Breads & Muffins Brunch

Glazed Coffee Cake Muffins

August 5, 2019

A soft and tender muffin topped with a crunchy, buttery streusel and sweet vanilla glaze. All the best things about […]

A soft and tender muffin topped with a crunchy, buttery streusel and sweet vanilla glaze. All the best things about coffee cake in muffin form. These glazed coffee cake muffins are perfect for a lazy Sunday brunch or a weekday breakfast on the go.


I’m finding it reealllly hard to believe that this week marks the beginning of August. Thankfully we have plenty of summering left to do but I’d be lying if I said my mind wasn’t already fast-forwarding to fall which is just around the corner. At the end of this month I’ll be moving my oldest daughter into her college dorm and sending her off to begin a new adventure of her own. It’s going to be an emotional and tearful good bye. One I can’t really wrap my head around just yet.

I honestly cannot imagine leaving my first born half way across the country and flying back home all that way without her by my side. So for now let’s just hit the pause button on that thought. Makes me teary just thinking about it.

After this summer, the new school year will bring with it a brand new era for our little party of five. It will be the first September in a long, long time that I’m not up at dawn making my girl her favorite Belgian waffles, pancakes hot from the griddle or warm cinnamon sugar donuts. I’ll still be here doing the same for my younger two daughters who I’m certain will be more than happy to gobble up the extras. Today’s post is for my baby girl, who, in the blink of an eye is suddenly all grown up.

I know it sounds so cliche, but it literally seems like just yesterday I was dropping her off at her first day of kindergarten. She cried. I cried. I hugged her tight when I picked her up at the end of the day, only to do it all over again the next. And then day by day, week by week, the tears stopped and we grew accustomed to the new routine. Our new normal.

Sending her off to college will likely feel just the same but on a much grander scale. Instead of being just few miles away for a few hours a day, she’ll be thousands of miles from home. And boy, am I ever going to miss her. She is a ray of sunshine. A bright light in the day and always a joy to be around. We share the same sweet tooth and I can always count on her to order two desserts with me so we can share. She’s my extra-streusel-loving-mini-me.

These muffins are one of her favorites. Coffee Cake Muffins with extra streusel. Glazed of course. Just the way she likes them. I’ll grab any chance to pass along a little love to my girl in the form of extra streusel.


Honestly, I wasn’t a huge muffin fan until I started making my own when my girls were little and breakfast on the go became a real necessity. Store-bought muffins are always too big, too dry, too loaded with mystery ingredients to make them edible for a few more days. Homemade muffins are where it’s at. These muffins are soft and tender with the most perfect, crumbly texture that is incredibly moist.

They are heavenly fresh from the oven and make for the most delightful breakfast at the ready or a mid-day snack with a warm beverage on a crisp, fall day. Perfect for moms to chase after their teenagers with as they race off to school in a hurry. But the best part about these Glazed Coffee Cake Muffins??

Yep, you guessed it! That streusel topping. {duh}


When it comes to muffins, I’m all about the muffin tops. Raise your hand reeaalll high if you’re with me. You’ll be happy to know that these golden brown beauties check all the boxes. Buttery, crunchy, perfectly sweet and just all around crazy delicious. Your taste buds will be so happy to savor every bite of these fluffy glazed coffee cake muffins.

I mean….just look at that golden brown buttery crumb topping. I promise you these muffins are worth waking up for. And let’s not forget about the glaze. Not optional in my book. It catapults these sweet little muffins straight to almost-too-good-to-be-true status.


My daughter Avery loves these muffins just as much as I do. We share a love of all the crunchy, buttery things and both of us would be happy to make an entire dessert out of the little crumbly bits that live on top of these muffins. It’s the same delicious kind of streusel you find on top of fruit crisps and it’s seriously scrumptious.


Speaking of dessert, these Glazed Coffee Cake Muffins would be delicious with a scoop of vanilla or cinnamon ice cream for a little after dinner treat. This is definitely one of these recipes you can file away under “breakfast that doubles as dessert”. Now that’s my kind of muffin!


I’m going to have to find a way to ship off a batch of these muffins to my girl this fall. With extra streusel of course to show just how much I care. I juuuust might start crying again so I’m going to sign off for now. Make these muffins bakers. They should be at the top of your list for #muffinmondays which is totally a thing if you ask me. And they keep well so I highly recommend you bake an extra batch to stash in the freezer for busy mornings on the go.

Be sure to check out my post for Oatmeal Banana Chocolate Chip Chia Muffins which comes with a helpful list of pro tips to bake perfectly domed muffins every time. Because flat, deflated muffins are kinda sad. Not as sad as a me sending my first born off to college.

But still. Sad.

If you make these Glazed Coffee Cake Muffins or any other recipe from the blog, be sure to tag @brownedbutterblondie on Instagram. I love to see what you’re baking up in your kitchens! I’ll meet you back here next time with another ice cream cookie sandwich recipe as we continue our month long celebration of my favorite summertime frozen treats.

Until then, happy baking!

If you like these Glazed Coffee Cake Muffins, you will also love:

Healthy{ish} Carrot Cake Muffins

Pumpkin Chocolate Swirl Muffins

Oatmeal Banana Chocolate Chip Chia Muffins

Cookie Butter Banana Bread


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Glazed Coffee Cake Muffins

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  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 12 1x
  • Category: Breakfast


Enjoy all the best flavors of coffee cake in muffin form. A soft and tender muffin topped with a crunchy, buttery streusel and sweet vanilla glaze. Perfect for a lazy Sunday brunch or a weekday breakfast on the go.



For Muffins

  • 1 3/4 cups all purpose flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/3 cup canola oil
  • 1/3 cup full fat greek yogurt
  • 2 eggs, room temperature

For Streusel Topping

  • 1 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • pinch of salt
  • 6 TBSP unsalted butter, cold and cubed

For Glaze

  • 1/2 cup confectioner’s sugar, sifted so there are no lumps
  • 1/2 tsp vanilla
  • 23 TBSP whole milk


For Muffins

  1. Preheat oven to 350 degrees
  2. Line a 12 cup muffin pan with paper liners. Set aside.
  3. In a medium bowl combine flour, brown sugar, baking powder, baking soda and salt. Whisk to combine. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mix together milk, oil, and eggs. Mix until well combined.
  5. Add half of the dry ingredients to the milk and egg mixture and combine.
  6. Add the greek yogurt and mix until incorporated.
  7. Add the remaining dry ingredients and mix until a few streaks of flour remain.
  8. Remove the bowl from mixer and run a large spatula around the batter to combine fully. Do not over mix.
  9. For best results, allow batter to sit covered at room temperature for 30 minutes.
  10. Scoop batter evenly in to the muffin liners.
  11. Top generously with streusel topping, pressing very gently to the tops of batter.
  12. Bake muffins 16-18 minutes or until a toothpick inserted into the center comes out clean.
  13. Remove muffins from oven and cool on a wire rack for 15 minutes before adding glaze.

For Streusel Topping

  1. In a medium bowl, combined flour, sugars and salt. Stir until well combined.
  2. Add cubed butter and use a pastry cutter or two knives to cut the butter in until mixture resembles course sand.

For Glaze

  1. Combine confectioner’s sugar, vanilla and milk in a small bowl and whisk well until combined. Add more milk for a thinner consistency, more confectioner’s sugar for a thicker consistency. Drizzle over tops of cooled muffins.


Store in a cool dry place for up to 5 days.



  • Reply
    Chung Kibbey
    June 5, 2020 at 9:11 pm

    I just want to say I’m all new to blogging and honestly liked you’re web page. Most likely I’m want to bookmark your blog . You certainly come with terrific well written articles. Many thanks for sharing with us your web site.

  • Reply
    January 14, 2020 at 10:40 pm

    Is there anything else you could use beside yogurt. Only asking because I would love to make these I don’t have yougurt on hand .Thank you.

    • Reply
      Heather Mubarak
      January 15, 2020 at 7:32 am

      I’ve only made these muffins using yogurt, but you could try sour cream if you have that on hand. You could try substituting milk but it may alter the texture a bit. Hope you enjoy!

  • Reply
    Abbey M
    August 5, 2019 at 5:30 pm

    These look amazing! I have to make these soon! Best wishes to your daughter as she starts this exciting new adventure. She’ll be the luckiest girl on campus getting care packages full of your amazing goodies!

    • Reply
      Heather Mubarak
      August 9, 2019 at 4:04 am

      Thank you so much Abbey! I’m excited to send her all kinds of her favorite goodies filled with love from home!!

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