Coffee Cake Cupcakes

Coffee Cake Cupcakes with Brown Butter Glaze - YUM! { lilluna.com } The perfect breakfast treat!! Soft, moist coffee cake in cupcake form with a brown sugar streusel and glaze.

Hello again, Lil’ Luna readers! It’s Alicia from The Baker Upstairs, and I am so happy to be back as a contributor this year! I love sharing delicious recipes with you, and Kristyn’s site is one of my favorites for inspiration, happy posts, and all things good.

These coffee cake cupcakes with brown butter glaze that I am sharing today are life changing! I’m not sure I’ve ever had a more heavenly smell in my kitchen than when I was baking these little beauties. They have a light and tender coffee cake base, with a sweet and crumbly pecan streusel mixed in and a to-die-for brown butter glaze over the top. Plus, they are cupcakes. For breakfast. What more could you want?

Coffee Cake Cupcakes with Brown Butter Glaze - YUM! { lilluna.com } The perfect breakfast treat!! Soft, moist coffee cake in cupcake form with a brown sugar streusel and glaze.

I decided to vary a little from the original recipe and made these using a reverse creaming method, which I think made them extra tender and moist. I know the reverse creaming method has been around for quite a while, but I only discovered it recently, and I am in love! Basically, instead of creaming the butter and sugar together to start the recipe, you cut the butter into the dry ingredients (as though you were making pastries or biscuits) and then add the wet ingredients. It really reduces over-mixing and results in a lighter baked product overall, which is perfect for these cupcakes!

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Coffee Cake Cupcakes Recipe

Coffee Cake Cupcakes
4.25 from 4 votes
Coffee Cake Cupcakes with Brown Butter Glaze - YUM! The perfect breakfast treat!! Soft, moist coffee cake in cupcake form with a brown sugar streusel and glaze.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 384 kcal
Author Lil' Luna

Ingredients

Streusel

  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • pinch salt
  • 1 cup pecans finely chopped
  • 1 tbsp butter melted

Cupcakes

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter cold and cut into small pieces
  • 2 eggs
  • 1 cup greek yogurt
  • 2 tsp vanilla

Glaze

Instructions
 

  • Preheat the oven to 325. Line 12 muffins cups with paper liners. In a small bowl, whisk together the brown sugar, cinnamon, salt, and pecans. Add the melted butter and mix until combined. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse crumbs. In a small bowl or a measuring cup, whisk together the eggs, greek yogurt, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
  • Scoop one tablespoon of batter into each of the muffin cups. Sprinkle about a teaspoon of the streusel mixture over the batter, then top with remaining batter. Sprinkle the tops of the cupcakes with the remaining streusel. Bake 30-35 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove and let cool.
  • While the cupcakes are cooling, add the tablespoon of butter to a small skillet and cook over medium low heat until lightly browned and fragrant. (Watch carefully so that it does not burn.) Add the powdered sugar to a medium bowl and add the brown butter. Whisk to combine. Whisk in the vanilla and add milk until the glaze is a thick honey consistency. Drizzle over the cooled cupcakes.

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adapted from Tori Avey

These coffee cake cupcakes are sure to be a new family favorite, and would be wonderful for a special breakfast or brunch. I hope you’ll enjoy them as much as I did!

Coffee Cake Cupcakes with Brown Butter Glaze - YUM! { lilluna.com } The perfect breakfast treat!! Soft, moist coffee cake in cupcake form with a brown sugar streusel and glaze.

Alicia - Recipes Contributor——————————————

Anyone else drooling!?

I’ve always been a huge fan of Coffee Cake, so to have it in a cupcake form with a glaze sounds even more amazing!

Thank you, Alicia!

For more great recipes from her, be sure to check out, The Baker Upstairs.

For more delicious breakfast sweets, check out these favorites:

Strawberries and Cream Coffee Cake recipe - a new favorite breakfast treat { lilluna.com } Cream cheese and strawberry jam between layers of cake batter, then topped with a streusel and light glaze.

Strawberries and Cream Coffee Cake 

And for some more delicious breakfast muffins, check out:

Glazed Donut Muffins - these are seriously so delicious!! They're the perfect breakfast treat recipe.

Glazed Donut Muffins

Banana Crumb Muffins - delicious! Perfect to use with those over-ripe bananas. { lilluna.com } Super soft muffins made with bananas and cinnamon!

Banana Crumb Muffins

For all breakfast recipes go HERE.

For all recipes go HERE.

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About the Author

Alicia Skousen

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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Comments:

  1. WOW, those look so amazing!!! Pinning for sure 😀 I feel like a simpleton, I’ve never heard of the reverse creaming method, but it makes total sense 😀

  2. Oh my gosh! It has been forever since I’ve had coffee cake! This one looks amazing!

  3. These muffins look simply heavenly!! Love the swirl of cinnamon streusel running through the middle! Absolutely delicious!! 🙂

  4. 4 stars
    I made this today. Overall good but im going to CHANGE a few thingS next time…

    – reduce by a few tbsP of butter (thinking 2 or 3)
    – for batteR sugar, only 1/4c raw sugar 1/4c brown sugar (1/2c total)
    – add another layer of strudel and batter (or go ham on the middle layer, lEss on top)
    – use the KITCHEN-AIDE, Two kniVes sucked
    – 35min worked for me, but i may go 36/37 min next time
    – remove from tray right away
    – SUBSTITUTE nuts for chopped pumpkin seeds

  5. 3 stars
    This was Delicious. The only reason i gave it a 3 star is because it was too buttery for me. Maybe adding half thr amount of butter abd some oil or milk instead would HElp.

  6. 5 stars
    Well, after taking a mouse-bite from a just-out-of-the-oven muffins, I decided they did not need the drizzle top. Reason being, I actually put some of the middle nut mixture on top before baking. Wow, these were addictive good. Truly, these are a great muffin for a special morning, like Christmas!