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–+ servings

Coffee Cake Muffins

Gastro-PubOvenVegetarian
Time :45 minutes
Yield :12 servings
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The Scoop

Delight in the sweet and spicy flavors of Coffee Cake Muffins, perfect for a quick morning treat.
Mornings have never been sweeter! Indulging in the irresistible combination of spicy cinnamon, rich brown sugar, and sweet vanilla that is Coffee Cake Muffins will make any mundane morning a little brighter. What's great is you can enjoy your favorite coffee cake flavor in a more portable, easy-to-grab muffin form... perfect for a quick, on-the-go kind of day! All you need is your favorite coffee thermos and you'll be on your way. Coffee Cake Muffins brings you the energy and sweetness you need to get your day a goin'!

Ingredients

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 2 large eggs

For the crumb topping:

  • 1/2 cup extra-fine granulated sugar
  • 1/3 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups all-purpose flour

For the glaze:

  • 1/4 cup confectioners' sugar, plus more to taste
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk

Directions

  • Preheat the oven to 375 degrees F.
  • Line a 12-cup standard muffin tin with paper liners or coat them with nonstick spray.
  • In a large bowl, combine 1 1/2 cups of the flour, 1/2 cup of the brown sugar, the baking powder, 1 teaspoon of the cinnamon, the baking soda, and 1/4 teaspoon of the salt.
  • In another bowl, whisk 3/4 cup of the milk, the canola oil, and the eggs together.
  • Pour the milk mixture into the flour mixture and use a rubber spatula to stir until the batter is moist.
  • Combine the granulated sugar, the remaining brown sugar, the remaining cinnamon, and the remaining salt in a medium bowl.
  • Whisk the melted butter into the sugar mixture.
  • Add the flour to the sugar mixture and use a rubber spatula to stir until it is moist.
  • Spread the topping mixture on parchment paper to dry until ready to use.
  • Scoop the batter evenly into the prepared muffin tray.
  • Sprinkle the crumb topping on top of the batter and gently use your fingertips to press them into the batter.
  • Bake the muffins until a tester inserted in the center comes out clean, about 15-17 minutes.
  • While the muffins are baking, in a bowl, combine the confectioners' sugar, the remaining vanilla, and the remaining milk and whisk until the glaze is smooth. If it is too thin, add more of the confectioners' sugar as needed.
  • Allow the muffins to cool for 10 minutes.
  • Drizzle the glaze over each of the muffins, then allow the glaze to set.
  • Serve.
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