Cinnamon Coffee Cake Muffins Recipe
These Cinnamon Coffee Cake Muffins are the perfect blend of soft, moist cake with a cinnamon-sugar swirl and a buttery crumb topping. Inspired by classic coffee cake, these muffins are ideal for breakfast, brunch, or an afternoon treat. Their bakery-style domed tops and warm spices make them a cozy favorite for any occasion.
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Muffin Batter:
- 3 ¾ cups all-purpose flour (450g)
- 1 ¾ cups granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 large eggs (room temperature)
- 1 ¼ cup buttermilk (or milk with 1 tsp lemon juice)
- ½ cup vegetable oil
- 2 tsp vanilla extract
Cinnamon Sugar Layer:
- 3 tbsp unsalted butter, melted
- ⅓ cup brown sugar
- 1 ½ tsp cinnamon
Crumb Topping:
- ¾ cup all-purpose flour (90g)
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ stick unsalted butter, melted (¼ cup)
Optional Glaze:
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 tsp milk
Instructions
1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners.
2. Make the Cinnamon Sugar Layer: In a small bowl, mix melted butter, brown sugar, and cinnamon until combined. Set aside to thicken slightly.
3. Prepare the Batter: In a large bowl, whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg. In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Gradually fold the wet ingredients into the dry ingredients until just combined. The batter will be thick—avoid overmixing!
4. Make the Crumb Topping: Combine flour, brown sugar, cinnamon, and salt in a medium bowl. Drizzle in melted butter and mix until crumbly. Squeeze some crumbs together to form small clumps for texture.
5. Assemble Muffins: Spoon about 2 tablespoons of batter into each muffin liner. Add a teaspoon of the cinnamon sugar mixture on top and lightly swirl with a toothpick or spoon. Cover with more batter until liners are nearly full. Generously sprinkle crumb topping on each muffin and press lightly to adhere.
6. Bake: Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
7. Optional Glaze: Mix powdered sugar, vanilla extract, and milk until smooth. Drizzle over cooled muffins for an extra touch of sweetness.
Notes
Serving Suggestions: Pair these muffins with coffee or tea for a cozy breakfast or brunch treat. They’re also great as an afternoon snack with a dollop of whipped cream or mascarpone on the side.
Tips & Tricks:
- For bakery-style domes: Let the batter rest for 15 minutes before baking to improve rise and texture. Start baking at a higher temperature (425°F) for the first five minutes before lowering to finish at 375°F.
- Avoid overmixing: Overmixing can lead to dense muffins—stir just until combined!
Storage & Reheating: Store muffins in an airtight container at room temperature for up to two days or refrigerate for up to five days. To freeze, wrap individually in plastic wrap and store in a freezer-safe bag for up to three months. Reheat frozen muffins in the microwave for about 30 seconds or in a preheated oven at 300°F for five minutes.
Find it online: https://cakeshungry.com/cinnamon-coffee-cake-muffins/