Cinnamon Coffee Cake Muffins are a warmly delicious treat that’s perfect for a snack or a quick breakfast. A buttery ribbon of cinnamon runs through the middle, and they’re topped with crunchy cinnamon streusel.
This past week was another one where comfort food and shutting down were a necessity. Work is still crazy-busy, though it seems we might be back to being fully staffed (and the newbies fully trained) just in time for fall rush to officially start up again. Last week completely got away from me – So much so that I didn’t realize when the last day of school was for the bambino (it’s today). Ugh.
And then there was the news about Chris Cornell’s death late Wednesday night/early Thursday morning. Grunge book-ended high school for me – It was just hitting the mainstream as I started, and was beginning to wane somewhat by the time I graduated. Of the “big” grunge bands, Nirvana was/is by far my favorite, but Soundgarden was a close second – The subtle darkness woven through many of their songs still resonates with me. “Fell On Black Days” is probably my favorite by them, though as I was sitting at my desk reading through news stories in disbelief, it was “Rusty Cage” that broke me.
So to channel my maudlin sadness, I spent the weekend baking, and as I started a new journal, working on some of the pages in there. I was in the mood for something streusel-topped and cinnamon-flavored, so I made these Cinnamon Coffee Cake Muffins. I’ve made them before, but apparently never blogged about them until now – My guess is that we ate them so quickly, I never got around to photographing them before they disappeared!
They are delicious right from the oven, and like many larger-sized coffee cakes, even better the next day (warmed up of course). You can even split it like a dinner roll, and add a schmear of butter (please tell me I’m not the only one who eats day-old coffee cake like that?) for extra richness.
And they make a great afternoon snack, especially when paired with a cup of coffee. The perfect 3 o’clock pick-me-up.
Preheat the oven to 400 degrees F. Line a muffin tin with paper liners and set aside. Recipe adapted from Better Homes & Gardens Ltd. Edition Cookbook
For the Topping:
For the Muffins:
Make the streusel topping first. In a small bowl, combine the flour, brown sugar, cinnamon, and pecans. Cut in the butter with a fork, until the mixture looks like coarse crumbs.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Cut in the butter with a pastry blender or two knives, until the mixture looks like coarse crumbs.
In another bowl, mix together the egg and buttermilk. Make a well in the center of the dry ingredients, and add the wet ingredients all at once. Mix just until combined - The batter will be lumpy.
Place about 2 Tbsp. of batter in each muffin cup. Place about 1 Tbsp. of the streusel on the batter, then top with about 2 more Tbsp. of batter on top of the streusel. Top the muffins with the rest of the streusel.
Bake the muffins for 15 to 18 minutes or until golden brown. Cool the muffins for 5 minutes in the pan on a wire rack. Remove the muffins from the pan and serve warm.
Preheat the oven to 400 degrees F. Line a muffin tin with paper liners and set aside.
Recipe adapted from Better Homes & Gardens Ltd. Edition Cookbook