It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin! (A big thank you to Wendy of A Day in the Life on the Farm for helping organize everything this month.)

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

While I typically try to provide some slight form of nutrients in my muffins, sometimes (like last month) it’s just about comforting deliciousness. Not that healthier muffins can’t be delicious. But. You know what I mean.

Originally the thought for making coffee cake muffins came about by needing to use up a tub of Greek yogurt in my fridge before its expiration date. My husband suggested I make a version of our favorite coffee cake. I thought I’d make it into muffins to satisfy March’s #MuffinMonday. But then I realized, my coffee cake is truly a cake and wouldn’t qualify with the muffin method of baking. It really has been too long since I’ve visited that recipe and need to do so again soon!

With coffee cake muffins now needing to fill a void in my stomach, I reached out to trusy ole Pinterest.

These muffins are bursting with cinnamon. And there’s almost nothing better than cinnamon! To kick that coffee cake element into full gear, these muffins get a streusel topping added. I had quite a bit of streusel topping leftover, so I toasted it up for 10 minutes in an even layer on a baking sheet. It’s perfect for topping your morning yogurt.

There is also a simply vanilla glaze to go over the top of the muffins. I assure mine did receive a drizzle of extra sweetness, though by the time I got around to pulling out my camera, it was invisible.

This recipe makes 1 dozen muffins.

Coffee Cake Muffins

Ingredients for streusel:

• 1/3 C superfine sugar
• 1/3 C brown sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 1 stick butter, melted
• 1 1/2 C flour

Ingredients for muffins:

• 1 1/2 C flour
• 1/2 C brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 3/4 C milk
• 1/3 C canola oil

Ingredients for glaze:

• 1/4 C powdered sugar
• 1 tsp milk
• 1/2 tsp vanilla extract

Steps:

1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners.
2. Make the streusel: Whisk together the sugars, cinnamon, and salt. Add the melted butter. Fold in the flour until fully incorporated, break apart into crumbs, spread out on a baking sheet, and set aside.
3. Make the muffins: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. In another bowl, whisk together the eggs, milk, and oil. Fold the wet ingredients into the dry and stir to combine.
4. Divide the batter among the prepared muffin tin. Top with the streusel, patting it down into the muffin. Bake 15-18 minutes, until a toothpick inserted comes out cleanly. Remove muffins to a cooling rack.
5. Make the glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Pour over the cooled muffins.

*This recipe is adapted from Chungah at http://damndelicious.net/2014/03/24/coffee-cake-muffins/*

And don’t forget to check out these other muffin recipes:

Apple Oatmeal Muffins by Food Lust People Love

Asparagus Goat Cheese Muffins by Farm Fresh Feasts

Cacao Nib Muffins with Dark Chocolate Glaze by Karen’s Kitchen Stories

Cheese & Thyme Muffins by Passion Kneaded

Coffee Cake Muffins by Sew You Think You Can Cook

Oh My Darling Muffins by A Day in the Life on the Farm