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Bakery Style Coffee Cake Muffins

a photo of a coffee cake muffin in a white tulip cupcake liner topped with a streusel and a white icing drizzle. The cupcake is sitting on a white dessert plate.


Coffee cake muffins that are so good you will feel like they came from your favorite bakery! There is streusel on top and in the middle too!

We have taken our buttery delicious coffee cake recipe and transformed it into a convenient muffin. You can grab one on the way out the door to work or send it with your kiddo in their lunch.

a photo of a coffee cake muffin in a white tulip cupcake liner topped with a streusel and a white icing drizzle. The cupcake is sitting on a white dessert plate.

Ok, every time we travel there’s a little bit of a fuss about who wants to eat what as we are stuck in the airport waiting on a layover. Thankfully the layovers are never too crazy, but with a little time to kill and hungry bellies to feed, I don’t mind grabbing a few things from a few places and everyone meeting back at the tables to eat together. Every single time someone doesn’t think anything at all sounds good and that’s usually the one that ends up with a bagel or muffin. It’s generally a certain child, but I’ll keep HER name a secret. 

Coffee cake muffins are a go-to but I’m learning that not all are very moist. In fact, many end up pretty darn dry and bland so last year I set out to make a perfect coffee cake muffin that would rival any ol’ coffee shop in town, and this is it. 

A photo of a coffee cake muffin without a liner sitting on a speckled cream color dessert plate. The muffin has a streusel topping and white icing drizzle.

Ingredients for Coffee Cake Muffins

There’s nothing too exciting in this ingredients list, but it’s the perfect mix of ingredients to make moist and cinnamon-y muffins. I also the love the texture of the streusel on top and inside! Here is what you will need:

For the Streusel

  • Flour
  • Brown Sugar
  • White Sugar
  • Kosher Salt
  • Cinnamon
  • Unsalted Butter

For the Cake

  • Unsalted Butter
  • Sugar
  • Vegetable Oil
  • Eggs
  • Vanilla
  • Flour
  • Baking Powder
  • Salt
  • Buttermilk

For the Icing

  • Powdered Sugar
  • Vanilla
  • Heavy Cream

The measurements for each ingredient is listed in the recipe card down below.

 

A photo of a coffee cake muffin that has been broken in half so you can see the inside of the muffin. There is streusel on top and in the middle of the baked muffin.

How to Make Coffee Cake Muffins

I know we are used to seeing streusel on top of cakes and muffins, but for this recipe, I love it on top and inside. I like to make the streusel first so that it’s ready to go. Here are the basic steps:

For the Streusel

  1. Combine all the ingredients except the butter.
  2. Melt the butter, let it cool slightly.
  3. Stir the butter into the dry ingredients. Leave the large clumps.

For the Cake

  1. Preheat the oven and line 3 regular size muffin tins with liners.
  2. Beat the butter and sugar in a standing mixer until fluffy. Add the oil and then mix again.
  3. Add the eggs and vanilla and mix it one more time before adding the dry ingredients.
  4. Mix the dry ingredients in just until they are almost incorporated and then add the buttermilk.
  5. Stir together until just barely combined.
    • Note: The batter will be thick.
  6. Make a well in the middle of the batter and add some streusel and then cover it with batter.
  7. Add more of the streusel on top (be sure to leave some to sprinkle on the tops) then fold everything together with a rubber spatula.
  8. Scoop the batter into the prepared liners and sprinkle the rest of the streusel on top of all the muffins.
  9. Bake for 15-20 minutes.
    • PRO TIP: Altitude will affect your baking time. We are at over 4000 ft and it takes the full 15-20 minutes. Lower altitudes will decrease the baking time so keep you’re eye on them.
  10. While the muffins are baking, make the icing by adding everything to a small bowl and whisking together.
  11. Allow the muffins to cool slightly and then top with the icing.

All of these instructions in full detail can be found in the recipe card at the end of this post.

 

a photo of a coffee cake muffin sitting in the wrapper it has been removed from surrounded by other muffins still in the wrapper.

Tips for the Best Muffins

I’ve made a few muffins in my day and I’ve learned a few things about making them the best. For this coffee cake muffin recipe, here are a few of my tricks…

  • Don’t overmix your batter. As soon as everything comes together and a few flour streaks remain, stop mixing.
  • Using tulip muffin liners helps to get a taller muffin dome
  • Spacing out the muffins in the trays allow for better air circulation. Place liners in every other muffin well.
  • Pay attention to your altitude, it will affect the rise on your muffin. Lower altitude = less baking time.

Can You Make Coffee Cake Muffins Ahead of Time?

This cake is awesome to make ahead! Even two days prior to your event is fine if you cover it well in an airtight container or with plastic wrap. I would also save the icing and add it right before serving so it doesn’t make the streusel topping get soggy.

 

a photo of a single of coffee cake muffin in a white tupli liner on a small dessert plate topped with streusel and an icing drizzle.

How Long to Coffee Cake Muffins Keep?

At room temperature these muffins will keep for 2 days. If you want them to last a little longer, store them in the fridge for up to a week. You can also freeze them for up to 3 months. Wrap thoroughly in plastic wrap and then foil.

 

Life is better with streusel in it! Those crunchy, buttery chunks packed with cinnamon and sugar is my favorite way to top and fill a tender coffee cake muffin. I can’t wait for you to sink your teeth into this muffin!

 

a photo of a coffee cake muffin in a white tulip cupcake liner topped with a streusel and a white icing drizzle. The cupcake is sitting on a white dessert plate.

Bakery Style Coffee Cake Muffins

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 24

For the Streusel

  • 3 Cups Flour
  • 1 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 1 Teaspoon Kosher Salt
  • 2 Tablespoons Cinnamon
  • 1 Cup Unsalted Butter (2 sticks= 1 cup)

For the Cake

  • 1/2 Cup Unsalted Butter
  • 2 Cups Sugar minus 2 tablespoons
  • 1/2 Cup Vegetable Oil
  • 2 Eggs large, whisked
  • 1 1/2 teaspoons Vanilla Extract
  • 4 Cups Flour
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 Cup Buttermilk

For the Icing

  • 1 Cup Powdered Sugar
  • 1 Teaspoon Vanilla
  • 3-4 Tablespoons Heavy Cream (milk is ok)

For the Streusel

  • In a large bowl, stir together the flour, sugars, salt and cinnamon.

  • Melt the butter and allow to cool just slightly so it’s still melted but not hot.

  • Stir the butter into the dry ingredients and do not break up clumps unless they are huge. Set aside.

For the Cake

  • Heat the oven to 350 degrees and line 3 muffin tins with paper liners. These work best when muffins are involved, see post. See note on muffin tips for the best rise.

  • In a standing mixer, beat the butter and sugar until fluffy, about 1-2 minutes. Add the oil and mix again.

  • Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients. Mix until almost incorporated and then add in the buttermilk and stir until barely combined.

  • Make a well in the center of the batter, add about 1 cup of the streusel and cover the streusel with batter.

  • Sprinkle about 1 1/2 cups more streusel on top, and using a rubber spatula, gently fold the clumps of streusel in.

  • Using a cookie scoop, add the batter evenly into each tulip liner and sprinkle generously with streusel.
  • Bake 15-20 minutes, or until a toothpick in the center comes out clean.

  • Allow to cool slightly then drizzle with the icing and serve warm. (see note)

Icing

  • In a bowl, whisk together the powdered sugar, vanilla and heavy cream until a steady ribbon of drizzle comes off the whisk. Set aside.

Muffin Liners 

Tulip muffin liners help to get a taller muffin dome.

Muffin Spacing

It is best when making muffins to place a liner in every other well for the best air circulation, but it’s ok if you need to get it done and fill each well. 

Baking Time

Altitude really matters here so your cake could be done at 40-50 minutes while ours is usually closer to 50-60.

Make Ahead

This cake is awesome to make ahead! Even two days prior to your event is fine if you cover it well. 

Nutrition Facts

Bakery Style Coffee Cake Muffins

Amount Per Serving (1 muffin)

Calories 391
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 48mg16%

Sodium 216mg9%

Potassium 146mg4%

Carbohydrates 64g21%

Fiber 1g4%

Sugar 35g39%

Protein 5g10%

Vitamin A 420IU8%

Vitamin C 1mg1%

Calcium 67mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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