Cinnamon Swirl Coffee Cake Muffins

Happy Monday!

I've spent the last couple of days working on the perfect coffee cake muffin recipe. Which means I've made a few batches trying different ingredients... The muffins were either too salty because I forgot to get unsalted butter... Too chunky because the butter wasn't at room temperature, or they expanded way too much. But I've finally got it down! These coffee cake muffins are soft, packed with comforting flavors, and topped with a crumbly, buttery, sweet streusel topping. And it has a gooey cinnamon-y layer... Deep breaths...

Muffins like these are perfect with a cup of coffee in the morning while you scroll through Pinterest. You know, if you're into that sorta thing.

Classic coffee cake flavors in a warm little muffin form. Because muffins just seem to be oh so irresistible.

Cinnamon Swirl Coffee Cake Muffins
Author: Organic Cafe, Adapted from On Sugar Mountain
Makes: 12 Muffins

Ingredients:
For the muffins:

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 tablespoon ground flaxmeal

For the Streusel Topping:

• 1/2 cup flour
• 1/2 cup brown sugar
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon cinnamon

For the Cinnamon Swirl Filling:

• 1/3 cup unsalted butter, melted
• 1/3 cup brown sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat the oven to 350 degrees and line two muffin pans with paper liners or spray with non-stick cooking spray.
2. Make the streusel topping: In a medium bowl, combine all ingredients until the mixture resembles coarse crumbs. Set aside.
3. Make the cinnamon filling: In a small bowl, combine together all ingredients and mix well. Set aside.
4. Make the muffins: combine flour, sugar, baking powder, ground flaxmeal and salt in a large bowl. In a separate, small bowl, whisk together the oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir until well combined.
5. Fill each muffin cup 1/4 of the way with batter. Then add about 1 teaspoon of cinnamon filling over the first layer of batter. (I used a butter knife for an easier way to spread the cinnamon filling over the muffin batter). Add another layer of batter over the cinnamon filling, until the muffin cups are 3/4 full.
6. Cover muffins with streusel topping, then bake at 350 degrees for 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pans for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!