Jenna Rae Cakes shared with us this delicious recipe for Coffee Cake Swirl Muffins from their second book Jenna Rae Cakes at Home by Ashley Kosowan and Jenna Hutchinson. With a crunchy, crumbly streusel topping, buttery cinnamon-spiced swirl filling, and the perfect muffin base, these muffins are the perfect match for one of the most popular morning beverages—coffee! Bake a double batch and toss some in the freezer for an easy on-the-go breakfast.
Coffee Cake Swirl Muffins
Makes 12 muffins
Ingredients:
Streusel Topping
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
- ⅛ teaspoon cinnamon
- Pinch of salt
- ¼ cup unsalted butter, room temperature
Cinnamon Filling
- 1 tablespoon + 1 teaspoon all-purpose flour
- ¼ cup + 1 tablespoon packed brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, melted
Coffee Cake Swirl Muffins
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 eggs
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup full-fat sour cream (see Baker’s Tip)
- ¾ teaspoon pure vanilla extract
Vanilla Bean Glaze
- ½ cup icing sugar
- 1 tablespoon whole (3.25%) milk
- ⅛ teaspoon vanilla bean paste
Directions:
Streusel Topping
- In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the butter. Using your fingers, rub together until the texture of the mixture resembles coarse crumbs. Set aside.
Cinnamon Filling
- In a small bowl, combine the flour, sugar, and cinnamon. Add the melted butter. Stir to combine. Set aside.
Coffee Cake Swirl Muffins
- Preheat the oven to 350°F. Line a muffin tin with 12 cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 2 to 3 minutes, until the mixture looks white, light, and fluffy. With the mixer still running, scrape the bowl. Add the eggs one at a time, mixing well and scraping the bowl between additions.
- In a medium bowl, sift the flour, baking powder, salt, and baking soda. Whisk to combine. In a small bowl, whisk together the sour cream and vanilla.
- With the mixer on low speed, alternate adding small amounts of the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture.
- Remove the bowl from the stand. Scrape the bottom of the bowl. Sprinkle the Cinnamon Filling across the top of the muffin batter. Using a spatula, gently fold 2 or 3 times to swirl in the filling.
- Divide the batter evenly among the cupcake liners, filling each three-quarters full. Sprinkle the Streusel Topping on top, dividing it evenly among the muffins. Bake for 15 to 18 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Let cool for 5 minutes in the tin before transferring the muffins to a wire rack to cool completely.
Vanilla Bean Glaze
- In a small bowl, whisk together the icing sugar, milk, and vanilla bean paste until the glaze is smooth. Use a spoon to drizzle each muffin with some glaze.
- Serve muffins on the day they are made or store in an airtight container at room temperature for up to 3 days.
Baker’s Tip: Don’t have sour cream? No problem! Use full-fat plain or vanilla yogurt instead.
