Easy Coffee Cake Cupcakes with Streusel Glaze
Want to learn how to make bakery-style coffee cake muffins? These tender cupcakes start with cake mix and finish with a streusel crumb topping.
Truly, is there anything more heavenly than warm cinnamon cupcakes and your morning cup of coffee? I think not! This recipe is a mini version of your favorite coffee cake, perfect for brunch or a nice weekend breakfast!
This perfect coffee cake muffins are simple to make and have a classic coffee cake flavor! If you aren’t into coffee, I recommend eating one of these warm mini coffee cake with a cold cup of milk.
These mini coffee cakes pair perfectly with my Tator Tot Breakfast Casserole and a frothy Coffee Smoothie!
These moist coffee cake muffins start with a cake mix, which decreases the amount of measuring you have to do! Then, we add cinnamon flavor to the batter and to the cinnamon crumble on the tops of the muffins. The crunchy crumble topping has a TON of cinnamon flavor. It’s a wonderful contrast to the moist muffins!
What Ingredients do I need to make these Easy Cinnamon Cupcakes?
- White cake mix
- Flour
- Baking Powder
- Eggs
- Half and Half
- Cinnamon
- Dark Brown Sugar
Check out my Mom’s coffee cake recipe! It’s a super crumbly version made in a casserole dish.
Substitutions for this Homemade Cinnamon Cupcake Recipe:
The best recipes are the ones you can make without an extra trip to the grocery store! Here are some substitution suggestions to add to this best muffin recipe!
- If you need to use unsalted butter, that’s fine. Just add a pinch of salt to compensate.
- And, you can substitute oil for butter in the muffins, but you cannot substitute it for the streusel topping.
- Instead of half and half, you can substitute milk or heavy cream.
- Feel free to substitute yellow cake mix or butter cake mix for the white cake mix.
- Add up to a teaspoon of vanilla extract to the batter for extra flavor.
- Add 1-2 teaspoons of espresso powder to the batter for coffee flavor.
- Use a mini muffin pan and decrease the baking time to 10-14 minutes.
How should I store my Cinnamon Streusel Cake Mix Muffins?
These Cinnamon Streusel Cake Mix Muffins should be stored in an airtight container so that they don’t dry out. Luckily, they will last 3-5 days at room temperature, though you may notice a change in texture over time, or up to a week in the refrigerator.
In addition, these muffins can also be frozen for up to 3 months. But, please be aware that refrigerating or freezing the muffins may dry them out.
Find more fun cake mix recipes on Blackberry Babe.
What is the difference between cupcakes and muffins?
Cupcakes and muffins are pretty similar, which is why we can use the amazing hack of starting with cake mix!
The biggest difference between the two is that muffins tend to have a bit more flour and less sugar. Muffins also aren’t mixed as long which makes them a bit denser than a cupcake.
To make an easy coffee cake muffin recipe using these same ingredients, just lightly mix the batter. Do not overmix.
If you love the flavors in this easy muffin recipe, I think you’ll also enjoy my Cinnamon Pecan Breakfast Bundt Cake!
Storing Leftover Cupcakes:
Store leftovers in an airtight container, or cover with plastic wrap. They will stay good on the counter for 3-4 goods.
If you love the flavors in this easy muffin recipe, I think you’ll also enjoy my Cinnamon Pecan Breakfast Bundt Cake!
Easy Coffee Cake Cupcakes with Streusel
Need an easy cinnamon cupcakes recipe? These tender mini coffee cakes use a cake mix and are topped with a streusel topping
Ingredients
For the cupcake base:
- 1 15.25 ounce box white cake mix, divided
- ⅓ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup salted butter, melted and divided
- ½ cup half and half
For the brown sugar crumb (streusel):
- ¼ cup of brown sugar
- 2 teaspoons cinnamon
- remaining cake mix
- remaining butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit and prepare two muffin tins with cooking spray or paper liners.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the cake mix and the flour. Then, remove 1 cup of the mixture and place it to the side. You will use it later to make the streusel.
- Add the baking powder and cinnamon, whisk to combine.
- Prepare the wet ingredients: In a separate medium bowl, mix together the wet ingredients: eggs, ⅓ cup of the melted butter, and the half and half.
- Combine: Then, add the wet ingredients to the dry ingredients. Beat together for about one minute, occasionally using a rubber spatula to scrape the sides and bottoms of the bowl. Lumps are okay.
- Pour the batter into the prepared muffin cup, filling each cavity about ½ full with batter.
- Make the streusel: Combine brown sugar, cinnamon and remaining cake mix in a small bowl.
- Use a fork to mix in the rest of the melted butter until a thick, sticky mixture forms. Whisk to combine until it forms into coarse crumbs.
- Crumble the cinnamon sugar mixture evenly over the top of the batter.
- Bake for 15-18 minutes, or until the edges begin to turn golden brown and a toothpick inserted into the center of the muffin comes out clean.
- Cool for 5 minutes before removing from the muffin tin. Serve warm, or place on a wire rack to cool completely.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 183Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 242mgCarbohydrates 33gFiber 1gSugar 18gProtein 3g
The nutrition for this recipe is calculated by an app, and may be incorrect.
