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  • Whip up the cake batter
  • Top the muffins with a streusel topping & bake
  • Drizzle with glaze

If you ask me, drizzling the muffins with the glaze may be my favorite part! 

Swirling buttermilk into the cinnamon-spiced cake batter gives it a delicious tang to offset the sweetness. And, of course, you can’t have a coffee cake without a streusel topping! Made of butter, sugar, cinnamon and almond extract, this streusel is one that you aren’t going to be able to resist!

Whether you are making these Buttermilk Coffee Cake Muffins for a weekly breakfast, brunch, shower or get-together, they are bound to be a crowd pleaser! I could just eat the glaze straight from the bowl! I may have…

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Buttermilk Coffee Cake Muffins


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 26 muffins 1x

Description

Buttermilk Coffee Cake Muffins are everything you love about a classic coffee cake in a sweet, little muffin form! A cinnamon-spiced buttermilk cake batter is scooped into muffin tins, topped with a streusel topping and baked until perfectly golden. Then, an almond-scented glazed is drizzled over the tops. Perfect for a breakfast on the go, feeding a crowd or for brunch!


Scale

Ingredients

For the cake:

  • 2 sticks (16 tablespoons) butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup milk
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 1/4 cup flour
  • 1 teaspoon cinnamon

For the streusel topping:

  • 1 stick (8 tablespoons) butter, melted
  • 1/2 cup sugar
  • 1 cup flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1 teaspoon baking soda

For the glaze:

  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1/4 teaspoon almond extract

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, brown sugar and sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time, wiping down the sides of the bowl in between each addition. Mix in the vanilla, buttermilk and milk until combined.
  2. Add the salt, baking powder, flour and cinnamon in with the wet ingredients and mix on low speed until a smooth cake batter has formed, about a minute or so. Fill a muffin tin with liners and fill each one 3/4 of the way full with the batter.

For the streusel topping:

  1. In a medium bowl, combine the melted butter, sugar, flour, cinnamon, almond extract and baking soda. Stir together until a crumbly consistency forms.
  2. Top each muffing with a couple tablespoons of the streusel topping, then bake for 30-35 minutes, or until the tops of the muffins are slightly golden brown and the centers have set. Repeat until all the muffin batter and streusel topping has been used.

For the glaze:

  1. In a small bowl, whisk together the powdered sugar, milk and almond extract until a smooth glaze forms. Drizzle the top of each muffin with the glaze after they have cooled slightly. Enjoy!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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2 Comments

  1. Kathy Deaver

    Your photos on every single post are so amazing they just bring me joy to look at. You are a great blogger Kate!

    Reply
    • KJ

      Thank you so much, Kathy! Your words are always so encouraging!

      Reply

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