Description
Soft and buttery coffee cake muffins made with a cinnamon sugar swirl, crumbly topping, and a vanilla glaze. Perfect for breakfast or dessert.
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 eggs, room temperature
1/2 cup sour cream
1/4 cup buttermilk
2 teaspoons vanilla extract
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar (swirl)
2 teaspoons ground cinnamon (swirl)
Pinch of salt (swirl)
1/3 cup brown sugar (topping)
3/4 cup all purpose flour (topping)
2 teaspoons ground cinnamon (topping)
6 Tablespoons butter, melted (topping)
1 1/2 cups powdered sugar (glaze)
1 teaspoon vanilla extract (glaze)
Pinch of salt (glaze)
2–3 Tablespoons milk (glaze)
Instructions
1. Preheat oven to 425°F. Line or grease 10 muffin tins.
2. In a bowl, mix melted butter and granulated sugar until combined.
3. Beat in eggs one at a time. Add sour cream, buttermilk, vanilla extract.
4. Add flour, baking powder, and salt. Mix until just combined.
5. In a separate bowl, mix brown sugar, cinnamon, and salt for swirl.
6. In another bowl, mix crumb topping ingredients and melted butter until clumpy.
7. Spoon muffin batter halfway into tins. Add a spoonful of cinnamon swirl. Top with more batter to fill 3/4 full.
8. Add crumb topping generously on top. Press lightly so it sticks.
9. Bake for 5 min at 425°F, then reduce to 375°F and bake for 15 min.
10. Cool muffins for 15 minutes in pan. Prepare glaze.
11. Mix glaze ingredients until smooth. Drizzle over muffins. Enjoy!
Notes
Use room temperature ingredients for best mixing.
Don’t overmix the batter to keep muffins soft.
Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 325
- Sugar: 26g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg