Cinnamon Crumb Coffee Cake Muffins

The best Cinnamon Crumb Coffee Cake Muffin I have tried so far comes from Sarah over at Sugar Apron.

Living in New York I learned one thing.. Coffee Cakes are a really BIG deal. Oh yeah so are muffins 🙂 This recipe nicely ties in both at the same time. Which is great.

Cinnamon Crumb Coffee Cake Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


Source: Sugar Apron


  • 1 1/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 6 pieces softened butter
  • 1 egg
  • 1 egg yolk
  • 1 tsp. vanilla
  • 5 tbsp. yogurt
  • Cinnamon Crumb :
  • 2/3 cup sugar
  • 1 tbsp.cinnamon
  • 1/2 cup butter,melted
  • 1/4 tsp salt
  • 1 1/2 cup all-purpose flour


  1. Preheat the oven to 375 degrees F.
  2. Lightly spray muffin pans with baking spray or use silicone muffin pan.
  3. In a medium bowl, whisk together eggs,yogurt and vanilla.
  4. In another mixing bowl, whisk together flour,sugar,baking soda, cinnamon and salt.
  5. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy.
  6. Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
  7. For the Crumb :
  8. In a large mixing bowl, whisk together granulated sugar,cinnamon, salt and flour.
  9. Add melted butter and stir in until it all comes together.
  10. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
  11. Sprinkle the topping on top of the batter of each muffin.
  12. It may seem like it’s a lot of topping but try your best to use it all up.
  13. Bake the muffins for 20 minutes or until the toothpick inserted into each muffin comes out clean.
  14. Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.
  15. Store in an airtight container for up to 2 days.


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