Print

Coffee Cake Muffins – Crumb-Topped, Cinnamon-Swirled Breakfast Treats

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist and cinnamon-swirled muffins topped with a golden brown sugar streusel — all the flavor of coffee cake in a handheld form.

Ingredients

Scale

Muffins

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp salt

  • 1 tsp cinnamon

  • ½ cup melted butter

  • ½ cup granulated sugar

  • ¼ cup brown sugar

  • 2 eggs

  • ½ cup sour cream or Greek yogurt

  • 1½ tsp vanilla extract

Streusel Topping

  • ½ cup flour

  • ⅓ cup brown sugar

  • 1 tsp cinnamon

  • ¼ cup cold butter, cubed

Cinnamon Swirl (Optional)

  • ¼ cup brown sugar

  • 1 tsp cinnamon

Optional Glaze

  • ½ cup powdered sugar

  • 1–2 tsp milk

  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 375°F. Line or grease a 12-cup muffin tin.

  • Mix streusel topping ingredients until crumbly; chill.

  • Mix cinnamon swirl and set aside.

  • In one bowl, whisk flour, baking powder, soda, salt, cinnamon.

  • In another bowl, whisk melted butter, sugars, eggs, sour cream, and vanilla.

  • Combine wet and dry ingredients without overmixing.

  • Fill muffin cups halfway. Add cinnamon swirl. Top with more batter and streusel.

  • Bake 18–22 minutes, or until a toothpick comes out clean.

  • Cool and drizzle with glaze if desired.

Notes

  • Freeze muffins up to 2 months.

  • Add chopped pecans or fruit for variation.

  • Skip glaze for a less sweet version

Find it online: https://goldenflavorstudio.com/coffee-cake-muffins-crumb-topped-cinnamon-swirled-breakfast-treats/