Cinnamon Coffee Cake Muffins
User Reviews
5
Cinnamon Coffee Cake Muffins
Description
This recipe starts with combining melted butter, sugar, sour cream, milk, eggs, and vanilla to form a rich wet base. The dry ingredients—flour, baking powder, and salt—are folded in gently to maintain a tender crumb. A cinnamon sugar mixture is sprinkled into the muffin batter in layers, creating distinct swirls after swirling with a toothpick. The crumb topping made with brown sugar, flour, butter, and cinnamon adds a crunchy, caramelized contrast after baking at 425°F.
The muffins bake until golden and set, balancing moistness from the sour cream with the sweetness and spiced layers. The optional glaze of powdered sugar, vanilla, and milk can be drizzled for added sweetness and a slight sheen. These muffins can be made dairy-free, gluten-free, or vegan by substituting ingredients accordingly, and can be prepared ahead and stored properly.
Storage advice includes keeping muffins at room temperature in airtight containers for up to 3 days or refrigerated for up to a week. Freezing is possible for up to 3 months if wrapped well. Reheating can be done gently in a microwave or low-temperature oven, with care taken to avoid melting the glaze excessively.
Ingredients
Muffins:
- 1 ½ butter salted, melted, sticks
- 1 cup sugar
- ½ cup sour cream or a vegan sour cream
- ½ cup milk regular or plant-based, room temperature
- 2 egg 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.
- 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.
- Mix Cinnamon Swirl Ingredients: In a small bowl whisk together ⅓ cup brown sugar and 1 ½ teaspoons of 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.
- 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.
- Finish with Glaze: Whisk together the glaze ingredients in a medium-sized bowl and drizzle over muffins once cooled to room temperature.
Notes
- Substitute dairy ingredients with plant-based alternatives to make these muffins dairy-free or vegan.
- Use a gluten-free flour blend to make the recipe suitable for gluten intolerance.
- Store muffins in an airtight container at room temperature for 2 to 3 days or refrigerate up to 1 week.
- Freeze cooled muffins wrapped in plastic and stored in airtight bags for up to 3 months, preferably without glaze.
- Reheat muffins in short microwave intervals or in a low-temperature oven to preserve texture and flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 44mg | 15% |
| Sodium | 136mg | 6% |
| Potassium | 181mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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