Cinnamon Coffee Cake Muffins

Original Post: https://www.evolvingtable.com/coffee-cake-muffins/

A tray of coffee cake cupcakes are served.

5 from 7 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Author: London Brazil

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

Nutrition: Nutritional information is calculated without any glaze.
Dairy-free: Stick with a dairy-free version of milk, butter, and sour cream.
Gluten-free: Opt for a gluten-free 1-to-1 blend of flour.
Vegan: Choose plant-based milks, butter, and vegan sour cream.
Prep-Ahead: This entire recipe can be made the night before you serve it.
Storage: 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.
Freezing: 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.
Reheating: 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