Bakery-Style Coffee Cake Muffins Recipe

Perfect Bakery-Style Coffee Cake Muffins at Home

If you’ve ever walked into a bakery and been tempted by the warm, crumbly, and sweet muffins in the display case, you’re not alone. With this bakery-style coffee cake muffins recipe, you can bring that same delicious experience right into your own kitchen. These muffins are soft and fluffy inside, with a golden crumb topping that melts in your mouth.

This recipe is easy to follow and uses simple ingredients you probably already have. You don’t need to be a professional baker to get that perfect texture and taste — just a little time and love. Let’s dive into this step-by-step guide to making the best coffee cake muffins that are perfect for breakfast, brunch, or even dessert.

Why You’ll Love These Muffins

Bakery-Quality at Home

These muffins taste just like the ones you’d find in a fancy bakery — moist, tender, and topped with a buttery cinnamon crumb.

Easy and Quick

No fancy tools or techniques are required. You can make a batch in under an hour.

Perfect Anytime

They’re great for breakfast with a cup of coffee, as a snack, or as a dessert for family and friends.

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Ingredients You’ll Need

Here’s everything you need for these bakery-style coffee cake muffins:

For the Muffin Batter

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 cup milk
• ⅓ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

For the Crumb Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons cold butter, cubed

Optional: A light glaze made with powdered sugar and milk for drizzling on top after baking.

Step-by-Step Instructions

Step 1: Make the Crumb Topping

• In a small bowl, mix flour, brown sugar, and cinnamon.
• Add cold butter cubes and use a fork or your fingers to work it into coarse crumbs.
• Set aside while you make the muffin batter.

Step 2: Prepare the Muffin Batter

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together flour, sugars, baking powder, salt, and cinnamon.
• In another bowl, whisk together milk, oil, egg, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be lumpy.

Step 3: Assemble and Bake

• Fill each muffin cup about ¾ full with batter.
• Sprinkle a generous amount of crumb topping over each muffin.
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

If desired, drizzle with a simple glaze made by mixing powdered sugar with a little milk.

Tips for Success

Use Cold Butter for Crumb Topping

This helps create a crunchy, crumbly texture that stays on top of the muffin instead of sinking.

Don’t Overmix the Batter

Overmixing makes the muffins tough. Mix until the ingredients are just combined.

Line Your Muffin Tin

Use paper liners or grease your muffin pan to prevent sticking.

Let Them Cool

Give the muffins a few minutes to cool before enjoying. This helps them set and keeps them moist.

Flavor Variations

You can customize your bakery-style coffee cake muffins in many ways:

Add Fruit

• Blueberries, raspberries, or diced apples can be folded into the batter.

Nuts

• Add chopped pecans or walnuts to the crumb topping for extra crunch.

Chocolate

• Sprinkle mini chocolate chips on top or fold them into the batter.

Spices

• Try adding nutmeg, cardamom, or even pumpkin spice to change the flavor profile.

Serving and Storing

Serving Suggestions

These muffins taste best warm with a cup of coffee or tea. You can also dust them lightly with powdered sugar for a bakery finish.

Storing

• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week.

Freezing

• Wrap each muffin in plastic wrap and place them in a freezer-safe bag.
• Freeze for up to 3 months.
• To enjoy, thaw at room temperature or warm in the microwave for about 20 seconds.

FAQs

1. Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute half the flour with whole wheat for a slightly denser muffin. Using all whole wheat flour may make the muffins too heavy.

2. Why did my crumb topping sink?

Make sure your butter is cold when making the crumb topping, and don’t press it down onto the batter. Gently sprinkle it over the top.

3. Can I make these muffins ahead of time?

Absolutely! You can bake them a day ahead and store them in an airtight container. Warm them slightly before serving for the best taste.

4. Do I have to use paper liners?

No, but it’s recommended. Paper liners make cleanup easier and prevent the muffins from sticking to the pan.

5. Can I make mini muffins with this recipe?

Yes! Just use a mini muffin tin and reduce the baking time to about 10–12 minutes

Related Recipes

• Easy Freezer Breakfast Sandwich Recipe
• Pizzette Mini Calzoni Recipe
• Copycat Shamrock Shake Recipe

Final Thoughts

These bakery-style coffee cake muffins are the perfect treat for any occasion. They’re soft, moist, and topped with a sweet, crunchy crumb that makes them irresistible. Best of all, they’re easy to make and can be customized to your taste with fruits, nuts, or spices.

Whether you’re making them for a special brunch, a quick breakfast, or just because you’re craving something sweet, these muffins won’t disappoint. Try this recipe today and enjoy the smell and taste of freshly baked muffins right in your kitchen!