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Coffee Cake Muffins
5 from 9 votes

Coffee Cake Muffins

These delicious cinnamon coffee cake muffins are just like classic coffee cake but in muffin form! The cinnamon swirl in the center of the muffins is everything!

Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings: 9 muffins
Calories: 348 kcal
Course: Breakfast
Cuisine: American

Ingredients

Cinnamon Coffee Cake Muffins
  • ½ cup (1 stick, 113g) butter softened to room temperature, unsalted
  • ½ cup (112g) brown sugar packed
  • 1.5 tsp vanilla extract pure
  • 2 large egg at room temperature
  • 1 cup (125g) all-purpose flour or gluten-free all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt sea salt
  • 1 (5-oz) container Greek yogurt at room temperature*
Cinnamon Swirl:
  • 1 cup (100g) walnuts chopped
  • ½ cup (112g) brown sugar
  • 1 Tbsp ground cinnamon
  • 1 pinch salt sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and vanilla extract until well-combined. Scrape the sides of the mixing bowl using a rubber spatula. Add in the eggs one at a time and beat on medium speed until all of the wet ingredients are combined. Again, scrape the sides of the bowl with the rubber spatula.
  3. In a separate bowl, stir together the flour, baking soda and salt (dry ingredients). Transfer the flour mixture to the bowl with the wet mixture and beat on low speed until the flour is mostly mixed in, then increase the speed to medium or medium high speed until the ingredients are combined.
  4. Add the Greek yogurt to the muffin batter and mix on medium to medium high speed until incorporated into the cake batter.
  5. In a small bowl or measuring cup, mix together the chopped walnuts, brown sugar, cinnamon and a pinch of salt.
  6. Transfer ⅔ of the crumble topping mixture to the bowl with the cake batter and use a rubber spatula to gently fold it in, just until barely incorporated into the dough (don’t over mix).
  7. Fill the paper lined muffin cups ¾ of the way up and sprinkle the top of the batter with the remaining walnut mixture.
  8. Bake on the center rack of the preheated oven for 18-22 minutes, or until the muffins test clean. Move the muffin tray to a wire rack to cool completely.
  9. A great way of determining if a cake is cooked through is by taking its internal temperature using a digital thermometer. Simply insert a thermometer into the center of a muffin. The ideal final temperature for muffins is between 190 and 205 degrees Fahrenheit.
  10. Allow muffins to cool completely before unwrapping one to eat. If you try peeling muffin liners off while muffins are still warm, you’ll lose muffin to the paper.

Notes

  • *You can replace the butter with oil if you’d prefer. If you go this route, you can use a mixing bowl and mix the cake batter by hand. 
  • *You can replace the butter with oil if you’d prefer. If you go this route, you can use a mixing bowl and mix the cake batter by hand. 
  • **I recommend using full-fat Greek yogurt (5% fat) for the best results.
  • **I recommend using full-fat Greek yogurt (5% fat) for the best results.

Nutrition Information

Serving 1muffin (of 9) Calories 348kcal (17%) Carbohydrates 37g (12%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 5g (25%) Cholesterol 74mg (25%) Sodium 157mg (7%) Potassium 113mg (2%) Fiber 2g (8%) Sugar 25g (50%)

Nutrition Facts

Serving: 9 muffins

Amount Per Serving

Calories 348

% Daily Value*

Serving 1muffin (of 9)
Calories 348kcal 17%
Carbohydrates 37g 12%
Protein 6g 12%
Fat 21g 32%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 5g 25%
Cholesterol 74mg 25%
Sodium 157mg 7%
Potassium 113mg 2%
Fiber 2g 8%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.