Original Post: https://www.evolvingtable.com/coffee-cake-muffins/
Cinnamon Coffee Cake Muffins
Coffee Cake Muffins are an irresistible treat that delivers a sweet crumble and cinnamon swirl topping in each bite. What takes this recipe over the top is the simple glaze drizzled over each muffin. You only need a few ingredients and about 30 minutes before you're digging in.
Servings: 12 muffins
Ingredients
Muffins:
- 1 ½ sticks butter salted, melted
- 1 cup sugar
- ½ cup sour cream or a vegan sour cream
- ½ cup milk regular or plant-based, room temperature
- 2 eggs whisked, room temperature
- 1 Tbsp. vanilla extract
- 2 ½ cups flour all purpose or a gluten-free 1-to-1 blend
- 1 Tbsp. baking powder
- ½ tsp. salt
Cinnamon Swirls:
- ⅓ cup brown sugar
- 1 ½ tsp. cinnamon ground
Crumb Topping:
- ½ cup brown sugar
- ⅔ cup flour all purpose or a gluten-free 1-to-1 blend
- 4 Tbsp. butter melted
- 2 tsp. Cinnamon ground
Glaze (Optional):
- 1 cup powdered sugar
- 1-2 Tbsp. milk regular or plant-based
- ½ tsp. vanilla
Instructions
- Preheat the oven to 425 degrees.
- Whisk Together Wet: Add 1 ½ sticks of melted butter to a large bowl along with the sugar, sour cream, milk, whisked eggs, and vanilla extract. Whisk until well combined and there are no clumps of sour cream remaining.1 ½ sticks butter, 1 cup sugar, ½ cup sour cream, ½ cup milk, 1 Tbsp. vanilla extract, 2 eggs
- Add Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients. Mix until just combined. It’s ok if some small clumps remain.2 ½ cups flour, 1 Tbsp. baking powder, ½ tsp. salt
- Mix Cinnamon Swirl Ingredients: In a small bowl whisk together ⅓ cup brown sugar and 1 ½ teaspoons of cinnamon.⅓ cup brown sugar, 1 ½ tsp. cinnamon
- Fill Muffin Tray: Line a 12-cup muffin tray with cupcake liners and spray each with non-stick cooking spray. Fill each cavity with the muffin batter to ⅓-½ full. Sprinkle ~1 ½ teaspoons of the cinnamon swirl mixture into each cupcake cavity. Pour in the remaining cupcake batter until they are almost completely full and smooth out the tops. Place a toothpick into each one and make a swirling motion.
- Finish with Crumb Topping: In a medium sized bowl combine the crumb topping ingredients. Mix together with a fork until a coarse crumb forms. Sprinkle equal amounts of the crumb topping on top of the muffins, pressing it in lightly to the batter so it sticks.½ cup brown sugar, ⅔ cup flour, 4 Tbsp. butter, 2 tsp. Cinnamon
- Bake in Oven: Bake the muffins for 5 minutes at 425 degrees. Reduce the heat to 375 and continue cooking for an additional 15-17 minutes, or until a toothpick comes out clean.1 cup powdered sugar, 1-2 Tbsp. milk, ½ tsp. vanilla
- Finish with Glaze: Whisk together the glaze ingredients in a medium-sized bowl and drizzle over muffins once cooled to room temperature.
Video
Notes
*Nutritional information is calculated without any glaze.
Meal Prep and Storage
- How to prep ahead of time: This entire recipe can be made the night before you serve it.
- How to store: These coffee cake muffins will stay fresh for up to 2 to 3 days at room temperature, or up to 1 week in the fridge. Be sure to store in an airtight container.
- How to freeze: Be sure the muffins cool completely, then wrap them in plastic wrap, and place them in a freezer-safe airtight container or freezer bag for up to 3 months. It's best frozen without the glaze.
- How to reheat: You can warm these coffee cake muffins up in 15-second intervals in the microwave. Or, you can place it back in a 250℉ oven. However, the glaze might melt into the cupcakes.
Nutrition
Calories: 307kcal | Carbohydrates: 58g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 136mg | Potassium: 181mg | Fiber: 4g | Sugar: 34g | Vitamin A: 247IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 2mg