It doesn’t get better than this
Cinnamon Coffee Cake Muffins, man. Today I am sharing another delicious treat with you, and it’s to die for!
With Spring around the corner, I figured a muffin recipe would be appropriate to share. I love me a good muffin. Do you have a favorite muffin?
I would say mine are probably Blueberry Muffins but these Cinnamon Coffee Cake Muffins may be taking the lead!
There are two amazing things happening in this muffin. The first amazing thing is these have a brown sugar cinnamon swirl in them. The second is they have an amazing cinnamon streusel topping. Streusel topping is essential when it comes to muffins if you ask me. It’s an extra step, but it’s totally worth it.
See what I’m talking about? These muffins are so delicious. Adding butter, oil and sour cream help make these muffins soft and moist without being dense. Again, the cinnamon swirl and cinnamon streusel topping take these from being just a muffin to a bakery style muffin. You don’t need to go buy muffins any more! Make these at home!
Some helpful Tips:
Read directions fully before starting. There are a few steps and I suggest following them in the order I provided.
Don’t over-bake! These only take about 18-20 minutes.
You can’t have too much cinnamon swirl in the center or streusel topping. Use it all even if it looks likes too much.
Do not over-mix the batter. Use a spatula or wooden spoon to prevent over mixing. It’s okay if the batter is lumpy, too.
Have ingredients at room temperature – take your egg, sour cream and milk out an hour before baking.
To make muffin liners, simply cut 2 pieces of parchment paper into 9 pieces and press into muffin pan. You have to hold them in while you pour the batter or else they will pop up. You can also use regular muffin liners which are a little easier as they stay in the pan without having the batter to hold them down.
Aren’t they gorgeous?
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 1 1 /2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup vegetable oil
- ⅓ cup milk (whole or 2%)
- ⅓ cup sour cream or plain Greek yogurt
- ½ cup brown sugar
- ¾ teaspoon cinnamon
- ½ teaspoon cocoa powder (optional)
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 1½ teaspoons cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter, cut into cubes and room temperature
- Preheat oven to 400 degrees. Line muffin pan with muffins liners; set aside.
- Prepare the cinnamon filling and streusel topping. To prepare cinnamon filling mix all ingredients in a bowl. If you don't have cocoa powder that's okay. The cocoa powder is for color, not for flavor.
- To prepare the streusel topping add all ingredients into a bowl and mix with your fingers until the butter is evenly dispersed and pea sized crumbs form.
- In a large bowl mix together dry ingredients; flour, sugar, baking powder and salt.
- Make a well in the bowl of dry ingredients. Dump wet ingredients except sour cream or Greek yogurt into the well and mix with a spoon or spatula just until combined. Add sour cream and mix just until combined. If you over-mix the batter the muffins will be tough.
- Spoon a tablespoon of batter into each muffin liner. Sprinkle each evenly with the cinnamon filling, about a good teaspoon each. Spoon another tablespoon of batter on top. Don't worry if the batter isn't evenly spread over the top. Finally sprinkle the tops with the streusel. Bake for 18-20 minutes (mine took 18), let cool then remove and enjoy.
Slightly Adapted from Euna Mae’s Sour Cream Blueberry Muffins