Cinnamon Coffee Cake Muffins

READY IN: 20mins
Recipe by Kittencal@recipezazz

These are just like small coffeecakes!

Top Review by mets mitch

These are great! The recipe came together easily. I made 16, filled to the top, muffins and still had batter left, so I was able to make 18 mini muffins! There wasn't enough topping for the mini muffins, but they still taste fantastic. These are a definite keeper. I can't wait for my in-laws to come visit next month so I can make them again. Thanks for the recipe.

Ingredients Nutrition

Directions

  1. Set oven to 425 degrees (you will turn down heat when ready to bake muffins).
  2. Line 16 muffin tins with paper liners.
  3. To make the topping: combine all the topping ingredients in a small food processor and chop into a crumbly mixture; set aside.
  4. To make the muffin batter: blend the softened butter with the sugar.
  5. Add in eggs, vanilla and buttermilk; whisk with a large whisk until smooth.
  6. In a small bowl, blend the flour, salt, baking powder, baking soda and cinnamon.
  7. Mix the flour mix into the creamed mix; stir to combine well (you may beat this mixture with an electric mixer, this should be smooth and NO lumps).
  8. Stir in the butterscotch chips or chopped toffe bar (can use both if desired); mix to combine.
  9. Using a large icecream scoop, fill a generous amount into each muffin tin.
  10. Top with as much topping as you can on top of the muffin batter.
  11. Reduce the oven temperature to 400 degrees.
  12. Place the muffin tins on the third upper rack of the oven.
  13. Bake 20-25 minutes, or until nicely browned, and spring back when gently pressed.

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