Soft, buttery muffins with a gooey cinnamon swirl that taste like a hug in breakfast form. They’re quick to make, even quicker to disappear.

Okay so these coffee cake muffins?
New favorite, hands down.
I made a batch “for breakfast” and then stood there watching the kids (and my husband) devour half of them before they even cooled.
The cinnamon swirl is the star. It’s gooey, sugary, and just messy enough that my youngest had it all over her nose and didn’t even care.
They’re soft, buttery, and come together with stuff you probably already have. No mixer, no fuss.
Just a quick stir, swirl, bake… and then try not to eat three before the coffee’s even ready!
Ingredients for Easy Coffee Cake Muffins with Cinnamon Swirl

These muffins are soft and fluffy with just the right amount of cinnamon sweetness and that crumbly topping everyone fights over.
No mixer, no fancy tricks, just pantry staples and a little layering magic.
You’ll want to keep this one close!
Here’s what you need:
- All-purpose flour – The base of the batter and crumb topping, nothing special, just reliable
- Brown sugar – Adds that deep, cozy sweetness (and keeps things moist)
- Baking powder – Gives the muffins their rise without needing a fuss
- Baking soda – Just a pinch to help balance the mix
- Salt – Not much, but it makes everything else taste better
- Cinnamon – Warm and sweet and totally the star of the show
- Milk – Helps bring it all together, any kind works
- Melted butter – For rich flavor in both the muffins and the topping
- Eggs – Give the muffins structure and a bit of fluff
- Vanilla extract – Adds that bakery-style flavor we all love
- Granulated sugar – For the swirl and the topping—gives that little crunch
- Powdered sugar – What the glaze is made of, super simple
- Cream or milk – Just enough to drizzle, use what you’ve got
How to Make Easy Coffee Cake Muffins with Cinnamon Swirl

I know these look fancy but trust me, they are super easy to make.
Here’s how:
1. Preheat and Line Your Tin
Get your oven going at 375°F and line a muffin tin with paper liners.
I’ve learned from experience and these will stick if you skip that part!
2. Mix Up the Dry Stuff
In a big bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Make a little well in the middle so it’s ready for the wet stuff.
3. Stir the Wet Ingredients
In a separate bowl (or a big measuring cup if that’s easier), whisk the milk, melted butter, eggs, and vanilla until smooth and creamy.
4. Combine the Batter
Pour the wet mix into the dry bowl and stir it up.
You want it thick but smooth. so don’t overthink it.
5. Make the Crumb Topping
In another bowl, mix flour, brown sugar, granulated sugar, and cinnamon.
Add the melted butter and stir with a fork until it clumps up like damp sand.
6. Stir the Cinnamon Swirl
Just mix cinnamon and sugar in a small bowl.
That’s it, so easy!
7. Layer and Swirl the Batter
Scoop about 2 tablespoons of batter into each muffin liner.
Sprinkle a teaspoon of cinnamon sugar on top, give it a quick swirl, then cover with more batter so each one’s about ¾ full.
8. Top With Crumbs
Pile on a heaping tablespoon of the crumb topping over each muffin.
Don’t be shy…it bakes into the best crunchy top!
9. Bake to Golden Perfection
Pop the tray in the oven for 15–17 minutes, or until the tops are golden and a toothpick comes out clean.
Let’s them cool for a bit (sometimes I forget and burn my tongue) then drizzle once they’re room temperature.
If you’re making them ahead of time, you can drizzle them tommorrow.
10. Drizzle and Done
Once they’re cooled, whisk together the powdered sugar, vanilla, and cream or milk.
Drizzle that glaze all over the tops and watch them disappear.
These Easy Coffee Cake Muffins Win Every Morning!
You’re going to want to tuck this one into your regular rotation. It’s the kind of easy win every chaotic morning needs!

Coffee Cake Muffins with Cinnamon Swirl
Print RecipeIngredients
Muffins
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 1 tsp cinnamon
- ¾ cup milk
- ⅓ cup melted butter
- 2 eggs
- 2 tsp vanilla extract
Crumb Topping
- ⅓ cup all-purpose flour
- 2 tbsp packed brown sugar
- 1 tbsp granulated sugar
- ½ tsp cinnamon
- 2 tbsp melted butter
Cinnamon Swirl
- 2 tbsp granulated sugar
- 1 ½ tsp cinnamon
- Vanilla Glaze
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp cream or 1 tbsp milk if that’s what you’ve got
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners. Set it aside.
- In a big bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a little well in the middle and leave it for a sec.
- In a separate bowl or big measuring cup, whisk the milk, melted butter, eggs, and vanilla until smooth. Pour that into the dry stuff and stir it all together until the batter’s thick but smooth (you can use a hand mixer or just go old-school with a spoon).
- For the crumb topping, mix the flour, sugars, and cinnamon in a medium bowl. Add melted butter and stir with a fork until it’s crumbly and kind of like damp sand.
- In a small bowl, stir the swirl ingredients (just sugar and cinnamon) together.
- Time to layer. Scoop about 2 tablespoons of muffin batter into each liner. Add a teaspoon of the cinnamon swirl on top, give it a quick swirl with a toothpick or knife, then top with more batter until each cup is about ¾ full.
- Sprinkle each one with a big spoonful of the crumb topping, covering the tops.
- Bake for 15–17 minutes, or until the tops are golden and a toothpick comes out clean. Let them cool right in the pan before moving to a wire rack.
- Once they’re cooled off, drizzle with glaze and try not to eat them all at once.


