Coffee Cake Muffins
These easy coffee cake muffins have the lightest texture and warmest notes from cinnamon. You will love their amazing flavor.
Servings: 12
Equipment
- Muffin Pan 12-Hole
Ingredients
For the Muffins:
- 2 Cups all purpose flour
- 1 Cup granulated sugar
- 3 Teaspoons baking powder
- ½ Teaspoon salt
- 1 Cup milk
- ½ Cup vegetable oil or canola
- 1 egg
- 1 Teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
For the Crumble Topping:
- 1/3 Cup butter melted
- ¾ Cup all purpose flour
- 1/3 Cup brown sugar
- 1 Teaspoon ground cinnamon
For the Vanilla Glaze:
- 1 Cup powdered sugar
- ½ Teaspoon vanilla extract
- 1 to 2 Tablespoons milk
Instructions
- Preheat the oven to 350 degrees F and line a 12-hole muffin tin with paper muffin liners.
- To make the muffin batter, add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk until well combined.
- Add the milk, oil, egg, and vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the flour mixture and mix with a silicone spatula until just combined.
- To make the cinnamon swirl, combine the brown sugar and ground cinnamon in a small bowl.
- To make the crumble topping, combine the melted butter, flour, brown sugar, and ground cinnamon in a medium sized mixing bowl. Mix until well combined.
- Divide half the muffin batter between the paper muffin liners. Sprinkle the cinnamon sugar evenly over the muffins and then top with the remaining batter.
- Use your fingers to sprinkle the crumble topping over the batter and press gently onto the batter surface.
- Bake the muffins for 20 minutes or until cooked through. Allow to cool in the tin for 5 minutes, before transferring to a wire cooling rack to cool completely.
- Make the vanilla glaze by combining the powdered sugar, vanilla extract and just enough milk to make a glaze with a drizzling consistency. Drizzle it over the cooled muffins.
Notes
Don't over-mix: It’s important not to over-mix the muffin batter, which may result in dense and dry textured muffins.
Check doneness: The muffins are cooked through if they bounce back when lightly touched in the center. Alternatively, a skewer or toothpick can be used. Insert the skewer or toothpick into the center of a muffin. The muffins are cooked through if the skewer or toothpick comes out clean.
Measure ingredients accurately: Use measuring cups and spoons for precise measurements. Spoon flour into the measuring cup and level it off with a knife to avoid packing it down.
Don’t overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can lead to dense, tough muffins.
Use room temperature ingredients: Ensure that ingredients like milk, eggs, and oil are at room temperature for better incorporation and a smoother batter.
Check doneness: The muffins are cooked through if they bounce back when lightly touched in the center. Alternatively, a skewer or toothpick can be used. Insert the skewer or toothpick into the center of a muffin. The muffins are cooked through if the skewer or toothpick comes out clean.
Measure ingredients accurately: Use measuring cups and spoons for precise measurements. Spoon flour into the measuring cup and level it off with a knife to avoid packing it down.
Don’t overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can lead to dense, tough muffins.
Use room temperature ingredients: Ensure that ingredients like milk, eggs, and oil are at room temperature for better incorporation and a smoother batter.
Nutrition
Calories: 356kcal | Carbohydrates: 61g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 227mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Vitamin A: 67IU | Vitamin C: 0.02mg | Calcium: 114mg | Iron: 2mg
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