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Cinnamon Coffee Cake Muffins

Delightful muffins swirled with cinnamon and sugar, perfect for a cozy morning with coffee or tea.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Make sure it's sifted.
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened At room temperature.
  • 1 cup milk Or almond milk for dairy-free.
  • 2 large eggs At room temperature.
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1/2 cup chopped nuts Optional for added texture.
  • 1/4 cup cinnamon sugar For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt until well combined.
  3. Add the softened unsalted butter to the dry ingredients and mix until crumbly.
  4. In another bowl, whisk together the milk, eggs, and vanilla extract until smoothly blended.
  5. Gradually fold the wet mixture into the dry ingredients, stirring until just combined. If desired, gently fold in the chopped nuts.
  6. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
  7. Generously top each muffin with cinnamon sugar.
Baking
  1. Place in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 2 months.