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Cinnamon Chip Coffeecake Muffins

Cinnamon Chip Coffeecake Muffins - cinnamon chip muffins with a crunchy crumble topping. | www.brighteyedbaker.com

Fluffy cinnamon chip muffins topped with a classic coffeecake crumble – perfect to go with your morning cup of coffee!

Ingredients

Scale

Crumble Topping

Cinnamon Chip Muffins

Instructions

  1. Preheat oven to 375ºF and grease 18 muffin cups* with nonstick spray.

Crumble Topping

  1. In a bowl, whisk together the sugar, cinnamon, and salt. Add the melted butter and whisk in to combine. Add flour and mix in completely. Use your hands to clump mixture together into a ball. Set aside while making muffins.

Cinnamon Chip Muffins

  1. In a bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, cinnamon, and salt.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), beat the sugar and coconut oil together. Beat in eggs one at a time, wiping down bowl and beater as needed, until all ingredients are thoroughly incorporated and mixture is paler in color.
  3. Mix together the buttermilk and vanilla.
  4. With mixer on lowest speed, mix in 1/3 of the dry ingredients followed by 1/2 of the buttermilk mixture, continuing to alternate in this manner until all has been added. Once the final 1/3 of the flour mixture is added, continue to mix until almost evenly incorporated. Finish folding together by hand just until batter is even. Fold in cinnamon chips.
  5. Divide batter evenly between the prepared muffin cups, filling each about 2/3 full. Break ball of crumble mixture up, leaving some bigger crumbs, and divide evenly over the tops of the muffins.
  6. Bake muffins in preheated oven for 15 minutes, and then reduce heat to 350ºF and bake another 2-5 minutes, until a toothpick inserted into the center of one comes out clean. Cool in pan for about 10 minutes, and then transfer to a wire rack to cool completely.
  7. Store muffins in an airtight container at room temperature.

Notes

If you don’t have enough pans to bake all 18 muffins at once, you can bake the first 12, let them cool for 10 minutes, and then take them out of the pan to bake the remaining muffins. Rinse the pan with cool water and dry before using again.