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Coffee Cake Muffins

Rose Lemere
Moist muffins with a cream cheese filling, brown sugar swirl, and buttery crumb topping, these muffins are sure to be a hit wherever they go! They make the perfect weekend breakfast and are a great addition to any brunch menu!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 872 kcal

Equipment

  • jumbo muffin pan
  • Jumbo paper muffin liners (also called cupcake liners)

Ingredients
  

cinnamon crumble topping

  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt
  • 1/4 cup unsalted butter melted

cinnamon swirl

  • 1/3 cup brown sugar
  • 1 1/2 tsp ground cinnamon

cream cheese filling 

  • 1 8 oz block cream cheese softened, be sure to use full-fat cream cheese!
  • 1/2 cup white sugar
  • 1 tbsp all-purpose flour
  • 1 egg
  • 2 tsp vanilla extract

For the muffin batter

  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp groudn cinnamon
  • 1/2 tsp sea salt
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter melted
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup sour cream be sure to use full-fat sour cream; you can also use full-fat Greek yogurt
  • 1/2 cup whole milk

Instructions
 

  • Preheat the oven to 350 degrees F.  Line your muffin pan with your paper liners and set aside until ready to use. 
  • In a small bowl, combine everything for your crumb topping, except the butter, and stir. Pour in the melted butter, then, using a fork or your hands, mix until you have coarse pea-sized crumbs. Set aside.
  • In a separate bowl, combine the brown sugar and cinnamon, mix, and set aside. 
  • Then, in a medium bowl, combine all the ingredients for the cream cheese filling, and mix(or beat with an electric mixer at low speed) until smooth and creamy.  Set aside
  • In a large bowl, combine the flour, baking powder, salt, cinnamon, white sugar, and brown sugar, and whisk to combine.  
  • Then, in a separate large mixing bowl, combine the vanilla extract, melted butter, eggs, sour cream, and whole milk, and whisk to combine. 
  • Pour the wet ingredients into your dry ingredients/flour mixture. And fold to combine using a rubber spatula. The batter is supposed to be very thick, but if you are having trouble mixing it, you can add another splash of milk. Just be sure to keep in mind that muffin batter isn’t supposed to be smooth; a few lumps are okay! 
  • Once mixed, divide roughly half of your muffin batter between your six muffin cups, using the back of a spoon, gently spread the batter out so it’s even, then use your spoon to create a well in the middle of each muffin cup. This helps create room for your cream cheese filling. 
  • Next, divide your cream cheese mixture among your muffins, doing your best to keep the filling in the center of the muffin. Sprinkle the cinnamon sugar over the top of the cream cheese filling, doing your best to keep it evenly divided among all six muffins.
  • Then divide your remaining muffin batter between your muffin cups, and gently spread it out with the back of a spoon. You want the muffin batter to cover the cream cheese/cinnamon sugar, but you don’t want to squash the cream cheese filling out of the muffin. 
  • Finally, sprinkle your crumb topping over the muffins, and place the muffins in your preheated oven. 
  • Bake for 15-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. (see notes)
  • Allow the muffins to cool to almost room temperature before removing them from the pan.
  • Serve and enjoy! 

Notes

It can be a little tricky to check if these muffins are done due to the cream cheese filling. I find it works best to insert a toothpick into the top of the muffin, stopping before you hit the filling. If the top of the muffin is done, the muffins are done! Just be sure to keep an eye on these muffins while they are baking, if they get overbaked they can become dry and crumbly! 
If your muffin batter is sticking to your spoon too much while you are trying to spread it out, rub a little bit of oil or melted butter on the back of the spoon between each muffin. 
Any leftover coffee cake muffins can be stored in an airtight container or wrapped in plastic wrap and stored at room temperature up to 2 days!
Some people like to grease their muffin tins before putting their muffin liners in. I usually skip this step, but you can feel free to grease your muffin pan with a little melted butter or coconut oil if you like. 

Nutrition

Serving: 1muffinCalories: 872kcalCarbohydrates: 139gProtein: 12gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 157mgSodium: 469mgPotassium: 209mgFiber: 2gSugar: 81gVitamin A: 986IUVitamin C: 0.2mgCalcium: 219mgIron: 4mg
Keyword Breakfast, cheesecake, muffins
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