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These Coffee Cake Muffins are perfectly cinnamon-y, fluffy, tender, moist, are stuffed with a brown sugar, cinnamon filling, & topped with a crunchy streusel! showmetheyummy.com #muffins #coffeecake
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5 from 4 votes

Coffee Cake Muffins Recipe

These Coffee Cake Muffins are perfectly cinnamon-y, fluffy, tender, moist, are stuffed with a brown sugar, cinnamon filling, & topped with a crunchy streusel!
Prep Time20 mins
Cook Time13 mins
Total Time33 mins
Course: Breakfast
Cuisine: American
Keyword: cinnamon sugar, easy, streusel topping
Servings: 18 muffins
Calories: 288kcal
Author: Jennifer Debth

Ingredients

Filling

  • 1/3 cup melted unsalted butter
  • 1 cup brown sugar packed
  • 2 tablespoon ground cinnamon

Streusel

  • 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

Muffin

  • 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

Instructions

  • 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.

Filling

  • In a small bowl stir together butter, brown sugar, and cinnamon until smooth.
  • Set aside.

Streusel

  • 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.

Muffin

  • 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.

Notes

*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!

Nutrition

Serving: 1muffin | Calories: 288kcal | Carbohydrates: 46g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 222mg | Potassium: 153mg | Fiber: 2g | Sugar: 27g | Vitamin A: 165IU | Calcium: 83mg | Iron: 1.3mg