This recipe for Coffee Cake Muffins was inspired by a recent trip I took with my daughter. Let me show you how delicious these cinnamon muffins really are!
They’re moist on the inside and have a crumble cinnamon topping that is to-die-for.
Amazing right? After our trip, I just knew I had to make these at home.
My daughter and I were visiting LA when we found this adorable coffee shop in Long Beach. We stopped by for a yummy breakfast, and my morning coffee fix.
The muffins on display were gigantic blueberry muffins and these scrumptious crumble muffins with cinnamon swirl.
Those inspired me to make this recipe so that we could enjoy these epic muffins again, without a trip across the country.
Easy Coffee Cake Muffins
By the look on her face, the crumbly topping was calling out her name. Ok, and mine.
A few coffees, a hot chocolate, and a few (more) more muffins later, we decided we were going to replicate the recipe at home.
Being in the kitchen with my daughter reminds me of the many times I would bake with my grandmother.
Recipes like Healthy Banana Oatmeal Muffins are long-time family favorites and perfect for baking together.
I remember wanting to lick the bowl after we were done transferring the batter or sneak a spatula lick on the way to the kitchen sink.
The batter for the recipe comes together rather easily in a large mixing bowl. However, you’ll need a medium and small bowl to combine the crumble topping and the optional cinnamon swirl.
Coffee Cake Muffin Ingredients
This coffee cake muffin recipe consists of: muffin batter, a crumbly cinnamon topping, a dreamy cinnamon swirl in the center of the muffin, and vanilla glaze dizzled over the tops.
Below are the ingredients you’ll need to make each component of these delicious breakfast muffins. If the ingredient list looks a little long, don’t worry; most ingredients are used repeatedly throughout the recipe.
- all-purpose flour: the flour of choice for these muffins, if you want to make this recipe gluten-free, use a 1:1 all-purpose gluten-free flour.
- brown sugar: has a rich flavor and high moisture content, making baked goods moist.
- baking powder: the leavening agent that helps these muffins rise.
- baking soda: works with the baking powder to help the muffins rise and give them a light brown color.
- salt: enhances the flavors of the other cinnamon and brown sugar.
- milk: regular or non-dairy milk works just fine.
- melted butter: gives these muffins a tender crumb and delicious buttery flavor. If you want to make this dairy-free, use neutral oil or coconut oil.
- eggs: binds the batter ingredients and helps the muffins rise.
- vanilla extract: makes the cinnamon and brown sugar flavors taste even better!
- all-purpose flour: the flour base for this crumbly coffee cake topping. Again, use a 1:1 all-purpose gluten-free flour to make this gluten-free.
- brown sugar: gives the crumble a richer flavor.
- white sugar: combined with brown sugar for the right texture.
- cinnamon: more cinnamon goodness.
- butter: hot butter helps melt the sugars and makes the mixture crumbly.
- white sugar: easier to sprinkle over the muffin batter.
- cinnamon: a triple dose of cinnamon! After all, these are coffee cake muffins.
- powdered sugar: to make the vanilla glaze.
- vanilla extract: essential for a vanilla glaze.
- heavy cream, half & half, or milk: just enough to give this glaze a creamy, drizzly consistency.
How to Make Coffee Cake Muffins
These Cinnamon Coffee Cake Muffins are super easy to make. You can keep it simple by using the base recipe, or add-in that epic cinnamon swirl! Watch how they are to make in this easy recipe video.
Prefer a step-by-step? Here’s how these epic coffee cake muffins are made.
Preheat the oven to 375F and line a muffin pan with paper liners.
- Sift the dry ingredients
In a large bowl, sift the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Prepare the batter
In a separate bowl, whisk the milk, butter, eggs, and vanilla until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the batter is thick and smooth.
- Make the Crumble Topping
In a medium bowl, stir the flour, sugars, and cinnamon. Pour in the melted butter and mix until the mixture is crumbly and resembles wet sand.
- Make the Cinnamon Swirl
In a small bowl, combine the cinnamon and sugar.
Scoop 2 tablespoons of muffin batter into each muffin cup. Sprinkle a teaspoon of the cinnamon-sugar mixture onto the batter and give it a quick swirl with the back of a spoon. Top with additional muffin batter until the cup is filled ¾th of the way.
- Add the crumble
Sprinkle a tablespoon of the crumble topping onto each muffin.
Place the muffin pan in the oven and bake for 15 to 17 minutes or until the tops are golden and a toothpick inserted the center comes out with a few moist crumbs.
- Cool off
Transfer the muffins to a wire rack and allow them to cool slightly.
- Make the drizzle
Meanwhile, in a small bowl, combine the powdered sugar, vanilla extract, and cream, stir until smooth.
- Drizzle and serve
Use a large spoon to drizzle the baked muffins with vanilla glaze. Grab a muffin and enjoy!
How to Make the Crumb Topping
The sweet, cinnamon muffins are stacked high with glorious crumb topping. Trust me, you don’t want to skip this part!
To bring this crumbly goodness together grab the flour, sugars and cinnamon and mix together in a medium bowl.
Stir in melted butter with a fork until it the mixture starts to look like wet sand.
I know, sand isn’t the yummiest comparison, but when you taste this buttery, cinnamon crumble, you’ll know it was more than worth it.
After trying it on these coffee cake muffins, be sure to try my pear muffins with crumbly cinnamon topping next.
How to Store Coffee Cake Muffins
Coffee Cake muffins should be stored in an airtight container at room temperature for 2-4 days. Place a paper towel over the muffins before sealing them in the container to prevent them from getting soggy.
To extend the muffin’s shelf life up to a week, you can refrigerate them in an airtight container, but it will slightly alter their flavor and texture.
You can also freeze muffins by placing them on a baking sheet and freezing for 1 hour until frozen solid. Transfer the muffins to a freezer-safe zip bag and freeze for up to 2 months. To serve, reheat the muffins in the microwave for 30 seconds to 1 minute.
While the muffins are baking, I usually begin to brew a cup of coffee for me and take the time to talk to my kids.
For me, the kitchen is the perfect place to make these moments special, to start conversations with them about life, things, and the little thoughts that run through their minds.
These muffins were made with a lot of patience and much love by my daughter with each turn of the spoon in the mixing bowl and I’m excited to share the recipe with you.
I’m happy knowing your house will fill with a deliciously sweet cinnamon smell as the muffins bake in the oven.
This recipe is the keepsake of our amazing time together and I hope you enjoy it as much as we did making it for you.
If you can’t get enough of that cinnamon-y goodness this time of year, try my incredible cinnamon roll pancakes for your next breakfast treat!
Do you have a favorite recipe to bake because the aroma fills the house and brings memories?Print
Cinnamon Coffee Cake Muffins
This delicious coffee cake muffin recipe is made with a tasty swirl of cinnamon all the way through. It’s sure to be a crowd pleaser!
- Prep Time: 10 minutes
- Cook Time: 15 – 17 minutes
- Total Time: 25 – 27 minutes
- Yield: 12 muffins
- Category: Muffins
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup milk
- ⅓ cup melted butter
- 2 eggs
- 2 teaspoons vanilla
- ⅓ cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1 ½ teaspoons cinnamon
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons cream (if using milk, use 1 tablespoon)
- Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
- In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and set aside.
- In a smaller bowl, or large measuring cup, whisk milk, butter, eggs and vanilla until smooth. Pour wet mixture into the dry bowl and mix (with a hand blender or by hand) until you have a thick but smooth batter.
- For the crumb topping, stir together the flour, sugars, and cinnamon in a medium bowl. Add the melted butter and stir with a fork until the mixture is crumbly and resembles wet sand.
- For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
- Begin to assemble the batter inside the lined muffin tin by scooping 2 tablespoons of batter into each muffin cavity. Place a teaspoon of cinnamon sugar mixture on top, give it a quick swirl, and top with more muffin batter, filling the tin ¾ to the top.
- Sprinkle about a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
- Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. Remove from oven and allow muffins to cool down to room temperature in the pan prior to transferring them to a wire rack to glaze.
- Once cooled, drizzle a little glaze over cooled muffins.
- Serving Size: 1 muffin
- Calories: 224
- Sugar: 17g
- Sodium: 245.5mg
- Fat: 8.8g
- Saturated Fat: 5.2g
- Trans Fat: 0.0g
- Carbohydrates: 32.9g
- Fiber: 0.9g
- Protein: 3.7g
- Cholesterol: 52.3mg
Keywords: coffee cake muffins, cinnamon swirl muffins, coffee cake muffin recipe, easy coffee cake muffins
I Wanted to try this for my kids and they were a hit. Thank you
Made these yesterday for co-workers. They were a big hit even though I didn’t have powdered sugar to make the glaze/icing, which would have been literally “the icing on the muffin. I was surprised on how easy the recipe was to follow.
Thank you for sharing how much you all enjoyed this recipe, Sharon.
I just tasted one ,still warm. They are delicious without glaze, but I think the glaze will add just the right amount of sweetness. They will be a thank you gift for some gentlemen in a local store who helped me get K95 masks, OSHA approved.
I look forward to trying other of your recipes. So often, on-line recipes aren’t perfect, but this one hit the mark.
Couldn’t find the muffin tin but I bought some 4″ Bundt pans for Christmas so I used them. The recipe makes 4 evenly. They’re in the oven and I can’t wait.
Oooooh! Making smaller bundt cakes with this recipe sounds terrific. Enjoy!!
Hi! I made these and they came out AMAZING! I was wondering if I can make these as mini muffins? And what I would need to change for it…?
Hi Nila, you can make these into mini muffins if you’d like. Nothing would change except adding a much smaller amount to each muffin cup, sprinkling on a small amount of the cinnamon sugar, and topping with just enough batter to fill the cup 3/4 full. It might yield A LOT of mini muffins.
I made these mini version and are great. I did cut the time to 10 mins because they cook faster. Super delicious! Thanks for the awesome recipe. It was my first time ever making this kind!
For the muffins, can I use oil instead of melted butter?
Yes, you can. same amount.
Can I use double acting baking powder???? That’s all I have
That’s the exact one I use. Enjoy!
Salted or unsalted butter?
Hey Tina, you can use either option for this recipe.
These look amazing. I can’t wait to bake these with my daughter. What bakery did you visit? We live in Long Beach.
Can be without the vanilla glaze?
yes, for sure! They are delicious on their own too
These are my moms favorite ones of all time, def 5 stars.
My kids LOVED these! They did not make it through the night….
I took another viewers advice and whipped the milk and butter first. This made a very light and airy muffin!!! I found that the muffins themself did not have much flavor. With the cinnamon and sugar I actually had a mixture of it for french toast in a shaker. I used about a tsp as suggested in the recipe then swirled it with a toothpick. Next time I will as about a 1 1/2 tsp or maybe even 1 tbsp.
I absolutely love this recipe!! They came out so amazing. My question is if I wanted to make these Jumbo what would be the baking time?
Yes, if you were to make these as jumbo muffins (6-muffins per pan) your baking time will increase to approx. 25 minutes.