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Brown Butter Coffee Cake Muffins

Tender, bakery-style jumbo muffins made with brown butter, cinnamon brown sugar swirl, chunky cinnamon crumb topping, and a simple vanilla coffee icing. They're basically coffee cake in muffin form and are perfect with a cup of coffee.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: bakery style coffee cake muffins, coffee cake muffins, coffee cake muffins from scratch, coffee crumb cake muffins, jumbo coffee cake muffins, moist coffee cake muffins, tender cinnamon coffee cake muffins
Prep Time: 25 minutes
Cook Time: 24 minutes
Total Time: 49 minutes
Servings: 6 jumbo muffins

Ingredients 

Brown Butter Muffins

  • 8 tablespoons unsalted butter browned
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ⅓ cup canola oil
  • 3 large eggs room temperature
  • ⅔ cup full-fat sour cream
  • ½ cup whole milk
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 2¼ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon espresso powder optional

Chunky Cinnamon Crumb Topping

  • ½ cup unsalted butter melted
  • 1 cup packed light brown sugar
  • ¾ cup all-purpose flour
  • 3 teaspoons ground cinnamon
  • ½ teaspoon espresso powder optional
  • ¼ teaspoon salt

Cinnamon Brown Sugar Swirl

  • 4 tablespoons unsalted butter melted and slightly cooled
  • ½ cup packed light brown sugar
  • 1 tablespoon granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • Pinch of salt

Vanilla Coffee Icing

  • ¾ cup powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 –3 tablespoons brewed coffee cooled slightly
  • Pinch of salt

Instructions

Prepare the Crumb Topping

  • In a medium bowl, combine the melted butter, brown sugar, granulated sugar, flour, cinnamon, espresso powder, and salt.
  • Mix with a fork until the mixture forms large, chunky crumbs. Don't worry about making them uniform.
  • Refrigerate the crumb topping while you prepare the muffins.

Make the Cinnamon Swirl

  • In a small bowl, combine the melted butter, brown sugar, granulated sugar, cinnamon, flour, and salt.
  • Mix until a thick, spoonable mixture forms.

Make the Muffin Batter

  • Preheat the oven to 425°F. Grease 6 jumbo muffin wells or line them with jumbo muffin liners.
  • Brown the butter by placing it in a saucepan over medium heat. Cook, stirring occasionally, until the butter foams and the milk solids turn golden brown and smell nutty. Immediately transfer the browned butter to a heatproof mixing bowl and let it cool until warm but no longer hot.
  • Add the granulated sugar and brown sugar to the browned butter. Beat until well combined.
  • Add the canola oil, sour cream, whole milk, vanilla, and eggs. Mix until smooth and well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and espresso powder, if using.
  • Add the dry ingredients to the wet ingredients and mix just until combined. Being careful not to overmix.

Assemble the Muffins

  • Divide about half of the muffin batter evenly between the 6 jumbo muffin wells.
  • Add a spoonful of the cinnamon brown sugar swirl to the center of each muffin.
  • Divide the remaining muffin batter over the tops, covering the cinnamon swirl.
  • Use a toothpick or skewer to gently swirl the batter once or twice. Don't over-swirl.
  • Generously top each muffin with the chilled chunky crumb topping, gently pressing a few larger pieces into the batter.

Bake

  • Bake at 425°F for 8 minutes.
  • Without opening the oven door, reduce the oven temperature to 350°F.
  • Continue baking for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the muffin portion comes out with a few moist crumbs.
  • Remove the muffins from the oven and let them cool in the pan for 5 minutes.
  • Transfer the muffins to a wire rack and allow them to cool.

Make the Vanilla Coffee Icing

  • Whisk together the powdered sugar, vanilla, 2 tablespoons of brewed coffee, and salt.
  • Add additional coffee, a little at a time, until the icing reaches a thick but pourable consistency.
  • Drizzle the icing over the cooled muffins.

Notes

  • The espresso powder is optional. It enhances the other flavors without making the muffins strongly coffee-flavored.
  • For the best results, don't overmix the muffin batter.
  • Allow the browned butter to cool until warm before adding the eggs.
  • For the best texture when freezing, freeze the muffins without the icing.