COFFEE CAKE MUFFINS recipe
Who can resist the irresistible aroma of fresh-baked muffins wafting through the kitchen? These cinnamon coffee cake muffins are the perfect blend of soft, moist crumb and a delectable cinnamon sugar swirl, topped with a crunchy crumb that will make your taste buds dance. With a flavor that rivals the finest bakery, these muffins are designed to impress and are easier to make than you might think!
The secret to these coffee cake muffins lies in the layers. A tender, fluffy muffin base is elevated by a sweet cinnamon-sugar filling that melts into the batter as it bakes. On top, a buttery crumb topping adds just the right amount of crunch, giving you that perfect textural contrast in every bite. With a touch of nutmeg and vanilla, these muffins offer a warm, comforting flavor profile that’s perfect for breakfast, brunch, or a mid-afternoon treat.
Whether you’re looking for the perfect accompaniment to your morning coffee or a delightful snack to enjoy any time of day, these cinnamon coffee cake muffins are sure to hit the spot. And, if you’re feeling a little extra indulgent, don’t forget to drizzle them with a simple vanilla glaze for that final touch of sweetness!
Essential Ingredients for Cinnamon Coffee Cake Muffins
- All-purpose flour – The backbone of these muffins, providing structure and a soft, tender crumb.
- Granulated sugar – Sweetens the muffin batter and contributes to a moist texture.
- Baking powder – Gives the muffins a nice rise and light, fluffy texture.
- Salt – Enhances all the other flavors and balances sweetness.
- Cinnamon and nutmeg – Provide a warm, comforting spice that is the hallmark of a coffee cake.
- Eggs – Help bind the ingredients and add richness.
- Buttermilk – Adds a slight tanginess and ensures a tender, moist crumb.
- Vegetable oil – Keeps the muffins moist and tender, even after baking.
- Vanilla extract – Enhances all the flavors and adds a lovely aroma.
- Brown sugar (for cinnamon sugar layer and crumb topping) – Adds a deeper, more caramel-like sweetness.
- Unsalted butter – Used in the crumb topping, giving it a rich, buttery flavor and delightful crunch.
Step-by-Step Instructions to Perfect Muffins
- Prepare the cinnamon sugar layer by melting butter, then mix it with brown sugar and cinnamon until it becomes a thick paste. Set it aside while you prepare the muffin batter.
- In a mixing bowl, combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Stir well to mix evenly.
- In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry mixture and gently fold to combine until no dry flour is visible.
- Let the batter rest for 15 minutes to allow it to hydrate and thicken, while you prepare the crumb topping by mixing flour, brown sugar, cinnamon, salt, and melted butter. Squeeze the mixture with your hands to form small clumps.
- Fill each muffin liner halfway with batter, add a dollop of cinnamon sugar filling, then top with more batter. Sprinkle the crumb topping over each muffin, pressing it slightly to adhere.
- Bake at 425ºF for 7 minutes, then lower the oven temperature to 350ºF and bake for an additional 16-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before transferring to a rack.
Tips for Perfect Coffee Cake Muffins
- Don’t overmix the batter: Mix just until the ingredients are combined to ensure light and fluffy muffins.
- Use a kitchen scale: For the most accurate measurements, especially for flour, to achieve consistent results.
- Rest the batter: Letting the batter sit allows it to hydrate, resulting in a better texture.
Recipe Variations and Serving Suggestions
Feel free to experiment with this recipe by adding chopped nuts like pecans or walnuts to the crumb topping for extra crunch. You could also mix in chocolate chips or berries for a unique twist. These muffins pair perfectly with a hot cup of coffee or tea and can be served with a dollop of whipped cream or a side of fresh fruit for a complete breakfast.
Storing Your Muffins
To keep these cinnamon coffee cake muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week, or freeze them individually wrapped in plastic wrap for up to 3 months. To enjoy, thaw at room temperature or reheat in a preheated oven at 350ºF for 5-10 minutes.
COFFEE CAKE MUFFINS RECIPE
Equipment
- Kitchen Scale
- Muffin Pan
- Sparkling Sugar (optional)
Ingredients
Muffins
- 1 ¾ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 3 tsp baking powder
- 1 tsp salt
- 1 ¼ cups buttermilk
- 3 ¾ cups all-purpose flour 450 grams
Cinnamon Sugar Layer
- ⅓ cup brown sugar
- 1 ½ tsp cinnamon
- 3 tbsp unsalted butter melted
Crumb Topping
- ¼ tsp salt
- ½ stick unsalted butter melted (¼ cup)
- 1 tsp cinnamon
- ¾ cup all-purpose flour 90 grams
- ⅓ cup brown sugar
Glaze (Optional)
- ¼ cup powdered sugar
- 1 tsp milk
- ½ tsp vanilla extract
Instructions
- Prepare the Cinnamon Sugar Layer: Begin by melting the butter. Mix in the brown sugar and cinnamon until it forms a thick consistency. Set this mixture aside to thicken while you prepare the muffin batter.
- Mix the Dry Ingredients: In a medium bowl, combine the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Stir well to integrate the ingredients and set the bowl aside.
- Blend the Wet Ingredients: In a separate, larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract for about 30 seconds until thoroughly combined.
- Combine the Batter: Gradually fold the dry ingredients into the wet mixture by hand, mixing gently until just combined. The batter should be thick. Cover the bowl with a towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- Prepare the Crumb Topping: While the batter rests, create the crumb topping. In a bowl, mix together the flour, brown sugar, cinnamon, salt, and melted butter. Stir with a spatula until the mixture forms a sandy texture. Use your hands to press the mixture together into clumps and set aside.
- Fill the Muffin Pan: Line a 12-cup muffin pan, but only fill 6 of the wells to allow room for the muffins to expand. Spoon 2 tablespoons of batter into each lined muffin cup. Add 1 teaspoon of the cinnamon sugar mixture to the center of each muffin and spread it gently. Cover with an additional 4-6 tablespoons of batter, filling each cup completely.
- Top the Muffins: Sprinkle the crumb topping over each muffin, pressing it gently to adhere. For an optional touch, add a sprinkling of sparkling sugar.
- Bake the Muffins: Place the pan in the center of the oven. Bake at 425°F (220°C) for 7 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 16-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Muffins: Allow the muffins to cool in the pan for 15 minutes before removing them. Repeat the process with any remaining batter, ensuring the oven temperature is reset to 425°F.
- Prepare the Glaze (Optional): In a small bowl, mix together the powdered sugar, vanilla extract, and milk. If the glaze is too thin, add more powdered sugar, a teaspoon at a time. Drizzle over the cooled muffins if desired.