Coffee Cake Muffins
User Reviews
5.0
9 reviews
Excellent
Coffee Cake Muffins
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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!
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Ingredients
Cinnamon Coffee Cake Muffins
- ½ cup (1 stick, 113g) unsalted butter softened to room temperature*
- ½ cup (112g) brown sugar packed
- 1.5 tsp pure vanilla extract
- 2 large eggs at room temperature
- 1 cup (125g) all-purpose flour or gluten-free all-purpose flour
- ½ tsp baking soda
- ½ tsp 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 sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers.
- 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.
- 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.
- Add the Greek yogurt to the muffin batter and mix on medium to medium high speed until incorporated into the cake batter.
- In a small bowl or measuring cup, mix together the chopped walnuts, brown sugar, cinnamon and a pinch of salt.
- 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).
- Fill the paper lined muffin cups ¾ of the way up and sprinkle the top of the batter with the remaining walnut mixture.
- 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.
- 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.
- 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
Show Details
Serving
1muffin (of 9)
Calories
348kcal
(17%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Monounsaturated Fat
5g
Cholesterol
74mg
(25%)
Sodium
157mg
(7%)
Potassium
113mg
(3%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 9muffins
Amount Per Serving
Calories 348 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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