Whenever we had Chicken Noodle Soup growing up, it was usually accompanied by either blueberry muffins or cinnamon muffins. Now that I have a family of my own, I find myself making the same things together, too. And this recipe has become my go-to cinnamon muffin recipe. I always have everything to make these on hand. Not to mention, they are quite yummy!
Coffee Cake Muffins are perfect for your next breakfast, brunch, or at any time of day.
Combine the brown sugar and cinnamon in a small bowl. Set aside.
In a large bowl, combine the flour, white sugar, baking powder, baking soda, and salt. In another bowl, mix together the egg, milk, and oil.
Add the wet ingredients to the dry ingredients, and stir until moistened. If you stir any quick bread recipe too much, it will become tough when it’s baked. So, even if it’s a little on the lumpy side, that’s okay!
Grease the bottoms of a muffin tin, or line with cupcake papers. Put about 1 tablespoon of the batter into each of the 12 cups. I like to use my small cookie scoop to help portion out the batter. Top with 1 teaspoon of the brown sugar/cinnamon mixture. Then, add about 2 more tablespoons of batter. Sprinkle with the remaining brown sugar/cinnamon.
Bake for about 20 minutes. The muffins are done when a toothpick inserted near the center comes out clean. Remove the muffins from the tin, and either serve immediately or let cool.
If you want to make them more like a coffee cake, you can make a glaze to drizzle on top. Combine powdered sugar, milk, and vanilla in a small bowl. After muffins have cooled, drizzle the glaze on the tops.
Coffee Cake Muffins
Adapted from Taste of Home
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup white 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
Optional glaze:
1/2 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
Preheat oven to to 400 degrees F.
Combine the brown sugar and cinnamon in a small bowl. Set aside.
In a large bowl, combine the flour, white sugar, baking powder, baking soda, and salt. In another bowl, mix together the egg, milk, and oil. Add the wet ingredients to the dry ingredients, and stir until moistened.
Grease the bottoms of a muffin tin, or line with cupcake papers. Put about 1 tablespoon of the batter into each of the 12 cups. Top with 1 teaspoon of the brown sugar/cinnamon mixture. Then, add about 2 more tablespoons of batter. Sprinkle with remaining brown sugar/cinnamon.
Bake in the preheated 400 degree F oven for about 20 minutes. Muffins are done when a toothpick inserted near the center comes out clean. Remove from the tin, and either serve immediately or let cool.
If making glaze, combine the powdered sugar, milk, and vanilla in a small bowl. After muffins have cooled, drizzle glaze on tops.
Store at room temperature in an airtight container.
Makes 12 muffins.
July 18, 2012 at 7:55 pm[…] just about as fast as they come out of the oven (after cooling, of course!). Since they eat muffins so well, I try to make them as healthy as I can. This recipe contains both fruit (bananas & […]