Make breakfast time a breeze with these delicious and super moistCoffee Cake Muffins. Crumble topping and homemade glaze gives these muffins so much flavor.
Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with paper cupcake liners.
First prepare the crumb topping. Stir together the flour, sugar, brown sugar and ground cinnamon. Slowly add in the melted butter and mix together with a fork until the mixture resembles wet sand. Set aside.
Then prepare the muffin batter. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon and salt. Set aside.
In a separate bowl, whisk together the milk, melted butter, eggs and vanilla extract until combined and smooth.
Make a small well in the dry ingredients and pour the wet ingredients inside the well. Mix together with a hand held mixer until combined. The batter will be thick.
Scoop the batter evenly into the muffin tin. Sprinkle the crumb topping on top of the batter and gently press it into the batter with your hands.
Bake for 15-17 minutes until a toothpick inserted into the center of the muffins comes out clean.
Whisk together the glaze ingredients in a small bowl. If the glaze is too thin, add in more confectioner’s sugar and if the glaze is too thick, add in more milk, until the glaze is a good pour-able consistency.
Cool the muffins for 15 minutes. Drizzle the glaze on top of the muffins.
Allow the glaze on the muffins to set and then the muffins are ready to serve and enjoy!
Notes
Make sure that the melted butter has cooled to room temperature before whisking it with the milk and eggs so that it does not cook the eggs. Store any leftover muffins in an airtight container at room temperature for up to 5-7 days.