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What’s better than starting your day with a hot cup of coffee and a plate of warm Cinnamon Coffee Cake Muffins with a Cinnamon Streusel Topping? Nothing!
I’m a coffee cake lover from way back. I mean what’s not to love about having cake for breakfast? Right?!
A couple of weekends ago I had some friends over for brunch and I served a basket of these warm muffins. The gals loved them! I’m so happy I made a double batch because I was able to send them each home with a couple of muffins to-go.
Go ahead – start your day with my Cinnamon Coffee Cake Muffins – you won’t be sorry!
The Streusel Topping
One of the best things about any coffee cake is the streusel topping. Streusel is nothing more than a crumbly sweet topping that goes on top of pastries. The topping provides a totally different texture than the cakey inside of a cake or muffin.
Making a streusel topping is easy. Here are the ingredients for my favorite streusel:
- All-purpose flour
My secret muffin ingredients
This recipe has two secret ingredients in the batter. They each have an important purpose in the recipe.
- Applesauce – I often use applesauce in my baking. I use it as a substitute for using oil. You can exchange it 1/2-to-1/2 in a cake, quick sweet bread or muffin recipe or you can exchange it 1-to-1 which is what I did for this recipe. I simply added 1/2 cup of unsweetened applesauce instead of 1/2 cup of oil. If you haven’t tried using applesauce, you really should. No one will know the difference and you’ll be cutting out a whole lot of fat.
- Sour Cream – I used 1 cup of sour cream in this recipe. Sour cream gives the batter a slight tanginess similar to buttermilk. It also provides for a moister finished baked good.
Cinnamon Coffee Cake Muffins
Dry Ingredients for muffins
- 2-1/4 cups of all purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 chopped pecans
Wet ingredients for muffins
- 2 eggs
- 1/2 cup unsweetened applesauce substitution: 1/2 cup canola oil
- 1/3 cup softened butter
- 1 cup sour cream
- 1 cup sugar
- 1 TBS vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/2 cup fast cooking oats
- 1/4 cup chopped pecans
- 1 TBS cinnamon
- 6 TBS butter - very cold and cut into small pieces
- 1/2 cup confectioners sugar
- 2 TBS milk
For the Muffins
- Preheat oven to 350°
- Mix together all of the dry ingredients except the pecans.
- In a separte bowl, mx together the dry ingredients.
- Stir the wet ingredients into the dry ingredients.
- Fold in the pecans.
- Spoon muffin the mixture into a muffin tin that has been sprayed with non-stick cooking spray or use muffin/cupcake papers.
- Mix all of the ingredients for the streusel in a bowl.
- Using a fork or your hands (which I prefer) incorporate all the ingredients until you have a mosit but crumbly texture.
- Top the muffins mixture with equal amounts of the streusel.
- Bake for 35-40 minutes or until an inserted tooth pick comes out clean.
- Cool completely before glazing.
- Mix together the confectioners sugar and milk until it's smooth.
- Drizzle the glaze on top of the baked and cooled muffins.