Coffee cake muffins are the best comfort breakfast. Rich and soft and one of my favorite muffins. You can’t go wrong with a streusel topping! Grab a napkin, cut in half, slap some butter on and take a bite. BEST MUFFIN EVER!
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!
Coffee cake muffins
Who wouldn’t want a muffin that tastes like a coffee cake? Easy to make and even easier to eat! It is a win win situation all around!
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Buttermilk: If you don’t have any in the fridge, combine one cup of milk with 1 tbsp of lemon juice or vinegar. Only add the amount needed in the recipe!
- Sour cream: Yogurt can be sometimes substituted. They both give the muffins the soft texture.
- Ground cinnamon
- Brown sugar
- Confectioner’s sugar
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
Equipment
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Standard muffin tin and liners
- spatula
Ingredients
Muffins
- 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
Cinnamon swirl
- 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
Cinnamon glaze
- 1½ cup confectioner's sugar
- 1½ tsp ground cinnamon
- 3 tbsp milk
- pinch of salt
Instructions
Muffins
- 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.
Cinnamon swirl
- 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!
Nutrition
fun fact of the day!
Cotton candy was invented in 1897 by a Dentist! How ironic?