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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.)
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 muffins
Author Beth Branch


browned butter crumb topping

  • 3 Tbsp granulated sugar
  • 3 Tbsp packed light brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup 1 stick butter, browned & melted, divided
  • 3/4 cups all-purpose flour

coffee cake muffins

  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • 3/4 cup whole milk
  • 1/3 cup canola or vegetable oil
  • 2 large eggs
  • 1 tsp vanilla bean paste or vanilla extract

browned butter glaze

  • 3/4 cup powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 2-3 Tbsp melted browned butter from above


crumb topping

  • Line a baking sheet with parchment paper and set aside.
  • Combine both sugars, cinnamon, and salt in a medium-sized bowl. Add 1/4 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.
  • 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

  • Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.
  • Combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In another bowl, whisk together milk, oil, eggs, and vanilla. Pour over flour mixture and mix with a rubber spatula until just blended.
  • Divide batter evenly among muffin cups, filling each about 2/3 full. Top with crumbs. Bake 14-15 minutes, or until golden brown and centers are set.
  • Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

the glaze

  • Whisk together powdered sugar, vanilla, and browned butter until smooth.
  • 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.