All of the flavors of classic coffee cake are wrapped up in these coffee cake muffins that include a cinnamon sugar center, buttery streusel, and lots of vanilla glaze.

Why choose between coffee cake and muffins when you can have them BOTH wrapped up into one gorgeous streusel-covered muffin??

This, my friends, is how you do breakfast the right way. We’ve got all the pastry essentials including a soft and fluffy muffin base, sweet cinnamon sugar center, buttery streusel, and a thick drizzle of vanilla glaze.

Anyways meet your new muffin go-to!

These muffins have a lot of components to them, but each one is very simple and well worth the end result! Pro advice, definitely don’t skip the cinnamon sugar center – it MAKES these muffins!

These Muffins feature…

A moist, soft texture
Sweet cinnamon sugar stuffed inside
Buttery cinnamon streusel
Lots of creamy vanilla glaze

Making the Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Granulated sugar
Brown sugar
Eggs
Greek yogurt
Buttermilk
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Kosher salt
Ground cinnamon
Powdered sugar
2% or skim milk

Can I Adjust Recipe To a Quick Bread?

Yes you can! Assemble the batter, cinnamon filling, and streusel in a greased or parchment paper-lined 9×5 loaf pan and bake at 350F 55-60 minutes until a toothpick comes out clean.

Tips for Perfect Muffins

Cream softened butter with sugar – this builds the fat base to the muffin batter.
Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Bring eggs, yogurt, and buttermilk to room temperature – this will help these ingredients mix more cohesively into the butter.
Fill muffin cups with half of batter – this will give the muffins room for a pretty cinnamon sugar center.
Fill muffin cups to brim with batter – once the cinnamon sugar is added, top each cup off with the rest of batter, filling to the brim.
Bake muffins at 425F 5 minutes then reduce heat to 375F – this short blast of heat at the beginning helps the muffins rise nice and tall.
Allow muffins to cool before glazing – the glaze will melt off if you try to add it while the muffins are warm.

Recipe Variations

Try these ideas for a different twist on these muffins.

Add chocolate – add 1/2 cup semisweet chocolate chips or chunks to the batter.
Use a different glaze – try a cream cheese glaze or a drizzle of caramel.
Add citrus – try adding 1 tablespoon grated orange zest to the batter.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins completely at room temperature and store up to 4 days.

No one will be able to resist going back for a 2nd or possibly 3rd of these muffins! They’re everything you love about a classic streusel coffee cake, but with the added bonus of being personal-sized and absolutely adorable.

BRB, living in that cinnamon swirl center, bye.

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