Bakery-Style Coffee Cake Muffins
There’s something undeniably comforting about the sweet, spiced aroma of coffee cake muffins wafting through your kitchen. These Bakery-Style Coffee Cake Muffins are moist, fluffy, and topped with a delightful crumbly streusel that elevates them from ordinary to extraordinary. Perfect for breakfast, an afternoon snack, or even dessert, these muffins are a wonderful way to enjoy the classic flavors of coffee cake in a convenient muffin form.
Imagine biting into a muffin that’s soft and tender, with a rich buttery flavor that mingles perfectly with the warm notes of cinnamon. Whether you’re serving them at a brunch gathering or just enjoying them quietly with your morning coffee, these muffins are sure to impress.
Why It Works Every Time
The secret to perfect Bakery-Style Coffee Cake Muffins lies in the balance of ingredients and technique. The combination of all-purpose flour and a generous amount of butter creates a tender crumb, while the addition of buttermilk and sour cream ensures moisture and richness. The cinnamon and sugar streusel topping adds a delightful crunch that contrasts beautifully with the soft, fluffy muffin base.
Using room temperature eggs and butter helps the ingredients combine more smoothly, resulting in a well-mixed batter that rises beautifully. Each bite of these muffins is an experience—soft, sweet, and irresistibly delicious.
The Essentials
To make these fantastic Bakery-Style Coffee Cake Muffins, you’ll need the following ingredients:
- 1/2 cup (57g/2 ounces) all-purpose flour
- 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup (57g/2 ounces) unsalted butter, melted
- 1/3 cup (50g/1 and 3/4 ounces) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
- 3 cups (361g/12 and 3/4 ounces) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 2 large eggs plus 1 egg yolk, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1/2 cup (113g/4 ounces) buttermilk
- 1/2 cup (113g/4 ounces) full-fat sour cream
- 1 cup (113g/4 ounces) confectioners’ sugar, sifted
- 2 to 3 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Equipment & Tools
To whip up these Bakery-Style Coffee Cake Muffins, you’ll need a few essential kitchen tools:
- Mixing Bowls: A variety of sizes for mixing ingredients.
- Whisk: For combining dry ingredients and mixing batter.
- Measuring Cups and Spoons: Accurate measurements are key to baking.
- Muffin Tin: A standard 12-cup muffin tin, preferably non-stick.
- Parchment Paper or Muffin Liners: For easy removal and cleanup.
- Cooling Rack: Allows muffins to cool evenly after baking.
Bakery-Style Coffee Cake Muffins — Do This Next
Now that we have our ingredients and tools ready, let’s dive into the step-by-step process of making these delightful muffins.
1. Prepare the Streusel Topping
In a medium bowl, combine 1/2 cup (57g/2 ounces) of all-purpose flour, 1/4 cup (50g/1 and 3/4 ounces) of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/8 teaspoon of salt. Pour in 1/4 cup (57g/2 ounces) of melted unsalted butter and mix until crumbly. Set aside.
2. Mix the Muffin Batter
In a large mixing bowl, whisk together 3 cups (361g/12 and 3/4 ounces) of all-purpose flour, 3 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. In a separate bowl, cream together 1/2 cup (113g/4 ounces) of unsalted butter (at room temperature), 1 cup (198g/7 ounces) of granulated sugar, and 1/4 cup (53g/1 and 7/8 ounces) of packed light brown sugar until light and fluffy.
3. Add Eggs and Vanilla
To the butter-sugar mixture, add 2 large eggs and 1 egg yolk, mixing until fully incorporated. Then, stir in 1 and 1/2 teaspoons of vanilla extract.
4. Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and the wet ingredients to the butter mixture. Start with half of the dry mixture, followed by 1/2 cup (113g/4 ounces) of buttermilk, and then the remaining dry mixture. Finally, fold in 1/2 cup (113g/4 ounces) of full-fat sour cream until just combined.
5. Fill the Muffin Tin
Preheat your oven to 350°F (175°C). Line the muffin tin with parchment paper or muffin liners. Spoon the muffin batter into each cup, filling them about two-thirds full. Top each muffin with a generous sprinkle of the prepared streusel topping.
6. Bake
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown and slightly domed.
7. Cool and Glaze
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a cooling rack. While they are cooling, prepare the glaze by whisking together 1 cup (113g/4 ounces) of sifted confectioners’ sugar, 2 to 3 tablespoons of buttermilk, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Drizzle the glaze over the cooled muffins for an extra touch of sweetness.
Holiday & Seasonal Touches
Make your Bakery-Style Coffee Cake Muffins even more special with these seasonal variations:
- Apple Cinnamon: Add 1 cup of finely chopped apples to the batter for a delicious twist.
- Pumpkin Spice: Substitute 1/2 cup of the buttermilk with pure pumpkin puree and add pumpkin pie spice.
- Chocolate Chip: Stir in 1 cup of semi-sweet chocolate chips for a decadent treat.
- Berry Bliss: Fold in 1 cup of fresh berries like blueberries or raspberries for a fruity surprise.
Errors to Dodge
To ensure your Bakery-Style Coffee Cake Muffins turn out perfectly, be mindful of the following common baking pitfalls:
- Overmixing: Mixing the batter too much can lead to dense muffins. Mix just until combined.
- Incorrect Oven Temperature: Make sure your oven is preheated. An oven thermometer can help ensure accuracy.
- Not Measuring Ingredients Properly: Use a kitchen scale for best results, especially for flour and sugar.
- Overfilling Muffin Cups: Avoid filling the muffin cups to the brim; leave some space for rising.
Storing, Freezing & Reheating
To keep your Bakery-Style Coffee Cake Muffins fresh, consider these storing tips:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: For longer freshness, refrigerate for up to 1 week.
- Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheating: Reheat frozen muffins in the microwave for 20-30 seconds or in a 350°F (175°C) oven for 10-15 minutes.
Quick Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition, but the texture may vary slightly.
What can I use instead of buttermilk?
You can create a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I make the batter ahead of time?
While it’s best to bake the muffins fresh, you can prepare the dry ingredients ahead of time and mix them with the wet ingredients just before baking.
How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are done. If there’s wet batter, they need more time.
Let’s Eat
Now that you have all the details on creating these Bakery-Style Coffee Cake Muffins, it’s time to indulge in the results of your hard work. The perfect blend of sweet, spicy, and buttery flavors awaits you, ready to be enjoyed with a cup of coffee or tea. Whether you share them with friends or savor them solo, these muffins will surely become a staple in your baking repertoire.
Baking these delightful treats not only fills your kitchen with an irresistible aroma but also brings joy to each bite. So gather your ingredients, preheat that oven, and let’s bake some magic!
Bakery-Style Coffee Cake Muffins
Ingredients
Equipment
Method
- In a medium bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1/8 teaspoon of salt. Pour in 1/4 cup of melted unsalted butter and mix until crumbly. Set aside.
- In a large mixing bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. In a separate bowl, cream together 1/2 cup of unsalted butter, 1 cup of granulated sugar, and 1/4 cup of packed light brown sugar until light and fluffy.
- To the butter-sugar mixture, add 2 large eggs and 1 egg yolk, mixing until fully incorporated. Then, stir in 1 and 1/2 teaspoons of vanilla extract.
- Alternate adding the dry ingredients and the wet ingredients to the butter mixture. Start with half of the dry mixture, followed by 1/2 cup of buttermilk, and then the remaining dry mixture. Finally, fold in 1/2 cup of full-fat sour cream until just combined.
- Preheat your oven to 350°F. Line the muffin tin with parchment paper or muffin liners. Spoon the muffin batter into each cup, filling them about two-thirds full. Top each muffin with a generous sprinkle of the prepared streusel topping.
- Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown and slightly domed.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a cooling rack. While they are cooling, prepare the glaze by whisking together 1 cup of sifted confectioners' sugar, 2 to 3 tablespoons of buttermilk, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Drizzle the glaze over the cooled muffins for an extra touch of sweetness.
Notes
- Store muffins in an airtight container for up to 3 days at room temperature.
- For longer freshness, refrigerate for up to 1 week.
- Freeze muffins for up to 3 months for optimal storage.
