Coffeecake Muffins with Vanilla Bean Glaze
February 27, 2014
4 Comments
Rise and shine! These coffeecake muffins with vanilla bean glaze are sure to give you a delicious reason to get out of bed in the morning! They will definitely brighten your breakfast, your lunch, your mid afternoon snack, and any meal you invent just to have a chance to eat another one of these delicious muffins 🙂
These coffeecake muffins have a super moist rich texture and are bursting with cinnamon, nutmeg, and brown sugar.
To bring these muffins over the top with coffeecake amazingness I covered them with a cinnamon brown sugar streusel crumb topping. Whenever I make a crumb topping (which is obviously not often enough!) I always use cold butter. I cut the butter up into small pieces, combine it with all the other ingredients and use my fingers to create a crumb like texture, being careful not to melt the butter. Melted butter will dissolve into the muffins preventing you from creating a pretty crumb top. If you’re worried about melting the butter by using your hands you can definitely take the time to cut the butter into the dry ingredients, but I found just using my fingers and being a little careful works great!
To top these muffins off I drizzled them with a creamy vanilla bean glaze. It’s sweet, it’s creamy, it’s vanillay, and it is yummy! The last time I made this glaze, cheering and declarations of undying love ensued… from my taste buds 🙂
Drizzle them. Dunk them. Lick the glaze bowl clean. All ways of eating this glaze will be totally delicious, totally understandable, and maybe even semi-socially acceptable 🙂
Enjoy these moist coffeecake muffins with a steaming cup of coffee or a tall glass of milk! I can already taste my second breakfast and elevenses!
Coffeecake Muffins with Vanilla Bean Glaze
Ingredients
MUFFINS
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2 ¼ cup flour
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½ cup brown sugar
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2 teaspoons baking powder
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1 teaspoon cinnamon
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1 teaspoon nutmeg
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½ teaspoon salt
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1 cup buttermilk*
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½ cup butter melted and cooled
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1/4 cup applesauce
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2 eggs
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1 teaspoon vanilla extract
CRUMB TOP
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1/3 cup flour
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1/3 cup brown sugar
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5 tablespoons butter cold and cut into small pieces
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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¼ teaspoon salt
VANILLA BEAN GLAZE
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1 vanilla bean
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¼ cup milk
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1-2 cups powdered sugar
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dash of salt
Instructions
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Slice vanilla bean open and scrap out inside seeds**. Place seeds into milk and let sit in the refrigerator until muffins have baked and cooled.
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Preheat oven to 350 degrees. Line or grease a muffin tin.
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Make crumb topping by mixing together all the ingredients dry ingredients. Sprinkle cold butter pieces into dry ingredients then combining using your hands until it resembles a crumbly texture. Set aside in frig.
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In a large bowl combine the dry ingredients for the muffins: flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
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In a medium bowl combine wet ingredients for the muffins: buttermilk, butter, eggs, and vanilla. Pour the wet ingredients over the dry and gently mix until just combined.
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Distribute batter equally between 12 muffin cups. Sprinkle muffins with equal amounts of the crumb topping. Bake until a toothpick comes out clean, about 20 minutes. Let cool completely.
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Once the muffins are completely cool add powdered sugar to the vanilla bean milk until desired glaze thickness is reached. Add a dash of salt then drizzle glaze over muffins, frost muffins with glaze using a spoon or knife, or dunk muffins in glaze. Serve and enjoy!
Recipe Notes
*I made my own buttermilk by combining 1 cup minus 1 tablespoon of milk with 1 tablespoon of white vinegar, stirring well, and letting it sit on the counter for 5 minutes.
**A nice explanation can be found at: http://www.thekitchn.com/how-to-use-a-whole-vanilla-bean-cooking-lessons-from-the-kitchn-181511
dina
they look delicious!
Karen
Thanks Dina! I am considering making more of these already! Their texture was amazing 🙂
Abbie @ Needs Salt
These muffins look like they would pair perfectly with a cup of tea. They look absolutely lovely!
Pinning!
Karen
Thank you Abbie! These certainly would go great with a cup of tea…I think I may need to make another batch to try it out 🙂