Coffee Cake Muffins
The BEST coffee cake muffins with streusel topping. Bakery style with a tender crumb and sweet vanilla glaze, they're moist, easy, and healthy compared to most.
Prep: 15 minutes
Cook: 18 minutes
Total: 38 minutes
Servings: 12 muffins
Ingredients
FOR THE MUFFINS:
- ⅔ cup whole milk at room temperature
- ¼ cup nonfat plain Greek yogurt at room temperature
- 2 cups all purpose flour or swap for a gluten free 1:1 baking flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt
- 2 large eggs at room temperature
- 5 tablespoons canola oil or light olive oil
- ¼ cup honey
- 2 teaspoons pure vanilla extract
- Zest of 1 small lemon
FOR THE STREUSEL:
- ⅓ cup all purpose flour or swap for a gluten free 1:1 baking flour
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 5 tablespoons cold unsalted butter cut into small pieces
FOR THE GLAZE:
- ⅔ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk
Instructions
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a standard 12-cup muffin pan with nonstick spray or fit the cups with paper liners and coat the liners with nonstick spray (I find these muffins work best with liners, but if you don't have any on hand, they'll still turn out OK).
- Start the muffins: In a liquid measuring cup, whisk together the milk and Greek yogurt. Set aside for 5 minutes.
- Make the streusel: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and allspice. Add the butter, and working quickly with your fingers, rub the butter into the dry ingredients until you are left with irregular crumbs. The dry ingredients should all feel moist; some crumbs will be like crumbs of wet sand; other crumbs can be as large as small peas. Place the mixture in the refrigerator.
- Return to the muffins: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- To the bowl with the milk mixture, add the eggs, oil, honey, vanilla extract, and lemon zest (if using). Whisk until well blended.
- Pour the liquid ingredients over the dry ingredients. With a rubber spatula, stir quickly but gently to combine, stopping as soon as the flour disappears. It will look a little lumpy.
- Divide the batter evenly among the muffin cups, filling them no more than 3/4 of the way to the top.
- Remove the streusel from the refrigerator and scatter the crumbs over the top of the muffins (Go ahead, use it all!).
- Bake the muffins for 18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool in the pan for 5 minutes. Gently remove the muffins from the pan (a butter knife can help) and place them on the wire rack to cool completely. Do not let them sit in the muffin pan for longer than 5 minutes, or they may become soggy. The muffins will be very delicate at first but will firm up as they rest.
- Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk. Drizzle over the top of the cooled muffins. Enjoy!
Notes
- TO STORE: Muffins can be stored in a paper towel-lined airtight storage container at room temperature for up to 1 week.
- TO FREEZE: Freeze muffins in an airtight, freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
Nutrition
Serving: 1(of 12)Calories: 300kcalCarbohydrates: 44gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgPotassium: 163mgFiber: 1gSugar: 25gVitamin A: 211IUVitamin C: 1mgCalcium: 76mgIron: 1mg
