Irresistible Cinnamon Coffee Cake Muffins: Your Ultimate Guide to a Perfect Breakfast Treat

There’s something inherently comforting about coffee cake, but let’s be honest, making one from scratch can sometimes feel like a commitment. That’s where these delightful **Cinnamon Coffee Cake Muffins** come into their own. They capture everything we adore about a classic coffee cake – the sweet, spiced batter, the tender crumb, and that irresistible buttery cinnamon streusel topping – all conveniently packaged in a quicker, easier, and perfectly portioned format. These muffins aren’t just a simple breakfast; they’re a miniature celebration, perfect for cozy mornings, a sweet pick-me-up with your afternoon coffee, or even a lovely contribution to a brunch spread. Each bite offers a moist, tender texture bursting with warm, aromatic cinnamon flavor. In essence: they are absolutely irresistible and bound to become a staple in your baking repertoire.

Cinnamon Coffee Cake Muffins Recipe

These **cinnamon coffee cake muffins** are the ultimate breakfast or afternoon snack. Perfectly portioned, incredibly moist, and topped with a delectable streusel crumb, they offer all the comfort of classic coffee cake in a convenient, easy-to-bake format.

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total Time
: 35 minutes minutes

Servings: 10 muffins

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Ingredients

For the Crumb Layer

• ½ cup brown sugar
• ½ cup all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter room temperature (½ stick)

For the Muffins

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup granulated sugar
• 1 large egg room temperature
• ⅓ cup unsalted butter melted (⅔ stick)
• ¾ cup buttermilk room temperature

US Customary – Metric

Equipment

• Kitchen Scale (optional, for precise measurements)
• Muffin Tin (12-cup)

Instructions

For the Crumb Layer

• In a small bowl, combine all the ingredients for the crumb layer: brown sugar, all-purpose flour, ground cinnamon, and softened unsalted butter. Mix with your fingertips or a fork until the mixture resembles wet sand with some larger clumps. For chunkier, crispier crumbs, place this bowl in the refrigerator to chill while you prepare the muffin batter.
  ½ cup brown sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ cup unsalted butter
  

For the Muffins

• Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it thoroughly. Set aside for later.
  
• In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, and ground nutmeg. Stir briefly until they are just combined and evenly distributed.
  2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
• In a separate medium mixing bowl, combine the wet ingredients: granulated sugar, room temperature large egg, melted unsalted butter, and room temperature buttermilk. Whisk vigorously until all ingredients are well combined and smooth.
  
• Pour the wet ingredients mixture into the bowl with the dry ingredients. Mix gently with a spatula or spoon until the ingredients are just combined. Be careful not to overmix; a few lumps are perfectly fine and actually prevent tough muffins. Overmixing can lead to dry, dense muffins.
  
• Spoon roughly half of the batter evenly into the prepared muffin cups, filling each about ¼ full. This creates the first layer for our streusel surprise.
• Divide half of the chilled crumb layer mixture evenly among the muffin wells, sprinkling it over the batter. Next, divide the remaining half of the muffin batter and carefully spoon it over the crumb layer in each cup. Finally, generously top each muffin with the remaining crumb topping. This layering technique ensures delicious streusel pockets both inside and on top of your muffins.
  
• Bake the muffins in the preheated oven for 18-20 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. Avoid overbaking to maintain their tender texture.
  
• Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

• For the crumb layer, aim for a consistency like wet sand, with some larger pieces. Don’t overmix it; the goal is distinct crumbs, not a paste.
• To add an extra layer of crunch and flavor, consider incorporating some crushed nuts (walnuts or pecans are excellent choices) into the muffin batter or directly into the crumb layer.
• These versatile muffins are delicious on their own, but they also pair wonderfully with a pat of melted butter, a dollop of cream cheese, or, as their name suggests, a hot cup of coffee.

Storage: For optimal freshness, store your delicious coffee cake muffins in an airtight container at room temperature for up to 4 days. If you need them to last longer, they can be kept in the refrigerator for up to 1 week. For extended enjoyment, freeze them for up to 2 months. When ready to eat, simply thaw overnight in the refrigerator, then bring to room temperature or gently toast for a warm treat.

Nutrition Facts

Cinnamon Coffee Cake Muffins Recipe

Amount Per Serving (1 muffin)

Calories 328
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 49mg16%

Sodium 107mg5%

Potassium 84mg2%

Carbohydrates 51g17%

Fiber 1g4%

Sugar 27g30%

Protein 5g10%

Vitamin A 389IU8%

Vitamin C 0.01mg0%

Calcium 55mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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How to Make Cinnamon Coffee Cake Muffins: Step-by-Step Visual Guide

Follow these detailed steps to bake your own batch of perfect **cinnamon streusel muffins**. Each stage is designed for ease and delicious results.

Step 1: Prepare the Crumb Topping: In a small bowl, combine ½ cup of brown sugar, ½ cup of all-purpose flour, ½ teaspoon of ground cinnamon, and ¼ cup of room-temperature unsalted butter. Use your fingertips to mix these ingredients until they form a coarse, sandy mixture with some delightful clumps. This is your delicious crumb layer. For best results and more defined clumps, cover the bowl and place it in the refrigerator to chill while you proceed with the muffin batter.

Step 2: Mix the Dry Ingredients: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup thoroughly. In a large mixing bowl, combine 2 cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Whisk these dry ingredients together gently for about 30 seconds to ensure they are well combined and the leavening agents are evenly distributed.

Step 3: Combine the Wet Ingredients: In a separate medium mixing bowl, whisk together ¾ cup of granulated sugar, 1 large room-temperature egg, ⅓ cup of melted unsalted butter, and ¾ cup of room-temperature buttermilk. Whisk until all these wet ingredients are fully incorporated and the mixture is smooth. Ensuring ingredients are at room temperature helps them combine more easily and creates a more even, tender crumb in the finished muffins.

Step 4: Gently Combine the Batter: Pour the wet ingredient mixture from the medium bowl into the large bowl containing the dry ingredients. Using a spatula or large spoon, mix until the ingredients are *just* combined. It is crucial not to overmix the batter; a few lumps are perfectly normal and preferred. Overmixing develops the gluten in the flour too much, which can result in tough, rubbery muffins instead of light and fluffy ones.

Step 5: Layer the Muffins for Maximum Crumb: Spoon approximately half of the muffin batter evenly into the prepared muffin cups, filling each about one-quarter full. Next, retrieve your chilled crumb topping. Divide about half of the crumb mixture and sprinkle it over the batter in each muffin cup. This creates an internal layer of streusel. Then, spoon the remaining half of the muffin batter over the crumb layer. Finally, top each muffin generously with the remaining crumb topping. This layering technique ensures a delightful distribution of cinnamon streusel throughout each muffin.

Step 6: Bake and Cool: Transfer the muffin tin to your preheated oven. Bake for 18-20 minutes, or until the muffins are golden brown and a wooden toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are okay, but no wet batter). Baking time may vary depending on your oven, so keep an eye on them. Once baked, remove the muffins from the oven and let them cool in the tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely. Enjoy these warm **streusel topping muffins** with your favorite beverage.

Pro Tips and Delicious Variations for Your Muffins

To ensure your **moist coffee cake muffins** turn out perfectly every time and to explore fun twists, consider these tips and variations:

• Room Temperature Ingredients: Always ensure your egg, butter (for the streusel), and buttermilk are at room temperature. This allows them to emulsify better, creating a smoother batter and a more tender, even crumb in your muffins.
• Do Not Overmix: This cannot be stressed enough for muffins. Mix the wet and dry ingredients only until they are just combined. Overmixing develops gluten, which leads to tough, chewy muffins. A few lumps in the batter are a sign of a perfect muffin.
• Chilling the Crumb: As mentioned, chilling your crumb topping helps the butter solidify, leading to larger, crispier streusel pieces that hold their shape better during baking.
• Fill Correctly: For tall, domed muffin tops, fill your muffin liners about two-thirds full. The initial high baking temperature also helps create that bakery-style dome.
• Don’t Overbake: Overbaking is the enemy of moist muffins. Keep an eye on them and remove them from the oven as soon as a toothpick comes out clean or with minimal moist crumbs.

Flavorful Variations to Try:

• Nutty Crunch: Fold ½ cup of chopped walnuts or pecans into the muffin batter for added texture and a rich, nutty flavor. You can also mix them directly into the crumb topping.
• Chocolatey Swirl: For chocolate lovers, gently fold in ½ cup of mini chocolate chips into the batter before layering.
• Cream Cheese Swirl: Before baking, dollop small spoonfuls of softened cream cheese mixed with a bit of sugar and vanilla into the center of each muffin for a decadent surprise.
• Glazed Perfection: For an extra touch of sweetness, drizzle a simple glaze over the cooled muffins. Combine ½ cup powdered sugar with 1-2 tablespoons milk or cream and ¼ teaspoon vanilla extract until smooth.

How to Store and Keep Your Muffins Fresh

Proper storage is key to enjoying your **homemade coffee cake muffins** for days. Store leftover muffins in an airtight container at room temperature for up to 4 days. This keeps them wonderfully moist and prevents them from drying out. If you wish to extend their freshness, place them in the refrigerator for up to 1 week. For longer storage, these muffins freeze beautifully: wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. To enjoy, simply thaw them overnight in the refrigerator, then bring them to room temperature or warm them gently in the microwave or oven for a freshly baked taste.

Frequently Asked Questions About Coffee Cake Muffins

Here are some common questions about making and enjoying these cinnamon coffee cake muffins:

Q: Can I substitute buttermilk?
A: Yes, if you don’t have buttermilk on hand, you can make a simple substitute. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest of the cup with regular milk (dairy or non-dairy) until it reaches ¾ cup. Let it sit for 5-10 minutes until it slightly curdles. This will mimic the acidity of buttermilk.

Q: Why are my muffins dry?
A: Dry muffins are usually a result of overmixing the batter or overbaking. Remember to mix the wet and dry ingredients until *just* combined, and keep an eye on the baking time. Muffins should be removed from the oven as soon as a toothpick comes out clean.

Q: Can I make these into a full coffee cake?
A: While this recipe is optimized for muffins, you can adapt it. Pour the batter into a greased 8×8 or 9×9 inch baking pan, layer with crumb topping, and bake at 350°F (175°C) for 30-40 minutes, or until a toothpick comes out clean. Baking times will differ.

Q: What’s the best way to reheat frozen muffins?
A: To reheat frozen muffins, let them thaw in the refrigerator overnight. Once thawed, you can warm them in a microwave for 15-30 seconds or in a preheated oven at 300°F (150°C) for 5-10 minutes until warm and soft. This brings back their fresh-baked goodness.

Q: Can I add fruit to these muffins?
A: Absolutely! Fresh or frozen berries (like blueberries or raspberries) or diced apples would be delicious additions. Gently fold in about ½ to ¾ cup of fruit with the wet ingredients before combining with the dry, or carefully layer them into the batter as you fill the muffin cups.

A Sweet Ending to Your Day, or a Bright Start to Your Morning

These **Cinnamon Coffee Cake Muffins** truly offer the best of both worlds: the indulgent taste and comforting texture of a classic coffee cake, but with the convenience and portion control of a muffin. Whether you’re whipping up a batch for a special occasion or simply to have a delicious treat on hand, this recipe is guaranteed to impress. They’re quick enough for a spontaneous bake and flavorful enough to become a cherished family recipe. So go ahead, preheat your oven, gather your ingredients, and prepare to enjoy a batch of these utterly delightful muffins. Happy baking!