Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping

Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping

4 from 205 votes

These Coffee Cake Muffins bring all the cozy vibes of a classic coffee cake into an easy, grab-and-go format. You’ll get that buttery crumb, a swirl of cinnamon sugar, and a crunchy streusel topping in every bite. Perfect for breakfast, brunch, or a sweet snack with your afternoon coffee.

PRINT RECIPE PIN RECIPE

Prep Time10

Cook Time20

Rest Time10

Total Time40

Servings: muffins

Author: Molly Thompson

INGREDIENTS

Crumb Topping

1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter melted
1 1/2 cups all purpose flour gluten-free if needed

Coffee Cake Muffins

1 1/2 cups all purpose flour gluten-free if needed
1/2 cup brown sugar packed
2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup unsalted butter, melted
2 teaspoons vanilla
2 large eggs

Cinnamon Swirl

1/2 cup brown sugar
2 teaspoons cinnamon

Icing

1/4 cup powdered sugar
2-3 teaspoons milk

Standard - Metric

INSTRUCTIONS

Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners then spray with nonstick spray. Set aside.
Crumb topping: combine the sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then stir in the flour using a rubber spatula. Set aside while you make the muffin batter.
1/3 cup granulated sugar, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1 1/2 cups all purpose flour
Dry ingredients: in a medium bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
1 1/2 cups all purpose flour, 1/2 cup brown sugar, 2 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt
Wet ingredients: In a large bowl, whisk together the milk, melted butter, vanilla and eggs.
3/4 cup milk, 1/3 cup unsalted butter, melted, 2 teaspoons vanilla, 2 large eggs
Finish the batter: Add the dry ingredients and stir with a rubber spatula until just incorporated, being careful not to over-mix. Let the muffin batter rest for 10 minutes. This activates the baking powder and develops the gluten for tall muffin tops.
Scoop and bake: In a small bowl, combine the brown sugar and cinnamon for the cinnamon swirl. Carefully scoop half the batter into the prepared muffin pan. Sprinkle the cinnamon swirl in the middle of each then top with the remaining batter almost all the way to the top.
1/2 cup brown sugar, 2 teaspoons cinnamon
Generously top each with the reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking. It will be a lot of crumb topping on each muffin. Bake muffins in preheated oven for 7 minutes, then reduce the heat to 350°F degrees and bake another 16-18 minutes, until set and a toothpick inserted in the center comes out with a few moist crumbs
Icing: Combine powdered sugar and milk in a medium bowl and whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed.
1/4 cup powdered sugar, 2-3 teaspoons milk
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin using a small spoon.

Notes

Let the batter rest. This simple trick helps the muffins rise tall and dome beautifully.
Start at high heat. That burst of heat activates the baking powder quickly for bakery-style muffins.
Don’t overmix. Stir just until the dry ingredients are incorporated to avoid tough muffins.
Use room temperature eggs. This helps everything combine smoothly for a soft, uniform crumb.
Fill muffin cups generously. These are meant to be indulgent - don’t hold back on batter or crumb topping!

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!