Cinnamon Streusel Coffee Cake Muffins

Cinnamon streusel coffee cake muffins are like miniature coffee cakes~soft on the inside and crunchy crumbly & sweet on top!

cinnamon streusel coffee cake muffinThese muffins are not only delicious, but they are simple to make~with ingredients most of us already have on hand.

These muffins are easy to partially make ahead. I like to assemble the dry ingredients, place in sandwich bags, and put in the fridge a day or two ahead of time.

There will be 2 small bags of dry ingredients. One for the topping (brown sugar, cinnamon, and nuts) and then another bag for the muffin mix.

These muffins can also be made ahead and frozen. I usually place them on the countertop to thaw the night before serving these for breakfast, and I heat them for a few minutes in my small oven.

My family loves these muffins served alongside applewood smoked bacon or skillet sautéed Conecuh sausage. A salty, savory meat alongside a sweet, crunchy topped muffin~yum!!!

Note: If you want a TRULY NON-STICK muffin pan, I have found one! The Avanti Everglide Muffin Pan releases muffins perfectly~every time. No more sticky muffin cleanup:-)

Adapted from Taste of Home.

12

Cinnamon Streusel Coffee Cake Muffins

These little gems are cinnamon streusel topped coffee cake~in muffin form. They are delicious!

15 min

24 min

39 min

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Ingredients

  • MUFFINS:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans (walnuts are also delicious)
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup canola oil
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 400 degrees.
  • Line 12 cup muffin tin with papers or spray well with Pam.
  • In a small bowl, combine the brown sugar, pecans and cinnamon; set aside.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • In small bowl, mix the egg, milk and oil, stirring into dry ingredients until just moistened.
  • Spoon 1 tablespoon of batter into muffin cups.
  • Top each with 1 teaspoon nut mixture and about 2 tablespoons batter.
  • Sprinkle with the remaining nut mixture.
  • Bake at 400° for 22-24 minutes or until a toothpick comes out clean.
  • Combine glaze ingredients, mixing well.
  • Drizzle glaze over muffins while still warm.
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