Coffee Cake Muffins
Coffee cake muffins have a ribbon of cinnamon sugar baked into them and a bakery style brown sugar crumb topping. You will love these big bakery style coffee cake muffins with crumble topping!
I thought this recipe was going to crush my spirit 😂
I take recipe testing seriously.. that’s why it took 9 tries to get the best coffee cake muffins. Plus, I have picky standards. The cake portion of the muffin needed to be moist, sweet and have good crumb. The cinnamon sugar layer needs to be pronounced enough that you can SEE and TASTE it! And the crumb topping needed to stick to the muffins, not melt, and be crunchy but sweet.
Plus the size of the crumb topping needed to be spot on. It can’t be too small or too big.
I shared my successes and frustrations throughout the process on instagram stories. You guys were just as invested as I was!!
I walked away from this recipe feeling like a crumb topping expert. Let’s discuss some of the things I discovered.
Granulated Sugar Vs. Brown Sugar for Crumb Topping
Using granulated sugar in crumb topping will produce a paler and crunchier crumb topping because it lacks the rich brown color of brown sugar and the extra moisture that brown sugar has. Hear me, crumb topping with granulated sugar is not bad. It’s great and lots of recipes turn out awesome using it!
I discovered that I personally liked using brown sugar in my crumb topping because I was looking for a color definition between the muffin and the crumb. Brown sugar based crumb topping will turn out richer in color. Dark brown sugar based crumb topping will be even darker in color. Brown sugar crumb topping holds it shape well without being too crunchy, like granulated sugar crumb topping can be.
There’s no right or wrong sugar to use, it just depends on personal preference.
Troubleshooting Crumb Topping
Here are a few tips to help you create the best crumb topping!
- The amount of butter in crumb topping is important.
- Too much butter will result in a crump topping that melts and spreads during the baking process.
- Too little butter will result in a dry and “flour-y” crumb.
- The amount of flour in crumb topping is important.
- Too much flour causes the crumb to be dry and overly crumbly.
- Too little flour causes the crumb topping to not have enough stability and structure.
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
What You’ll Need for Cinnamon Muffins
These simple ingredients make the best coffee cake muffins! This muffin is divided into 3 components, the muffin batter, the cinnamon swirl and the crumb topping. Keep scrolling to get the full measurements and instructions in the recipe card below.
Muffins
- All purpose flour – properly measured
- Granulated sugar
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Large eggs
- Buttermilk
- Vegetable Oil
- Vanilla Extract
Cinnamon Swirl
- Unsalted butter – melted
- brown sugar
- cinnamon
Crumb Topping
- All purpose flour
- Brown sugar
- Cinnamon
- Salt
- Unsalted butter
How To Make Coffee Cake Muffins
These easy cinnamon swirl muffins look like they came from a bakery, but are so easy to make! Get the entire recipe in the recipe card below.
Prepare the crumb topping. In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together. Set the crumb aside.
Prepare cinnamon sugar mixture. Melt the butter, stir in the brown sugar and cinnamon until thick. Set it aside to thicken while you make the muffin batter.
Combine dry ingredients. In a large mixing bowl combine the flour, granulated sugar, baking powder, salt, cinnamon and nutmeg. Stir with a spoon to combine and set aside.
Combine wet ingredients. In a larger mixing bowl combine the eggs, buttermilk, vegetable oil and vanilla extract. Stir to combine with a fork or spatula for 30 seconds.
Combine all ingredients. Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be very thick!
Let batter rest. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF and prepare the crumb topping.
Prepare crumb topping. In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together. Set the crumb aside until ready to use.
Add batter to muffin tin. For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
Fill liners. Fill the liners with 2 tablespoons of batter. Drop 1 teaspoon of the cinnamon sugar mixture in the center of each muffin, use your fingers to spread it. Then add 4-6 tablespoons of batter, covering the cinnamon sugar. Remember, we want to fill the muffin cups full with batter!
Add crumb topping. Take the crumb topping and crumble it into fine crumbs over each muffin, pressing it on slightly.
Bake. Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 16-20 minutes* or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.
*This bake time is based on the muffins having 6-8 tbsp of batter, if you add less batter, reduce the bake time.
How to Create Bakery Style Muffins
Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used my favorite technique to help “lift” these muffins so they would have domed tops.
1. THE REST PERIOD
Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest.
2. BAKE AT HIGH TEMPERATURE INITIALLY
Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.
3. FILL THEM TO THE TOP
Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.
4. FILL EVERY OTHER MUFFIN CUP
This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.
How to Make Gluten Free Coffee Cake Muffins
I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Storing & Freezing Coffee Cake Muffins
To store this cinnamon muffin recipe, make sure your baked muffins are completely cooled before you store or freeze them! You can store these muffins in an airtight container at room temperature for 3 or 4 days.
You can also freeze these in a freezer safe container. I like to wrap mine two at a time, end to end, in plastic wrap and store my wrapped muffins in a freezer zip lock bag. You can thaw them individually to satisfy a sweet tooth whenever you want to! To thaw, you can leave them out on your kitchen counter or heat them in the microwave for 15-second intervals until they’re thawed completely.
More Muffin Recipes
Coffee Cake Muffin Recipe
Ingredients
Muffins
- 3 ¾ cups all purpose flour, 450 grams
- 1 ¾ cups granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 large eggs
- 1 ¼ cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
Cinnamon Sugar Layer
- 3 tbsp unsalted butter, melted
- ⅓ cup brown sugar
- 1 ½ tsp cinnamon
Crumb Topping
- ¾ cup all purpose flour, 90 grams
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ stick unsalted butter, melted, ¼ cup
Glaze (optional)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1 tsp milk
Instructions
- Prepare the cinnamon sugar layer. Melt the butter, stir in the brown sugar and cinnamon until thick. Set it aside to thicken while you make the muffin batter.
- In a mixing bowl combine the properly measured flour (see notes), granulated sugar, baking powder, salt, cinnamon and nutmeg. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil and vanilla extract. Stir to combine with a fork or spatula for 30 seconds.
- Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be thick!
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- During the 15 minute rest, make the crumb topping. In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together. Set the crumb aside until ready to use.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
- Fill the liners with 2 tablespoons of batter. Drop 1 teaspoon of the cinnamon sugar mixture in the center of each muffin, use your fingers to spread it. Then add 4-6 tablespoons of batter, covering the cinnamon sugar. Remember, we want to fill the muffin cups full with batter!
- Take the crumb topping and crumble it into fine crumbs over each muffin, pressing it on slightly. Optional, sprinkle with sanding sugar.
- Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 16-20 minutes* or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF. *This bake time is based on the muffins having 6-8 tbsp of batter, if you add less batter, reduce the bake time.
Glaze (optional)
- In a small mixing bowl combine the powdered sugar, vanilla extract and milk. If the glaze is too thin, add more powered sugar 1-2 teaspoons at a time. Drizzle over the muffins.
Notes
- Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
- Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
- Use the back of a butter knife to level off the excess.
Have you tried these as mini muffins? Just wondering if I should bake at the lower temperature for approx 10 minutes only, due to the size.
Thanks
I haven’t tried them as mini muffins. But I would skip the higher temp initially and just bake them at 350º the whole time. I’m not sure what the baking time is for mini muffins – report back if you make them!
I came here to ask the same thing as Connie!
These look so good! I can’t wait to bake them.
This turned out really good! I used bobs gluten free flour and subbed buttermilk for whole milk bc I didn’t have any buttermilk on hand. Amazing! Only thing was I ended up with way too much left over crumb mixture. I only used half of it. Had to throw the other half away. I suggest halving the measurement for this.
Hi Steph! I really piled on the crumb, because who doesn’t love crumb topping?!
Hi! How would you adjust baking temperature and time when making jumbo muffins? Thanks :)
Hi Chelsea! I haven’t tried this recipe in a jumbo muffin pan, so I can’t offer an accurate baking time, but it sounds like a fantastic idea!
I will not make these again, the 1/2 cup sugar was way too much, 1/4 cup and 1/2 a teaspoon would have been plenty. The crumb topping was way too much 1/2 that amount would have been enough,
Just at too much trouble for the way these turned out,
Hi Mary! As you can see from the photos, we piled the crumb topping on. If you prefer less crumb, I would halve the crumb recipe.
I love your recipes but do so wish you would give metric/English measurements as well as cups. It’s not the way we measure here and it’s so difficult to understand. I’d love to try a lot more of your ideas but can’t due to this! Would it be possible to give these measurements as well please? Most sites do now and it’s great to be able to make everything I see!
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
Is the posted recipe for your standard sized cupcake pan?
Yes, it’s for a standard size cupcake / muffin pan!
These are delicious, I just recommend doubling the batter and having the sugar and crumbles! I made them gluten and dairy free!! Yum! Delicious and will be making them again. I also added in collagen peptides to make them a bit more filling.
I just made these. They were well received. I made a double batch and had a good amount of crumble left over even though I packed the tops with crumble. They rose beautifully – the first time I’ve ever had a tall muffin at home. I substituted 1/3 whole wheat flour because I don’t care for all white flour. It seems bland to me.
If in a hurry, they would still be good without the swirl, and this adds a step if you are pressed for time.
I’m wondering how long you can leave the batter sit past the 15 minutes. I made 24, but only had two 6-cup muffin tins, which means I could only bake 6 at a time. I was concerned that the batter would sit for hours while I slowly cooked, so I actually made 2 completely separate batches, one after the other.