How do I make Bakery Style Coffee Cake Muffins extra moist?

To keep your Bakery Style Coffee Cake Muffins moist, use full-fat sour cream and buttermilk as listed in the recipe. Avoid overbaking, and always measure flour correctly to prevent dryness. Storing them in an airtight container also helps maintain moisture.

Can I freeze Bakery Style Coffee Cake Muffins?

Yes, Bakery Style Coffee Cake Muffins freeze very well. Allow them to cool completely, then store in a freezer-safe container for up to 2 months. Thaw at room temperature or warm slightly in the oven before serving for the best texture.

Why didn’t my muffins rise like bakery-style muffins?

For tall Bakery Style Coffee Cake Muffins , make sure your baking powder is fresh and your oven is fully preheated to a high temperature. Filling the muffin cups generously and avoiding overmixing also helps create that classic domed top.

Can I make Bakery Style Coffee Cake Muffins without buttermilk?

Yes, if you don’t have buttermilk, you can make a quick substitute by mixing milk with a small amount of lemon juice or vinegar. This works well in Bakery Style Coffee Cake Muffins and still provides the slight tang and tenderness needed

Bakery Style Coffee Cake Muffins – Best Easy Recipe

Name: Bakery Style Coffee Cake Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 47 min
Cuisine: American
Ingredients: 1/2 cup (57g) all-purpose flour; 1/4 cup (50g) granulated sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 1/4 cup (57g) unsalted butter, melted; 1/3 cup (50g) granulated sugar (for swirl); 1 1/2 teaspoons ground cinnamon (for swirl); 3 cups (361g) all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/2 cup (113g) unsalted butter, room temperature; 1 cup (198g) granulated sugar; 1/4 cup (53g) light brown sugar; 2 large eggs + 1 egg yolk; 1 1/2 teaspoons vanilla extract; 1/2 cup (120ml) buttermilk; 1/2 cup (120g) sour cream; 1 cup (113g) confectioners’ sugar; 2–3 tablespoons (30–45ml) buttermilk (for glaze); 1 teaspoon vanilla extract (for glaze); 1/8 teaspoon salt (for glaze)

Description

Bakery Style Coffee Cake Muffins are soft, fluffy muffins layered with a cinnamon sugar swirl and topped with a buttery crumb topping and sweet glaze, delivering a classic bakery-style treat at home.

Ingredients

Scale

1/2 cup (57g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (57g) unsalted butter, melted
1/3 cup (50g) granulated sugar (for swirl)
1 1/2 teaspoons ground cinnamon (for swirl)
3 cups (361g) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, room temperature
1 cup (198g) granulated sugar
1/4 cup (53g) light brown sugar
2 large eggs + 1 egg yolk
1 1/2 teaspoons vanilla extract
1/2 cup (120ml) buttermilk
1/2 cup (120g) sour cream
1 cup (113g) confectioners’ sugar
2–3 tablespoons (30–45ml) buttermilk (for glaze)
1 teaspoon vanilla extract (for glaze)
1/8 teaspoon salt (for glaze)

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Instructions

Preheat oven to 400°F (204°C) and line a 12-cup muffin tin with paper liners.
Prepare the crumb topping by mixing flour, sugar, cinnamon, and salt, then stir in melted butter until crumbly. Set aside.
In a small bowl, combine sugar and cinnamon to make the swirl mixture.
In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and egg yolk one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in buttermilk and sour cream until smooth.
Gradually add dry ingredients to wet ingredients, mixing just until combined.
Spoon batter into muffin cups, filling halfway. Add cinnamon sugar swirl in the center.
Top with remaining batter and gently spread to cover the swirl.
Sprinkle crumb topping generously over each muffin and lightly press it down.
Bake for 20–22 minutes or until golden brown and a toothpick inserted comes out clean.
Cool muffins in the pan for 10 minutes, then transfer to a wire rack.
Prepare glaze by whisking confectioners’ sugar, buttermilk, vanilla, and salt, then drizzle over cooled muffins.

Notes

Do not overmix the batter to keep muffins soft and fluffy.
Use room temperature ingredients for better texture.
Fill muffin cups generously for tall bakery-style tops.
Let crumb topping rest before using for better texture.
Store in an airtight container for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280 kcal
Sugar: 20 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.3 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 65 mg