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Cinnamon Coffee Cake Muffins

These delectable muffins bring a delightful twist to traditional coffee cake, boasting a perfectly soft texture and a sweet, cinnamon-studded crumb topping that’ll leave your taste buds dancing with delight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 cups all-purpose flour For the perfect structure. Try to use fresh flour to enhance the flavors.
  • 1 cup granulated sugar Sweetens it up beautifully.
  • 1/2 cup unsalted butter, softened Brings that creamy richness—make sure it’s at room temperature for best results!
  • 1 cup milk Use whole milk for a creamier texture, or a milk alternative if that’s your preference.
  • 2 large eggs Fresh eggs help with the muffin's structure, so fresh is key!
  • 2 teaspoons baking powder Essential for that perfect rise.
  • 1 teaspoon baking soda Helps with leavening and gives muffins that lighter texture.
  • 1 teaspoon ground cinnamon The star of the show for that warm, spicy flavor.
  • 1/2 teaspoon salt Balances the sweetness.
Crumb Topping
  • 1/2 cup brown sugar For the crumb topping that adds a lovely caramel-like flavor.
  • 1/4 cup additional flour For crumb topping—helps make the topping crispy.
  • 1/4 cup chopped nuts (optional) Walnuts or pecans add great crunch if you desire!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Then stir in the milk until just combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this to the wet mixture until it’s just combined. Be careful not to overmix; a few lumps are okay!
  5. In a small bowl, mix together brown sugar, additional flour, cinnamon, and nuts (if using) for the crumble topping.
Baking
  1. Fill each muffin cup about halfway with batter, sprinkle a generous amount of the crumble on top, add a second layer of muffin batter until they’re about 3/4 full, and top with more crumble mixture.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cooling
  1. Allow the muffins to cool slightly in the pan before transferring them to a wire rack. Enjoy them warm for the best taste!

Notes

Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. They also freeze beautifully for up to 3 months. Avoid overmixing to prevent tough muffins.