Cinnamon Coffee Cake Muffins

Cinnamon Coffee Cake MuffinsMC
November 4th, 2014

I haven’t posted a recipe in 6 months! Yikes! Ok, I let my no-posting rut get out of hand. I apologize, but I’m back now so that’s okay?

A lot happened in the last 6 months. One of those things was that we grew a garden! Yes, with actual edible vegetables. I have a few stories to tell about that so I will probably write something special on that before spring.

I haven’t baked anything at all during the summer but it’s fall now so my mind is finally gearing up to turn on the oven and start at it again.

To make up for my absence, I bring you a recipe that I know you will love. It’s one of those things that is probably a dessert but I tell myself it’s okay to eat in the morning too. Perfect, right?

Also, I must warn you, my husband confessed at wanting to eat more muffins yesterday so it might become a bit muffin crazy over here. Don’t worry, I’ll get over it… eventually.


 Cinnamon Coffee Cake Muffins

Yield : 12 muffins


For the crumb topping:

  •  cup sugar (or vanilla sugar)
  •  c packed brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ c unsalted butter, melted, cooled slightly
  • 1 ½ c all-purpose flour

For the muffins:

  • 1 ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • 2 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup milk
  • 1 ½ tsp vanilla extract
  •  cup vegetable oil
  • 2 large eggs


For the crumb topping:

  1. In a large bowl, whisk the dry ingredients. When combined add the melted butter and fluff with a fork. The mixture will resemble coarse crumbs. Set aside.

For the muffins:

  1. Preheat oven to 350°F. Line muffin tin with cups.
  2. In a large bowl, mix together the sugars and dry ingredients.
  3. In a medium bowl, mix the milk, vanilla, oil and eggs. When mixed, add to the dry mixture and combine with a wooden spoon. Do not over mix. The batter should be lumpy.
  4. Spoon the batter into the muffin tins to no more than ¾ full. Sprinkle the topping.
  5. Bake for 15-18 minutes. Insert a toothpick or skewer in the middle of the muffin. When it comes out clean it means the muffins are done. Let the muffins cool down for 10 minutes before transferring to a cooling rack.


Recipe from crunchy creamy sweet


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>