Coffee Cake Muffins with Streusel Topping and Lemon Glaze Recipe

I am absolutely in love with this Coffee Cake Muffins with Streusel Topping and Lemon Glaze Recipe because it perfectly combines the comforting spices of classic coffee cake with a bright, tangy lemon glaze that truly lifts each bite. These muffins are soft and tender, with a crunchy, buttery streusel topping that adds the ideal contrast in texture. Every time I make them, they become an instant favorite at breakfast, brunch, or even as a sweet afternoon treat. I promise, once you try this recipe, it will become one of your go-to muffin recipes for sharing with family and friends.

Why You’ll Love This Coffee Cake Muffins with Streusel Topping and Lemon Glaze Recipe

What excites me most about this Coffee Cake Muffins with Streusel Topping and Lemon Glaze Recipe is the incredible flavor balance. The warm spices like cinnamon, nutmeg, and allspice blend beautifully with the subtle tang from the Greek yogurt and the zesty lemon glaze, creating a taste experience that is both cozy and refreshing. The streusel topping adds that delightful crunch and sweetness that makes every bite feel indulgent without being overly rich.

Aside from the amazing flavors, I adore how straightforward this recipe is to prepare. Using simple pantry staples and a quick, hands-on method means that even on a busy morning, you can whip these muffins up with minimal fuss. They’re a perfect treat to make for weekend brunches, holiday mornings, or anytime you want to impress guests with minimal effort. The muffins stand out because of their tender crumb, flavorful aroma, and the vibrant icing glaze that gives them a lovely homemade look and taste.

Ingredients You’ll Need

These ingredients are refreshingly simple yet essential for achieving the perfect texture, flavor, and aroma in these muffins. Each component plays a specific role—from lending moisture and structure to adding depth and sweetness.

• Whole milk (2/3 cup): Adds moisture and richness to keep the muffins tender and soft.
• Nonfat plain Greek yogurt (1/4 cup): Gives a slight tanginess and keeps the crumb moist and light.
• All-purpose flour (2 cups + 1/3 cup for streusel): The base that provides structure while keeping the muffins fluffy.
• Granulated sugar (1/3 cup): Sweetens the batter just right without overpowering the spices.
• Baking powder (2 1/2 teaspoons): Ensures the muffins rise perfectly, giving them a light texture.
• Baking soda (1/4 teaspoon): Works with the yogurt to tenderize and leaven.
• Ground cinnamon (1/2 teaspoon + 1 teaspoon for streusel): Provides warm spice notes essential to coffee cake flavor.
• Ground nutmeg (1/4 teaspoon): Adds a subtle aromatic sweetness.
• Ground allspice (1/4 teaspoon + 1/4 teaspoon for streusel): Brings complexity to the spice mix.
• Kosher salt (1/4 teaspoon): Balances the sweetness and enhances the overall flavor.
• Large eggs (2): Bind the ingredients and add richness.
• Canola oil or light olive oil (5 tablespoons): Keeps the muffins moist and tender without a heavy texture.
• Honey (1/4 cup): Adds natural sweetness and a subtle floral hint.
• Pure vanilla extract (2 teaspoons): Deepens the flavor with its sweet aroma.
• Zest of 1 small lemon: Injects fresh citrus brightness into the batter.
• Packed brown sugar (1/3 cup for streusel): The dark sweetness caramelizes nicely on top for that perfect crunch.
• Cold unsalted butter (5 tablespoons for streusel): Creates the buttery, crumbly texture of the streusel topping.
• Powdered sugar (2/3 cup for glaze): Forms the base for the sweet lemon glaze.
• Milk (1 tablespoon for glaze): Used to thin the glaze to a perfect drizzling consistency.

Directions

Step 1: Place a rack in the center of your oven and preheat it to 400 degrees Fahrenheit. Prepare a standard 12-cup muffin pan by coating it with nonstick spray or lining the cups with paper liners and lightly spraying them. I highly recommend using liners for easy removal and cleanup.

Step 2: In a liquid measuring cup, whisk together the whole milk and Greek yogurt. Set this mixture aside for about 5 minutes to allow it to slightly thicken and come together.

Step 3: While the milk mixture rests, make the streusel topping. In a medium bowl, whisk together the 1/3 cup of flour, brown sugar, cinnamon, and allspice. Add the cold, cubed butter and use your fingers to rub the butter into the mixture quickly. Keep working until you have irregular, moist crumbs ranging from tiny grains to the size of small peas. Pop this bowl into the refrigerator to chill while you finish the batter.

Step 4: In a separate medium bowl, whisk together the remaining 2 cups flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt. This dry mix is the backbone of your muffins’ tender crumb and subtle spice.

Step 5: To the rested milk and yogurt mixture, add the eggs, oil, honey, vanilla extract, and lemon zest. Whisk everything together until you have a smooth, homogenous liquid. The lemon zest will add a lovely, fresh aroma to your batter.

Step 6: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir to combine. Stop mixing as soon as you no longer see dry flour; the batter should still be slightly lumpy. This prevents overmixing, which keeps the muffins light and airy.

Step 7: Divide the batter evenly among the muffin cups, filling each no more than three-quarters full to leave room for rising.

Step 8: Remove the streusel topping from the refrigerator and generously scatter the crumbly mixture over the muffin batter. Don’t be shy—this is what gives your muffins that irresistible crunch and sweetness on top.

Step 9: Bake the muffins in your preheated oven for 18 minutes, or until their tops turn golden and a toothpick inserted into the center comes out clean. Once baked, place the muffin pan onto a wire rack and let the muffins cool in the pan for 5 minutes. Then gently remove the muffins (using a butter knife if needed) and transfer them to the wire rack to cool completely to avoid sogginess.

Step 10: While the muffins cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth and pourable. Drizzle the glaze artistically over each cooled muffin and let it set for a couple of minutes before digging in.

Servings and Timing

This recipe yields 12 scrumptious muffins, perfect for sharing or savoring over several days. The prep time is about 15 minutes, including making the streusel and mixing the batter. Baking takes around 18 minutes, and cooling plus glazing requires an additional 10 minutes. Altogether, you’re looking at approximately 38 minutes from start to finish. Because these muffins are best enjoyed fresh, I recommend serving them soon after glazing, but leftovers keep nicely for a couple of days.

How to Serve This Coffee Cake Muffins with Streusel Topping and Lemon Glaze Recipe

When I serve these Coffee Cake Muffins with Streusel Topping and Lemon Glaze Recipe, I like to keep things simple to let their wonderful flavors shine. They are incredible on their own with a hot cup of coffee or tea for a cozy morning treat. For a more indulgent brunch, pairing them with fresh fruit or a lightly whipped cream adds a refreshing contrast to the sweetness.

For a beautiful presentation, I love arranging the muffins on a rustic wooden board or a pretty ceramic platter, then dusting a little powdered sugar or placing a thin lemon slice atop each for an elegant touch. These muffins also make a fantastic take-along gift or party offering; you could line a basket with a linen napkin and stack the muffins neatly for an inviting look.

Depending on your mood, I recommend serving these muffins warm, right out of the oven or after a quick 10-second zap in the microwave to revive that just-baked softness. Room temperature works just as well, especially if you’ve allowed the glaze to set nicely. They also pair wonderfully with sparkling water with a twist of lemon or a light white wine like a Riesling if you’re enjoying brunch with friends.

Variations

I love experimenting with this recipe because it’s so adaptable. For instance, you can swap out the all-purpose flour for a gluten-free blend to make this treat friendlier for sensitive tummies without sacrificing too much texture. To make it vegan, I recommend using a plant-based yogurt and milk, along with a flaxseed “egg” substitute — it works surprisingly well!

If you want to switch up the flavor profile, consider adding chopped nuts like walnuts or pecans to the streusel topping for some extra crunch. You might also try orange zest in place of lemon for a different citrus twist, or a splash of almond extract instead of vanilla for a warm, nutty aroma. Baking these as a coffee cake in a square pan rather than muffins is another fun way to serve the same scrumptious flavors in a shareable format.

For alternative cooking methods, I have even tested baking these muffins in a toaster oven with good results, just keep a close eye on the timing since it can vary. Another tip is if you want a crispier streusel, broil the muffins for the last 1-2 minutes but watch carefully to avoid burning.

Storage and Reheating

Storing Leftovers

I recommend keeping any leftover muffins in an airtight container at room temperature for up to 2 days to maintain their tender crumb and soft glaze. If you plan to enjoy them over a few days, storing them this way is best. Avoid sealing them while still hot, as the steam can cause sogginess.

Freezing

These muffins freeze beautifully! Once completely cooled, wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn, then place them in a zip-top freezer bag or airtight container. They keep well for up to 3 months. Freezing is a wonderful option for meal prepping or making treats ahead of time.

Reheating

To bring frozen or refrigerated muffins back to life, I gently warm them in a microwave for 15-20 seconds or in an oven preheated to 325 degrees Fahrenheit for about 10 minutes. Avoid overheating to prevent dryness. If frozen, let them thaw at room temperature first, then warm slightly just before serving. This method refreshes the soft texture and enhances the glaze’s flavor.

FAQs

Can I use any kind of yogurt in this recipe?

I prefer nonfat plain Greek yogurt because it adds moisture without excess fat and gives a nice tang to balance the sweetness. However, you could use regular plain yogurt or even a dairy-free alternative; just keep the amount the same for best results.

What if I don’t have all the spices listed for the streusel?

Don’t worry if you’re missing some spices. Cinnamon alone can carry the flavor nicely if used generously. Nutmeg and allspice add subtle complexity, but the muffins will still be tasty without them.

Can I make this recipe dairy-free or vegan?

Absolutely! Substitute plant-based milk and yogurt, and replace eggs with flax or chia eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). Use vegan butter or coconut oil for the streusel and vegan vanilla extract.

Is it necessary to use paper liners for the muffins?

While paper liners make cleanup easier and help the muffins release nicely, it’s not essential. You can grease the muffin tin well with nonstick spray or butter. Just be sure to let the muffins cool before removing them carefully.

Can I make the streusel topping ahead of time?

Yes! The streusel topping can be mixed and stored in the refrigerator for up to 2 days before baking. Just keep it chilled until you’re ready to top the muffins for best texture and flavor.

Conclusion

If you’re looking for a muffin recipe that brings warmth, comfort, and a bright pop of lemony freshness all in one, I truly can’t recommend this Coffee Cake Muffins with Streusel Topping and Lemon Glaze Recipe enough. It’s easy to make, wonderfully flavorful, and perfect for so many occasions from breakfasts to celebrations. I hope you enjoy baking and sharing these muffins just as much as I do!

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