Make Ahead

Iced Coffee Cake Muffins

July  8, 2013
4 Ratings
  • Prep time 1 hour
  • Cook time 20 minutes
  • Makes 24 Standard Muffins
Author Notes

Adapted from the one and only Martha Stewart. These muffins are heavenly, they are such a guilty pleasure and simple to make! I highly recommend going the extra step for the glaze, it gives a sweet finish to this cinnamony muffin. These also make great mini-muffins, just start testing for done-ness at about 10 minutes. —Gabriella

What You'll Need
  • Cinnamon Pecan Streusel / Glaze
  • 1 cup Dark brown sugar
  • 1 cup All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter
  • 1/3 cup Pecans (optional)
  • 1 teaspoon Cinnamon
  • 2 tablespoons Milk
  • 1-1/2 cups Powdered Sugar
  • Cake Batter
  • 1/2 cup Unsalted butter
  • 1 3/4 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking Soda
  • 1 cup Sour cream
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 2 teaspoons Vanilla Extract
  1. Cinnamon Pecan Streusel / Glaze
  2. In a medium bowl stir together brown sugar, flour, salt, and pecans (if desired).
  3. With a pastry blender or your finger tips (or two small knives) knead the butter in until the mixture resembles coarse crumbs.
  4. Cover and refrigerate for at least 30 minutes, to firm up, before using.
  1. Cake Batter
  2. Preheat oven to 350 degrees F.
  3. Grease the muffin tins with butter (or line with papers if you prefer)
  4. Whisk together four, baking soda, salt, and baking powder in a medium bowl and set aside
  5. In a separate bowl, cream the butter and sugar with an electric mixer on medium-high. Keep mixer on medium add eggs one by one and continue beating until incorporated. Stir in vanilla by hand.
  6. Slowly add flour mixture in two parts adding the sour cream between the first and second addition of the flour mixture and stir until just combined. Be careful not to over mix at this stage.
  7. Gently fold in half of the chilled streusel mixture to evenly distribute it.
  8. Divide the batter evenly among the prepared cups. Sprinkle the remaining streusel over the muffins.
  9. Bake each pan until a cake tester comes out clean when inserted, about 20 minutes.
  10. Remove from the oven and transfer tins to a wire rack to cool
  11. To make the glaze: Whisk together the milk and confectioner's sugar until a thick and smooth mixture is made.
  12. Once muffins have cooled completely drizzle the milk glaze over the cupcakes.
  13. These muffins will keep for 3-4 days after being glazed at room temperature in an airtight container. They can be frozen in an airtight container for 1-2 weeks before being glazed.

See what other Food52ers are saying.

  • em-i-lis
  • Gabriella
  • Charlynn Walker
    Charlynn Walker

4 Reviews

Charlynn W. February 24, 2019
How much salt in batter? When do I add eggs? Why is this recipe missing basic info?
Charlynn W. February 24, 2019
This is. Ridiculous. The name is cinnamon streusel muffins. Where are the measurements for the cinnamon? Why are you telling me you need vanilla once we get into the recipe. Did anyone test this recipe before it was posted? It looked so great but there’s no real directions or instructions to follow. I’m so disappointed.
Gabriella February 13, 2020
I apologize, I am a home baker and posted this recipe in the infancy of Food52 almost 7 years ago. I will update the recipe with the cinnamon/vanilla in the ingredient list for the streusel and glaze, which is where they go respectively. Sorry for any inconvenience, but for flavoring ingredients as a tip from one baker to another just add enough to your tasting and it won't throw off how it bakes up.
em-i-lis July 8, 2013
These look fantastic!