Cinnamon Coffee Cake Muffins

Name: Cinnamon Coffee Cake Muffins
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Ingredients: 1/2 cup unsalted butter, melted; 2 large eggs, room temperature; 1/2 cup milk, room temperature; 1/2 cup plain greek yogurt, room temperature; 3/4 cup granulated sugar; 2 tsp vanilla extract; 2 1/4 cup all-purpose flour, measured using the spoon-and-level method; 2 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 1 tbsp cinnamon; 1/2 cup unsalted butter, cold and cut into cubes; 1 cup all-purpose flour, measured using the spoon-and-level method; 1/4 cup granulated sugar; 1/4 cup light brown sugar, packed; 2 tsp cinnamon; 1/4 tsp salt

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Cinnamon Coffee Cake Muffins made with a layer of cinnamon sugar and topped with a cinnamon crumb topping! Serve warm with a pat of butter for the perfect breakfast treat.

These Cinnamon Coffee Cake Muffins have the classic bakery style muffin texture! They have a moist crumb and a perfectly domed top!

What makes these Muffins the BEST?

No mixer needed for this recipe! All you need is one bowl and 30 minutes to make these bakery style cinnamon coffee cake muffins.

The recipe uses 2 1/2 teaspoons baking powder, which gives these muffins the perfect rise, light texture, and perfectly domed top. Also, filling the muffin cups at least 3/4 full makes these muffins extra tall! The recipe makes exactly 12 muffins, so you should use all of the batter when filling the cups! No batter left behind!! Baking the muffins at 425 degrees F for the first 5 minutes also creates extra rise in the muffins! Make sure to lower the temperature down to 350 degrees F for the remainder of the bake time.

Classic cinnamon sugar is made with granulated sugar and cinnamon; however, this recipe uses equal parts granulated sugar and light brown sugar. I love the richness that brown sugar adds! So so good!

Ingredients in Cinnamon Coffee Cake Muffins

For the Muffins:

Unsalted Butter: This recipe calls 1/2 cup melted unsalted butter.
Granulated Sugar: Use regular granulated white sugar.
Eggs: Use large room temperature eggs for this recipe.
Milk: The recipe uses regular milk that has been brought to room temperature.
Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to dense and dry muffins.
Baking Powder: The recipe calls for a full tablespoon of baking powder, which gives these muffins the perfect rise and texture.
Baking Soda: Used in conjunction with baking powder for the perfect muffin texture.
Salt: Balances the flavor of the muffins.

Cinnamon Sugar:

Granulated Sugar: Use 1/4 cup regular granulated sugar.
Light Brown Sugar: Use 1/4 cup light brown sugar.
Cinnamon: The recipe calls for 1 tablespoon ground cinnamon.

Cinnamon Crumb Topping:

Unsalted Butter: Use 1/2 cup cold unsalted butter that has been cut into cubes.
All-purpose Flour: Use 1 cup all-purpose flour.
Granulated Sugar: Use 1/2 cup granulated sugar.
Light Brown Sugar: This cinnamon crumb topping recipe calls for equal parts granulated sugar and light brown sugar.
Cinnamon: Add 2 teaspoons ground cinnamon.
Salt: Used to balance the sweetness.

Making the Crumb Topping

This cinnamon coffee cake muffin recipe does not skimp on the cinnamon crumb topping! When making the crumb topping, make sure to use cold unsalted butter that has been cut into small cubes. If the butter is too warm, the crumb will not keep its form! You want their to be big pieces of crumb topping!

Making Cinnamon Coffee Cake Muffins

Preheat oven to 425 degrees F. Place muffin liners in muffin tin. Set aside.

In a large bowl whisk together the melted butter, eggs, milk, greek yogurt, granulated sugar, and vanilla extract until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Pour the dry ingredients into the wet ingredients. Switching the spatula, gently mix until just combined. Do not overmix. A few lumps are okay.

To make the cinnamon sugar, whisk together the granulated sugar, light brown sugar, and cinnamon.

To make the cinnamon crumb topping, use a fork or your hands to combine the cold cubed butter, all-purpose flour, granulated sugar, light brown sugar, cinnamon, and salt until pea-sized pieces form.

Fill each muffin cup a quarter to half full with batter. Spoon a heavy sprinkling of cinnamon sugar on top and then fill with more batter until each muffin cup is filled almost to the top. Generously, sprinkle cinnamon crumb topping over each muffin.

Bake for 5 minutes at 425 degrees F before reducing the oven temperature to 350 degrees F to bake for additional 13 to 15 minutes or until a toothpick inserted comes out clean.

Remove from oven. Allow to cool for 3 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days or in the freezer for 2 months.

Tools for the Best Cinnamon Coffee Cake Muffins

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