Cinnamon Coffee Cake Muffins
Indulge in the warm, comforting flavors of Cinnamon Coffee Cake Muffins, a delightful twist on classic coffee cake in portable muffin form. These tender muffins combine a soft, buttery crumb base with a rich cinnamon-sugar streusel topping that adds just the right amount of sweetness and crunch. Perfectly spiced with ground cinnamon and a hint of vanilla, they’re easy to prepare with simple pantry staples in just 40 minutes. Each bite melts in your mouth, making them ideal for breakfast, brunch, or a cozy afternoon treat with coffee. Serve them fresh out of the oven or store them for up to three days for a grab-and-go indulgence that never disappoints.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 quarters cup Granulated sugar
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Whole milk
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Light brown sugar
- 5 tablespoons Unsalted butter (cold, cubed)
- 0.5 cups All-purpose flour (for streusel)
- 1 teaspoons Ground cinnamon (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin with non-stick spray.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt.
In another bowl, combine 1/2 cup melted butter, 3/4 cup whole milk, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
To make the streusel topping, mix 1/2 cup all-purpose flour, 1/2 cup light brown sugar, and 1 teaspoon ground cinnamon in a bowl. Cut in 5 tablespoons cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Fill each muffin cup about halfway with the batter. Sprinkle a small amount of the streusel mixture over the batter. Then add more batter to fill each cup to about 3/4 full. Finish by generously topping each muffin with the remaining streusel.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 21.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
