Coffee Cake Muffins

Do you like muffins? I asked a close friend of mine if they liked muffins. Their response was “No, it’s like eating a cupcake with no frosting” 🤭. Although I have to slightly agree, I have grown to love muffins and I want to share this easy versatile muffin recipe! I’ve used this recipe to make blueberry & chocolate chip muffins. Minus the addition of adding complimentary flavors like orange & lemon for the blueberry muffins or cinnamon for the chocolate chip muffins. For now I’ll share with you how to make my personal favorite, coffee cake muffins.



  • Stand Mixer or Hand Mixer
  • Muffin Pan
  • Bowls


  • For bakery styled/domed muffins bake each muffin in every other muffin crevice.
  • For blueberry muffins add an additional 1/2 cup of flour to 1 cup of blueberries and fold into the batter.

Muffin Batter:

1/2 cup salted butter

1/2 cup sugar

2 tablespoons vegetable oil

4 large eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

3 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 1/2 cup buttermilk


Cinnamon Filling Recipe:

1/4 cup brown sugar

1/2 tablespoon cinnamon


Streusel Topping Recipe:

1/2 cup flour

1/4 cup brown sugar

2 tablespoons granulated sugar

4 tablespoons butter

1/4 teaspoons cinnamon


Glaze Recipe:

1/2 powdered sugar

1/2 tablespoon milk



  1. Preheat oven to 350° F. Line muffin pan with muffin liners and set aside. 
  2. Mix all the ingredients for the streusel topping, adding the melted butter last and set it aside allowing the mixture to hydrate and crumble.
  3. Mix the cinnamon filling ingredients and set it aside.
  4. Using a stand mixer (whisk attachment) or hand mixer cream the butter, sugar, and oil for 5 minutes or until light and fluffy. Next, add the eggs with the extracts one at a time until fully incorporated. The egg mixture will look curdled but that is fine.
  5. Next add half of the flour in with the baking powder and mix until incorporated. Add in all of the buttermilk and mix until combined then add the remainder of the flour into the batter and mix until fully incorporated.
  6. Add a 1/4 cup of butter to each muffin liner and add 1 teaspoon of the cinnamon filling and swirl it in. Top them with another 1/4 cup of batter so they cover the cinnamon filling. Add your crumble to the tops of the muffin batter.
  7. Bake for 24-30 minutes or until toothpick inserted comes out clean.
  8. For the glaze mix powdered sugar and milk. Drizzle on muffins once cooled completely.

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