Can I double this recipe?

Yes, you can easily double the recipe to make two dozen muffins—just bake them in separate batches.

Are these muffins suitable for breakfast?

Definitely! They’re sweet but not overly rich, making them ideal for breakfast, brunch, or a mid-morning treat.

Conclusion

Bakery-Style Coffee Cake Muffins bring together the comforting flavors of cinnamon and brown sugar in a soft, tender crumb topped with irresistible streusel. Whether you’re baking them for brunch, sharing with friends, or enjoying one with your morning coffee, these muffins deliver that homemade bakery taste with ease and warmth.

Bakery-Style Coffee Cake Muffins