This moist coffee cake muffin is loaded with a mouth watering streusel and finished with a maple cream drizzle. A family favorite, and after baking, you’ll quickly understand why!
The best coffee cake muffins
In under an hour you can have gourmet muffins on the table! These maple glaze coffee cake muffins are incredibly moist even next day, and there is amazing contrast from the bottom up with a tender not overly sweet base, a sweet crumbly topping, and a salted maple glaze.
Tips & tricks
A few tips I’ve learned along the way to create perfect muffins:
Scoop the batter: I love to use my favorite 4 TBSP scoop to get the batter into the muffin tin. It’s just the right amount for standard tins and makes it fast while limiting the drip mess.
Jumbo muffins: You can either bake these in a 12-standard muffin tin or a 6-pan jumbo muffin tin. I linked my favorite pans, they are a little bit pricier but they are a forever nonstick and are the most durable pans I’ve used. If you do make the jumbo muffins, just bake for a few minutes longer.
Measuring ingredients: I recommend using a kitchen scale to weigh out your ingredients if you want the most accurate measurements. If you don’t use a scale, just spoon and level your flour to make sure that you aren’t adding too much into the batter.
Not over mixing: Once you’ve added the dry ingredients into the wet ingredients, the key is to NOT over mix to prevent the muffins from being too tough. I love mixing with my danish dough whisk, my go-to in the kitchen because it’s unique form allows you to mix without over mixing easily!
Check your baking soda: You’ll want to make sure your baking soda isn’t too old or expired so that your muffins will have the beautiful tender texture and not be too dense.
Swap your butter: You can exchange the butter in the batter for either oil or applesauce.
Make ahead and storing
Store your cooled maple glazed coffee cake muffins, at room temperature, in an air-tight container or wrapped in plastic wrap. They’ll easily stay fresh and moist for a few days! Let the muffins cool completely so they don’t get soggy. These muffins will stay good for up to 4 days stored this way. These also store great in the freezer. Simply store in an airtight freezer bag. When ready to eat, let it come to room temperature or pop in the microwave for a quick breakfast or snack!
Or you can make the muffin batter in advance! Whip up the batter the night before, cover, and store in your fridge overnight. Just scoop and add the streusel and glaze in the morning. Great for when you are wanting muffins fresh for breakfast, but don’t have the time to make them in the morning!
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If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking!
Maple Glazed Coffee Cake Muffins
- ¾ cup whole milk any milk is fine; fattier the better (room temp)
- 2 large eggs (room temp)
- ½ cup unsalted butter, melted (or oil)
- 1 tsp vanilla extract
- 1 ½ cups (180 grams) all purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ cup (110 grams) brown sugar
- ⅓ cup (66 grams) granulated sugar
- ⅓ cup (66 grams) brown sugar
- 1 tsp ground cinnamon
- 1 ½ cups (180 grams) all purpose flour
- ½ cup unsalted butter, melted
Maple Cream Glaze
- 1 cup powdered sugar
- 3 tbsp heavy cream (or 2 tbsp milk)
- ¼ tsp salt
- 2 tbsp pure maple syrup* (or 2 tsp maple flavoring)
- ¼ tsp vanilla extract
- Preheat oven to 375°F.
- For batter: In a large bowl mix together all wet muffin ingredients (milk, eggs, butter, vanilla). Then add dry ingredients and mix all together gently, being careful not to over mix.
- For crumb topping: Mix dry ingredients all together, then add melted butter. Use a fork to mix until combined and broken into clumpy crumbs. Set aside.
- Scoop batter in tins about ¾ full. Then generously add crumb topping, gently pressing in as needed to help it stick to the batter.
- Bake at 375℉ for 15-17 minutes. If making jumbo muffins, bake for a few minutes longer. Stick a toothpick in and you should have moist crumbs.
- While baking, make the glaze: Whisk together all the glaze ingredients, making sure there are no powdered sugar lumps. Add more cream or powdered sugar to get the desired consistency, should be a nice thick glaze.
- When muffins are done, allow them to cool for a few minutes. Then use a spoon, a small whisk, or drip bottle to gently drizzle glaze on top of baked muffins.
- These muffins store well in the freezer up to 3 months. Seal in an airtight freezer bag. Bring back to room temperature or heat up in the microwave.
- If you don't love maple, the glaze still works! Just take out the maple syrup and replace with an extra 1/2 tsp of vanilla extract.
- You can exchange the butter in the batter for either oil or applesauce.
- Make sure you use PURE maple syrup and not the sugared version like "Mrs. Buttersworth". You'll get a more pure tasting glaze that's not overly sweet.