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5.0 from 15 votes

Cinnamon Coffee Cake Muffins

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 307 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 425 degrees.
  2. 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.
  3. 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.
  4. Mix Cinnamon Swirl Ingredients: In a small bowl whisk together ⅓ cup brown sugar and 1 ½ teaspoons of cinnamon.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.