Cinnamon Coffee Cake Muffins
Bakery-style cinnamon coffee cake muffins with a buttery crumb topping. Made with eggs, milk, and flour, these moist muffins are ready in under 40 minutes.
Ingredients
Crumb Topping
- 1/3 cup granulated sugar 67g
- 1/3 cup packed light brown sugar 71g
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter 113g, melted and cooled slightly
- 1 1/2 cups all-purpose flour 188g
Muffin Batter
- 1 1/2 cups all-purpose flour 188g
- 1/2 cup packed light brown sugar 107g
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk 177ml
- 1 1/2 tsp vanilla extract
- 1/3 cup vegetable or canola oil 80ml
- 2 large eggs
Instructions
Crumb Topping
Preheat Oven and Prep Pan:
Heat oven to 375°F (190°C). Line a muffin pan with paper liners or coat with baking spray; set aside.
Muffin Batter
Make Crumb Topping:
Prepare crumb topping: In a large bowl, combine granulated sugar, brown sugar, cinnamon, salt, and flour. Pour in melted butter and mix until the mixture forms coarse crumbs. Lightly toss with a fork and reserve.Mix Dry Ingredients:
Prepare muffin batter: In a separate large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.Combine Wet Ingredients:
In a medium bowl, beat eggs, then whisk in milk, oil, and vanilla extract.Mix Batter Until Just Combined:
Pour wet mixture into dry ingredients and stir with a wooden spoon until just incorporated; batter should be lumpy. Avoid overmixing.Fill Muffin Cups:
Divide batter among muffin cups, filling each about three-quarters full.Add Crumb Topping:
Evenly distribute reserved crumb topping over each muffin, using all of it even if it appears excessive.Bake Muffins:
Bake for 15–18 minutes, or until a toothpick inserted in the center of a muffin emerges clean (may need up to 20 minutes; ovens differ).Cool Muffins:
Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.