These cinnamon sugar crusted coffee cake muffins are one of my favorite weekend treats, and probably my most requested. I first found the recipe on Tasty Kitchen and knew I had to make it. Anything that claims to taste like a doughnut is welcome for breakfast at my house.
The morning I finally baked them up, I liked them even more than I thought I would. They had this faint crunch and grit from the sugar crystals on the outside, and on the inside, this old fashioned doughnut flavor–warm and gently spicy and just dense enough to really sink my teeth into.
I made them a half dozen more times over the next few months for friends and family and tweaked the recipe just a bit here and there. They were instantly everyone’s favorite muffin, and my favorite to make, too, because the batter was a cinch to whip up. The key, though, was eating them warm. That’s when they taste their best, when they’re softest and moistest. So I’d highly recommend making and serving them fresh and warm.
If you want to limit the amount of butter and sugar overall, you could easily brush it on with a pastry brush (and maybe limit the butter to the top of the muffin) and use your hands to sprinkle the cinnamon-sugar on the tops only!
Make a batch this weekend for friends, family, yourself…anyone you love–they’re always a huge hit!