Coffee Cake Muffins are one of my favorite treats when I can get a hand on one! I love the cinnamon flavors and the crunchy muffins tops! Plus they pair wonderfully with a cup of coffee which is always a win in my book. I found this recipe from Isabel Eats and decided to give it a shot!
While the muffin topped rose a bit on the strange side, the flavors were great and I was happy with the outcome. I am not sure what part of the process allowed for the unique tops, but I thought the muffins were good especially because of the crumbly tops. I do think that this recipe would work much better for mini muffins so you focused more on the flavors on top. From my experience this isn’t difficult to make, but the top, like most muffins, is the best part.
The flavors of the muffins are pretty good, I found the bottoms to be a bit dry once fully cooked. But that’s pretty standard with a lot of muffins. Overall I found them to be easy to make and the flavors were not bad at all! I did mark it down a few points because of how dry I felt the actual muffin was. I think there is room for improvement, but they were not bad in the slightest!
Overall Review: 3.5/5
These coffee cake muffins are definitely worth the time to make! I also highly recommend adding the optional sweetened condensed milk drizzle to the top(see video below) as I felt it enhanced the flavors considerably! If you do end up making the recipe let me know your thoughts below! Be well and stay safe everyone!
Cinnamon Coffee Cake Muffins
- 1 1/2 cups All-purpose flour
- 1/2 cup Light brown sugar
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Milk
- 1/3 cup Plain Greek Yogurt
- 2 Large Eggs
- 1/3 cup Granulated Sugar
- 1/3 cup Light brown sugar
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/2 cup Unslated butter melted
- 1 cup All purpose flour
- optional sweetened condensed milk for topping
- Preheat the oven to 375 degrees and line a 12 cup muffin tin with lines or nonstick spray. You also need a baking sheet with parchment lined inside.
Streusel Topping – MUST BE DONE FIRST
- In a medium bowl, add the granulated sugar, light brown sugar, ground cinnamon, and salt. Whisk to avoid any lumps in the mixture.
- Add the melted butter and whisk until well combined. Add the flour and mix until everything is moist.
- Transfer streusel topping to baking sheet and spread it out. Topping will be chunky and have big and small pieces. Do this first so it has time to dry out before it bakes. Set aside.
- In a large bowl, add flour, light brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whick until combined and there are no lumps.
- In a medium bowl, add milk, yougurt and eggs. Whisk until combined and pour into dry ingredients. Once combined it should be a medium batter.
- Pour batter into the muffin tins and top with streusel. There will be a bunch of streusel and its recommended to push into the batter to get as much into the muffin as possible. I was able to get it all into the muffins but it takes a bit.
- Bake for 15-18 minutes or until a toothpick comes out clean. Cool on a wire rach before serving.
- Optional, but highly recommended – drizzle sweetened condensed milk on the muffins before serving.