Coffee Cake Muffins with Crumble Topping

These Coffee Cake Muffins with Crumble Topping bring all the warm, buttery goodness of classic coffee cake into a soft, perfectly spiced muffin. With a moist vanilla-cinnamon base and a sweet, crunchy streusel topping, these muffins are ideal for breakfast, brunch, or a grab-and-go treat.

With their tender crumb, cinnamon swirl, and crisp buttery crumble, these muffins taste like they came straight from a bakery. Enjoy them with your morning coffee or as a comforting afternoon snack—either way, they’re sure to become a favorite!

Kitchen Equipment Needed

• Muffin tin
• Muffin liners
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Fork or pastry cutter
• Spatula

Ingredients Overview

• Flour & Baking Powder: Create a soft, fluffy texture.
• Cinnamon & Brown Sugar: Give the muffins a warm, spiced sweetness.
• Butter & Sour Cream: Keep the muffins rich and moist.

Ingredients

For the Muffins

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1/3 cup milk

For the Crumble Topping

• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 3 tablespoons unsalted butter, melted

For the Glaze (Optional)

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Directions

Step 1: Make the Crumble Topping

1. In a small bowl, mix flour, brown sugar, and cinnamon.
2. Add melted butter and stir with a fork until crumbly. Set aside.

Step 2: Prepare the Muffin Batter

1. Preheat oven to 375°F (190°C). Line a muffin tin with liners.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat butter and sugar until fluffy.
4. Add eggs, one at a time, mixing well. Stir in vanilla extract.
5. Mix in sour cream, then gradually add dry ingredients, alternating with milk, until just combined.

Step 3: Assemble & Bake

1. Fill each muffin liner 2/3 full with batter.
2. Sprinkle crumble topping generously over each muffin.
3. Bake for 18-22 minutes, or until a toothpick comes out clean.
4. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Step 4: Make the Glaze & Serve

1. Whisk powdered sugar, milk, and vanilla until smooth.
2. Drizzle over cooled muffins and enjoy!

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (per muffin, ~12 servings)

• Calories: ~280
• Fat: ~12g
• Carbohydrates: ~38g
• Protein: ~4g

Expert Tips

• For Extra Crunch: Add chopped nuts to the crumble topping.
• Don’t Overmix: Overmixing the batter can make muffins dense.
• Make-Ahead Friendly: These muffins freeze well—just thaw and reheat!

FAQs

Can I make these ahead of time?
Yes! Store in an airtight container for up to 3 days or freeze for 2 months.

What’s the best way to reheat them?
Warm in the microwave for 15 seconds for a fresh-baked taste.

Can I use whole wheat flour?
Yes! Substitute half the flour for whole wheat for a heartier muffin.

Storing & Freezing

• Storing: Keep at room temperature for 3 days or refrigerate for 1 week.
• Freezing: Freeze for up to 2 months. Thaw overnight or warm in the microwave.

Substitutions & Variations

• Dairy-Free: Use plant-based milk and coconut oil instead of butter.
• Lower Sugar: Reduce sugar by 1/4 cup without affecting texture.
• Maple Glaze: Swap vanilla extract for maple syrup in the glaze for extra flavor.

Coffee Cake Muffins with Crumble Topping

These **Coffee Cake Muffins with Crumble Topping** bring all the warm, buttery goodness of classic coffee cake into a soft, perfectly spiced muffin.

Print Recipe Pin Recipe

Equipment

• - Muffin tin
• - Muffin liners
• Mixing bowls
• Measuring cups and spoons
• Whisk
• - Fork or pastry cutter
• Spatula

Ingredients

  

• #### **For the Muffins**
• - 1 3/4 cups all-purpose flour
• - 2 teaspoons baking powder
• - 1/2 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1/2 teaspoon cinnamon
• - 1/2 cup unsalted butter softened
• - 3/4 cup granulated sugar
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - 1/2 cup sour cream or Greek yogurt
• - 1/3 cup milk
• #### **For the Crumble Topping**
• - 1/3 cup all-purpose flour
• - 1/3 cup brown sugar
• - 1 teaspoon cinnamon
• - 3 tablespoons unsalted butter melted
• #### **For the Glaze Optional**
• - 1/2 cup powdered sugar
• - 1 tablespoon milk
• - 1/2 teaspoon vanilla extract

Instructions

 

• #### **Step 1: Make the Crumble Topping**
• In a small bowl, mix flour, brown sugar, and cinnamon.
• Add melted butter and stir with a fork until crumbly. Set aside.
• #### **Step 2: Prepare the Muffin Batter**
• Preheat oven to **375°F (190°C)**. Line a muffin tin with liners.
• In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, beat butter and sugar until fluffy.
• Add eggs, one at a time, mixing well. Stir in vanilla extract.
• Mix in sour cream, then gradually add dry ingredients, alternating with milk, until just combined.
• #### **Step 3: Assemble & Bake**
• Fill each muffin liner **2/3 full** with batter.
• Sprinkle crumble topping generously over each muffin.
• Bake for **18-22 minutes**, or until a toothpick comes out clean.
• Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
• #### **Step 4: Make the Glaze & Serve**
• Whisk powdered sugar, milk, and vanilla until smooth.
• Drizzle over cooled muffins and enjoy!