Cinnamon Coffee Cake Muffins Recipe

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Cinnamon Coffee Cake Muffins – the mini version of your favorite coffee cake! Topped with the best crumb topping!

CINNAMON COFFEE CAKE MUFFINS

Can you ever resist a freshly baked coffee cake muffin with a perfect sky-high crumb topping? I know I can’t.

I know you love my New York Style Crumb Cake and the crumb topping on the Strawberry Pie Sour Cream Crumb Bars for the topping so I knew that combining the two will make one crazy delicious muffin. There is a time for cake and there is a time for a cake muffin. Because desserts that are good to take on-the-go get an extra plus. Pack them into a lunch box or add to your picnic basket. Pack for a road trip or to munch on in the car while running errands.

These muffins are perfectly cinnamon-y and sweet and I just know that you will love them! I love my mornings with a steaming cup of freshly brewed coffee. But I love them even more when I can have this muffin with my coffee.

HOW TO MAKE CINNAMON COFFEE CAKE MUFFINS?

• Line muffin tin with paper cups or spray with a baking spray. Set aside.
• to make the topping: In a medium mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
• to make muffins: In a large mixing bowl, whisk together dry ingredients. In another bowl, whisk together eggs, milk, oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined.
• Scoop the batter into the muffin tin. It should fill each cup about 3/4 full. Sprinkle the topping on top of the batter of each muffin.
• Bake the muffins until the toothpick inserted into each muffin comes out clean. It may take even 20 minutes (each oven is different and you should always check the doneness of each muffin with a toothpick, dry spaghetti noddle or a wooden skewer. )

HOW DO THEY TASTE?

These muffins have a perfectly balanced crumb: not too dry, not too moist. It’s all thanks to the brown sugar. I glazed one muffin with a simple glaze (1/2 cup of powdered sugar mixed with 2 teaspoons of milk for the whole batch) but honestly, I liked them better without it. You can use melted butter in place of the oil but the muffins may come out slightly crunchier. I prefer the oil and hardly ever use melted butter in bundt cakes, cakes or muffins.

THE CRUMB TOPPING

It may seem as there is a lot of the crumb topping. Trust me, it’s just the right amount. Just like in this New York Style Crumb Cake, the topping really is the star in these muffins. For some, it will be the best part! One thing about this topping: most recipes use cold butter that’s cut into the dry ingredients (similar to making biscuits) but if your butter is not cold enough – the topping will melt on your muffin. It’s easier to use already melted butter. It bakes into a perfectly crumbly crunchy topping.

MORE CINNAMON RECIPES:

Cinnamon Roll Cake

Better Cinnamon Roll Cake (Lighter)

Cinnamon Sugar Donuts ( Baked )

Cinnamon Sour Cream Coffee Cake

Cinnamon Roll Pretzels 

CINNAMON COFFEE CAKE MUFFINS RECIPE:

5 from 2 votes

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Cinnamon Coffee Cake Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

 

Cinnamon Coffee Cake Muffins – the mini version of your favorite coffee cake! Topped with the best crumb topping!

Course: Breakfast

Cuisine: American

Keyword: coffee cake muffins

Servings: 12 muffins

Calories: 223 kcal

Author: Anna

Ingredients

for the muffins:

• 1 and 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 tsp baking powder
• 1 and 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup milk
• 1 and 1/2 tsp vanilla extract
• 1/3 cup vegetable or canola oil
• 2 large eggs

for the crumb topping:

• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter melted, cooled slightly
• 1 and 1/2 cup all-purpose flour

US Customary - Metric

Instructions

1. Preheat the oven to 375 degrees F.
2. Line muffin tin with paper cups or spray with a baking spray. Set aside.
3. to make the topping:
4. In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
5. to make muffins:
6. In another mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon and salt.
7. In a medium bowl, whisk together eggs, milk, oil and vanilla extract.
8. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy. Do not overmix!
9. Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
10. Sprinkle the topping on top of the batter of each muffin. It may seem like it's a lot of topping but try your best to use it all up.
11. Bake the muffins for 15 to 18 minutes or until the toothpick inserted into each muffin comes out clean. It may take even 20 minutes (each oven is different and you should always check the doneness of each muffin with a toothpick, dry spaghetti noddle or a wooden skewer. )
12. Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.

Nutrition Facts

Cinnamon Coffee Cake Muffins

Amount Per Serving

Calories 223 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 5g 25%

Cholesterol 49mg 16%

Sodium 146mg 6%

Potassium 134mg 4%

Total Carbohydrates 21g 7%

Sugars 21g

Protein 1g 2%

Vitamin A 6%

Calcium 7.5%

Iron 1.8%

* Percent Daily Values are based on a 2000 calorie diet.