Cinnamon Ripple Coffee Cake Muffins
Indulge in the cozy, bakery-inspired goodness of Cinnamon Ripple Coffee Cake Muffins, a delightful treat perfect for breakfast or an afternoon snack. These moist and fluffy muffins feature layers of warm cinnamon and brown sugar swirls that melt into every bite, creating a flavorful ripple effect. Topped with a buttery cinnamon-scented crumb, they deliver the comforting flavors of classic coffee cake in an individually portioned muffin form. With a quick 15-minute prep time and a fragrant bake, these muffins are not only easy to make but also ideal for serving at brunch, sharing with friends, or savoring alongside your favorite cup of coffee.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.5 cups brown sugar, packed
- 2 teaspoons ground cinnamon
- 0.25 cups all-purpose flour (for crumb topping)
- 0.25 cups brown sugar, packed (for crumb topping)
- 0.5 teaspoons ground cinnamon (for crumb topping)
- 2 tablespoons unsalted butter, melted (for crumb topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, combine the buttermilk, melted butter, eggs, and vanilla extract. Mix well until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; a few small lumps are okay.
In a small bowl, prepare the cinnamon ripple by mixing the brown sugar and ground cinnamon together.
Fill each muffin cup one-third of the way with the batter. Add about 1 teaspoon of the cinnamon ripple mixture to the center of each cup, and then top with more batter until the cups are about three-quarters full, covering the cinnamon ripple.
In another small bowl, make the crumb topping by combining the flour, brown sugar, and ground cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the muffins.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 537.6 g | 195% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 318.2 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 603 mg | 46% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1047 mg | 22% | |
*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.
