The most tender muffins with a gooey cinnamon swirl center topped with a sweet crumb topping! These Coffee Cake Muffins with Cinnamon Swirl are truly mouth-watering.
These are undoubtedly the best muffins I have ever made. And I realllllly love making these blueberry muffins and double chocolate muffins. These coffee cake muffins are really easy to make and SO delicious! I'm in love. These are a go-to breakfast treat if we are having guests over. From the crumb topping to the gooey cinnamon swirl in the center of each muffin, these are truly perfection.
Why you'll love this recipe
- Perfect with a cup of coffee!
- The cinnamon swirl center is such a fun and delicious surprise.
Ingredient notes
- Buttermillk: How to make buttermilk at home: Add ½ tablespoon white distilled vinegar or fresh lemon juice to ¾ cup of milk. Stir and allow to sit for 5-10 minutes util thickened.
Substitutions & Variations
- Nuts: Experiment with different types of nuts in the streusel, such as chopped almonds, pecans or walnuts.
Jessica's Recipe Tips
- The batter will be very thick! Try not to over mix it or your muffins will be dense.
Recipe FAQs
Coffee cake ironically has no coffee in it, isn't that funny? It's meant to be enjoyed with coffee on the side. Go figure!
Did you make this recipe?
Please leave a ⭐️ review below and tag @sprinkle_some_sugar on Instagram!
📋 Recipe
Cinnamon Swirl Coffee Cake Muffins
Ingredients
Coffee Cake Muffins
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- pinch salt
- ¾ cup buttermillk, see notes section to make your own
- ⅓ cup vegetable or canola oil
- 2 eggs
- 2 teaspoon vanilla extract
Streusel Topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 ¼ cups + 2 tbs all-purpose flour
Cinnamon Swirl
- ¼ cup granulated sugar
- 3 teaspoon cinnamon
Vanilla Glaze
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 3-5 tbs cream or milk, if using milk, use less
Instructions
- Preheat oven to 375°F. Line muffin tin with paper liners or grease very well with non-stick cooking spray. Set aside.
- In a large bowl, gently whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt together.
- In a smaller bowl or large measuring cup, whisk buttermilk, oil, eggs and vanilla until completely combined. Make a well in the center of dry mixture and pour in liquid. Beat until fully combined. Batter will be slightly thick.
- For the crumb topping, whisk together all dry ingredients in a separate bowl, then add the melted butter and stir until fully combined and crumbly.
- In a small bowl, mix together the sugar and cinnamon.
- Scoop 2 tbs of muffin batter into each muffin tin. Place 1 teaspoon of cinnamon sugar mixture on top of each. Then, cover with more batter, filling them ¾ to the top. Sprinkle crumb topping on top of each muffin distributing evenly.
- Bake muffins for 15-17 minutes or until a toothpick inserted into the center comes out moist with a few crumbs. Allow them to cool in their pans for 10 minutes or until firm enough to handle before transferring to a wire rack to finish cooling completely.
- While cooling, whisk together glaze ingredients. Drizzle on cooled muffins.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Debi says
Delicious, best muffin recipe yet by far!! I am a caregiver for an elderly couple in their 80's. They asked that I keep them on hand in the fridge at all times. Request approved! They nuke in microwave to warm and a perfect ending to evening snack before bedtime. Searching your other recipes, because we are now one of your biggest fans!
Jessica says
Oh, I love this so, so much!
Norma says
I only got 8 muffins!!!
2 tbsp battee on bottom, cinammon swirl and then 2 tbsp on top…. Plus the crumb topping..Did I do something wrong??
Kathy says
This looks like a tasty recipe! As I made it, however, I noticed the crumb topping is a little strange-looking. Also, it made way too much. Is it perhaps supposed to say a quarter cup of flour rather than one and a quarter cups of flour? (Plus two tablespoons) Thanks!
Jessica says
Nope, the proportions are correct. It makes a ton of topping because you're supposed to really pack it on! 🙂
Eddah says
Hi Jessica!
Your recipe is absolutely delish! Finished making them a little while ago
Don't know if you mind me using the recipe to make muffins to sell?
They are delicious and i am happy with the way they turned out...very inventive as well, i doubt i could have come up with something so original and delicious
Have a wonderful day
Jessica says
Your comment just made my day! That is so great to hear that you loved these muffins, they're one of my top favorites too! By all means, go ahead and use this recipe, I'm sure you'll sell out in no time!! Let me know how it goes! 🙂
vicki says
I just made your coffeecake muffins. They have to be the best muffins I have ever made. They are addicting. Thank you for the recipe.
Jessica says
You're so very welcome! I haven't made these in a while, I'm thinking breakfast this morning! 🙂