Cinnamon Coffee Cake Muffins
User Reviews
5.0
15 reviews
Excellent
Cinnamon Coffee Cake Muffins
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Coffee Cake Muffins are an irresistible treat that delivers a sweet crumble and cinnamon swirl topping in each bite. What takes this recipe over the top is the simple glaze drizzled over each muffin. You only need a few ingredients and about 30 minutes before you're digging in.
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Ingredients
Muffins:
- 1 ½ sticks butter salted, melted
- 1 cup sugar
- ½ cup sour cream or a vegan sour cream
- ½ cup milk regular or plant-based, room temperature
- 2 eggs 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
- Nutrition: Nutritional information is calculated without any glaze.
- Dairy-free: Stick with a dairy-free version of milk, butter, and sour cream.
- Gluten-free: Opt for a gluten-free 1-to-1 blend of flour.
- Vegan: Choose plant-based milks, butter, and vegan sour cream.
- Prep-Ahead: This entire recipe can be made the night before you serve it.
- Storage: These coffee cake muffins will stay fresh for up to 2 to 3 days at room temperature, or up to 1 week in the fridge. Be sure to store in an airtight container.
- Freezing: Be sure the muffins cool completely, then wrap them in plastic wrap, and place them in a freezer-safe airtight container or freezer bag for up to 3 months. It's best frozen without the glaze.
- Reheating: You can warm these coffee cake muffins up in 15-second intervals in the microwave. Or, you can place it back in a 250℉ oven. However, the glaze might melt into the cupcakes.
Nutrition Information
Show Details
Calories
307kcal
(15%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
44mg
(15%)
Sodium
136mg
(6%)
Potassium
181mg
(5%)
Fiber
4g
(16%)
Sugar
34g
(68%)
Vitamin A
247IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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