coffee cake muffins

These super moist coffee cake muffins will make all your breakfast dreams come true. Complete with a buttery crumb streusel and cinnamon sugar swirl, I guarantee everyone will love these coffee cake muffins!

Coffee Cake Muffins

unsalted butter, melted

sugar

eggs, room temperature

sour cream

buttermilk

vanilla extract

all purpose flour

Tablespoon baking powder

salt

brown sugar

cinnamon

Tablespoons butter, melted

milk

Preheat oven to 425°F. Grease 10 standard size muffin tins and line with cupcake liners. Set aside.

In a large mixing bowl combine the melted butter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the sour cream, buttermilk and vanilla extract.

Add the flour, baking powder, and salt. Mix until it begins to come together (not fully incorporated). Set aside.

Next, make the cinnamon sugar swirl and the crumb topping. In a small bowl combine all of the ingredients for the brown sugar swirl. Stir to combine and set aside.

In a separate bowl, combine all of the dry ingredients for the crumb topping. Add the butter and mix together until the mixture clumps together. Set aside.

Use a large spoon to drop coffee cake muffin batter into prepared muffin tins, filling them up about 1/2 of  the way. You can use a small cookie scoop or if you want to be precise, drop 2 Tablespoons to keep things consistent. Drop a large spoonful of the brown sugar mixture over the bottom layer of the muffins. Top the brown sugar middle with the same amount of muffin batter to fill the muffins up about 3/4 of a way.

Top each muffin with a large spoonful of crumb topping, gently pressing into the top of the muffin so that it sticks.

Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes.

While the muffins cool, make the glaze. Combine all of the glaze ingredients in a bowl and whisk together until smooth. Drizzle the glaze over the crumb topping. Enjoy!

I love coffee cake, cinnamon sugar swirl is maybe the best set of flavors in all food, even better than peanut butter - chocolate! Nice as a muffin too, thank you!

Simple, elegant, beautiful and I’m sure YUMMY!

I melted the butter for the struesle like you said and it was  runny so I threw it out and just creamed the ingredients.  Still melted over the top...not lumpy like yours. Darn!

These coffee cake muffins are moist, flavorful, and topped with decadent streusel topping. These muffins are just like the ones you would get in a bakery, but you can make them at home!

Easy Coffee Cake Muffins Recipe

Flour

Brown sugar

tsp Baking soda

Baking powder

tsp Kosher salt

Cinnamon

115 g Melted butter

Eggs

tsp Vanilla extract

Greek yogurt

Buttermilk

tsp Cinnamon

60 g Melted butter

Powder sugar

Milk

Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.

Into a big mixing bowl, add the sugar, brown sugar, eggs, vanilla extract, greek yogurt, buttermilk, kosher salt, and cooled melted butter. Mix with a whisk until the mixture is well combined.

Into a medium mixing bowl, add the flour, cinnamon, baking powder, and baking soda, and mix until just combined.

Add the dry ingredients to the wet ingredients and mix with a whisk until just combined. Don’t overmix the batter!

Make the cinnamon sugar: mix cinnamon and sugar in a small mixing bowl until well combined.

Into a medium mixing bowl, add the flour, sugar, cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.

Scoop the batter halfway through with an ice cream scooper, and top with about 1 tsp of the cinnamon sugar. Scoop the second half of the mixture onto the cinnamon sugar topping.

Top the muffins with about 1 tbsp of the streusel topping and press the streusel topping onto the muffin batter so it sticks and does not fall off while baking.

Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.

Make the streusel topping:

Into a small mixing bowl, add the powder sugar, milk, and vanilla. Mix with a spoon until the mixture is well combined and until the glaze is smooth and silky.

Top each muffin with as much glaze that you would like, and serve warm next to a cup of coffee or hot tea. Enjoy!

Make a simple glaze:

https://www.youtube.com/watch?v=Q0UsLxUT4dY

These coffee cake muffins are moist, flavorful, and topped with decadent streusel topping. These muffins are just like the ones you would get in a bakery, but you can make them at home!

Recipe:  https://richanddelish.com/coffee-cake-muffins/

Follow us on social media:

SUBSCRIBE: https://www.youtube.com/channel/UCUc1ANHEp7eaHwOhGLwiRbA

WEBSITE: https://richanddelish.com/

PINTEREST: https://www.pinterest.com/richanddelish/_created/

INSTAGRAM: https://www.instagram.com/richanddelish/

FACEBOOK: https://www.facebook.com/richanddelish/

TIKTOK: https://www.tiktok.com/@richanddelish/

Easy Coffee Cake Muffins Recipe | How to make coffee cake muffins | Cinnamon muffins

Tender sour cream coffee cake, ribboned with cinnamon and topped with a crumbly streusel topping.  These crumb cake muffins are a great way to start the day!

Crumb Cake Muffins

(1 stick) unsalted butter,

all-purpose flour

baking powder

eggs

Toss the melted butter, flour, brown sugar, cinnamon, and salt together with a fork until crumbly.

To make the cinnamon crumb topping:

Preheat the oven to 425 degrees F and line a muffin pan with papers.

Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.

In a smaller bowl, whisk the melted butter, sour cream, milk, eggs, and vanilla together until smooth.

Add the sour cream mixture to the dry ingredients, and fold together until just barely combined.

Fill the wells of the muffin pan halfway with the sour cream coffee cake batter, then top with a few teaspoons of the cinnamon crumb topping.

Divide the remaining batter equally among all 12 wells of the muffin pan, and top with the remaining cinnamon crumb topping.

Bake the crumb cake muffins for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and continue to bake for 14 to 18 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.

To make the sour cream coffee cake muffins:

https://www.youtube.com/watch?v=TksG-GL_Vhw

Tender sour cream coffee cake, ribboned with cinnamon and topped with a crumbly streusel topping.  These crumb cake muffins are a great way to start the day!

SUBSCRIBE to this channel, for more great recipes: https://www.youtube.com/channel/UCQqHJL02rkG1YIqpWd6DAYw?sub_confirmation=1

DOWNLOAD the full recipe at https://bakingamoment.com/crumb-cake-muffins/

FOLLOW Baking a Moment: 
https://www.facebook.com/bakingamoment
https://www.pinterest.com/bakingamoment/
https://www.instagram.com/bakingamoment/

SUBSCRIBE to my free email newsletter: https://bakingamoment.com/subscribe/

Coffee cake muffins have a ribbon of cinnamon sugar baked into them and a bakery style brown sugar crumb topping. These moist cinnamon muffins are ready in 35 minutes!

tsp baking powder

tsp salt

tsp nutmeg

vegetable oil

unsalted butter (melted & cooled

tsp vanilla extract

brown sugar (I used dark brown sugar)

unsalted butter, melted (1/2 cup)

tsp milk

Prepare the crumb topping. In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together. Set the crumb aside.

In a small bowl combine the sugar and cinnamon used for the cinnamon sugar layer. Set aside.

In a mixing bowl combine the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and nutmeg. Stir together and set aside.

Preheat the oven to 425ºF. In a large mixing bowl combine the eggs, milk, vegetable oil, cooled melted butter, and vanilla extract. Combine using a whisk or fork. Gently pour the dry ingredients into the wet ingredients and stir by hand with a spatula just until the batter is combined. 

Line a muffin pan with 12 paper liners. Use a cookie scoop to add ONE small scoop of batter into each liner. Use a spatula to spread the batter to the edges of the liner.

Evenly sprinkle the cinnamon sugar mixture among all the muffins, putting a little over 1 tsp of the mixture in each muffin. 

Evenly divide the remaining batter among the muffins, making sure to only fill the liners 3/4 full at the max. Use a spatula to spread the batter to the edges of the liner, fully enclosing the cinnamon sugar layer in a batter sandwich. 

Begin to generously pile the crumb topping on each muffin. I found it easiest to squeeze some of the crumb in my hands, forming a ball, then break off smaller pieces, lightly pressing the crumb into the batter. Ideally you want substantial pieces of crumb. 

Bake at 425ºF for 7 minutes, then after those initial 7 minutes, remove the muffins from the oven and quickly press the crumb topping back into the batter. You’ll notice that some of the crumbs are falling off the sides. The goal here is to get those crumbs back on the muffins while the batter is still wet.

Return the muffins to the oven, bake for 1 more minute at 425ºF then drop the temperature to 350ºF for 11-15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before moving them to a cooling rack.

In a small mixing bowl combine the powdered sugar, vanilla extract and milk. If the glaze is too thin, add more powered sugar 1-2 teaspoons at a time. Drizzle over the muffins.

Glaze (optional)

https://embed.mediavine.com/videos/pkoxgfpxysnzng7ifino

Coffee cake muffins have a ribbon of cinnamon sugar baked into them and a bakery style brown sugar crumb topping. These moist cinnamon muffins are ready in 35 minutes! Includes notes on troubleshooting the crumb topping and how to make gluten free coffee cake muffins.

Sour Cream Coffee Cake Muffins

neutral oil (grapeseed

egg,

sour cream (or full-fat yogurt)

nutmeg

baking soda

cranberries

First, preheat the oven to 375, and line...

First, preheat the oven to 375, and line a small muffin pan with 5 liners.

Next, make the streusel: in a small bowl,...

Next, make the streusel: in a small bowl, stir together all the ingredients with a fork. It will stick together and form large clumps. Set aside.

Next, make the muffins: In a medium bowl,...

Next, make the muffins: In a medium bowl, add the oil, sugar, and salt. Stir together very well, and then add the egg, sour cream, and vanilla extract. Stir to combine.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the cinnamon, nutmeg, flour, baking powder and baking soda. Add this to the wet ingredients and stir to combine.

Finally, stir in the cranberries.

Scoop out enough batter to fill the muffin...

Scoop out enough batter to fill the muffin cups half way. Add a generous tablespoon of streusel topping on top. Then, top with the remaining batter. Sprinkle the rest of the streusel mixture on top of the muffins.

Bake for 19-22 minutes, until a toothpick inserted...

Bake for 19-22 minutes, until a toothpick inserted comes out clean with moist crumbs. Let cool in the pan for a few minutes before serving.

These coffee cake muffins are soft and tasty, especially with a little butter on top! Use up those ripe bananas for a quick and easy breakfast.

Banana Pecan Coffee Cake Muffins

unsalted butter (1 1/2 sticks, at room temperature)

eggs (room temperature)

vanilla vanilla bean paste)

bananas

pecans (chopped)

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

Place bananas in a blender or food processor and puree.

Add banana puree and nuts and mix until combined.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Enjoy!

Looking for the best homemade coffee muffin recipe? Try my Easy Cinnamon Coffee Cake Muffins featuring a delicious cinnamon sugar streusel topping and powdered sugar drizzle.

Easy Cinnamon Coffee Cake Muffins Recipe

flour

milk (I used 2%)

tbsp unsalted butter, cold

tbsp flour

Preheat oven to 350 degrees and spray a muffin pan with non-stick cooking spray.

In a large mixing bowl combine sugar, oil, cinnamon, milk, egg, and vanilla extract and whisk until combined.

Next, add 1/2 of the flour in with the wet ingredients, stir, and then add the other 1/2 and mix until just combined. DO NOT OVER MIX.

Scoop out muffin batter evenly into a well-sprayed muffin pan using a medium cookie scoop. Fill each muffin tin about 2/3 full.

Next prepare the streusel topping by combining brown sugar, cinnamon, and flour in a small mixing bowl. Once evenly combined, add in cold unsalted butter that was cut into small cubes.

Use a fork or your hands to break up the butter into the mixture until a crumbly streusel mixture forms.

Sprinkle the streusel evenly over the top of the muffin batter and gently press into the tops of each muffin.

Bake in the oven for 9-12 minutes, or until the muffins are a light golden brown.

Let your muffins cool for 5 minutes in the pan, before transferring to a cooling rack to cool for an additional 10 minutes.

While muffins are cooling, prepare icing by combining powdered sugar and milk in a small bowl. Whisk together until smooth, and add additional milk if needed to reach desired drizzle consistency.

Use a whisk or spoon and drizzle icing evenly on top of the muffins.

Serve warm with a cup of coffee and enjoy!

https://www.youtube.com/watch?v=5Bo_M0a9N6s

Looking for the best homemade coffee muffin recipe? Try my Easy Cinnamon Coffee Cake Muffins featuring a delicious cinnamon sugar streusel topping and powdered sugar drizzle.

These delicious  breakfast treats are amazing with a hot cup of coffee and are so easy to make!  

Thanks so much for watching today’s video! If you love it, don’t forget to “LIKE”, leave a sweet COMMENT, and SUBSCRIBE for weekly recipes❤️

⬇⬇⬇ GET FULL RECIPE BELOW ⬇⬇⬇
https://www.kindlyunspoken.com/cinnamon-coffee-cake-muffins

CINNAMON COFFEE CAKE MUFFINS

BAKING INSTRUCTIONS: 
▪️ Bake in the oven at 350 degrees F for 9-12 minutes, or until a toothpick comes out clean.
▪️ Let your muffins cool for 5 minutes in the pan, before transferring to a cooling rack to cool for 10 minutes before adding icing drizzle.

INGREDIENTS:

Muffin Batter
▪️ 1 1/2 cups self-rising flour
▪️ 1/3 cup granulated sugar
▪️ 1 tsp cinnamon
▪️ 1/3 cup oil
▪️ 1 large egg
▪️ 1/2 cup milk (I used 2%)
▪️ 1 tsp vanilla extract

Streusel Topping
▪️ 1/4 cup light brown sugar
▪️ 1 tsp cinnamon
▪️ 1/8 tsp salt
▪️ 2 tbsp unsalted butter, cold
▪️ 3 tbsp flour

Icing
▪️ 1/4 cup powdered sugar
▪️ 1 1/2- 2 tsp milk

KITCHEN TOOLS USED (affiliate):

▪️ Non-stick Muffin Pan: https://amzn.to/2GnbV97
▪️ Glass Mixing Bowl: https://amzn.to/3p2QigD
▪️ Silicone Spatula: https://amzn.to/3nW4Lth
▪️ Measuring Cups: https://amzn.to/3nZWiFu
▪️ Magnetic Measuring Spoons: https://amzn.to/38UfGzv
▪️ Medium Cookie Scoop: https://amzn.to/2LDQ4yg
▪️ Cooling Rack: https://amzn.to/38axgOP
▪️ Airtight Storage Container: https://amzn.to/2WHXfYJ


CARA’S KITCHEN ESSENTIALS (affiliate):

▪️ Hand Mixer: https://amzn.to/35WOePT
▪️ Stand Mixer: https://rstyle.me/+ef12A_EIiZr5M_AnrD5pTA
▪️ Glass Mixing Bowls: https://amzn.to/3p2QigD
▪️ Measuring Cups: https://amzn.to/3nZWiFu
▪️ Magnetic Measuring Spoons: https://amzn.to/38UfGzv
▪️ Favorite Non-Stick Spatulas: https://amzn.to/3nW4Lth
▪️ Go-to Cookie Scoops: https://amzn.to/2LDQ4yg
▪️ Pre-Cut Parchment Paper: https://amzn.to/35Y3Nqy
▪️ Baking Sheets: https://amzn.to/3qzfdZt

FOLLOW ME:

▪️ BLOG:  https://www.kindlyunspoken.com
▪️ INSTAGRAM: https://www.instagram.com/carasrecipes
▪️ FACEBOOK: https://www.facebook.com/kindlyunspokenblog 
▪️ PINTEREST: https://www.pinterest.com/kindly_unspoken
▪️ BEAUTY YOUTUBE: https://www.youtube.com/channel/UCrAXQZ8yhACM8Y8P57iOJzg
▪️ BEAUTY INSTAGRAM: https://www.instagram.com/cara_kindlyunspoken/

For brand inquiries or sponsorships, please contact me at kindlyunspoken22@gmail.com

These delicious keto muffins will make you jump out of bed, eager to start your day. With a tender base and a cinnamon crumb topping, they taste just as good as anything from a bakery!

Keto Coffee Cake Muffins Recipe

almond flour

tbsp Swerve Brown

coconut flour

butter (melted)

Swerve Sweetener

unflavored whey protein powder

tbsp baking powder

butter, melted

almond milk

water

Coffee cake can either refer to a sweet cake intended to be eaten with coffee or tea (like tea cake), or a sponge cake flavoured with coffee. The use of the term "coffee cake" to refer to a accompaniment for coffee derives from the German and Scandinavian use of "kaffeekuchen" or "kaffekage" as a cake...

coffee cake

Almond Flour

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

In a medium bowl, whisk together the almond flour, Swerve, coconut flour, and cinnamon. Drizzle with the melted butter and stir to combine well. Set aside.

Crumb Topping:

Preheat the oven to 325F and line a standard muffin tin with parchment or silicone liners.&nbsp;

In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, cinnamon and salt. Stir in the butter, eggs, almond milk and vanilla until well combined.&nbsp;

Divide the batter among the prepared muffins cups. Top each with some of the crumb topping and bake 25 to 35 minutes or until a tester inserted in the centre comes out clean.&nbsp;

Let cool completely in the pans.&nbsp;

Muffins:

Whisk together the sweetener, water, and vanilla. Add more water if the mixture is too thick. Drizzle lightly over the cooled muffins.&nbsp;

Drizzle:

The muffins were delicious!  There was too much water in the drizzle.  I added more Swerve and it was fine, but I didn’t need that much drizzle.

My grandson wanted muffins, but I didn't have time for my nut butter to come to room temp, so I made these instead. I'm so glad I did! The next time I make these I think I will double the topping to add a layer inside the muffins. I may also double the cinnamon and add some nutmeg.

They look good and will definitely try them but why are they called coffee cakes when there’s no coffee in them.

These are sooo good! I've made these twice. On the second batch, I divided the topping. Then when I filled the muffin cups, I poured the batter halfway, sprinkled half of the topping, poured the remainder of the batter, and sprinkled the rest of the topping and pressed it slightly in place. This was the way my mom used to make her sour cream coffee cake. I also added some finely chopped coconut and almonds to the topping, to give it more crunchiness. 
Didn't need the icing, although they would look prettier with it. I gave two to non-keto neighbors and they thought they were delicious. They are now considering going keto themselves!

These low calorie coffee cake muffins are the perfect low calorie sweet treat for coffee lovers. They have all the delicious flavors of classic coffee cake but none of the faffing around with portion control!

Top 9 coffee cake muffins recipes from across the web

The most viewed coffee cake muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coffee Cake Muffins

Easy Coffee Cake Muffins Recipe

Crumb Cake Muffins

Coffee Cake Muffins

Sour Cream Coffee Cake Muffins

Banana Pecan Coffee Cake Muffins

Easy Cinnamon Coffee Cake Muffins R...

Keto Coffee Cake Muffins Recipe

66 Calorie Coffee Cake Muffins

Top 9 coffee cake muffins recipes from across the web

The most viewed coffee cake muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coffee Cake Muffins

Easy Coffee Cake Muffins Recipe

Crumb Cake Muffins

Coffee Cake Muffins

Sour Cream Coffee Cake Muffins

Banana Pecan Coffee Cake Muffins

Easy Cinnamon Coffee Cake Muffins R...

Keto Coffee Cake Muffins Recipe

66 Calorie Coffee Cake Muffins

The most viewed coffee cake muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine