COFFEE CAKE MUFFINS RECIPE
These delightful Cinnamon Coffee Cake Muffins are the perfect treat to enjoy with your morning coffee or afternoon tea. Designed to rival any bakery's offering, these muffins have a tender crumb, a luscious cinnamon sugar layer, and a buttery crumble topping. Follow these easy-to-understand steps for perfect results every time!
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Servings: 11 Muffins
Equipment
- Kitchen Scale
- Muffin Pan
- Sparkling Sugar (optional)
Ingredients
Muffins
- 1 ¾ cups granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 3 tsp baking powder
- 1 tsp salt
- 1 ¼ cups buttermilk
- 3 ¾ cups all-purpose flour 450 grams
Cinnamon Sugar Layer
- ⅓ cup brown sugar
- 1 ½ tsp cinnamon
- 3 tbsp unsalted butter melted
Crumb Topping
- ¼ tsp salt
- ½ stick unsalted butter melted (¼ cup)
- 1 tsp cinnamon
- ¾ cup all-purpose flour 90 grams
- ⅓ cup brown sugar
Glaze (Optional)
- ¼ cup powdered sugar
- 1 tsp milk
- ½ tsp vanilla extract
Instructions
- Prepare the Cinnamon Sugar Layer: Begin by melting the butter. Mix in the brown sugar and cinnamon until it forms a thick consistency. Set this mixture aside to thicken while you prepare the muffin batter.
- Mix the Dry Ingredients: In a medium bowl, combine the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Stir well to integrate the ingredients and set the bowl aside.
- Blend the Wet Ingredients: In a separate, larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract for about 30 seconds until thoroughly combined.
- Combine the Batter: Gradually fold the dry ingredients into the wet mixture by hand, mixing gently until just combined. The batter should be thick. Cover the bowl with a towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 425°F (220°C).
- Prepare the Crumb Topping: While the batter rests, create the crumb topping. In a bowl, mix together the flour, brown sugar, cinnamon, salt, and melted butter. Stir with a spatula until the mixture forms a sandy texture. Use your hands to press the mixture together into clumps and set aside.
- Fill the Muffin Pan: Line a 12-cup muffin pan, but only fill 6 of the wells to allow room for the muffins to expand. Spoon 2 tablespoons of batter into each lined muffin cup. Add 1 teaspoon of the cinnamon sugar mixture to the center of each muffin and spread it gently. Cover with an additional 4-6 tablespoons of batter, filling each cup completely.
- Top the Muffins: Sprinkle the crumb topping over each muffin, pressing it gently to adhere. For an optional touch, add a sprinkling of sparkling sugar.
- Bake the Muffins: Place the pan in the center of the oven. Bake at 425°F (220°C) for 7 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 16-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Muffins: Allow the muffins to cool in the pan for 15 minutes before removing them. Repeat the process with any remaining batter, ensuring the oven temperature is reset to 425°F.
- Prepare the Glaze (Optional): In a small bowl, mix together the powdered sugar, vanilla extract, and milk. If the glaze is too thin, add more powdered sugar, a teaspoon at a time. Drizzle over the cooled muffins if desired.
Notes
How to Properly Measure Flour:
For accuracy, use a kitchen scale to measure flour in grams. If you don't have a scale, aerate the flour by stirring it with a whisk or spoon before spooning it into your measuring cup. Level the flour with the back of a knife without compacting it.