Coffee Cake Muffins Brown Butter Glaze
Coffee Cake Muffins Brown Butter Glaze
Tender and sweet glazed coffee cake muffins filled with brown sugar vermicelli are the perfect breakfast treat! !
I’ve always been a big fan of coffee cake, so making it in muffin form with a glaze sounded even more amazing. The sweet aroma of coffee cake muffins will make your mouth water! !
Muffin-sized coffee cake!
These Coffee Cake Muffins with Browned Butter Glaze I shared today are AMAZING! This is one of those recipes that will make your house smell absolutely delicious.
We love these muffins because they have a light and soft coffee cake base mixed with sweet and crumbly pecan icing sugar and topped with a browned butter glaze.
I make these using the reverse cream method (not terrible – trust me!) and I think it makes them extra soft and moist. It does reduce over-mixing and results in an overall lighter baked product, perfect for these muffins!
These coffee cake muffins are sure to become a new family favorite and are perfect for a special breakfast or brunch. I hope you will love them as much as I do!
How to Make Coffee Cake Muffins
Prepare. Preheat oven to 325 degrees. Line 12 muffin cups with paper liners.
Strussell. In a small bowl, whisk together brown sugar, cinnamon, salt, and pecans. Add melted butter and mix well. shelved.
batter. In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry mixer or two knives, cut in the butter until the mixture resembles coarse breadcrumbs. In a small bowl or measuring cup, whisk together eggs, Greek yogurt, and vanilla. Add wet ingredients to dry ingredients and mix until fully combined.
bake. Spoon a tablespoon of batter into each muffin cup. Sprinkle the batter with about a teaspoon of the powdered sugar mixture, then sprinkle the remaining batter on top. Sprinkle tops of cupcakes with remaining icing sugar. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Remove and cool.
glaze. While the cupcakes are cooling, add a tablespoon of butter to a small saucepan and cook over medium-low heat until lightly browned and fragrant. (Watch carefully to avoid burning.) Add the powdered sugar to a medium bowl and add the browned butter. Stir to combine. Whisk in vanilla and add milk until glaze is a thick honey consistency. Drizzle over cooled cupcakes.
Tips, Changes + Stored Information
This recipe uses the reverse cream method. Basically, you mix fat (butter) with flour and other dry ingredients, which ultimately minimizes gluten formation and reduces the size of air pockets, resulting in a finer crumb. Then, mix the liquid ingredients.
Variety:
- instead of mixing powdered sugar Pour into the batter, which you can layer or sprinkle on top.
- Make them mini: Line a mini muffin tin with liner and pour in the batter. Bake for about 14-15 minutes or until a toothpick comes out clean.
- Different Nuts: Pecans are my go-to, but you can also use walnuts or almonds.If you can’t eat nuts, try shredded coconut flakes or oats
- Low sugar: You can halve the amount of sugar
- reduce the amount of butter Up to 3 tablespoons for a drier cake.
shop Store muffins in a covered container at room temperature for 3-5 days, or a week or so in the refrigerator.
freeze These coffee cake muffins are like any other muffin or cupcake. Wrap them tightly in plastic wrap, then in aluminum foil, or put them all together in a freezer bag. Ideally, if you’re planning to freeze muffins, it’s best to wait until you’re ready to eat them before adding the glaze, but freezing frosted leftovers is fine too. Freeze up to 3 months.
arrive reheat: Thaw at room temperature. Preheat oven to 300°F. Wrap them in foil and heat until hot. You can also microwave them.
For other fun breakfast foods, try:
Course dessert
American food
Prep time 10 minutes
Cook Time 30 minutes
Total time 40 minutes
Serving Size 12
Calories 384 kcal
by Lil’ Luna
Strussell
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- pinch of salt
- 1 cup chopped pecans
- 1 tablespoon melted butter
Cup cake
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter cold cut into small pieces
- 2 eggs
- 1 cup Greek yogurt
- 2 teaspoons vanilla
-
Preheat oven to 325 degrees. Line 12 muffin cups with paper liners. In a small bowl, whisk together brown sugar, cinnamon, salt, and pecans. Add melted butter and mix well. shelved.
-
In a large bowl, whisk together flour, baking powder, salt and sugar. Using a pastry mixer or two knives, cut in the butter until the mixture resembles coarse breadcrumbs. In a small bowl or measuring cup, whisk together eggs, Greek yogurt, and vanilla. Add wet ingredients to dry ingredients and mix until fully combined.
-
Spoon a tablespoon of batter into each muffin cup. Sprinkle the batter with about a teaspoon of the powdered sugar mixture, then sprinkle the remaining batter on top. Sprinkle tops of cupcakes with remaining icing sugar. Bake for 30-35 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Remove and cool.
-
While the cupcakes are cooling, add a tablespoon of butter to a small saucepan and cook over medium-low heat until lightly browned and fragrant. (Watch carefully to avoid burning.) Add the powdered sugar to a medium bowl and add the browned butter. Stir to combine. Whisk in vanilla and add milk until glaze is a thick honey consistency. Drizzle over cooled cupcakes.