Coffee cake muffins take on a mini twist of the classic coffee cake. The crumb topping will have you eating it solo.
As I sit here this morning, I’m looking at black rolling clouds and a scatter of thunder and lighting. It reminds me that fall is right around the corner, and as such all those warm and cozy recipes are a go again. These coffee cake muffins remind me of one of my favorite breakfast treats as a child. The warm cinnamon flavor just makes me think fall, but the best part of coffee cake is the cinnamon crumb topping. I could eat that stuff by the spoonful!
Now coffee cake muffins really aren’t too difficult to make, but it sure is scrumptious. If you really wanted the classic version of the cake you can definitely make this recipe into an 13×9 pan! We are going to break the muffins down into three main parts.
- Muffin – you won’t find any dry muffins here! The secret ingredient is a little bit of sour cream!
- Cinnamon Sugar Swirl – simply cinnamon and sugar to add to the muffins
- Crumb Topping – my personal favorite part is a mixture of flour, brown sugar, cinnamon, and butter
To get started, we need to make the muffin base. You really can’t have muffins without a base. We will make this but first combining the softened butter with sugar. Mix well, you want it to be light and fluffy!
While the butter and sugar are mixing combine the flour, baking powder, and salt. Once the butter and sugar are ready add in eggs one at a time, followed by the vanilla extract and sour cream. Add in the dry ingredients, mixing until just combined. Do not over mix.
In a separate small bowl, combine the cinnamon and sugar for the cinnamon swirl. Then in a fourth bowl (I know so many bowls, I usually will use the one the dry ingredients were in) combine the crumb topping ingredients. Mixing until it starts to clump together.
Line a muffin pan with liners, then add a small scoop of the muffin mix, sprinkle with a little bit of the cinnamon sugar, top with another scoop of muffin mix, and top with about a tablespoon of the crumb topping. In total, you will have 4 layers of deliciousness.
Bake in an oven at 350 for 25-30 minutes.
Don’t forget to share with your friends if you give this recipe a try!
Coffee Cake Muffins
Ingredients
Muffins
- 1/2 cup butter
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Cinnamon Sugar Swirls
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Crumb Topping
- 1/3 cup brown sugar
- 3/4 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 cup butter melted
Instructions
- Start by combining the butter with sugar. Mix well, you want it to be light and fluffy!
- While the butter and sugar are mixing combine the flour, baking powder, and salt.
- Once the butter and sugar are ready add in eggs one at a time, followed by the vanilla extract and sour cream.
- Add in the dry ingredients, mixing until just combined. Do not over mix.
- In a separate small bowl, combine the cinnamon and sugar for the cinnamon swirl.
- In a fourth bowl combine the crumb topping ingredients. Mixing until it starts to clump together.
- Line a muffin pan with liners, then add a small scoop of the muffin mix, sprinkle with a little bit of the cinnamon sugar, top with another scoop of muffin mix, and top with about a tablespoon of the crumb topping. In total, you will have 4 layers of deliciousness.
- Bake in an oven at 350 for 25-30 minutes.
These coffee cake muffins are so delicious. Thanks for the recipe and the detailed instructions. They are a big hit with my family! An added bonus, is that the house smells like heaven. I will definitely be making these again and again.
So glad that you enjoyed them! Thank you for sharing.