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Cinnamon Coffee Cake Muffins

These delightful muffins combine classic coffee cake flavors with the convenience of portable muffins, perfect for brunch or quick breakfasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 2 cups all-purpose flour For the perfect balance of structure and tenderness.
  • 1 cup granulated sugar Sweetens without overpowering the cinnamon.
  • 1/2 cup unsalted butter, softened Always choose high-quality butter for the best flavor.
  • 1 cup milk Whole milk will yield the fluffiest muffins.
  • 2 large eggs Best if they’re at room temperature for better incorporation.
  • 1 tablespoon baking powder This helps the muffins rise beautifully.
  • 1 teaspoon vanilla extract Adds depth and warmth to the flavor.
  • 1 teaspoon cinnamon The star of the show, bringing that quintessential cozy flavor.
  • 1/2 teaspoon salt Balances the sweetness and enhances flavor.
  • 1/4 cup brown sugar This adds richness to the cinnamon swirl.
  • 1 tablespoon cinnamon (for swirl) Needed for that delicious topping.
  • 1/4 cup chopped nuts (optional) Walnuts or pecans add a delightful crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your muffin tin with non-stick spray or use muffin liners.
  2. In a large bowl, cream the softened butter and granulated sugar together for about 2-3 minutes until light and fluffy.
  3. Beat in the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon.
  5. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
  6. In a small bowl, mix the brown sugar and the additional tablespoon of cinnamon for the swirl.
  7. Fill muffin cups halfway with batter. Sprinkle a teaspoon of the cinnamon mixture into each cup before topping with the remaining batter.
  8. If desired, sprinkle extra cinnamon mixture on top of each muffin and add nuts for texture.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.

Notes

For an even fluffier muffin, whip the mixture longer. Store muffins in an airtight container for 2-3 days at room temperature.