Coffee Cake Muffins
Deliciously soft and tender muffins filled with cinnamon and brown sugar, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 0.5 cups buttermilk If unavailable, mix milk with vinegar or lemon juice.
- 1 teaspoon vanilla extract
Filling and Topping
- 0.5 cups brown sugar
- 1 teaspoon ground cinnamon For filling.
- 0.75 cups crumb topping (made of flour, butter, brown sugar, and cinnamon)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- In a separate bowl, mix the melted butter with eggs, buttermilk, and vanilla until well combined.
- Gradually add the wet mixture to the dry mixture, stirring gently until just combined. A few lumps are okay!
- In a small bowl, mix the brown sugar and ground cinnamon to create the filling.
- Spoon a layer of muffin batter into each liner, sprinkle a teaspoon of the cinnamon filling, and then add an additional layer of batter on top.
- Sprinkle the crumb topping over each muffin before baking.
Baking
- Place the muffin tin in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Keep your muffins fresh for longer by storing them in an airtight container at room temperature for up to three days or in the freezer for up to three months. Don’t skip the buttermilk for moisture and richness, and avoid overmixing for fluffy muffins.