Cinnamon Crumb Coffee Cake Muffins

Cinnamon Crumb Coffe Cake Muffins
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 :)

Cinnamon Crumb Coffe Cake Muffins

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 Coffe Cake Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 pieces softened butter
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla
  • 5 tbsp. yogurt
  • 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

  1. Preheat the oven to 375 degrees F.
  2. Lightly spray muffin pans with baking spray or use silicone muffin pan.
  3. In a medium bowl, whisk together eggs,yogurt and vanilla.
  4. In another mixing bowl, whisk together flour,sugar,baking soda, cinnamon and salt.
  5. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy.
  6. Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
  7. For the Crumb :
  8. In a large mixing bowl, whisk together granulated sugar,cinnamon, salt and flour.
  9. Add melted butter and stir in until it all comes together.
  10. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
  11. Sprinkle the topping on top of the batter of each muffin.
  12. It may seem like it's a lot of topping but try your best to use it all up.
  13. Bake the muffins for 20 minutes or until the toothpick inserted into each muffin comes out clean.
  14. Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.
  15. Store in an airtight container for up to 2 days.
http://sugarapron.com/2014/10/22/cinnamon-crumb-coffee-cake-muffins/

Cinnamon Crumb Coffe Cake Muffins

 

About Sarah Kozowski

Hi! Welcome to my blog! I’m Sarah– I do part-time job at a kindergarten and in my free time i love to cook, take photos and go jogging. I'm recipe developer, photographer, writer, and taste tester behind this blog. I develop my recipes and photos through good old fashioned trial and error, some days I have more success than others, as you can judge by the photos here. Grab a cup of coffee (or beverage of your choice) and stay with me awhile, poke through recipes, pick your favourite and reach out to me if you have any questions!

27 thoughts on “Cinnamon Crumb Coffee Cake Muffins

  1. 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

  2. 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.

  3. 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.

  4. 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.

    1. 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” .

  5. Thank you so much. Made this for my after Christmas breakfast. ..technically brunch today. It is amazing and I understood the directions perfectly.

  6. 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.

  7. 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.

  8. 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?

  9. 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.

  10. 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. :)

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