I have fallen for these Cinnamon Crumb Cake Muffins. The buttery streusel topping meshes with a luscious cinnamon swirl crafted from brown sugar and ground cinnamon, while tender batter features all-purpose flour, eggs, milk, and melted butter. Each bite promises a delightful fusion of textures and rich flavors.

Jump to Recipe

I’m super excited to share my take on coffee cake muffins that’s a twist on the classic coffee cake desserts we all love. I’ve always been into trying out new projects in the kitchen, and these muffins—infused with a hint of cinnamon and a buttery streusel topping—are probably my best experiment yet.

I started with basics like 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, plus a splash of 1/2 cup milk and 1/3 cup unsalted butter. Then, I mixed in 2 large eggs and a teaspoon of vanilla extract to amp up the flavor.

The secret is the irresistible cinnamon swirl made with brown sugar, ground cinnamon, and a bit of melted butter which beautifully swirls through the batter. The streusel topping, made with all-purpose flour, brown sugar, and cubed cold butter, adds an amazing crunch.

I really hope you dig this fun twist on the best muffin recipes ever moist!

Why I Like this Recipe

I love this recipe because it makes super moist muffins that are just perfectly tender and satisfying. I like how the cinnamon swirl mixes into the batter, giving every bite a sweet and spicy flavor that really makes my tastebuds happy. The streusel topping adds a cool crunchy texture that contrasts with the soft muffin, and that little extra makes my morning coffee even better. Lastly, making these muffins feels rewarding, even though there are a few extra steps, it still feels pretty straightforward and fun.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Main carbohydrate, crucial for structure, low in fiber.
Granulated sugar: Provides sweetness and energy, essential for caramelized texture.
Unsalted butter: Adds richness and moisture, perfect for flavor and tenderness.
Eggs: Provide protein and help bind ingredients, making the muffins fluffy.
Milk: Adds hydration and softness, helps in activating leavening agents.
Brown sugar (swirl): Enhances flavor with molasses notes, giving extra sweet kick.
Streusel topping: Combines flour, brown sugar and butter to create crunchy, buttery sweetness.
Vanilla extract: Provides a subtle aroma, brightening the overall flavor profile instantly.
Baking powder and soda: Work together to raise the muffins, ensuring airiness and rise.

Ingredient Quantities

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

1/3 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

For the cinnamon swirl: 1/2 cup brown sugar, 1 tablespoon ground cinnamon, 2 tablespoons melted butter

For the streusel topping: 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold unsalted butter (cubed)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F and grease a muffin tin well.

2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.

3. In another bowl, beat 2 large eggs with 1/2 cup milk, 1/3 cup unsalted butter (melted) and 1 teaspoon vanilla extract until just combined.

4. Pour the wet ingredients into the dry ingredients and stir gently until they are just incorporated. Be careful not to overmix.

5. In a small bowl, prepare the cinnamon swirl by combining 1/2 cup brown sugar, 1 tablespoon ground cinnamon and 2 tablespoons melted butter.

6. Fill each muffin cup about halfway with the batter then add a spoonful of the cinnamon swirl on top.

7. Use a knife or a skewer to gently swirl the cinnamon mixture into the batter in each cup.

8. In a separate bowl, make the streusel topping by mixing 1/2 cup all-purpose flour, 1/2 cup brown sugar and 1/4 cup cold unsalted butter (cubed) with your fingers or a fork until crumbly.

9. Generously sprinkle the streusel topping over each muffin.

10. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean, then let them cool a bit before enjoying.

Equipment Needed

1. Preheated oven set at 375°F
2. Muffin tin (ensure it’s well greased)
3. One large mixing bowl for the dry ingredients
4. One medium mixing bowl for the wet ingredients
5. One small bowl for the cinnamon swirl mix
6. One small bowl for the streusel topping
7. A whisk to mix the dry ingredients
8. Measuring cups and spoons for all the ingredients
9. A stirring spoon or spatula to combine the wet and dry mixtures
10. A knife or skewer to swirl the cinnamon mixture into the batter
11. A toothpick to test if the muffins are done through

FAQ

Q: Can i freeze these muffins?

A: Yep, you sure can. Just let them cool completely and then store in an airtight container in the freezer for up to three months.

Q: How do i know when the muffins are done?

A: Stick a toothpick in the center, and if it comes out clean or with a few crumbs, theyre ready.

Q: Can i use a non-dairy milk substitute?

A: Yes, you can substitute almond or soy milk. It might slightly change the flavor, but they'll still come out tasty.

Q: Can i prepare the streusel topping ahead of time?

A: For sure. Mix the streusel ingredients and chill in the fridge overnight. Just be sure to give it a quick stir before using.

Q: What if i dont have brown sugar for the cinnamon swirl?

A: You can mix a bit of molasses with some granulated sugar as a backup, though the flavor may be a little different.

Coffee Cake Muffins Recipe Substitutions and Variations

For the all-purpose flour, you can use whole wheat flour. It will give the muffins a nuttier flavor, but they may turn out a bit denser.
If you dont have milk, any plant based milk like almond or soy milk works pretty well and adds a subtle twist to the flavor.
You can replace the unsalted butter with an equal amount of coconut oil or margarine. Just keep in mind that it might slightly shift the taste.
Instead of granulated sugar, try using coconut sugar. It has a nice mild caramel taste that works well in the recipe.
For eggs, if you need a substitute, use 1/4 cup applesauce per egg. It keeps the muffins moist, even though the flavor might change a bit.

Pro Tips

1. try not to overmix the batter when you combine the wet and dry ingredients – it can make your muffins tough so stir them just until theres no more flour in spots
2. when you swirl the cinnamon mixture into the batter take your time and use a knife or skewer gently, since too much stirring can blend it in too much and lose the cool patterned look
3. for the streusel topping, make sure your butter is really cold and cube it up well before mixing; this helps you get those nice, crumbly bits instead of a mixed-in doughy mess
4. to get more even baking, double check that your muffin tin is greased well before pouring in the batter; this makes it alot easier to pop out the muffins after baking and keeps them from sticking to the metal

Coffee Cake Muffins Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Preheated oven set at 375°F
2. Muffin tin (ensure it’s well greased)
3. One large mixing bowl for the dry ingredients
4. One medium mixing bowl for the wet ingredients
5. One small bowl for the cinnamon swirl mix
6. One small bowl for the streusel topping
7. A whisk to mix the dry ingredients
8. Measuring cups and spoons for all the ingredients
9. A stirring spoon or spatula to combine the wet and dry mixtures
10. A knife or skewer to swirl the cinnamon mixture into the batter
11. A toothpick to test if the muffins are done through

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/3 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the cinnamon swirl: 1/2 cup brown sugar, 1 tablespoon ground cinnamon, 2 tablespoons melted butter
For the streusel topping: 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold unsalted butter (cubed)

Directions

Preheat your oven to 375°F and grease a muffin tin well.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
In another bowl, beat 2 large eggs with 1/2 cup milk, 1/3 cup unsalted butter (melted) and 1 teaspoon vanilla extract until just combined.
Pour the wet ingredients into the dry ingredients and stir gently until they are just incorporated. Be careful not to overmix.
In a small bowl, prepare the cinnamon swirl by combining 1/2 cup brown sugar, 1 tablespoon ground cinnamon and 2 tablespoons melted butter.
Fill each muffin cup about halfway with the batter then add a spoonful of the cinnamon swirl on top.
Use a knife or a skewer to gently swirl the cinnamon mixture into the batter in each cup.
In a separate bowl, make the streusel topping by mixing 1/2 cup all-purpose flour, 1/2 cup brown sugar and 1/4 cup cold unsalted butter (cubed) with your fingers or a fork until crumbly.
Generously sprinkle the streusel topping over each muffin.
Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean, then let them cool a bit before enjoying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.