Cinnamon Swirl Coffee Cake Muffins
The most tender muffins with a gooey cinnamon swirl center and topped with a sweet crumb topping! These Coffee Cake Muffins with Cinnamon Swirl are truly mouth-watering.
Servings: 12 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
Storage instructions: These muffins will stay fresh for up to 4 days stored in an airtight container at room temperature.
To make your own buttermilk: Stir in 1 tablespoon of white distilled vinegar or lemon juice to ¾ cup of milk. Allow to sit for 5-10 minutes until thickened.