These Coffee Cake Muffins are perfectly cinnamon-y, fluffy, tender, moist and are stuffed with a brown sugar, cinnamon filling! Great for a cozy, Saturday brunch!
Can I give you a little advice? Make these Coffee Cake Muffins tomorrow morning for a cozy Saturday breakfast. 🙂 You’ll be happy, your kids/spouse/significant other will be happy, and you’ll just have the best Saturday ever.
This Coffee Cake Muffins Recipe is easy, extra cinnamon-y, and neighbor approved! Shortly after these bad boys came out of the oven, I ran a muffin up to my neighbor Stephanie (mom to Teddy’s girlfriend, Harpo). I had hardly made it back to my apartment, before I received a text saying:
“This might be the best muffin I’ve ever had. No joke.”
I then proceeded to skip around the apartment, totally happy, because someone other than myself (and Trevor) loved these muffins.
Don’t just take my word, or Steph’s word… make these Coffee Cake Muffins tomorrow morning and you, too, can have the BEST muffin. Ever. 😉
Before we talk muffins, how IS everyone? It’s Friday, we’re painfully close to Spring, and I don’t know about you, but I’m getting reeeeeal antsy for fresh air, late summer nights, and happy hours outside on the patio.
Almost there. Almost there. Almost there.
In the meantime, you will find me in the kitchen, baking muffins, and being totally ok with it. 🙂 Also, yesterday, Trevor and I did our first “Blab” with Chris & Nick for Tasty Food Live. We had SO much fun talking about the blog, answering questions, and just you know, um, blabbing about life. 😉 So fun. Check it out. . . but.
But now. Let’s talk muffins.
These Coffee Cake Muffins are made of 3 (kinda 4) parts:
1: The muffin.
2: The cinnamon sugar filling. Yeah. Cinnamon. Sugar. Filling.
3: The crumbly topping.
Optional 4: The powdered sugar glaze. This doesn’t reeeeeally count, because you just whisk together milk and powdered sugar until your desired consistency is reached.
First up, that muffin.
I based it off of my chocolate chip muffins and now I can’t decide what my favorite muffin recipe is! These Coffee Cake Muffins are so tender thanks to buttermilk, so buttery thanks to butter, and are so warm and cozy, thanks to a dash of cinnamon.
Next, the cinnamon sugar filling. There are 3 ingredients: butter, brown sugar, cinnamon. What’s not to love about that?
Last, the streusel. Flour, oats, salt, butter, brown sugar, and MORE cinnamon. Once baked, the streusel gives these muffins a great texture and just a little crunch.
These Coffee Cake Muffins are perfectly cinnamon-y, fluffy, tender, moist, and really, just make the best cozy Saturday morning breakfast. Or snack. Or dessert. Or dinner. Whatever floats your boat. 😉
PS – I used this muffin tin and I ♡ it.
What’s your favorite muffin flavor? Show me the yummy!
- 1/3 cup melted unsalted butter
- 1 cup brown sugar packed
- 2 tablespoon ground cinnamon
- 1/2 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar packed
- 1/4 cup unsalted butter cold and cubed
- 2 1/4 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter melted and cooled slightly
- 1 1/4 cup buttermilk room temperature*
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- Preheat oven to 425ºF. Grease a 2 (12 cup), standard size muffin tin with non-stick cooking spray or line with liners. You'll only use 18 slots.
- In a small bowl stir together butter, brown sugar, and cinnamon until smooth.
- Set aside.
- In a medium sized bowl, stir together flour, oats, salt, cinnamon, and brown sugar.
- Using a fork, cut in butter until the mixture resembles coarse crumbles. Set aside.
- In a large bowl, whisk together flour, cornstarch, baking powder/soda, salt, cinnamon, sugar, and brown sugar until well combined. Set aside.
- In a medium sized bowl, whisk together butter, buttermilk, eggs, and vanilla.
- Using a rubber spatula, stir together wet and dry ingredients.
- DON'T OVERMIX.
- In your prepared pans, place 2 tablespoons of batter in the bottom of each cup.
- Top with cinnamon filling (about 1 teaspoon per slot).
- Top with remaining batter (about 1 tablespoon per slot).
- Top with streusel. It's ok if you don't use all the streusel.
- Bake in preheated oven for 5 minutes.
- After 5 minutes, lower oven temperature to 375 degrees F and bake for an additional 8 minutes.
- Remove from oven and let cool for a few minutes before removing from the tin and serving.
*Don't have buttermilk? Mix together 1 cup milk + 1/4 cup white vinegar. Let sit for 5-10 minutes, then proceed with recipe. That being said, I'd highly recommend true buttermilk, as it makes these muffins extra tender and moist!