Delicious sweet and salty homemade coffee cake muffins. This muffin is perfect for breakfast or a quick snack.

Your new favorite Homemade Coffee Cake Muffins

Baking homemade coffee cake muffins is my favorite thing. You can make muffins like I did or make it into an actual "cake" and you can use a square tray to bake them. I like the muffin way because it's much quicker. If you're not a baker this recipe is right up your alley. Muffins are so easy to make and there's no hassle putting all of the ingredients together.

I made these muffins for a brunch with my friend along with a delicious vegetable frittata. I made the muffins the night before and kept them in a container to help the freshness. All you have to do is warm them up in the morning and whip up some glaze.

Do you need the coffee cake crumble?

YES. That's what makes these muffins. You need to make the crumble before you start the muffin batter so the crumble has time to dry out. You have to lay out the crumble on parchment paper so it can dry evenly. I like my crumble a little chunky but you can make it smaller with your fingertips.

The glaze is optional

You can drizzle the glaze on or eat these muffins alone. Fresh out the oven muffins are the BEST and warm. Put some butter on them, so good! I like with the glaze though it's sweet.

Want more easy breakfast recipes? Check out my category here.

Homemade Coffee Cake Muffins

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Prep Time 15

Cook Time 25

Total Time 40

Servings 12 servings

Ingredients

Coffee Cake Muffin Batter

2 cups All-purpose flour leveled
½ cup Melted butter, cooled
2 large eggs room temperature
1 cup Sour cream
¾ cup Granulated Sugar
2 teaspoon Vanilla extract
1 teaspoon Baking powder
½ teaspoon Baking soda
Pinch of salt

Coffee cake crumble

1 cup All-purpose flour
1 stick of butter melted
⅓ cup Light brown sugar
¼ cup Granulated sugar
1 teaspoon Cinnamon
Pinch of salt

Coffee Cake Glaze

¼ cup Powdered Sugar
¼ teaspoon Vanilla Extract
3 tbs Heavy cream

Instructions

Preheat oven to 350 and add muffin liners to your muffin pan.
Mix together the sugars, cinnamon and salt in your mixing bowl. Slowly mix in your melted butter followed by the flour. I like to spread this mixture out on a piece of parchment paper to dry until i'm ready to put it on top of the muffins.
In another large bowl or your stand mixer, add the butter and sugar. Slowly mix until fluffy and add the eggs in one at a time. Add in the sour cream and vanilla extract. Once everything is mixed and you scraped down the bowl set aside.
In a small bowl add the flour, baking soda, baking powder, and salt. Whisk this together and add the flour mixture to the butter mixture 1 cup at a time. Mix slowly and scrape down the bowl to make sure everything is folded together.
Add about 2-3 tbs of muffin patter to your muffin liners. I used my larger cookie scoop to do this step and I filled up the muffins just below the top of the liner. If you're lucky and don't use a big scoop like me you can get about 12 muffins.
Sprinkle each muffin with the crumble topping and bake for 17 minutes. Check at the 15 minute mark. Make your glaze while the muffins are cooking. Add all of the glaze ingredients to a bowl and mix.
Optional: Drizzle each warm muffin with the glaze and enjoy.