I don’t know about you, but my favorite part of a really good coffee cake is all of the crunchy sweet crumbles on top. Today’s recipe for Cinnamon Coffee Cake Muffins not only has EXTRA crunchy yumminess on the top, but it is also portable! You get all the classic coffee cake flavors and deliciousness in a portable hand held muffin!
You may have noticed that in the past when I shared the recipes for Pumpkin Cheesecake Muffins, or maybe when I made the Banana Bread Muffins last fall. Either way, today’s recipe is one of my all time favs! Trust me when I say they taste just as good as they look!
[Tweet “Are you a fan of #Coffee cake? Check out the newest addition to @DailyDIYLife! #recipe #food”]
Cinnamon Coffee Cake Muffins
Ingredients:
Cinnamon Crumb Topping:
- 1/2 Cup sugar
- 1/2 Cup brown sugar
- 1 Tbs cinnamon
- 1/4 tsp salt
- 2 Â Cups flour
- 1 1/2 sticks butter (12 Tbs) – melted
Muffin Batter:Â
- 3 Cups flour
- 1 Cup brown sugar
- 1 Tbs baking powder (or a baking powder substitute)
- 2 tsp cinnamon
- 1/2 tsp baking soda (or a baking soda substitute)
- 1/2 tsp salt
- 1 1/2 Cups buttermilk
- 2/3 cup vegetable oil (or a vegetable oil substitute)
- 4 large eggs
Glaze:
- 1/2 powdered sugar
- 2 tsp. milk
- 1/2 tsp vanilla
*Makes 24 muffins
Directions:
Preheat your oven to 350 degrees. Spray a muffin tin with nonstick cooking spray, or line with paper cupcake liners and set it aside.
To make the crumble:
In a medium bowl mix together both sugars, cinnamon salt and flour. Pour the melted butter into the bowl and mix with a fork until a crumble forms (see above). Set the crumble mixture aside.
To make the muffin batter:
In a large bowl combine the dry ingredients. Using a whisk, mix the dry ingredients well until combined.
In a separate bowl mix together the buttermilk, oil and eggs. Add the wet ingredients to the dry and mix just until incorporated. Do
Add the wet ingredients to the dry and mix just until incorporated. Do NOT over mix.
Fill your prepared pan or cupcake liners 3/4 of the way full. Add a heaping tablespoon of crumble mixture to the top, gently pressing the mixture into the batter.
Bake for 16 – 18 minutes or until a toothpick inserted in the center comes out clean.
For the Glaze:
Mix together the powdered sugar, 1 tsp of milk and vanilla. If the glaze is too thick add the remaining teaspoon of milk until you get the consistency you like. I like mine to resemble white school glue texture. Not to thin so it runs off the sides, but not overly thick so it globs on the top.
Once the muffins have cooled, drizzle the glaze over the top.
Just look at the heaping mound of crunchy cinnamon crumbles on the top! Sweet, buttery perfection! Your family will be back for seconds in no time! The perfect addition to any breakfast or brunch menu.
- Cinnamon Crumb Topping:
- ½ Cup sugar
- ½ Cup brown sugar
- 1 Tbs cinnamon
- ¼ tsp salt
- 2 Cups flour
- 1½ sticks butter (12 Tbs) – melted
- Muffin Batter:
- 3 Cups flour
- 1 Cup brown sugar
- 1 Tbs baking powder
- 2 tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1½ Cups buttermilk
- ⅔ cup vegetable oil
- 4 large eggs
- Glaze:
- ½ powdered sugar
- 2 tsp. milk
- ½ tsp vanilla
- Preheat your oven to 350 degrees. Spray a muffin tin with nonstick cooking spray, or line with paper cupcake liners and set it aside.
- To make the crumble:
- In a medium bowl mix together both sugars, cinnamon salt and flour. Pour the melted butter into the bowl and mix with a fork until a crumble forms (see above). Set the crumble mixture aside.
- To make the muffin batter:
- In a large bowl combine the dry ingredients. Using a whisk, mix the dry ingredients well until combined.
- In a separate bowl mix together the buttermilk, oil and eggs. Add the wet ingredients to the dry and mix just until incorporated. Do
- Add the wet ingredients to the dry and mix just until incorporated. Do NOT over mix.
- Fill your prepared pan or cupcake liners ¾ of the way full. Add a heaping tablespoon of crumble mixture to the top, gently pressing the mixture into the batter.
- Bake for 16 – 18 minutes or until a toothpick inserted in the center comes out clean.
- For the Glaze:
- Mix together the powdered sugar, 1 tsp of milk and vanilla. If the glaze is too thick add the remaining teaspoon of milk until you get the consistency you like. I like mine to resemble white school glue texture. Not too thin so it runs off the sides, but not overly thick so it globs on the top.
- Once the muffins have cooled, drizzle the glaze over the top.
Do you have a favorite muffin recipe, or a flavor you are just gaga over and must have on a regular basis? I would love to hear about it! Please tell me in the comments below!
[Tweet “Cinnamon Coffee Cake Muffins – Made with extra crunchy YUMMINESS on the top! From @DailyDIYLife”]
They look so heavenly! I’ll have to try this recipe for sure Pinning!
I definitely like a crunchy muffin the most and cinnamon is so delicious heated up with butter. I pinned twice and tweeted because how could I resist.