Classic Cinnamon Coffee Cake Muffins

Coffee cake muffins have become a beloved staple for breakfast tables, coffee breaks, and afternoon treats alike. Their comforting appeal lies not only in their delightful flavors but also in their warm, inviting aroma that fills the kitchen as they bake. The classic cinnamon coffee cake muffin recipe captures this essence perfectly, offering a moist and tender muffin that is swirled with a sweet cinnamon filling and topped with a crumbly streusel. Whether enjoyed with your morning coffee or as an afternoon snack, these muffins are sure to please.

Classic Cinnamon Coffee Cake Muffins

Discover the joys of baking with these classic cinnamon coffee cake muffins! Perfect for breakfast or as an afternoon snack, these muffins feature a soft, fluffy texture swirled with a sweet cinnamon filling and topped with a crumbly streusel. Enjoy the warm, inviting aroma that fills your kitchen as they bake. Perfect for cozy gatherings or a special brunch, this delightful recipe is sure to impress family and friends while satisfying your sweet cravings.

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Ingredients

For the Muffins:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup sour cream

½ cup milk, at room temperature

For the Cinnamon Swirl:

¼ cup brown sugar, packed

1 tablespoon ground cinnamon

For the Topping:

½ cup all-purpose flour

¼ cup rolled oats

¼ cup brown sugar, packed

½ teaspoon ground cinnamon

4 tablespoons unsalted butter, melted

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it with cooking spray.

Make the Cinnamon Swirl: In a small mixing bowl, combine the packed brown sugar and ground cinnamon, stirring until thoroughly mixed. Set this mixture aside to be used later.

Prepare the Muffin Batter:

- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

- In a separate bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy.

- Add the eggs to the butter mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract until combined.

- Gradually incorporate the dry flour mixture into the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined; avoid over-mixing.

Assemble the Muffins:

- Spoon batter into each muffin cup, filling them about one-third full.

- Sprinkle a generous layer of the cinnamon swirl mixture over the batter in each cup.

- Top with additional muffin batter until each cup is about two-thirds full, then add another layer of the cinnamon swirl mixture on top for a delightful surprise.

Prepare the Topping: In a medium mixing bowl, combine the all-purpose flour, rolled oats, packed brown sugar, and ground cinnamon. Pour in the melted butter and mix until the combination forms a crumbly texture. Generously sprinkle this crumbly topping over each muffin.

Bake: Transfer the muffin tin to the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These sweet, cinnamon-spiced treats are best enjoyed warm with a fresh cup of coffee!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 12 muffins

- Serving Suggestion: For an extra touch, consider drizzling a simple powdered sugar glaze over the cooled muffins or dusting them with powdered sugar for an elegant finish.