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Coffee Cake Muffins with Streusel Topping and Lemon Glaze Recipe

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3.8 from 13 reviews

These Coffee Cake Muffins are a delightful breakfast or snack treat, featuring a tender crumb infused with warm spices and a hint of lemon zest. Topped with a buttery spiced streusel and finished with a sweet vanilla glaze, these muffins offer a perfect balance of flavors and textures. They bake quickly to golden perfection and are ideal for sharing or enjoying with your morning coffee.

  • Total Time: 38 minutes
  • Yield: 12 muffins

Ingredients

Muffins

  • 2/3 cup whole milk (at room temperature)
  • 1/4 cup nonfat plain Greek yogurt (at room temperature)
  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon kosher salt
  • 2 large eggs (at room temperature)
  • 5 tablespoons canola oil or light olive oil
  • 1/4 cup honey
  • 2 teaspoons pure vanilla extract
  • Zest of 1 small lemon

Streusel Topping

  • 1/3 cup all purpose flour
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 5 tablespoons cold unsalted butter (cut into small pieces)

Vanilla Glaze

  • 2/3 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

Instructions

  1. Prepare the pan: Place a rack in the center of your oven and preheat it to 400 degrees F. Coat a 12-cup muffin pan with nonstick spray or line each cup with paper liners and spray the liners. Using liners is recommended for best results.
  2. Mix milk and yogurt: In a liquid measuring cup, whisk together the milk and Greek yogurt. Let this mixture sit for 5 minutes to slightly thicken and blend flavors.
  3. Make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and allspice. Add the cold butter pieces, and quickly rub them into the dry ingredients using your fingers until you get irregular moist crumbs, resembling wet sand or small peas. Refrigerate the streusel until ready to use.
  4. Combine dry ingredients: In a separate medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt to ensure even distribution of leaveners and spices.
  5. Add wet ingredients: To the milk and yogurt mixture, add eggs, canola or light olive oil, honey, vanilla extract, and lemon zest. Whisk these together thoroughly for a smooth mixture.
  6. Combine wet and dry: Pour the wet ingredients over the dry ingredients. Using a rubber spatula, gently and quickly stir until just combined. The batter should be a bit lumpy but with no visible flour; do not overmix to keep muffins tender.
  7. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each no more than three-quarters full to allow room for rising.
  8. Add streusel topping: Remove the refrigerated streusel and sprinkle it generously over the top of each filled muffin cup, using all of the streusel mixture.
  9. Bake the muffins: Place the muffin pan in the preheated oven and bake for 18 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean.
  10. Cool muffins: Transfer the muffin pan to a wire rack and let sit for 5 minutes. Carefully remove the muffins from the pan using a butter knife if needed, then place them directly on the wire rack to cool completely. Avoid leaving muffins in the pan longer than 5 minutes to prevent sogginess.
  11. Prepare the glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth and pourable.
  12. Glaze the muffins: Drizzle the vanilla glaze evenly over the cooled muffins before serving. Enjoy these delicate muffins fresh for the best texture and flavor.

Notes

  • Using paper liners for the muffin pan helps prevent sticking and makes removal easier.
  • Room temperature ingredients, especially eggs, milk, and yogurt, help create a smoother batter and better texture.
  • Do not overmix the batter; a few lumps are fine and ensure tender muffins.
  • Letting muffins cool on a wire rack prevents them from becoming soggy on the bottom.
  • The glaze adds sweetness and moisture, but you can skip it for a less sweet option.
  • Store any leftovers in an airtight container for up to 2 days at room temperature or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/coffee-cake-muffins-with-streusel-topping-and-lemon-glaze-recipe/