Maple Glazed 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!
Servings: 12 muffins
Ingredients
Muffin
- 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
Streusel Topping
- 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
Instructions
- Preheat oven to 375°F.
- Line muffin tin with liners or nonstick spray. This recipe makes 12 standard muffins, or 5-6 jumbo muffins.
- 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.
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.
- 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.