Cinnamon Vanilla Coffee Cake Muffins

I am pretty excited about these muffins. I generally do not play around with baking recipes; I usually just find something that looks good and follow the instructions. This was the first time I actually played around with baking ingredients, and it totally paid off! Growing up we would get that boxed mix coffee cake with the cinnamon streusel running through the center, and all the crumbly goodness on top, yum! These are so good with coffee (hence the title of coffee cake), but are equally delicious as a little dessert treat with a scoop of vanilla ice cream!

Try these at your next brunch gathering!

5 from 1 vote
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Cinnamon Vanilla Coffee Cake Muffins

Servings 12 muffins
Author Laura Doerr

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup apple sauce
  • 1/3 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1/4 cup canola oil
  • 2 eggs

For the topping

  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups flour

For the vanilla glaze

  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 tsp unsweetened almond milk

Instructions

  1. Preheat oven to 375 degrees, and line muffin pan with liners or spray with cooking spray.

For the topping

  1. Combine sugar, brown sugar, cinnamon, and salt in a bowl. Stir in the melted butter until combined. Stir in flour and mix until moist. Spread the topping out onto a plate or baking sheet, just to dry out a bit to better crumble on top of muffins.

For the muffin batter

  1. Combine flour, sugar, baking powder, baking soda, and cinnamon.
  2. In a separate medium bowl whisk together the apple sauce, almond milk, vanilla, oil, and eggs. Pour mixture into the dry ingredients and stir just until moist. Batter may be lumpy, do not over mix.
  3. Spoon or scoop equal amounts into the muffin tin. With your hands, break up the crumb topping. Top each muffin with equal amounts of crumb topping. Gently press into the batter. There will be a lot of crumb topping, don't let it go to waste!
  4. Bake for 15-17 minutes, or until toothpick comes out clean.

For the vanilla glaze

  1. Stir together the powdered sugar, vanilla, and milk until well combined and smooth. If too thin, add more sugar, too thick, add more milk.
  2. Let muffins cool for about 15 minutes. Drizzle each muffin with vanilla glaze.

Recipe Notes

This could be made in a loaf pan or cake pan, however you're on your own for baking times!

I used unsweetened almond milk because I had it on hand and it sounded good in a coffee cake. Regular milk would probably work just fine!

The vanilla glaze does soften the crumble the longer they sit, I would suggest eating within 2 days to avoid soggy crumble!

Serve for breakfast or brunch with coffee, or for dessert with vanilla ice cream, yum!

 

2 Comments

  • Ruth Brittain
    Posted May 20, 2017 8:50 am 0Likes

    5 stars
    These turned out amazing! I used 1% milk in place of the almond milk and that worked just fine. I also screwed up the directions for the topping (I put the butter in after the flour) and it still turned out great! Any recipe where you can misread the directions and it still turns out is my kind of recipe 😉

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