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coffee cake muffins with crumble topping and white vanilla glaze in a shiny muffin tin one muffin is cut in half and propped up on a pink muffin liner so you can see the inner crumb there is a bright pink flower with a stem on the right side of the frame
Heather Wolf

Coffee Cake Muffins with Crumb Topping

5 from 1 vote
Coffee Cake Muffins are packed with moisture, sprinkled with a crumb topping and drizzled with vanilla glaze. Soft and fluffy on the inside, crumbly and crunchy on top, these unique muffins will have you falling in love with their texture and taste.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Muffins
Cuisine: American
Ingredients Method

Ingredients
  

Crumb Topping
  • 1/4 cup dark brown sugar packed
  • 2/3 cup all-purpose flour unbleached
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
Coffee Cake Muffins
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs room temperature
  • 3/4 cup buttermilk room temperature
  • 1/2 tsp lemon zest freshly grated
  • 2 tsp vanilla extract pure
  • 1 1/2 cups all-purpose flour unbleached
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt fine
Vanilla Glaze
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract pure
  • 2 tsp whole milk

Method
 

Crumb Topping
  1. Combine sugar, flour, cinnamon and butter in a large bowl. Using your fingers, mix ingredients together until small clumps begin to form.
  2. Cover and refrigerate until ready to use.
Coffee Cake Muffins
  1. Preheat oven to 375 degrees. Add muffin liners to a standard tin and set aside.
  2. Whisk both sugars, oil, eggs, buttermilk, lemon zest and vanilla in a mixing bowl until combined. Set aside.
  3. In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder and salt.
  4. Add dry ingredients to wet then stir with a spoon until just blended. Avoid overmixing.
  5. Distribute batter evenly among 12 muffin liners.
  6. Remove crumb topping from the refrigerator and sprinkle an even amount on top of each muffin.
  7. Bake for 18 to 20 minutes or until muffins are golden brown and a tester placed in the center comes out clean.
  8. Allow muffins to cool in baking pan for 5 minutes then remove muffins and place on a wire rack to cool completely.
Vanilla Glaze
  1. Add vanilla glaze ingredients to a small bowl then whisk until smooth and lump free.
  2. Drizzle glaze on muffins and enjoy.
  3. Muffins will keep in an airtight container at room temperature up to 3 days.