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!

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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:
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.
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:
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
Coffee Cake Muffins
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!
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.
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 🙂
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!
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!
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!
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 🙂
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?
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!
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 🙂
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. 🙂
Love these muffins! Tender cake - awesome crumb! And so quick and easy. Thanks for sharing.
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. 🙂
These muffins are delicious! My boyfriend to share with friends for the weekend.
I'm so glad to hear you all enjoyed the muffins, Maureen! Thank you so much for the comment and rating! 🙂
With an egg allergy, advised a sub,please.
Normally I use sour cream (an ingredient).
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. 🙂
In the recipe you say 1tablespoon of baking powder. Is that correct? I put in 1teaspoon and they came out like your pictures.
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! 🙂
These wouldn't last long at my house!
They are definitely addictive! 🙂
Mmmm look at all that crumble on top! Muffins with crumble on top are my favorite. These are a must make for me!
Thanks, Jenna! That crumble is the BEST 🙂