It’s Monday (duh) which means it’s time for a new marvelous muffin recipe!
Although I have a lot of ideas for new muffins, I knew I wanted to do a classic coffee cake version for quite some time. The first thing I ever baked (in a real oven, EZ Bake doesn’t count heehee) was a Cinnamon Swirl Coffee Cake from a box mix. This was one of my family’s favorite quick-breads (along with Banana Bread) and I loved whipping it up for them.
It was just enough “from scratch” baking for my young self to handle; though I always had this one issue with the cinnamon swirl center. I am not one for “eyeing” amounts when it comes to baking; you will always find me with a set of measuring cups or spoons because I cannot for the life of me imagine how much 1 tbsp looks like.
So naturally, when the recipe directed me to pour half the batter into the pan, cover with the cinnamon swirl filling followed by the rest of the batter, I always ended up pouring too much batter in for the first layer and never leaving enough for the top.
The result? My cinnamon swirl “center” was always more of a second topping. Not that anyone complained, but I always remember being frustrated with trying to get that center right.
About a dozen years later, apparently I still cannot create a cinnamon swirl filling that will stay in the center of the muffin.
Argh. I wish I could just give you all each a muffin so you’d know how awesome they are. These crumbly muffins did not appreciate being photographed after I manhandled them out of the muffin tins.
But I promise: if you are looking for a soft, yet slightly crumbly, cinnamon-y coffee cake, this muffin is for you.
I had work at 7:30 AM the next morning after making these muffins, and I decided to bring them in with me for the consultants. It’s funny; I always bring my goodies in, but this time everyone seemed so much more excited.
One of my co-workers shouted in glee: “FINALLY BREAKFAST FOOD!”
Apparently Banana Berry Fudge is not appreciated as much in the morning as Cinnamon Swirl Coffee Cake….
Though I can’t imagine why. 😉
So they may look a little humble, but that’s the magic of muffins. Beneath that modest muffin appearance lies a whole array of comforting flavors and textures, and what’s more,
It’s cake for breakfast!
I hope these delightful Coffee Cake Muffins bring a little sweetness to your Monday.
Cinnamon Swirl Coffee Cake Muffins
Makes 12 standard sized muffins
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup milk
for the crumb topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 3 tbsp softened butter
- pinch of cinnamon
for the cinnamon swirl filling:
- 1/3 cup melted butter
- 1/3 cup brown sugar
- 1 tsp cinnamon
for the glaze/drizzle
- 1 cup powdered sugar
- 2 to 4 tbsp heavy cream
- Preheat oven to 350 degrees and line one 12-cup muffin pan with paper liners or spray with cooking spray.
- Make the crumb topping: Combine all ingredients until mixture resembles coarse crumbs. Set aside until ready to use.
- Make the filling: whisk together all ingredients until well combined. Set aside until ready to use.
- Make the muffins: combine flour, sugar, baking powder, and salt in a large bowl. In a separate, smaller bowl, whisk together oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir with big wooden spoon until just combined.
- Add 1 1/2 tbsp of batter to each of the prepared muffin cups. Then, add one 3/4 to 1 tsp (depending on how much you like cinnamon!) of the cinnamon swirl filling to the center of the batter. Top with an additional 1 1/2 tbsp of batter.
- Cover muffins with crumb topping, then bake at 350 degrees for 15-20 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.
- While they cool, whisk together the cream and powdered sugar to form a thick glaze. If too thick, add a bit more cream. If too thin, add more powdered sugar. Drizzle over top of cooled muffins.