Julie Clark
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Cinnamon Coffee Cake Muffins
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These simple Cinnamon Streusel Coffee Cake Muffins with cake mix and pudding have the ultimate soft texture. Layers of cinnamon, sugar and pecans.
I don’t know about any of you, but when I wake up, one of the first things I think of is breakfast. Usually this includes the overly boring toast and cereal. Once in awhile, if I’m lucky, we kids get to make pancakes. My dream breakfast, though, is something quick, easy, and delicious.
That’s where these Cinnamon Coffee Cake Muffins come in. They are muffins with cake mix and pudding which makes for soft muffins and endless variations. They are a fun twist on standard blueberry muffins with streusel topping and banana muffins!
Why you’ll love this coffee cake muffin recipe:
- This coffee cake muffins recipe is one of those easy peasy quick ones. They even start with a boxed cake mix. Things couldn’t get better than that!
- You’ll find cinnamon sugar streusel inside and on top of the muffins.
- Finish off the cake mix muffins with a quick glaze.
- These are portable, and perfect for a quick breakfast or even dessert.
- These cupcakes are just as easy as cinnamon pancakes, don’t make much of a mess, and kids love them. (And if your kids don’t like nuts, you can leave them out, but trust me…you can barely taste the nuts). I am hungry just thinking about them already!!
How to Make Cinnamon Coffee Cake Muffins
- Preheat oven to 350°Fahrenheit. Lightly grease a muffin tin or line 24 muffin cups with paper liner baking cups. Set aside.
- Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2-3 minutes. (This is the same batter that we use for our cinnamon buttercream cupcakes.)
- In a separate bowl, combine the sugar, cinnamon and walnuts.
- Spoon a bit of batter into prepared muffin cups and sprinkle with 1 teaspoon streusel. Then put on another scoop of batter and another spoonful of streusel.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for 10 minutes.
- In a small bowl, combine the powdered sugar and milk. It should be the consistency that allows you to drizzle it with a spoon over all of the muffins. Drizzle the glaze over the muffins.
Recipe Variations
- Use any flavor cake mix you’d like. Wouldn’t a spice cake mix be so good? And they are a great way to use up the white cake mix sitting in your pantry.
- Switch up the pudding flavor in these coffee cake muffins. I dare you to try butterscotch pudding!
- Try adding fresh blueberries or other berries.
- Love chocolate? Add 1 cup chocolate chips. Mini chocolate chips work great in muffins.
- Melt coconut oil and add it in place of the canola oil. Delicious!
Other Muffin Recipes
- strawberry muffins
- cinnamon buttermilk muffins
- apple cinnamon muffins
- lemon crumb muffins
- pumpkin spice muffins
- chocolate peanut butter muffins
- peach muffins
Love cinnamon? So do we! See all of our cinnamon recipes.
Cinnamon Coffee Cake Muffins
Simple coffee cake muffins with cake mix and pudding. Full of cinnamon, sugar, pecans and a drizzle of vanilla glaze.
Servings 24
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
- 1 package yellow cake mix 15.25 ounces
- 1 package vanilla instant pudding mix 3.4 ounces
- 1 cup 2% milk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tablespoon cinnamon
- 2 teaspoons vanilla extract
Streusel:
- 1/2 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 1 cup chopped walnuts
Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons 2% milk
Instructions
- Preheat oven to 350°Fahrenheit. Lightly grease a muffin pan or line 24 muffin cups with paper baking cups. Set aside.
- Beat cake mix, pudding mix, milk, oil, eggs, cinnamon and vanilla in bowl of electric mixer on low speed just to moisten, scraping sides as needed. Beat on medium speed 2-3 minutes. 1 package yellow cake mix, 1 package vanilla instant pudding mix, 1 cup 2% milk, ½ cup vegetable oil, 4 large eggs, 1 tablespoon cinnamon, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the sugar, cinnamon and walnuts. ½ cup brown sugar, 1 ½ teaspoon cinnamon, 1 cup chopped walnuts
- Spoon a bit of batter into prepared muffin cups and sprinkle with 1 teaspoon streusel. Then put on another scoop of batter and another spoonful of streusel.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean and the muffin tops are lightly golden brown.. Allow the muffins to cool for 10 minutes.
- In a small bowl, combine the powdered sugar and milk. It should be the consistency that allows you to drizzle it with a spoon over all of the muffins. Drizzle the glaze over the muffins. 1 cup powdered sugar, 1-2 tablespoons 2% milk
Notes
- Store in an airtight container at room temperature. You can also freeze the muffins for longer storage. Freeze in an airtight freezer bag for up to 6 weeks.
Nutrition
Calories: 225kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 200mg | Potassium: 62mg | Sugar: 22g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 0.8mg
These are absolutely amazing!!
I made this recipe and it was absolutely delicious. Thank you. However, it was half way through gathering the ingredients that I realized that this recipe is from around 2013. The cake mix size has since then gotten smaller. So I scaled down on the milk to 3/4 cup, oil to 1/3, and the eggs to 3. Everything else stayed the same.
Maybe you may have to tweak some of your other recipes in view of what happened to the reduced size cake mixes. I did not check your other recipes. I may do so since I love this one.
I am not sure I understand. The topping you are referring to as “streusel” does not include 2 of the main streusel ingredients.
Could this be made in a casserole dish instead of muffins?
I just found this recipe, and I really want to try it! but I was wondering if you could leave out the pudding mix?
Hi Lizzy,
I look forward to receiving your daily recipes. I want to make these scrumptious looking muffins but want to know how could I adjust these to 6 jumbo muffins. I have been on a jumbo muffin kick lately and can’t wait to try yours! Thank you for inspiring recipes–keep ’em coming!
These look incredible! If I see many more of these, I’m going to get so fat!! Lol Thanks for linking up to Pin It Tuesday! 🙂
These look beautiful! I love how quick and easy this recipe is.
These look wonderful! I love anything that starts with a box to make them easier!
Grabbed it!
It’s on MY blog now!!
YEE HAW
OH, yum!!