Coffee Cake Muffins
These easy Coffee Cake Muffins are perfect for brunch or breakfast! They are sweetened with cinnamon and sugar and have plenty of walnuts for crunch. Scroll down to see the video!
Coffee Cake is my go-to for weekend brunches. You can make it the day before and it’s done, ready to go. Or, you can make it in the morning and your house smells like Christmas. Win-win.
If you REALLY want to impress your guests, though, make Coffee Cake Muffins. Something about the exact same recipe in a shiny, tiny format gets people abnormally excited.
Or maybe my friends are just easily amused.
The batter itself is swirled with cinnamon and ginger, and then the “topping” goes both in the middle and on top of the muffins.
That way, you get crunchy nuts in a few different spots without everything sinking to the bottom.
The recipe makes 12 muffins, but feel free to double it as necessary. Perhaps make a batch for your brunch and a batch for yourself?
Save these Coffee Cake Muffins to your “Breakfast” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Coffee Cake Muffins
These easy Coffee Cake Muffins are perfect for brunch or breakfast! They are sweetened with cinnamon and sugar and have plenty of walnuts for crunch.
For the topping:
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
- 3 tablespoons walnuts chopped
For the muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 egg beaten
- 1/2 cup buttermilk
Preheat oven to 400 degrees.
Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside.
For topping, in a small bowl stir together the 3 tablespoons flour, brown sugar, and the 1/2 teaspoon cinnamon. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in nuts; set topping aside.
In a medium bowl stir together the 1 1/2 cups flour, granulated sugar, baking powder, the 1/2 teaspoon cinnamon, ginger, baking soda, and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.
In another bowl combine egg and buttermilk. Add egg mixture all at once to flour mixture. Stir just until moistened. Batter should be lumpy.
Spoon half of the batter into the prepared muffin cups, filling each one-third full. Top with half of the topping, the remaining batter. and the remaining topping. Bake in a 400 degree oven for 15 to 18 minutes or until golden and a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
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