Maple Glaze Coffee Cake Muffins

Maple Glaze Coffee Cake Muffins

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! 

In under an hour you can have gourmet muffins on the table! They are incredibly moist even next day, and there is amazing contract from the bottom up with a tender not overly sweet base, a sweet crumbly topping, and a salted maple glaze. 

A few tips:

– To limit the drip mess, my favorite way to scoop batter into tins is using a 4TB scoop. It’s just the right amount for standard tins! 
– You can exchange the butter in the batter for either oil or applesauce.
– These 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. 

Happy baking! 

Maple Glazed Coffee Cake Muffins

Lori Vaughn
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!
5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 12 muffins

Ingredients
  

Muffin

  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ cup brown sugar
  • ¾ cup milk
  • 2 large eggs
  • ½ cup unsalted butter (or oil)

Streusel Topping

  • cup granulated sugar
  • cup brown sugar
  • 1 tsp cinnamon
  • 1 ½ cups all purpose flour
  • ½ cup unsalted butter, melted

Maple Cream Glaze

  • 1 cup powdered sugar
  • 2 ½ TB heavy cream (or 2 TB milk)
  • ¼ tsp salt
  • 1 ½ TB pure maple syrup (or 2 tsp maple flavoring)
  • ¼ tsp vanilla extract

Instructions
 

  • Preheat oven to 425°F.
  • Line muffin tin with liners or nonstick spray.
  • For batter: In a large bowl whisk together all dry muffin ingredients. In a separate bowl, combine all wet muffin ingredients and pour over dry ingredients. Mix gently, being careful not to over mix.
  • For crumb topping: Combine sugars and cinnamon, then add melted butter. Mix together til combined then add the flour and gently mix. 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 425°F for 5 minutes, then turn down the heat to 375°F to cook for an additional 10-13 minutes.
  • While baking, make the glaze: Whisk together all the glaze ingredients, making sure there are no powdered sugar lumps.
  • When ovens are done, use a spoon or drip bottle to drizzle glaze on top of baked muffins.

Notes

  • 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. 
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F Hernandez
F Hernandez
2 years ago

5 stars
Everything you love about coffee cake in muffin form!

I swapped the butter for 1/2 C applesauce, added more flour and eyeballed it till the consistency felt right (about 1/4 C extra).

Used Trader Joe’s maple agave syrup (all I had) and heavy cream in the icing, loaded each with crumble and they were amazing!

Tops were perfectly crisp with a melt in your mouth maple glaze and muffin bottoms were not too sweet with a subtle apple cinnamon flavor (see sub above).