I love coffee cake, but these cinnamon coffee cake muffins are so much more convenient to make. Perfectly portioned and adorned with a delicious cinnamon crumb topping, they’re one of my favorite sweet treats to enjoy for breakfast or with my afternoon coffee. These muffins are moist, flavorful, and irresistible!
Cinnamon Coffee Cake Muffins Recipe
My cinnamon coffee cake muffins are super simple to make with just 10 ingredients. They come together quickly in less than an hour, and they make a good-sized batch for enjoying all week long. The secret to keeping these muffins super moist is buttermilk. This tangy byproduct of butter-making tenderizes the crumb and helps these muffins rise to be tall like the ones from my local bakery. The cinnamon crumb gets mixed right into the batter as well as put on top for double the crumbly goodness. Yum!
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How to Store
Store leftover cinnamon coffee cake muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying at room temperature or lightly toasted.
Tips for Success
- Your crumb layer should have the consistency of sand.
- If you like a little crunch, I like to add some crushed nuts to the batter or to the crumb layer. Walnuts are my fav!
- Enjoy your muffins plain or dip them in melted butter, cream cheese, or a hot cup of coffee.
Cinnamon Coffee Cake Muffins Recipe
Ingredients
For the Crumb Layer
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter room temperature (½ stick)
For the Muffins
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- 1 large egg room temperature
- ⅓ cup unsalted butter melted (⅔ stick)
- ¾ cup buttermilk room temperature
Equipment
- Kitchen Scale (optional)
- Muffin Tin
Instructions
For the Crumb Layer
- Combine all of the crumb layer ingredients in a small bowl until they have the consistency of wet sand. Set aside until ready to use.½ cup brown sugar, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ cup unsalted butter
For the Muffins
- Preheat the oven to 375°F and line or grease a 12-count muffin tin. Set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, and nutmeg. Briefly stir together to combine the dry ingredients.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- In a medium mixing bowl, combine the sugar, egg, butter, and buttermilk. Whisk until combined.¾ cup granulated sugar, 1 large egg, ⅓ cup unsalted butter, ¾ cup buttermilk
- Pour the wet ingredients into the dry ones and mix until the ingredients are just combined.
- Pour the batter into the muffin tins until they are ¼ full– this should use about half of the batter.
- Divide half of the crumb layer between the wells of the muffin tin. Divide the remaining half of the batter between the muffin cups and top with the remaining crumb topping.
- Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack.
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