It’s Friday here in Muk town and this morning was dreary and foggy. Definitely one of those mornings that called for coffee cake muffins. There is just something about a fresh muffin right out of the oven that makes my breakfast complete! After the rough morning I had with my 10 year old son, I needed one of these comfort muffins to make me feel like everything was going to be ok.
Moist and easy to make, these muffins should be added to your weekly menu. In addition, they have a cinnamon swirl center, a streusel topping, and a cinnamon glaze. Not low in calories, but sure will satisfy any sweet breakfast craving, or any craving for that matter!
My 10 (almost 11 yr old), pre-pubescent son are at each others throats lately. I was so grateful he still had school and I had at least 8 hours away from his attitude. Please tell me this gets easier (I know it doesn’t but a mom can dream, right?) So after our arguing this morning, making these coffee cake muffins gave me a piece of mind and comfort!
WHy are these muffins so wonderful?
- Super moist and buttery
- Inexpensive and easy to make! Kids can help!
- The most ultimate breakfast comfort food or anytime of the day!
- Don’t let the name fool you, coffee is not even in these coffee cake muffins!
How to make coffee cake muffins
Muffins are always a great way to start your day and fill up your kids bellies before school! Please see steps below on how to make these muffins!
- Make the three parts that comprise the muffins. Set aside.
- Transfer and layer the muffin batter into prepared muffin tin, add cinnamon swirl, and top each muffin off with streusel. Repeat until all muffins are done.
- Bake and cool. Prepare glaze while muffins are cooling.
- Drizzle with cinnamon glaze.
- Serve and enjoy!
comfort breakfast foods
Coffee cake muffins
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Standard muffin tin and liners
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs room temperature
- ⅔ cup sour cream
- ⅓ cup buttermilk
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tbsp baking powder
- ⅔ cup brown sugar
- ½ tbsp ground cinnamon
- ⅛ tsp salt
Cinnamon streusel topping
- ½ cup brown sugar
- ¾ cup all-purpose flour
- ½ tbsp ground cinnamon
- 6 tbsp unsalted butter melted
- 1½ cup confectioner's sugar
- 1½ tsp ground cinnamon
- 3 tbsp milk
- pinch of salt
- Preheat oven to 425°. Grease and line one standard muffin tin. Set aside. Melt butter in microwave.
- In a mixing bowl, combine the melted butter and granulated sugar until combined. Add in one egg at a time and beat well after each addition. Add in the vanilla, buttermilk, and sour cream until incorporated.
- Add in the dry ingredients and mix until just combined. Set aside.
- Combine all ingredients in to a bowl and set aside.
Cinnamon Streusel topping
- Combine all the ingredients into a small bowl. Add in the melted butter and mix until clumps are formed. Set aside.
Assembly of muffins
- Using a large spoon, add batter to prepared muffin tins until they are ½ way full. Sprinkle a large spoonful of the cinnamon swirl topping onto each of the muffins. Next, add additional batter to the tops of the cinnamon swirl so they are about ¾ of the way full.
- Add the streusel topping onto each muffin, and gently press so that the mixture stays on. Bake for 5 minutes at 425°. Lower oven temperature to 375° and bake for an additional 15 minutes. Remove from oven and let cool.
- Mix ingredients for the cinnamon glaze and drizzle on top of cooled muffins. Serve and enjoy!
fun fact of the day!
Cotton candy was invented in 1897 by a Dentist! How ironic?