Since Labor Day is officially over, I can now start bringing some fall flavors to this blog! (Watch out, pumpkin might be incorporated to every recipe I make…) To transition from summer into fall, today I am sharing with you coffee cake muffins!
Coffee cake muffins are the perfect breakfast with a cup of coffee. They go great with cold brew coffee on those hotter days or warm coffee for when it’s colder in the mornings. Joe has been dying for me to make coffee cake muffins ever since he tried Dunkin’ Donuts’ version, so this was kind of a no brainer to make. Joe even helped make these! #joeBakes?
Coffee Cake Muffin
We wanted our muffins to be just like the Dunkin Donuts ones, so we made them extra large. Making these extra large did not sacrifice any flavor. The inside of the muffins are super moist, and the brown sugar cinnamon crumble complements the muffin perfectly. My favorite part of this dessert has to be the vanilla maple glaze. I’m a sucker for a good glaze, and this one does not disappoint.
Ready for some vanilla maple glaze!
Brew yourself a cup of coffee and get started on making these coffee cake muffins!
- 1 1/2 cups All Purpose Flour
- 1/2 cup Light Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Milk (I used skim)
- 1/3 cup Canola Oil
- 2 Large Eggs
- 1/3 cup Granulated Sugar
- 1/3 cup Light Brown Sugar
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter (melted)
- 1 1/2 cups All Purpose Flour
- 1/4 cup Confectioner's Sugar
- 1 tsp Half and Half
- 1 tsp Pure Maple Syrup
- Preheat oven to 375°F. Line 6 jumbo size muffin pan with cupcake liners.* Set aside.
- For the crumb topping: combine the sugars, cinnamon, and salt. Whisk in melted butter. Add flour to mixture and combine with a rubber spatula (or with your hands!) Spread mixture out on parchment paper. (It's good to get a mix of pea size bits and larger pieces.) Set aside.
- In a large bowl, whisk together flour, sugar, baking, powder, cinnamon, baking soda, and salt.
- In another bowl, whisk together milk, canola oil, and the eggs. Mix dry and wet ingredients together using a rubber spatula. Do not overmix.
- Scoop batter into muffin tin, about 3/4 of the way full. Top each muffin with crumb topping. Bake for 25-30 minutes or when a toothpick stuck in the center comes out clean. Let muffins cool for 30 minutes.
- In a bowl, combine confectioner's sugar, half and half, and maple syrup. If glaze is too thin, add a tablespoon of confectioner's sugar.
- When muffins are done cooling, drizzle the glaze on each muffin and enjoy!
*Recipe can also be used to make 12 standard size muffins. Bake time is 18 minutes.
Coffee cake muffin recipe from Damn Delicious