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Coffee Cake Muffins with Buttery Cinnamon Crumble

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Soft, spiced, and topped with a buttery cinnamon crumble, these coffee cake muffins are perfect for breakfast or snack time — simple, satisfying, and made with classic pantry staples.

Ingredients

Scale

Muffins:

  • 1 ¾ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ cup granulated sugar

  • ¼ cup brown sugar

  • ½ cup melted unsalted butter

  • 2 large eggs

  • 1 tsp vanilla extract

  • ¾ cup buttermilk

Crumble Topping:

  • ¾ cup all-purpose flour

  • ⅓ cup brown sugar

  • 1½ tsp cinnamon

  • Pinch of salt

  • ¼ cup melted butter

Optional Swirl:

  • 2 tbsp brown sugar

  • ½ tsp cinnamon

Instructions

  • Preheat oven to 375°F. Line a 12-cup muffin tin.

  • Make crumble topping by combining flour, sugar, cinnamon, salt, and butter. Set aside.

  • In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

  • In another bowl, mix sugars, butter, eggs, vanilla, and buttermilk until smooth.

  • Combine wet and dry ingredients. Mix gently until just combined.

  • Fill muffin cups halfway, add swirl (optional), then top with remaining batter.

  • Spoon crumble topping onto each muffin, pressing slightly.

  • Bake for 18–20 minutes until a toothpick comes out clean.

  • Cool for 5 minutes in tin, then transfer to rack.

Notes

Add chopped nuts or chocolate chips if desired. Store in an airtight container or freeze for up to 2 months.

Find it online: https://thefoodaunt.com/coffee-cake-muffins-with-buttery-cinnamon-crumble/