Cinnamon Coffee Cake Muffins

"These muffins are a great treat to take to the office. The dry ingredients can be combined the night before in order to speed up the process in the morning."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
photo by sayraohbby photo by sayraohbby
photo by WiGal photo by WiGal
Ready In:
12 muffins




  • Combine the brown sugar, pecans and cinnamon; set aside.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • In another bowl beat the egg, milk and oil; stir into dry ingredients just until moistened.
  • Spoon 1 Tbs. of batter into paper-lined muffin cups.
  • Top each with 1 teaspoon nut mixture and 2 more tablespoons of batter.
  • Sprinkle with the remaining nut mixture.
  • Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.
  • Combine glaze ingredients; drizzle over cool muffins.

Questions & Replies

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  1. Perfect in every respect including the smell! I am freezing some of the muffins for camping. The only thing I might do differently next time is sub in applesauce to replace some of the oil which would not affect the taste of this delicious muffin but would bring the fat amount down a bit. I would pour some applesauce into the 1/3 cup and then pour in the oil to fill it up-save myself a dish to wash. Thank you a for great keeper. Made for the Vegetarian/Vegan Recipe Swap '08 for the Peppers.
  2. These were delicious! I love how easy they were to make and that I have all of the ingredients in my pantry. They freeze and re-heat well too even with the glaze. I heat them at 250 degrees in my toaster oven for about 15-20 minutes. They are warm like they have been freshly made and the glaze doesn't burn or melt off.
  3. I had been looking for a coffee cake using oil, since I was out of butter and came across this. I misread the title (thinking it was for a cake, not muffins) but decided to put it in a square pan anyway! This resulted in a classic coffee cake, with a very fluffy inside. I loved that the topping got nice and toasty, adhered to the cake without crumbling, all without any butter! Thanks Chef Buggsy, for posting. I'll be making this one again! Roxygirl
  4. All ingredients on hand, so easy decision last Sunday AM. These have a bit of everything: filling, topping, and icing. Delish! Thanks for posting.
  5. I made these for the Aussie / Kiwi Swap Dec 2013. Unfortunately I baked them for 25 minutes which proved to be too long and they were over done. I was hoping to make them again and get a photo but Christmas is looming and I've run out of time. The other thing that didn't quite work out, is these are meant to make 12 muffins which would be 36 tablespoons of mixture, but my mixture didn't seems to go that far. I think next time I would do 9 muffins instead of trying to get 12. Otherwise they are very easy to make and if I'd cooked them for 18 - 20 minutes, they would have been perfect.


I am blessed with a wonderful dh and four fantastic, crazy children. I am a stay at home mom who works from son up till son down. My favorite cookbook is not one that I cook with very often, it actually sits on top of my pantry propped up in an old basket. The cookbook was given to my grandmother just prior to her marriage to my grandfather and it has the family prayer and some recipes that my great-grandmother penned in her own hand inside. It is called All About Home Baking. <a href="" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=> <img src=> <img src=""> <img src="">
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