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    Home » Recipe » Bread » Coffee Cake Muffins

    Coffee Cake Muffins

    Published May 1, 2025 · Updated Jun 23, 2025 by Ginnie · 22 Comments

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    Treat yourself to the best Coffee Cake Muffins! These scrumptious, bakery style muffins are easy to make, and they feature an amazing cinnamon crumb topping and sweet vanilla glaze that you won't be able to resist. Perfect for breakfast or brunch any day of the week!

    A Cinnamon Coffee Cake Muffin with a baking pan behind it.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Ginnie's Take

    Have you ever had coffee cake? It doesn't actually contain coffee ... just putting that out there so there are no surprises here (ha ha). It's basically a sweet cake that's meant to be served with coffee, hence the name. And in my opinion, there's only one thing better than coffee cake, and that's these amazing Coffee Cake Muffins! These decadent muffins are my favorite breakfast treat, and I know you're going to love them just as much as I do!

    Why You'll Love This Recipe

    • Delicious Flavor - If you like New York-style coffee cake with its thick layer of crumbs, then you're going to adore these muffins. These moist, tender muffins are piled high with a decadent cinnamon crumb topping and drizzled with a sweet vanilla glaze. It really doesn't get much better!
    • Easy to Make - This bakery stye recipe uses simple ingredients and it's easy to make. Great for impressing guests with minimal effort.
    • Perfect for Breakfast + Brunch - Pull out these mouthwatering muffins, and you've instantly turned your breakfast or brunch into a special occasion! Prepare for them to disappear before you know it.
    Jump to:
    • Ginnie's Take
    • Why You'll Love This Recipe
    • Ingredients
    • How to Make Coffee Cake Muffins
    • Serving Suggestions
    • Storage
    • Related Recipes
    • Coffee Cake Muffins
    A overhead image of the finished muffins in a baking pan.

    Ingredients

    This recipe uses basic ingredients ... you probably have most of them in your cupboard! Here's what you'll need:

    • Flour - You'll use all-purpose flour for this recipe. Tip: If you have cake flour on hand, feel free to use 2 cups cake flour and skip the cornstarch.
    • Cornstarch - Adding a little cornstarch to the flour mixture lightens the texture.
    • Sour Cream - Using sour cream gives these muffins a rich flavor and moist texture.
    • Leavener - This recipe uses a combination of baking powder and baking soda. Using both enhances the flavor and the rise.
    • Eggs - You'll need two large eggs.
    • Butter - This recipe calls for salted butter.
    • Vanilla - A little vanilla extract give the muffins a lovely flavor.
    • Topping - These muffins are topped with my versatile Crumb Topping recipe! It's made with all-purpose flour, granulated and brown sugar, cinnamon, butter, and salt.
    • Glaze - You'll make the simple vanilla glaze using a combination of powdered sugar, milk, and vanilla extract.

    You'll Also Need

    You will need three mixing bowls: a medium bowl for the crumb topping (reuse it to make the glaze), a large bowl for the dry ingredients, and another medium bowl to mix the wet ingredients together. You'll also want to grab a whisk and a spatula (these silicone spoon spatulas are my fave), and you'll need a muffin tin and cupcake liners (I like these nonstick parchment liners) to bake the muffins.

    PRO TIP: This recipe was created using a standard size muffin pan. If you use a different size pan (such as a jumbo or mini muffin pan, for example), you'll get a different yield, and the baking time will also vary.
    A closeup of a muffin's crumb topping.

    How to Make Coffee Cake Muffins

    These New York Style Crumb Cake Muffins are super simple to make! You'll find a detailed recipe card with measurement below, but here's an overview of the process:

    1. Make topping. You'll prepare the Cinnamon Crumble Topping first, so it has time to firm up. To make it, whisk together the sugars, cinnamon, and salt, then stir in the melted butter. Mix in the flour until well combined, then set this mixture aside while you prepare the batter.
    2. Prepare batter. Next, whisk together the flour, cornstarch, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together eggs, sour cream, sugar, butter, and vanilla extract. Then add the wet ingredients to the dry ingredients, and fold everything together with a spatula just until combined. Do not over mix. Tip: Use a light hand when combining the wet and dry ingredients. It's okay if a few spots of flour remain when you're done. Avoid vigorous stirring, which will cause gluten to start forming, resulting in tough muffins.
    3. Add batter + topping to pan. Spray your muffin pan with nonstick spray, then line the pan with cupcake liners. Fill the liners ⅔ full with batter. Then crumble the topping over the muffins, gently pressing it into the batter. Tip: There is A LOT of crumb topping ... pile it on. Trust me, you want to use it all.
    4. Bake. Transfer the pan to your oven and bake the muffins until a toothpick inserted in their center comes out clean. Let the muffins cool for slightly before adding the glaze.
    5. Make glaze. To make the vanilla glaze, simply combine the powdered sugar, vanilla, and milk (I prefer to use whole milk) in a medium bowl, mixing until totally smooth. Drizzle over the warm crumble muffins, then serve. Tip: I used my fave decorating bulb for this, and it makes the process quick, neat, and easy. A spoon works, too, though.

    Okay, time to enjoy your homemade Coffee Cake Muffins! They are so delicious that I guarantee you won't be able to stop at just one.

    A spatula mixing the muffin batter.
    An unbaked muffin sprinkled with the crumb topping.
    A finished muffin drizzled with the Vanilla Glaze.

    Serving Suggestions

    Pair these mouthwatering Crumb Muffins with a cup of coffee, and you have an amazing breakfast you'll be thinking about all day! For an extra special treat, serve them with my Cinnamon Brown Sugar Coffee or this trendy Dalgona Coffee.

    Planning a brunch? For a light meal, serve the muffins with fresh fruit and Overnight Oats or Berry Yogurt Parfaits, or pair them with heartier dishes, like my Mushroom Kale and Cheddar Quiche, Breakfast Enchiladas, Breakfast Sandwiches, Mexican Baked Eggs, Breakfast Hand Pies, or Old Bay Roasted Potato Wedges.

    Storage

    Store leftover muffins in an airtight container. They will keep for about four to five days (if they last that long!) at room temperature. You may also freeze the breakfast muffins if you can't eat them all right away.

    A muffin with a large bite taken out of it on a wood board.

    Related Recipes

    Looking for more recipes that pair well with coffee? Try one of these delicious treats next:

    • Chocolate Chip Banana Bread
    • Danish Puff
    • Strawberry Banana Bread
    • Old Fashioned Rhubarb Cake
    • Blueberry Banana Bread
    • Panettone French Toast

    Searching for more breakfast ideas? I've rounded up 45 amazing breakfast and brunch recipes here.

    P.S. If you're looking for more muffin recipes, join me in celebrating Muffin Week with a group of my fave food bloggers! We're bringing you muffin recipes all week. You can find the all the savory, sweet, healthy, and indulgent recipes at A Joyfully Mad Kitchen.

    A pan of the finished muffins next to a blue towel.
    Coffee Cake Muffins on a wood cutting board.
    Print Recipe SaveSaved!
    4.89 from 18 votes

    Coffee Cake Muffins

    Treat yourself to these yummy breakfast muffins with cinnamon crumb topping ... they make a wonderful treat to pair with your morning coffee!
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Bread
    Cuisine: American
    Servings: 16 muffins
    Calories: 360kcal
    Author: Ginnie

    Ingredients

    For Crumb Topping:

    • ½ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 teaspoon cinnamon
    • ¼ teaspoon kosher salt
    • 10 tablespoons salted butter, melted and slightly cooled
    • 1 ¾ cups flour

    For Muffins:

    • nonstick cooking spray
    • 1 ¾ cups flour
    • ¼ cup cornstarch
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 2 large eggs
    • 1 cup sour cream
    • ⅔ cup granulated sugar
    • 8 tablespoons salted butter, melted
    • 1 teaspoon vanilla extract

    For Glaze:

    • ½ cup powdered sugar
    • 2 teaspoons whole milk
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat oven to 350°F (175°C).

    Prepare Crumb Topping:

    • Whisk together granulated sugar, brown sugar, cinnamon, and salt.
    • Stir in butter.
    • Mix in flour, stirring until well combined. Set aside.

    Prepare Muffins:

    • Spray a muffin tin with nonstick spray. Then line the pan with cupcake liners.
    • Whisk together flour, cornstarch, baking powder, baking soda, and salt in a large bowl.
    • In a separate bowl, whisk together eggs, sour cream, sugar, butter, and vanilla extract.
    • Add wet ingredients to dry ingredients, then fold together with a spatula until just combined. Do not over mix.
    • Fill cupcake liners ⅔ full with batter. Do not overfill; you should have 16 muffins total.
    • Crumble crumb topping over muffins, gently pressing it into the batter.
    • Bake muffins for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. (Bake the muffins in batches, if needed.)
    • Let muffins cool for 10 to 15 minutes before serving.

    Prepare Glaze:

    • While muffins are cooling, whisk together powdered sugar, milk, and vanilla extract until smooth.
    • Drizzle glaze over muffins, then serve. Enjoy!

    Notes

    Store leftover muffins in an air-tight container or freeze until ready to eat.
    Check out the info before this recipe card for helpful tips, serving suggestions, and more!

    Nutrition

    Calories: 360kcal
    Did you make this recipe?I love hearing from you! Leave a comment and rating below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
    A Coffee Cake Muffin on a wood cutting board.
    Coffee Cake MuffinsCoffee Cake Muffins
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

    4.89 from 18 votes (14 ratings without comment)
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    22 Comments
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    Delphina
    2 months ago

    5 stars
    Made these last night and hubby loved them. I had a problem with the crumb I mixed everything according to your recipe but the mixture did not crumb, it was like a cookie dough. I rolled it out and cut it into small square and put them on top I did however make 8 big muffins instead of the 16 cupcake size. I baked them for 30 minutes and they came out moist and tasty.

    0
    Reply
    Author
    Ginnie
    2 months ago
    Reply to  Delphina

    I'm so glad you and your husband enjoyed the muffins, Delphina! I'm not sure what went wrong with the topping, but I'm happy it worked out in the end. If that happens again, you could always pop the topping mixture in your refrigerator for a bit to help it firm up before crumbling it. Thanks for your comment and rating 🙂

    0
    Reply
    Peg
    5 months ago

    I have a question: from The Plant Based School I read: "Avoid melted butter or coconut oil to make muffins; opt for neutral vegetable-based oil instead.~Butter is excellent for making cupcakes with a flat top, but vegetable oil is your best choice if you want a tall dome with a light and soft texture." I found your recipe ingredients to be most favorable, but I have a question about the butter. Can it be partially decreased and replaced with avocade oil? Is that not recommended? If so, would it be a one-to-one replacement? ~ Many thanks!

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    Reply
    Author
    Ginnie
    5 months ago
    Reply to  Peg

    Hi Peg! I don't necessarily agree with that advice ... I think it really depends on the other ingredients that you're using in the recipe. These muffins actually rise quite a bit. That said, I wouldn't use less butter in this recipe, because that will definitely affect the texture and quality of the muffins. Unfortunately, I'm not sure about the avocado oil, because I haven't tested the recipe with it. I'm guessing it will probably work, although the flavor (and possibly texture) will be different. Let me know if you try it, I'd love to hear how they turn out!

    0
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    Ashley
    3 years ago

    I made these today and they turned out yummy! However, they did not look very presentable. As they were baking, the muffin came through the crumble in large spots. How do I prevent this from happening? Thank you!

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Ashley

    Hi, Ashley! I'm so glad you enjoyed the muffins. Try adding a little less batter to each muffin cup (making the muffins slightly smaller). That way they won't expand as much over the top of the pan, and you'll get a couple extra muffins, too (bonus). Make sure to use all the crumble, and breaking it into slightly smaller pieces might also help. Let me know how it goes 🙂

    0
    Reply
    MaryJane
    4 years ago

    I haven't tried this recipe but I can't wait to. I was wondering why if you line the pan with cupcake liners then why do you also have to spray the muffin pan with non stick spray as well?? Aren't the liners enough?

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  MaryJane

    Hi, MaryJane! The muffins expand as they cook, plus there's a lot of topping, so the spray just make it a little easier to remove the muffins once baked. You might not need it if you have a really good nonstick pan. Hope you enjoy the recipe!

    0
    Reply
    Kelly DeRonne
    4 years ago

    3 stars
    I LOVE crumb cake and am trying to find the perfect recipe. Your cake is delicious and if I was more of a savory person, I’d give it a full five stars. However it lacked sweetness for me. My husband and kids loved it, said it was just enough sweet for them 🙂

    0
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    Author
    Ginnie
    4 years ago
    Reply to  Kelly DeRonne

    Thanks for the review, Kelly! I'm glad you and your family enjoyed them. You could always try upping the sugar to 1 cup if you'd like them sweeter, although that might change the texture a bit. 🙂

    0
    Reply
    maryann
    5 years ago

    5 stars
    Love these muffins! Tender cake - awesome crumb! And so quick and easy. Thanks for sharing.

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  maryann

    Hi, Maryann! I'm so happy to hear you're loving the muffins ... they really are the perfect treat! Thank you so much for the review. 🙂

    0
    Reply
    Maureen
    5 years ago

    5 stars
    These muffins are delicious! My boyfriend to share with friends for the weekend.

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Maureen

    I'm so glad to hear you all enjoyed the muffins, Maureen! Thank you so much for the comment and rating! 🙂

    0
    Reply
    Grace
    5 years ago

    With an egg allergy, advised a sub,please.
    Normally I use sour cream (an ingredient).

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Grace

    Hi, Grace. I haven't tried this recipe without eggs, so unfortunately I don't have a good substitute. I'd recommend reading this article from Minimalist Baker for tips: https://minimalistbaker.com/guide-to-egg-substitutes/ ... please let us know what you try and how it turns out! I'm sure someone else will find the info useful. 🙂

    -1
    Reply
    Jessica Zapata
    5 years ago

    In the recipe you say 1tablespoon of baking powder. Is that correct? I put in 1teaspoon and they came out like your pictures.

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Jessica Zapata

    Hi, Jessica! Yes, one tablespoon is correct. There's still quite a bit of leavening in the recipe even if you only added one teaspoon, which is why they still rose. I hope you enjoyed the recipe! 🙂

    0
    Reply
    Paula
    6 years ago

    These wouldn't last long at my house!

    0
    Reply
    Author
    Ginnie
    6 years ago
    Reply to  Paula

    They are definitely addictive! 🙂

    0
    Reply
    Jenna @ A Savory Feast
    6 years ago

    Mmmm look at all that crumble on top! Muffins with crumble on top are my favorite. These are a must make for me!

    0
    Reply
    Author
    Ginnie
    6 years ago
    Reply to  Jenna @ A Savory Feast

    Thanks, Jenna! That crumble is the BEST 🙂

    0
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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