browned butter coffee cake muffins

Happy Friday-eve, friends! We’re over halfway through the week, which is super exciting because I spent most of the yesterday thinking it was Thursday. But the weekend is almost here! And that’s what important. That and these coffee cake muffins, which have lazy weekend brunch written alllllll over them.

Browned Butter Coffee Cake Muffins //
When I think of these muffins, I think of sitting in a sunny spot with an iced coffee, maybe in a cute spring dress. Having said that, these photos turned out much moodier than I originally meant for them to be. But I did the thing where you have a lot of intentions for Sunday afternoon, and then you take a nap on your couch instead. By the time I woke up it was stormy and gray outside. I never regret a good nap, but I can guarantee that these muffins are much more happy and filled with sunshine than the photos might lead you to believe.

Here’s what I love about these muffins. A) BROWNED BUTTER. It’s been a hot minute since I’ve baked anything with browned butter. It’s in the crumb topping and in the glaze. B) No mixer required! They are the easiest things in the world, and you can even make the crumb topping and browned butter the night before. That way all you have to do in the morning is mix up your muffin batter, sprinkle with crumbs, and let them bake! Lazy girl-approved.

Browned Butter Coffee Cake Muffins //
I really don’t have many muffin recipes on the blog because I just don’t usually make them for myself. To me, muffins are a little treat you get to go with your coffee at the coffee shop on Sunday mornings. But I took these to the most wonderful brunch last weekend! If you haven’t heard of Bennett Brunches, here’s a little backstory.

Ellen Bennett, founder and CEO of Hedley & Bennett (aka the apron lady), began hosting potluck brunches at her house as a way to bring together all of her creative friends who she felt like should know each other. This past weekend, she teamed up with the staff of Bake from Scratch magazine to host the very first Bennett Brunch outside of LA. Right here in Birmingham! It was a gathering of kickass Southern people who are all passionate about baking. I got to chat with some super talented ladies and business owners in our area, and I finally got to meet some blog friends I’ve been following on instagram! I left this brunch feeling beyond inspired, and in a little bit of a brunch coma. Hence the nap. πŸ˜‰

Browned Butter Coffee Cake Muffins //
So, to sum up, 1) I really should make muffins and brunchy things more often. 2) I have purchased a super cute new apron. 3) Aside from some stuffiness and springtime allergies, I’m currently feeling like this here little blog is ready to make advances toward conquering the interwebs.

But like I said, I can’t even get my days right, so I might be getting ahead of myself a little bit.

Happy Baking! πŸ™‚

Browned Butter Coffee Cake Muffins //

5.0 from 3 reviews
Prep time
Cook time
Total time
These muffins consist of an easy crumb topping full of nutty browned butter flavor, a spiced muffin batter that's easy to whip up, and a sweet glaze flavored with vanilla beans and more browned butter! It's also easy to double this recipe if you'd like to make 24 muffins instead of 12. (I used McCormick's new roasted ground cinnamon in this recipe, but you can use regular ground cinnamon instead.)
Serves: 12 muffins
browned butter crumb topping
  • 3 Tbsp granulated sugar
  • 3 Tbsp packed light brown sugar
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ cup (1 stick) butter, browned & melted, divided
  • ¾ cups all-purpose flour
coffee cake muffins
  • 1½ cups all-purpose flour
  • ½ cup packed light brown sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • ¾ cup whole milk
  • ⅓ cup canola or vegetable oil
  • 2 large eggs
  • 1 tsp vanilla bean paste (or vanilla extract)
browned butter glaze
  • ¾ cup powdered sugar
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 2-3 Tbsp melted browned butter (from above)
crumb topping
  1. Line a baking sheet with parchment paper and set aside.
  2. Combine both sugars, cinnamon, and salt in a medium-sized bowl. Add ¼ cup butter (half of the browned butter) and flour; mix with a rubber spatula until all ingredients are incorporated and mixture forms small clumps or crumbs.
  3. Spread crumbs evenly on the prepared baking sheet and set aside to dry. (If you're making the crumbs the day before, you can store them in a ziploc bag at room temperature AFTER they are dry.)
the muffins
  1. Preheat oven to 375Β°F and line a 12-cup muffin pan with paper liners.
  2. Combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. In another bowl, whisk together milk, oil, eggs, and vanilla. Pour over flour mixture and mix with a rubber spatula until just blended.
  4. Divide batter evenly among muffin cups, filling each about ⅔ full. Top with crumbs. Bake 14-15 minutes, or until golden brown and centers are set.
  5. Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
the glaze
  1. Whisk together powdered sugar, vanilla, and browned butter until smooth.
  2. Once muffins are mostly cool, drizzle with glaze. Serve warm.
recipe adapted from Damn Delicious. All images and content are copyright protected. Please do not use my images without permission.


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