Coffee Cake Muffins

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 - could use plain Greek yogurt too
• Milk
• Eggs
• Brown sugar
• Cinnamon and nutmeg
• Flour - all purpose flour
• Vanilla

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

More delicious muffin recipes

• Oatmeal banana 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

Kathy

Cinnamon muffins topped with a crumb topping.

5 from 3 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Baking, Breakfast

Cuisine American

Servings 12 muffins

Calories 295 kcal

Equipment

• ▢
  Measuring Cups
• ▢
  Measuring Spoons
• ▢
  Whisk
• ▢
  Large Mixing Bowl
• ▢
  Muffin Tin
• ▢
  Cooling Rack
• ▢
  Cookie Scoop

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Ingredients

  

1x2x3x

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 together
  ⅔ 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 vanilla
  ¾ cup milk, ½ cup sour cream, 2 eggs, ¼ cup oil, 1 teaspoon vanilla
• Stir in brown sugar
  ⅔ cup brown sugar
• In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg
  2 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

Nutrition

Serving: 1muffinCalories: 295kcalCarbohydrates: 41gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 144mgPotassium: 169mgFiber: 1gSugar: 19gVitamin A: 271IUVitamin C: 1mgCalcium: 86mgIron: 2mg

Keyword cinnamon muffins, coffee cake muffins

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