Coffee Cake Muffins
Start your day with these cinnamon coffee cake muffins swirled with cinnamon sugar and topped with buttery cinnamon crumble— because your mornings deserve a sweet treat.
Watch how we made them:
More coffee cake recipes you’ll love:
- Cinnamon Streusel Coffee Cake
- Coffee Cake Donuts
- Maple Pecan Coffee Cake
- Pumpkin Coffee Cake Muffins
Coffee Cake Muffins
Start your day with these cinnamon coffee cake muffins swirled with cinnamon sugar and topped with buttery cinnamon crumble— because your mornings deserve a sweet treat.
Ingredients
Crumble Topping
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 tsp cinnamon
- 4 tbsp unsalted butter softened
Muffin Batter
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup buttermilk*
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Cinnamon sugar
- 1/4 cup granulated sugar
- 3 tsp cinnamon
Icing
- 1 cup powdered sugar
- 4-5 tbsp heavy cream
- 2 tsp vanilla extract
Instructions
- In a small bowl, mix together the ingredients for the crumble. Place in fridge while you prepare the batter.
- Heat the oven to 375°F. Line a muffin tray with muffin liners.
- Using an electric mixer, cream together the butter and sugar. Add the eggs one at a time and mix until combined.
- Mix in the buttermilk and vanilla. Then, fold in the flour, baking powder, and salt. Be careful not to overmix.
- Spoon 1 1/2 tbsp of batter into the muffin tins. Sprinkle cinnamon sugar on top of each one, followed by another 1 1/2 tbsp of batter. Add the crumble mixture and bake for 20-25 minutes.
- In a small bowl, whisk together the ingredients for the icing and drizzle on cooled muffins.
Notes
How to store: These muffins can be stored at room temperature on the counter in an airtight container for up to three days.
To make the buttermilk: Stir together 3/4 cup of whole milk with 1 tbsp fresh lemon juice or vinegar. Let sit for five minutes.
Tried this recipe?Let us know how it was!
