All the delicious taste of a coffee cake with a crumble topping in a muffin. These coffee cake muffins are easy to make and cook in less than 20 minutes!
These spiced cinnamon muffins are perfect for a weekend breakfast or brunch.
Why make these muffins
If you're a fan of a cinnamon coffee cake topped with a crumb topping, then these muffins are for you!
These muffins are easy to make and can be mixed in a large bowl - no mixer needed! And because muffins are small in size, they cook in no time at all.
Lots of cinnamon flavor and a crumbly topping makes these muffins perfect to eat alongside a cup of coffee, tea or a glass of cold milk.
Key ingredients
- Sour cream - Sour cream keeps these muffins nice and soft. You can use plain greek yogurt if you prefer.
- Milk - Any type of milk works - whole milk, 2% or skim
- Spices - Cinnamon and nutmeg give that perfect coffee cake flavor
- Flour - all purpose flour. You can use a 1:1 gluten free flour too
Step by step directions
- Make the crumb topping by combining flour, brown sugar and cinnamon together
- Add melted butter and mix just until combined
- In a separate bowl, combine milk, sour cream, eggs, oil and vanilla
- Stir in brown sugar
- Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg together
- Add flour mixture to liquids. Stir just until combined
- Scoop batter into greased or paper lined muffin tins
- Use your fingers to crumble the topping on the muffins
- Bake in a preheated 375° oven for 15-18 minutes
- Allow muffins to cool for 3-4 minutes and then remove from tins
- Continue cooling on a baking rack
Recipe tips
- The topping is crumbly (it is called a crumble for a reason!) It is the crumbliest when the muffins are first removed from the oven. For best results, leave the muffins in the tins for 3-4 minutes to cool. Then carefully remove the muffins and allow them to finish cooling on a baking rack. If the crumb topping seems to be falling off as you remove them, wait another minute or two.
- Don't overmix the muffin batter. Just stir until the flour is mixed in.
- Use a cookie scoop or an ice cream scoop for evenly sized muffins
- Use paper liners or spray your muffin tin well with a nonstick spray
- Muffins can be eaten while still warm!!!
- Store cooled muffins in an airtight container at room temperature for 2-3 days
Recipe Faqs
These muffins are best eaten within 2-3 days.
Yes, these muffins can be frozen. Allow muffins to fully cool then place in a freezer safe container or bag. Muffins are best used within 30 days.
More delicious muffin recipes
- Oatmeal banana muffins
- Cinnamon muffins
- Blackberry muffins
- Raspberry muffins
- Banana walnut muffins
- Triple chocolate muffins
- Refrigerator bran muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious muffin recipes!
Coffee Cake Muffins
Ingredients
Crumb Topping
- ⅔ cup flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons butter (melted)
Muffins
- ¾ cup milk
- ½ cup sour cream
- 2 eggs
- ¼ cup oil (canola or vegetable)
- 1 teaspoon vanilla
- ⅔ cup brown sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon baking soda
Instructions
Crumb Topping
- Make the crumb topping by combining flour, brown sugar and cinnamon together⅔ cup flour, ⅓ cup brown sugar, 1 teaspoon ground cinnamon
- Add melted butter and mix just until combined. Set aside.5 tablespoons butter
Muffins
- In a large mixing bowl, combine milk, sour cream, eggs, oil and vanilla¾ cup milk, ½ cup sour cream, 2 eggs, ¼ cup oil, 1 teaspoon vanilla
- Stir in brown sugar⅔ cup brown sugar
- In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg2 cups flour, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ¼ teaspoon baking soda
- Add flour mixture to liquids. Stir just until combined
- Scoop batter into greased or paper lined muffin tins
- Use your fingers to crumble the topping on the muffins
- Bake in a preheated 375° oven for 15-18 minutes
- Allow muffins to cool for 3-4 minutes and then remove from tins
- Continue cooling on a baking rack
Notes
- The topping is crumbly (it is called a crumble for a reason!) It is the crumbliest when the muffins are first removed from the oven. For best results, leave the muffins in the tins for 3-4 minutes to cool. Then carefully remove the muffins and allow them to finish cooling on a baking rack. If the crumb topping seems to be falling off as you remove them, wait another minute or two.
- Don't overmix the muffin batter. Just stir until the flour is mixed in.
- Use a cookie scoop or an ice cream scoop for evenly sized muffins
- Use paper liners or spray your muffin tin well with a nonstick spray
- Muffins can be eaten while still warm!!!
- Store cooled muffins in an airtight container at room temperature for 2-3 days
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Brit says
I made these. It was my first attempt with crumb topping. They were really nice. I found I had to bake them for an additional 5 minutes at the 375 F to get them to brown up.
Brit says
I made these. They were really nice. I found I had to bake them for an additional 5 minutes at the 375 F to get them to brown up.
Kathy says
Hi Brit,
Thank so much for your comment! I'm glad you enjoyed the muffins. This recipe does state to cook at 375°F, but oven temps can vary which does affect baking times.
Kathy 🙂
Valentina says
Kathy, these sound amazing. LOVE the topping. Add a cup of hot coffee and I'm totally set. 🙂 ~Valentina
Kathy says
Perfect with a cup of coffee! Enjoy 🙂
David @ Spiced says
Now these are my kind of muffin, Kathy! I do love the crumb topping on muffins...it goes way back to the days of the Blueberry Crumb Muffin packaged mix. I think Duncan Hines makes it? I haven't used a mix like that in years as homemade always knocks the socks off the store-bought stuff. I need a batch of these to show up in my kitchen on a Saturday morning!!
Kathy says
Homemade does knock the socks off of packaged...plus homemade isn't difficult. So worth making your own. Enjoy!!!