If you enjoy the tender crumb and cinnamon aroma of a classic coffee cake, these Cinnamon Coffee Cake Muffins are for you. Each muffin is soft and moist, with a cinnamon-sugar swirl in the center and a buttery streusel on top for a bakery-style finish. They’re quick to assemble, bake in about 20 minutes, and make a lovely choice for breakfast, brunch, or a cozy snack alongside a cup of coffee or tea.
Coffee cake is a longtime favorite, and turning it into muffins delivers the same comforting flavors in an easy, portable form. Each muffin gets its own swirl of cinnamon sugar and is finished with a crisp streusel so every bite tastes like homemade coffee cake. I like to bake a batch on the weekend so there are warm muffins ready for mornings and afternoons all week.
Recipe Overview
Key Ingredients and Notes
This recipe uses simple pantry ingredients and a few wholesome swaps to keep the muffins tender and flavorful. Full measurements are listed in the recipe card below.
- Whole Wheat Pastry Flour: Adds subtle nutrition while keeping the texture soft and delicate.
- All-Purpose Flour: Helps create a light, fluffy crumb.
- Greek Yogurt: Keeps the muffins moist and adds richness without excess fat.
- Honey or Maple Syrup: Natural sweeteners that add flavor depth.
- Ground Cinnamon: The defining spice in both the batter and the swirl filling.
- Brown Sugar: Sweetens the cinnamon filling and contributes to a crisp streusel.
- Avocado Oil: Keeps the muffins tender and neutral in flavor; other neutral oils work too.
Tips for the Best Muffins
- Use the spoon-and-level method to measure flour for accurate results.
- Mix the batter until just combined to avoid dense muffins.
- Press the streusel gently onto the batter so it adheres while baking.
- Allow muffins to cool completely before glazing so the drizzle sets neatly.
- Serve slightly warm or at room temperature for the best texture and flavor.
How to Make Coffee Cake Muffins
Step 1: Prepare the Batter
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. Whisk the dry ingredients in one bowl and the wet ingredients in another, then fold the wet into the dry just until combined.
Step 2: Make the Cinnamon Sugar and Streusel
Combine brown sugar and cinnamon in a small bowl for the swirl. For the streusel, mix flour, brown sugar, cinnamon, and melted butter or coconut oil until crumbly.
Step 3: Assemble the Muffins
Spoon batter into each liner about one-third full. Sprinkle a little of the cinnamon sugar, add more batter, then finish with the remaining cinnamon sugar. Use a toothpick to create a gentle swirl through the layers.
Step 4: Top with Streusel
Evenly sprinkle streusel over each muffin and press lightly so it stays put while baking.
Step 5: Bake and Glaze
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool fully before drizzling with an optional vanilla glaze made from powdered sugar, a splash of milk, and a little vanilla.
Variations
- Stir chopped pecans or walnuts into the streusel for extra crunch.
- Add mini chocolate chips to the batter for a chocolatey twist.
- Fold in small-diced apples to make apple cinnamon coffee cake muffins.
- Omit the glaze and dust with powdered sugar for a simpler finish.
Storing and Freezing
- To store: Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Freeze unglazed muffins in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Common Questions
Coffee cake refers to a cake traditionally served with coffee—it’s named for the pairing rather than the inclusion of coffee in the recipe.
Yes. Chopped pecans or walnuts work well in the streusel or sprinkled on top before baking.
Absolutely. They keep well for several days and can be frozen for longer storage.
No—the muffins are delicious without a glaze. The glaze simply gives them a glossy, bakery-style finish.
Yes. Use an equal amount of all-purpose flour if you don’t have whole wheat pastry flour on hand.
Common Mistake
Over-mixing the batter: Mix until the ingredients are just combined to avoid developing gluten, which can make muffins tough.
Using cold ingredients: Let eggs, yogurt, and milk come to room temperature so the batter blends evenly and the muffins rise consistently.
Skipping the cinnamon swirl: The cinnamon sugar layer is key to the classic coffee cake flavor—don’t skip it if you want that signature taste.
Overbaking: Begin checking for doneness at 18 minutes; overbaking dries the muffins out.
Glazing too soon: Wait until muffins are completely cool before adding glaze so it sets rather than melting into the tops.
More Muffins
- Pumpkin Banana Muffins
- Sweet Potato Muffins
- Oatmeal Protein Muffins
- Pistachio Muffins
- Banana Protein Muffins
Thanks for trying this recipe. If you make these muffins, please leave a rating and share your experience in the comments—feedback helps others and I enjoy reading your notes.
Cinnamon Coffee Cake Muffins
Ingredients
For the Muffins
- 1 cup whole wheat flour (or whole wheat pastry flour)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- ¾ cup plain Greek yogurt, room temperature
- ⅓ cup honey or maple syrup
- ¼ cup avocado oil (or neutral oil)
- 1 teaspoon vanilla extract
- ½ cup milk of choice, room temperature
For the Cinnamon Sugar Swirl
- ¼ cup light brown sugar
- 1 tablespoon ground cinnamon
For the Streusel Topping
- ⅓ cup whole wheat flour
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons melted butter or coconut oil
For the Vanilla Glaze (optional)
- ½ cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk the eggs, Greek yogurt, honey, avocado oil, vanilla, and milk until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.
- In a small bowl, combine light brown sugar and cinnamon for the swirl.
- For the streusel, mix whole wheat flour, brown sugar, cinnamon, and melted butter or coconut oil until crumbly.
- Fill each muffin cup about one-third full with batter. Sprinkle about 1 teaspoon of the cinnamon sugar over each, add more batter, then top with the remaining cinnamon sugar and swirl gently with a toothpick.
- Sprinkle streusel over each muffin, pressing lightly so it sticks.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool completely.
- Whisk powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled muffins, if desired, and serve.
Notes
- Do not overmix the batter—stir until the dry ingredients are just incorporated.
- Mix the streusel until crumbly rather than forming a dough for the best texture.
- Press streusel onto each muffin before baking so it stays in place.
- Let muffins cool completely before glazing. Store leftovers in an airtight container up to 3 days at room temperature or freeze for up to 3 months.
Nutrition
Carbohydrates: 39 g
Protein: 6 g
Fat: 8 g
Nutrition information is an approximation and should be used as a guide.
Additional Info
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