Cinnamon Crumb Coffee Cake Muffins -Somewhere between muffin and coffee cake, topped with a buttery, crumbly streusel!
To me, Coffee Cake is a very good excuse to eat cake ALL DAY LONG. A cake you can eat before or after your epic meal….
A cake that can be served with coffee or a big scoop of ice cream and fresh berries….
A cake that gives you leftovers to send home with guests or secretly munching in your kitchen all week long…
My mom used to make the most amazing coffee cake when I was growing up. Well, it’s still one of my favorite cakes but it makes such a big batch and I’m afraid I’ll eat the entire thing and probably have to run 12 miles to burn off the calories. And for that very reason coffee cake in muffin form is a better solution for me, hopefully they’re portioned controlled and I probably won’t eat all twelve…i guess 🙂
Gather your ingredients. It’s a very humble coffee cake. Crumb topping is the star! It doesn’t take much to highlight it.
Cinnamon Crumb Coffee Cake MUffins
Equipment
- Muffin Tin
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 tbsp unsalted butter cut into pieces, softened
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 1/3 cup plain yogurt or buttermilk
Cinnamon Crumb
- 2/3 cup sugar
- 1 tbsp cinnamon
- 1/2 cup butter melted
- 1/4 tsp salt
- 1 1/2 cup all-purpose flour
Instructions
- Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin liners.
- In a medium bowl, whisk together eggs, yogurt and vanilla.
- In another mixing bowl, mix together flour, sugar, baking soda and salt. Add butter one piece at a time. Mix until resembles moist crumbs.
- Add the wet ingredients to the dry ingredients and stir it all together just until combined. Batter should be lumpy. Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
- For the Cinnamon Crumb :
- In a large mixing bowl, whisk together sugar, cinnamon, salt and flour. Add melted butter and stir in until it all comes together.
- Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
- Sprinkle the topping on top of the batter of each muffin. It may seem like it's a lot of topping but try your best to use it all up.
- Bake the muffins for 20 minutes or until the toothpick inserted into each muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely. Store in an airtight container for up to 2 days.
Hello!
This recipe for Coffee Cake Muffins looks terrific, and I can’t wait to try it! But just wondering what you mean by the butter amount of 6 pieces? Thanks for your time and help!
Debbie
Hi Debbie,I’m so glad that you like them. It’s a typo,it calls for 6 tbsp. of unsalted butter.
Lol…just seen this post
Thought I’d leave a quick comment on the absence of the softened butter in the written directions. I just assumed it went into the main batter so I put some in. You weren’t specific on exactly how much butter, you stated 6 pieces. My batter was pretty thick and sticky so we’ll see how it turns out. It only filled 8 cups, maybe 9, depending how much batter you use per muffin cup. Thank you for the recipe.
Yeah I am confused with the 6 slices of butter and where it’s supposed to go I did recipe without and add a little buttermilk because it seemed to thick. And in the directions it calls for cinnamon in the muffin mixture but it does not state how much only how much for the crumb topping hope mine taste good I’m making these for a group of people.
This recipe requires tweeking, just FYI. The batter comes out too hard with only the listed ingredients. I added more milk to get a batter type consistency. As a result the cooking time is longer (approx 10 mins more). As stated above, the directions indicate there is cinnamon in the batter however there is no cinnamon listed under the batter ingredients.
Hi,
Noted that it is a Coffee cake but no coffee is added. Is this correct?
Yes,it is correct.Coffee cake does not necessarily contain coffee.Coffee cake is a common cake or sweet bread intended to be eaten alongside coffee or that may be eaten during a “coffee break” .
You drink coffee with it lmao
Thank you so much. Made this for my after Christmas breakfast. ..technically brunch today. It is amazing and I understood the directions perfectly.
I, too, found this recipe perplexing. The ingredients for the cake park make a crumbly dough! I added a 1/4 cup of milk at the end and got a thick batter that started to look like a coffee cake batter. Mine is in the oven now. I, unlike other, will actually post my results. Stand by.
After adding 1/4 cup of milk to my batter and filling the cups only half way and packing the topping the rest of the way this recipe produced a dense-ish cake that is a tad on the dry side, but all in all was not bad. Roommates agree that they’re good just needs some work to get it just right.
The yogurt.. Plain regular yogurt? Thanks! They look delishious
Thank you Janet,I’m glad that you like it!
and yes, You can use Plain regular yogurt !
What can I substitute for yogurt,? I want them to be non dairy. Thanks
These look delicious, but the recipe as written is confusing. It mentions 6 pieces of butter, which in a comment you clarified to mean Tbsp, but there is no mention in the instructions of when and how to use it. Contrarily, cinnamon is mentioned as an ingredient for the batter in the instructions, but not in the list of ingredients. How much cinnamon do you add to the batter and when do you add the 6 Tbsp of butter?
I really like this idea of a ‘portion control coffee cake’ and am trying out this recipe with a few changes but overall it it easy to follow. The recipe made 7 cupcakes with me filling the tins only half. There has to be room for all that yummy topping! Here is how I did it:
1 1/4 c flour
1/2 c sugar
1/4 t bk soda
1/4 t salt
1 t cinnamon
Mix those in one bowl.
1 egg
1 yolk
5 T vanilla yogurt
1/4 c buttermilk (or skim with 1 tsp vinegar added)
Blend those is a 2nd bowl.
CRUMB TOPPING:
2./3 c sugar
1 T cinnamon
1/2 stick butter (Melted in microwave)
1/4 t salt
1 1/2 c flowr
Mix in a 3rd bowl with a fork….crumbly.
Mix the first 2 bowls together and expect a very stiff dough. That’s why I added more liquid in form of buttermilk as somebody else suggested. I filled tins 1/2 way and added all the topping. It seems like a lot of topping but I fit it! I didn’t feel like I needed an entire stick of butter for topping…I am cheap. I used vanilla yogurt only because I always have it on hand. You can cut back on the sugar if you want to cut back on sugar content! I baked at 375 degrees for 20 minutes. They are cooling now so I’ll get back about the results! They sure smell good.
I apologize for not proof reading…flowr is supposed to be flour…ha ha.
Did you forget a liquid ingredient in first half of recipe? it is dry and I followed all steps
I made them as written, not adding extra fluid, butter or cinnamon. I used vanilla flavored Greek yogurt and was generous with my tablespoons. They weren’t very full at all, maybe a 1/3 full, but it left a lot of room for topping. I reduced cooking time slightly. I was very surprised that they rose up to fill the cup and domed nicely. It’s all about the topping anyway. 🙂