Coffee Cake Muffin Recipe

Prepare

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups. Position an oven rack in the center.

Whisk the dry ingredients: In a large bowl combine 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tbsp packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon. Add 1 tsp instant coffee powder and whisk to distribute evenly.

Mix the wet ingredients: In a separate medium bowl whisk together 3/4 cup whole milk, 1/4 cup plain yogurt (or sour cream), 2 large eggs, 1/2 cup melted unsalted butter (cooled slightly so eggs don't scramble), and 1 tsp vanilla extract until smooth.

Combine wet and dry: Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon until just combined. The batter should be slightly lumpy; do not overmix or muffins will be dense. If batter appears very thick, add up to 1-2 tbsp additional milk.

Portion batter: Using an ice cream scoop or two spoons, divide batter between 12 muffin cups, filling each cup about 3/4 full (roughly 2-3 tablespoons of batter per cup depending on cup size).

Make streusel: In a small bowl combine 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1 tbsp granulated sugar, and 1 tsp ground cinnamon. Add 3 tbsp cold unsalted butter cut into small cubes.

Cut in butter: Using a pastry cutter, two knives, or your fingertips, quickly work the butter into the dry mixture until it resembles coarse crumbs with some pea-sized pieces. Stir in 1/4 cup chopped walnuts or pecans if using.

Top muffins: Sprinkle about 1 to 1 1/2 teaspoons of streusel over each filled muffin cup. If desired, sprinkle a little coarse turbinado sugar on top for extra crunch.

Bake: Bake the muffins in the preheated 375°F (190°C) oven for 17–22 minutes, or until the tops are golden, streusel is set, and a toothpick inserted into the center of a muffin (not the streusel) comes out with a few moist crumbs but no raw batter. Rotate the pan halfway through baking for even coloring if your oven has hot spots.

Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes before glazing.

Make glaze: In a small bowl whisk together 1 cup powdered sugar, 1 tbsp cooled strong brewed coffee or espresso, 1/4 tsp vanilla extract, and up to 1/2 tsp milk (or extra coffee) to reach a thick but pourable consistency. Add liquid a few drops at a time.

Glaze muffins: Drizzle the glaze over cooled muffins with a spoon or fork. Let glaze set for 10–15 minutes before serving.