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Coffee Cake Muffins with Cinnamon Swirl

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Ingredients

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.