Description
These Cinnamon Coffee Cake Muffins combine a moist, tender crumb with a sweet cinnamon swirl and a crumbly topping, finished with a simple vanilla glaze. Perfect for breakfast or a cozy snack, they offer the classic flavors of coffee cake in a convenient muffin form.
Ingredients
Scale
Muffin Batter
- 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 large 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 Swirl
- â…“ cup packed brown sugar
- 1 ½ tsp. cinnamon (ground)
Crumb Topping
- ½ cup packed brown sugar
- â…” cup flour (all purpose or a gluten-free 1-to-1 blend)
- 4 Tbsp. butter (melted)
- 2 tsp. cinnamon (ground)
Glaze
- 1 cup powdered sugar
- 1-2 Tbsp. milk (regular or plant-based)
- ½ tsp. vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the right temperature for an initial quick bake.
- Whisk Together Wet Ingredients: In a large bowl, combine the melted butter, sugar, sour cream, milk, whisked eggs, and vanilla extract. Whisk thoroughly until smooth and well combined, making sure there are no clumps of sour cream left.
- Add Dry Ingredients: Add the flour, baking powder, and salt to the wet mixture. Stir gently until just combined; a few small lumps are acceptable and preferred to avoid overmixing.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar and ground cinnamon to create the cinnamon swirl mixture.
- Fill Muffin Tray: Line a 12-cup muffin tray with cupcake liners and spray each lightly with non-stick cooking spray. Fill each liner about one third to one half full with muffin batter. Sprinkle approximately 1 ½ teaspoons of the cinnamon swirl mixture evenly on top, then add more batter to nearly fill the liner. Smooth the tops, then use a toothpick to swirl the cinnamon mixture into the batter gently.
- Make Crumb Topping: In a medium bowl, mix together the crumb topping ingredients — brown sugar, flour, melted butter, and cinnamon — with a fork until a coarse crumb forms. Evenly sprinkle the crumb topping over each muffin, pressing lightly to help it adhere.
- Bake the Muffins: Place the muffin tray in the oven and bake at 425 degrees Fahrenheit for 5 minutes. Then, reduce the oven temperature to 375 degrees and continue baking for an additional 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Glaze and Finish: While the muffins cool to room temperature, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to make the glaze. Drizzle the glaze over the cooled muffins before serving.
Notes
- For a vegan version, use vegan sour cream, plant-based milk, and egg substitutes.
- Using a gluten-free flour blend allows this recipe to be gluten-free.
- Make sure the milk and eggs are at room temperature for better mixing and texture.
- The initial high-temperature bake helps set the muffins and creates a better rise.
- Adjust the milk in the glaze to achieve your desired drizzle consistency.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
