How should I store leftover coffee cake muffins?

You can store any leftover muffins in an airtight container at room temperature. They are usually best enjoyed within two to three days.

Can I freeze coffee cake muffins?

Yes, you absolutely can. Let them cool completely without the glaze. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container for up to three months. Thaw at room temperature.

Why is my streusel topping sometimes crumbly or disappears?

Make sure your melted butter is fully incorporated into the dry ingredients for the streusel until clumps form. Also, gently pressing the streusel onto the muffin batter helps it adhere better during baking.

Do I have to use buttermilk and sour cream?

These ingredients add essential moisture and tenderness. Substituting might change the texture but you can look for specific substitution guides if needed. Plain yogurt can sometimes be used in place of sour cream in a pinch.

Why do you start baking at a high temperature and then lower it?

Beginning with a higher temperature helps the muffins rise quickly and create that lovely domed top. Reducing the temperature allows the inside to bake thoroughly without the outside burning.

How long should I let the muffins cool before adding the glaze?

Allowing the muffins to cool for at least 15 minutes is important. This lets the glaze set nicely on top instead of melting and running off the warm muffin.

Is it okay that there is no coffee in coffee cake?

Yes, that is completely normal. Coffee cake gets its name because it is traditionally served alongside coffee, not because it contains coffee as an ingredient.

Super Moist Coffee Cake Muffins with Crumb Topping

Description

These Coffee Cake Muffins are incredibly moist, featuring a rich cinnamon sugar swirl hidden inside and a buttery crumble topping that’s absolutely irresistible! Get ready for a little bite of breakfast heaven with every single crumb!

Ingredients

For the Muffins

½ cup (115 grams) unsalted butter, melted
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
½ cup (120 grams) sour cream
¼ cup (60 ml) buttermilk
2 teaspoons (10 ml) vanilla extract
2 cups (240 grams) all purpose flour
1 Tablespoon (15 grams) baking powder
½ teaspoon (3 grams) salt

For the Cinnamon Sugar Swirl

½ cup (100 grams) brown sugar
2 teaspoons (4 grams) ground cinnamon
pinch of salt

For the Buttery Crumb Topping

⅓ cup (70 grams) brown sugar
¾ cup (90 grams) all purpose flour
2 teaspoons (5 grams) ground cinnamon
6 Tablespoons (85 grams) butter, melted

For the Glaze

1 ½ cups (182 grams) powdered sugar
1 teaspoon (5 ml) vanilla extract
pinch of salt
2 to 3 Tablespoons (30 to 46 ml) milk

Instructions

Get your oven ready, set it to 425 degrees Fahrenheit. Prepare 10 standard size muffin cups by lightly greasing them and adding cupcake liners. Put the prepared pan aside for now.
In a large mixing bowl, bring together the melted butter and granulated sugar. Beat these until they are just combined. Add the eggs one at a time, mixing after each addition. Stir in the sour cream, buttermilk, and vanilla extract.
Add the all purpose flour, baking powder, and salt to the wet ingredients. Mix gently just until the dry ingredients start to come together with the wet mixture. Do not mix it completely smooth. Set this batter aside.
Next, prepare the cinnamon sugar swirl mixture and the crumb topping. In a small bowl, combine all the ingredients for the brown sugar swirl. Stir everything together and set it aside.
In a separate bowl, mix all the dry ingredients for the buttery crumb topping. Pour the melted butter over the dry ingredients and mix until the mixture forms noticeable clumps. Set this aside as well.
Use a large spoon or a cookie scoop to place some coffee cake muffin batter into the prepared muffin tins. Fill each cup about halfway full. If you want the muffins to be very uniform, measure about 2 Tablespoons of batter into each. Drop a generous spoonful of the cinnamon sugar swirl mixture directly over this bottom layer of batter in each cup. Top the brown sugar mixture with a similar amount of muffin batter, filling the cups about three quarters of the way full in total.
Place a large spoonful of the buttery crumb topping on top of the batter in each muffin cup. Gently press the crumb topping down a little bit to help it stick to the muffin top.
Place the muffins in the preheated oven and bake for 5 minutes at 425 degrees Fahrenheit. After 5 minutes, reduce the oven temperature to 375 degrees Fahrenheit without opening the oven door. Continue baking for another 15 minutes. The muffins should look golden brown and spring back slightly when you gently touch the top. Remove the pan from the oven.
Let the muffins cool in the pan for at least 15 minutes before handling them or making the glaze.
While the muffins cool, prepare the glaze. In a bowl, combine all the glaze ingredients. Whisk them together until you have a smooth, pourable glaze.
Once the muffins have cooled slightly, drizzle the prepared glaze over the crumb topping on each muffin. Now they are ready to enjoy!

Notes

Cooling: Make sure the muffins cool for at least 15 minutes before adding the glaze. This helps the glaze set properly and prevents it from melting completely into the hot topping.
Storage: Store leftover muffins in an airtight container at room temperature. They are best enjoyed within 2 to 3 days.
Serving: These muffins are wonderful warm or at room temperature. Perfect with your morning coffee or as an afternoon treat.