I decided to bake the family one of their favorite muffins as a part of breakfast. My breakfast coffee cake cinnamon cake muffins are moist, tender and more cake-like than your average muffins with a generous amount of cinnamon. These muffins taste sensational just eating them plain, but give them a luscious coat of rich cream cheese frosting makes them even more delicious.
The best part about this amazing recipe for my breakfast cinnamon coffee cake muffins is the only tool that need is a whisk to mix this easy cinnamon-infused treat up. I know that is hard to believe, but you don’t even need to take out your electric mixer for the simple cream cheese frosting. This is also a job reserved for your whisk.
Here’s another trick when making muffins that I want to share. Instead of spooning the batter into your muffin cups, I found that using a small measuring cup is easier. I was filling up my 1/4 cup measuring cup for a speedier way of depositing the batter into muffin pans.
I use cinnamon frequently because we love it here for flavor and its wonderful health benefits. Here also are several other fantastic recipes that I make using cinnamon that you might want to try. These are perfect to add to your breakfast or just anytime with my cinnamon pancakes, orange cinnamon breakfast puffs, cinnamon-raisin batter bread, and favorite sweet raised cinnamon rolls.
Coffee Cake Muffins Recipe
2 cups of sifted all-purpose flour
1 tablespoon of baking powder, leveled
3/4 teaspoon of salt
1-1/2 teaspoons of ground cinnamon
½ cups of sugar
6 tablespoons of canola oil
1 teaspoon of vanilla extract
1 large egg
1 cup of milk
Cream Cheese Frosting
4 oz. neufchatel cheese or cream cheese
1/4 cup of confectioners’ sugar
3 tablespoons of milk
Mix the oil, egg, milk, and vanilla together before stirring in your dry ingredients using your whisk until the batter is smooth.
Pour into greased muffin pans or ones with paper liners before taking to a 350-degree oven. Bake about 15-18 minutes, depending on how your oven is regulated.
Test with a toothpick, cake tester or slender knife to see if anything sticks.
Cool for about five minutes in the pans before attempting to take the muffins out.
Frost these breakfast cinnamon cake muffins when cool with the cream cheese frosting.
To Make the Frosting:
Just whisk the neufchatel cheese (I always prefer this one) with the confectioners’ sugar and milk. I don’t even bother with any vanilla because the flavor and way they compliment these muffins are perfect as is. However, if you miss your favorite vanilla or another extract just add.
ENJOY!
- 2 cups of sifted all-purpose flour
- 1 tablespoon of baking powder leveled
- 3/4 teaspoon of salt
- 1-1/2 teaspoons of ground cinnamon
- ½ cups of sugar
- 6 tablespoons of canola oil
- 1 teaspoon of vanilla extract
- 1 large egg
- 1 cup of milk
- Cream Cheese Frosting
- 4 oz. neufchatel cheese or cream cheese
- 1/4 cup of confectioners’ sugar
- 3 tablespoons of milk
-
Mix the oil, egg, milk, and vanilla together before stirring in your dry ingredients using your whisk until the batter is smooth.
-
Pour into greased muffin pans or ones with paper liners before taking to a 350-degree oven. Bake about 15-18 minutes, depending on how your oven is regulated.
-
Test with a toothpick, cake tester or slender knife to see if anything sticks.
-
Cool for about five minutes in the pans before attempting to take the muffins out.
-
Frost these breakfast cinnamon cake muffins when cool with the cream cheese frosting.
-
To Make the Frosting:
-
Just whisk the neufchatel cheese (I always prefer this one) with the confectioners’ sugar and milk. I don’t even bother with any vanilla because the flavor and way they compliment these muffins are perfect as is. However, if you miss your favorite vanilla or another extract just add.
-
ENJOY!
Did you make this recipe?
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