Cinnamon Coffee Cake Muffins

Fluffy and moist cinnamon coffee cake muffins topped with a delightful crumbly cinnamon-sugar streusel, bringing warmth and nostalgia to your mornings.

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Course: Breakfast

Cuisine: American

Keyword: breakfast muffins, cinnamon muffins, coffee cake, coffee cake muffins

Prep Time: 15

Cook Time: 20

Servings: servings

Calories: 220kcal

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup milk
2 large eggs
1 tsp vanilla extract
1 tbsp cinnamon
½ cup brown sugar

Instructions

Preheat your oven to 350°F (175°C).
Prepare a muffin tin with paper liners or grease it with butter.
In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
Cream the butter until it is nice and creamy. Gradually add the brown sugar.
Mix the eggs and vanilla into the butter-sugar mixture until smooth.
Blend the dry ingredients into the wet mixture, alternating with the milk.
Fill each muffin cup about 3/4 full with batter.
Make the streusel topping by combining cinnamon, brown sugar, and flour. Sprinkle this over the batter.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool the muffins in the tin for a few minutes before moving them to a wire rack.

Notes

Prep: Whisk dry ingredients thoroughly to ensure the baking powder and cinnamon are evenly distributed.
Mixing: Combine wet and dry ingredients until just mixed; do not overmix, or the muffins will lose their fluffy texture.
Filling: Fill muffin cups about 3/4 full to allow room for the muffins to rise properly.
Storage: Keep in an airtight container at room temperature for up to 3 days.
Freezing: These muffins can be frozen for up to 3 months; simply thaw on the counter or warm them in the microwave.
Serving: Serve warm with a cup of coffee or your favorite beverage for the best experience.

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