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!
Cinnamon Sugar Crusted Coffee Cake Muffins
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/4 cup vegetable oil
- 2/3 cup granulated sugar
- 1 egg
- 1 cup milk
For the Cinnamon Sugar Topping:
- 1/4 cup butter melted
- 1/3 cup granulated sugar
- 1 Tablespoon cinnamon
- Preheat the oven to 350º F. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
- In a separate large bowl, whisk together the oil, sugar, egg and milk.
- Add the flour mixture to the oil and milk mixture and stir just until combined.
- Coat a standard 12-cup muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.
- Bake for 15 to 18 minutes, until a toothpick inserted into the center of one muffin comes out clean.
- Run a knife around the sides of each of the muffins and shake them out of the pan while still hot. Place them on a wire rack while you assemble your toppings.
- In a small, shallow bowl, melt the butter.
- In another small, shallow bowl, combine the sugar and cinnamon.
- Dip each muffin first in the butter, then into the cinnamon-sugar, swirling to coat all sides. Let cool for a few minutes on a wire rack so that the butter and sugar can harden slightly before serving.