Coffee Cake Muffins

Sara Goldstein Sara Goldstein
Leave a review

Both the crumbs and the muffin are the best part!

Yield: 12

1h 8
Easy Vegetarian Pescatarian Dairy Freezer-Friendly

Contains: Gluten, Wheat, Dairy, Egg

Directions

Prepare the Crumb Topping

  1. Preheat oven to 375 degrees Fahrenheit. Fill a muffin pan with paper liners and set aside. Line a baking sheet with parchment paper and set aside.

  2. In a medium bowl, combine sugars, cinnamon, and salt. Whisk in melted margarine. Add flour and stir until just combined. Spread out the crumb mixture on the prepared baking sheet and set aside to dry until ready to use.

Prepare the Muffins

  1. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Set aside.

  2. In a second bowl, whisk together milk, oil, and eggs.

  3. Add milk mixture to flour mixture and stir just until combined. Distribute the batter evenly between the muffin cups and sprinkle with crumb topping, gently pressing the crumbs into the batter.

  4. Bake 15–17 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes.

Prepare the Glaze

  1. In a small bowl, whisk together confectioners’ sugar and milk until smooth. If the glaze is too thin, add more confectioners’ sugar.

  2. Drizzle the glaze over the muffins and let it set before serving.

Notes:
Freeze muffins, unglazed, in an airtight container for up to 2 months; thaw at room temperature and drizzle glaze just before serving.

Suggested Recipes

Explore

coffee coffee cake coffee muffins freezer-friendly Sara Goldstein tomatoes_tomahtoes
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

5 Comments

Gitty Einhorn •

Does the glaze become hard? Can I pile up a few muffins?

Gitty Einhorn •

Can the glaze be put a few days in advance and kept in the fridge? Or does it need to be that day?

Raquel Malul Kosher.com Team •
Reply to Gitty Einhorn

I think you need to make the glaze fresh- if not it becomes too hard

Gitty Einhorn •
Reply to Raquel Malul

If I want the glaze to be hard so I can pile them up, I can do that? Or it wont be good?

Raquel Malul Kosher.com Team •
Reply to Gitty Einhorn

The glaze dries down hard. It starts off thick, and you pour it on, and after a few minutes it'll become hard, which is why it'll harden in a bowl if you make it in advance!

Gitty Einhorn •
Reply to Raquel Malul

If I make it a few days in advance, pour over the muffins right away and put the muffins in the fridge with the glaze on for a few days.

Raquel Malul Kosher.com Team •
Reply to Gitty Einhorn

Yup- that would work! Or you can even freeze them if you'd like :)

Gitty Einhorn •
Reply to Raquel Malul

OK THANKS

Nechama Weiss •

Can I use dairy milk for the glaze, or it has to be non-dairy?

Raquel Malul Kosher.com Team •
Reply to Nechama Weiss

Sure! If you'd like to make them dairy you definitely can :)

Freidy •

looks yum! is the recipe supposed to have coffee inside?

Freidy •

looks yum! is the recipe supposed to have coffee inside?

Raquel Malul Kosher.com Team •
Reply to Freidy

Hi Freidy! Coffee Cake doesn't actually have coffee :) It refers to a vanilla cake with a cinnamon crumble, and it got its name because it is usually eaten with coffee!