These Coffee Cake Muffins finished with a vanilla-cardamom glaze are a cozy treat for mornings, brunches, or an anytime snack alongside a hot cup of coffee.
In Mark’s family, serving coffee cake on Christmas morning—right after stockings and before the big gift opening—has been a beloved tradition for years. This season we decided to give that familiar favorite a twist by turning it into individual muffins and topping them with a vanilla-cardamom glaze. The results were delightful: tender, spiced muffins with a crisp streusel and a subtle coffee note that pairs perfectly with holiday coffee or tea. We’re excited to make these part of our holiday routine from now on.
Does coffee cake usually have coffee?
Despite the name, most coffee cakes do not actually contain coffee. The term comes from the idea that these sweet, often streusel-topped cakes are ideal companions for a cup of coffee. That said, this recipe does include a small amount of strong coffee or espresso. It adds a gentle depth to the batter without making the muffins taste like a brewed cup—especially when combined with the brown-sugar streusel and the warm notes of vanilla and cardamom in the glaze.
About the bakeware
Nonstick, well-made muffin pans make a big difference when baking these muffins. A quality nonstick pan helps muffins release cleanly and speeds cleanup, and a sturdy pan ensures even browning. If your pan isn’t nonstick, consider using paper liners or a light coating of butter to prevent sticking. Allowing the muffins to cool briefly in the pan before transferring them to a wire rack will also help them come out intact.
Enjoy!
We hope you enjoy making and sharing these Coffee Cake Muffins with Vanilla Cardamom Glaze. They’re perfect for holiday mornings, weekend brunches, or as a sweet treat anytime. If you try the recipe, leave a comment to tell us how it turned out or share a photo on Instagram — tag @cooking_with_wine so we can see your results!
If you like this recipe, you might also enjoy these favorites: Nutella Swirled Banana Bread; Goat Cheese, Spinach, Basil and Prosciutto Quiche; Brown Butter and Pecan Rum Cake; Peppermint Chocolate Bourbon Bundtlettes; Roasted Red Pepper Pesto and Mozzarella Babka.
📖 Recipe
Coffee Cake Muffins with Vanilla Cardamom Glaze
Ingredients
For the Muffins
- 6 tablespoon unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 egg yolk
- ⅓ cup maple syrup
- ¼ cup strong coffee or espresso
- 2 tablespoon brandy or dark rum
- 1 cup sour cream
- 2 ⅓ cups (333g) all purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ⅔ cup pecans, chopped
For the Streusel
- ½ cup brown sugar
- ¾ cup all purpose flour
- 1 teaspoon cinnamon
- ¼ cup unsalted butter, melted
Vanilla Cardamom Glaze
- 1.5 cups confectioners (powdered) sugar
- 2 tablespoon + 2 teaspoon milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cardamom
Instructions
Muffins
- Preheat the oven to 350°F (175°C).
- Make the muffin batter: In a large bowl, cream the softened butter and sugar with an electric mixer until smooth, about 3–4 minutes. Add the eggs and egg yolk and mix until combined. Stir in the maple syrup, coffee, brandy (or rum), and sour cream.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, and nutmeg.
- On low speed, gradually add the dry ingredients to the wet ingredients until just combined. Fold in the chopped pecans.
- Prepare the streusel by mixing the brown sugar, flour, cinnamon, and melted butter until the mixture is somewhat moist and lumpy.
- Fill each muffin cup about ¾ full with batter. Sprinkle a generous amount of streusel over each muffin. Avoid overfilling the cups.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan a few minutes, then transfer to a wire rack. When the muffins are cool to the touch, drizzle with the vanilla-cardamom glaze.
Vanilla Cardamom Glaze
- Whisk the confectioners’ sugar, milk, vanilla extract, and ground cardamom together until smooth. Adjust the milk by teaspoonfuls if needed to reach a drizzling consistency. Spoon or drizzle the glaze over cooled muffins.
Nutrition
Carbohydrates: 74 g
Protein: 6 g
Fat: 19 g
Saturated Fat: 9 g
Sugar: 47 g
Sodium: 302 mg
Let us know how it went by leaving a comment.