Coffee Cake Muffins
The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!
My fondest memory of coffee cake dates back to middle school. We’d all line up at the cafeteria during break time and they’d serve us this huge square chunk of the warmest, most fluffy coffee cake I’ve ever had.
Now it’s been a while since I’ve had coffee cake. I don’t make it that often because when I do, well, I tend to eat the entire pan. Yeah, there’s absolutely no self control here.
That’s why I decided to make this in convenient, single-serving, portion-controlled muffins. That way I can eat 1 and send the rest off with Jason to share with his classmates.
Although it’s really hard to stop at yourself at just one muffin, especially since these babies are loaded with a mile-high crumbly topping and a light vanilla glaze. You’ll want to just pick off all the crumbs on top before diving right in!
Coffee Cake Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- ⅓ cup canola oil
- 2 large eggs
For the crumb topping
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 ½ cups all-purpose flour
For the glaze
- ¼ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 teaspoon milk
Instructions
- Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together milk, canola oil and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop the batter evenly into the muffin tray. Sprinkle with crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
- When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
- Allow glaze to set before serving.
For the crumb topping
- In a medium bowl, combine sugars, cinnamon and salt. Stir in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
For the glaze
- In a small bowl, whisk together confectioners’ sugar, vanilla and milk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
Did you make this recipe?
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Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.
It’s a hit with the kids! Believe it or not, this is favored by my 4.5 & 7 yr old. They prefer it over double chocolate chip, pumpkin, banana, etc; I tweaked the recipe a wee bit. I replaced milk with buttermilk and I hake at 425°F for 5 mins. I drop the heat to 350°F and bake for another 17 minutes. I learned this technique from one of my favorite bakers.
I have a question…I cannot find regular baking powder, only double acting baking powder, Does it make a difference to use double acting?
Absolutely wonderful!!
Cannot find the number of calories on the recipe…does anyone know?
Thank you:)
coffee muffins without coffee, genius.
Coffee cake muffins typically don’t have coffee in them. Coffee cake pairs perfectly with coffee. Genius, I know. 🙂
Chungah, what’s wrong with you, how does a cook not know coffee cake is made with coffee, bear paws are made with real bears, Leopard Print Cookies are made with real leopards, Bunny Cake is made with cotton tail rabbits. BAHAHAHAHAHAHAHAHAA
I subbed the cinnamon for ground earl grey tea. Great flavour, not too sweet.. was just hoping they’d be a bit more moist. Crumble was delicious!
Add more oil if you want moisture
So delicious! Thank you.
I am trying this for the first time
After making this recipe I have to agree with many of the other reviews, the flour ratio for the topping needs to be decreased by at least 1/2 cup. I still need to figure out what to alter in the muffin batter recipe to make the muffins more like a cake and less like the consistency of banana bread. Overall the flavors were nice but I do think that adding some vanilla would enhance the flavor of the muffin. I will definitely keep this recipe as a work in progress.
Made a couple of tweaks to this recipe, for the batter I added a tsp. Vanilla extract, and a tablespoon of sour cream, because I’m at a higher altitude, if u don’t want to use sour cream u can do 2 tbsp. Water, As well .
For the crumb topping you should use softened butter ,and I used a little less flour, I wish I had put more cinnamon and brown sugar cause the strudel is a little bland
Overall with the tweaks the strudel and cake are kinda bland ,but still a decent recipe
Good recipe! Don’t try to use a lot of crumble like I did. It was too dry on top from the flour! My second try was much better with just a regular amount of crumble. I can confidently say this is enough crumble to make a double recipe of the batter. Also, we added two tsp of instant coffee per my husband’s request. I’d say it was a successful experiment and even cut some of the sweet.
Love these!! So good! However way to much crumble was made! (Not a bad thing) but I got everywhere! I’m still adding this to my list of goodies! I made them for my classmate and they loved them!!
I doubled the muffin batter but used the regular amount of crumble, heeding the advice of others in the comments. I also added around a tsp of vanilla, extra cinnamon(1/2 tsp ish), a little nutmeg(1/8 tsp ish) and a pretty hefty dollop of sour cream. My muffins took longer to bake than the recipe said, around 20 minutes, but they were delicious with those adjustments!! I will definitely make again!!
One of my new “go to” muffins. Perfect for breakfast / brunch. Just sweet enough without being overly sweet. Just moist enough without seeming excessively “oily/greasy” as some muffins do. Perfect with coffee or tea. I’m in love, LOL
I needed to bake for an extra 2-3 minutes and I used about 75% of the topping
I made this recipe last year ( 2020 ) . As well as a regular coffee cake loaf. My 30 year old son really loved this recipe. It was good and easy to make . I will eventually make it again.
I am laughing because I just read the review talking about the ridiculous amount of crumble this recipe made. Totally agree! However, I am refrigerating the remaining crumble to use on top of my oatmeal. Yum!
Would that result in consumption of raw flour? If so, could that be at all risky?
Have not yet tried the recipe, but it’s top of my list for this week.
A delicious recipe! They took longer in the oven than recipe called for, but the muffins came out beautifully and couldn’t taste better!
Not a review yet, but I can’t wait to try these! Just wanted to know if anyone has the breakdown of calories and macros? Thanks!
Muffins tasted good, but the quantity of crumble is outrageous. 1.5 c of flour and 2/3 c of sugars? For 12 muffins? I even layered batter/crumble/batter and topped with copious amounts of crumble and barely used 1/3 of it. And what I did use was plenty to totally cover the top.
Nice and smooth texture to the muffin part and tasty. I like the idea of nutmeg, and i’d add more cinnamon (big fan) next time.
Ive read the reviews from others and they are glowing. I made this recipe yesterday and yes, there is a lot of topping. I put some in the middle of each cupcake before topping off with the batter. I agree with one of the reviews below, something is missing in the “cake” part. Could it be vanilla? Topping is delicious and i used softened butter as suggested by others. I will try again and add some vanilla to the cake portion.
Try fresh orange peel grated and ginger
Moist cake with nice not-too-sweet streusel. I did add nutmeg, ginger, vanilla and more cinnamon to the batter, and decreased the streusel flour to 1 cup. I layered about a tablespoon of streusel in the center, added more batter, then piled all the rest on top. No problems and not too much streusel!
My 9 year old made this all by herself and was so proud. I supervised incase she needed help or misread anything. When she made it the batter was so wet I thought the flour was a misprint. (Also since the ratio of crumble to batter was so off it was a possibility).I added a cup of flour to bring it what looked like the right consistency. They baked beautifully. But reading the reviews i will try this recipe again without and alterations to see how the texture comes out.