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 Imperial Sugar Light 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 Imperial Sugar Extra Fine Granulated Sugar
- ⅓ cup Imperial Sugar Light Brown Sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup 1 stick 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.
- To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk 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.
- 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 reserved 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.
- To make the glaze, combine confectioners’ sugar, vanilla and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
- When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
- Allow glaze to set before serving.
Did you make this recipe?
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Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.
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.
I cannot tell you how many times I have made this recipe over the last few years. THIS CRUMBLE is the best!!! I put it on top of my blueberry muffins as well. Thank you so much for bringing this tasty recipe to my recipe book 🙂
The taste is good but the amount of streusel topping is wild. I read the recipe too to bottom twice because I thought I must have missed somewhere else where the crumb topping went. I probably won’t make this recipe again in favor of one with sour cream, but at least I have enough crumb topping to last me the next year.
Like perfect portions of coffee cake, although we each had two! I added a teaspoon of vanilla to the batter and left off the glaze. I’ve never had a crumb topping so delicious and the recipe makes just the right amount to be able to mound it a little.
Great muffins! My favorite part is that they are not overly sweet like some muffins. Even though the crumb coating seemed like A LOT, there was a good amount on the muffins once they were baked. Thanks for the recipe! I will definitely be using this one again!
These were fantastic! I followed the recipe and maybe did slightly less than 1.5 cups of flour for the crumble, but it would have worked either way. I did half oil half plain yougurt but still kept to 1/3. These are light, moist, not too sweet and really pretty perfect overall! Thank you. This is definitely a recipe to save and pass along!!!
Made these last night and they came out perfect. The crumb topping was delicious and melts in your mouth. I hate a tough crumb that isn’t moist but this was great. The texture of the cake was good as well. I have to stop eating more than two this morning!
These muffins are PERFECT! They have the perfect spongy texture and sweetness that isn’t overwhelming. I used 1 cup of flour for the topping as other comments recommended and it was a bit too moist, so I will increase the flour ratio next time. Also, I had a lot of topping left over so I will make half as much going forward, but it’s my personal preference to use only a small heap on each muffin.
I tried these this morning. They are easy to make and absolutely delicious. My muffin cups are a bit larger so I made 8 muffins with this batch. My husband loves them. Thanks for the great recipe.
This is my second time making them- and they are wonderful! Do not half the crumb ingredients, as you can use the rest to re-sprinkle on to the muffins after they rise. I like the crumb completely covering the top. Other than that, these are very moist and soft, and the glaze slightly hardens, making the top the right kind of crispy! This also works with dark brown sugar, if you do not have light brown.
Recipe calls for 2 eggs, however when mixing recipe states to add egg. Should it be one or two eggs?
Made these for the first time today and made the fatal error of not reading reviews first. DEFINITELY need to reduce flour in topping to 1 cup. It was too “flour-y” and dry with the 1 1/2 cup that was recommended. I liked one reviewer’s idea of putting some of the topping in between the batter for the muffins as I had WAY TOO MUCH. Muffins were super moist and yummy otherwise!
A recipe I’m certain to use again. I followed several recommendations and only used 1 cup flour for topping. I made as 4 jumbo muffins baking at 375 for 10 minutes and reduced to 350 so they’d get a nice dome. I had more than enough topping so next time I’ll fill tin half full, sprinkle in some topping, add remaining batter and top with remaining topping.
These are delicious. I used gluten free flour (great value brand) vegan butter and coconut milk. They turned out moist and delicious. I ended using a cup of flour for the crumble instead of the 1 1/2 c in the recipe. I will definitely make these again!
oh soooo delicious!!! I made these this morning, playing with the flour portions because of my limited pantry supplies and dietary needs. I used Bob’s Red Mill AP Gluten Free Flour. I halved the flour in the streusel topping and in the muffins I used 1 cup GF flour and 1/2 cup almond flour. I didn’t glaze them. My wife deemed the “award winning”!
A great recipe, but the crumb toppings with 1.5C of flour is too much. I would suggest between 1/2 to 3/4C of flour instead & add in some Pecans or walnuts if u like.
I have made numerous times & this is my favorite muffin so far. If u r health conscious, this is e changes I made to make it healthier for breakfast.
I used 1C of quinoa flour mix with oat/oat bran flour, 1/2 C Almond Flour. Oil replaced with 1M ripe banana & 1/3 C Greek yogurt. Brown/coconut sugar reduced to 1/3C and add in 1 Tbsp of Molasses.
For crumb topping, I reduced butter to 40g soften to room temp, slightly less than 3/4C oat/oat bran flour (just blend e oat bran or rolled oats) and add in some walnuts. Omitted e salt. Did not do e glazing. This is yummy!
Thanks for e recipe!
A good base for coffee cake muffins & I have made numerous times. However I made some changes over time for a healthier version. Cut sugar for e batter to 1/3 cup brown/coconut sugar, add in 1tbsp Molasses/maple syrup if u have, 1 ripe banana & replace e oil with 1/4 C Greek yogurt. I used 1/2C almond flour, 1C Quinoa flour mixed with oat flour.
For e topping, slightly less than 3/4C oat flour, 40g butter, 2-3 tbsp of brown/coconut sugar, 1 tsp cinnamon, leave out e salt. Never do e glaze.
Thanks for e wonderful recipe!
Hi, I don’t see any coffee in the ingredients listed? How does the coffee flavour come out in the muffin?
Coffee Cake dose not actually contain coffee. Back in the day this cake was baked by ladies to serve WITH coffee so they named it coffee cake
Best muffins I have ever made! I did jumbo muffins instead and they turned out beautiful. I surprised myself on how good they taste and look. I love this recipe, definitely recommend.
I’ve made these several times and I’m pretty sure they are officially my favorite muffins! Personally I love the amount of crumb topping, I have plenty to nibble on while I bake and still plenty to actually go onto the muffins 😉
I have made this recipe before and gosh it was so yummy! now I’m going to have fun recreating it with apple this time. ‘Apple coffee cake muffins’
A little too much topping, but otherwise really good! I recommend putting a pan beneath the muffin trays to catch the topping that spills off as they rise.
how much coffee powder do I use?
none, coffee cake goes with coffee, it has no coffee flavor.
I took the advice of other who made this and used only 1/2 cup of flour in the topping mix. It came out perfect. It is moist, bakes into the muffin and it was just the right amount. The recipe definitely needs to be changed. I also cut up one apple into small pieces and folded into the batter. Very moist and delicious. Took the same amount of time to bake. Love this recipe!
Flour quantity stated for topping must be wrong. With 1 1/2 cup the result was very dry and powdery and the topping just falls off after baking.
This was amazing! Damn best muffin I’ve made, and my family certainly agrees. I made them this morning and as a family of four who loves anything cinnamon, it was like watching vultures. Anyways, very tasty. As a heads up, as many other comment stated, there is a lot of extra strudel. However, I put some in the middle of the muffins (Batter, a bit of crumble, top with batter, and then l o t s of crumble) No glaze for me.
The crumble I didn’t end up using stayed in it’s bowl, I added a bit of extra butter, a heavy pinch of brown sugar, some salt, and a few more shakes of cinnamon, and a few splashes of milk. I just didn’t want to waste it, but it ended up turning out good as well. I packed it into the bottom of a greased loaf pan (it should be slightly wet/sticky) and shoved it into the still heated oven for 5 min increments. Everybody’s oven is different, but I think it ended up being a bit more than 10 minutes. Might take more or less, but the edges should lightly brown and the crumble should be mostly hardened. Let it cool a bit and enjoy! No waste, and it tasted a bit like a thin cookie. Thanks for such a great recipe!
I made a really good mistake and used softened unsalted butter instead of melted. The crust looks beautiful and is crumbly and delicious. I also did the melted butter recipe for the crumble top but they did not look as pretty. They both taste great but I really enjoy the softened butter ones more. So happy to have found the perfect recipe for our Airbnb guests. I make jumbo muffins too. One recipe makes 6 jumbo muffins with tons of topping!
I made a really good mistake and used softened unsalted butter instead of melted. The crust looks beautiful and is crumbly and delicious. I also did the melted butter recipe for the crumble top but they did not look as pretty. They both taste great but I really enjoy the softened butter ones more.
These taste great!! The crumb topping tasted good but I was left with a whole mason jar of it and it was way too much flour for my taste. I’ll have to try it with 1/2 cup instead. Wish I read the reviews first.
Amazing and delicious
Definitely make half the streusel topping. I wish I’d read the reviews before following the recipe. I added some chopped walnuts and left off the glaze. Really good, and easier than I thought.
I whipped these up for the kids that I nanny. It was a big hit! I had a lot of extra crumble topping so maybe I’ll halve that next time. Everything else was perfect and the 10 year old said it was the best muffin she has ever eaten!
It was pretty easy to make, but it took me around an hour to do the whole thing without counting the cooking. At the end, it was a great taste, maybe add a little sugar, nice look, but pretty crumbly. Overall, it was “damn delicious”!!!
Loved these, they were delicious! I was very happy with the amount of streusel topping because that’s my favorite part of any coffee cake. I didn’t have spillage because I pushed the topping down onto the batter. Not gonna lie, I ate a fair amount…sorry not sorry. I will definitely make these again.
I was nervous about making these since I’ve never attempted muffins before, but this recipe did not disappoint. I did have to make a substitution for baking powder (baking soda and vinegar) because I did not have it on hand, but it still came out great. I also substituted the canola oil for butter just because I could.
My friends and family raved about the results. One said they’ve never tasted a better streusel topping before. I thought they came out really great too. I will be using this recipe more times, I’m sure.
Thanks for posting this recipe!
Terrific! I added chopped pecans and thinly chopped applrs
Patti, how did the apples work out? I wanted to put some chopped apple in the batter. Thanks!
I completely agree the streudel topping doesn’t need anywhere near 1 1/2 cups of flour. Maybe one or even less. There was a TON of it as well, so you could cut the recipe in half and be fine. I ended up adding streusel into the middle of the muffins to try and avoid water, but still had extra.
As far as flavor goes, this is a very mild flavored coffee cake. It’s missing something and I can’t quite put my finger on it. What’s strange is that for having so much sugar in the recipe they’re not very sweet.
It’s a perfectly acceptable muffin to have with coffee, but I’ve had and made better from other recipes.
These look amazing!! But i have way too much crumble topping left over. I’m confused. I had the right amout of batter.
Recipe is amazing, however WAY too much flour in the crumble recipe… cane out much better with like 1/2 cup.
Mine was the same. Most of it fell off but the muffins were still really good.
I enjoyed these muffins, but would make a couple changes. As many others have said, there was way too much crumb topping, and I doubled the recipe so I made twice as much of the too much crumb topping and literally threw away cups and cups of the stuff because I didn’t know what else to do with it. I also would ommitt the vanilla in the glaze. I prefer more of a standard just sugar glaze I think. Not bad, just not exactly to my taste. Generally, very good though!! I enjoyed the taste.
WE MADE YOUR RECIPE IT WAS……..AWESOME!!! I USED SOME OF THE TOPPING IN THE MIDDLE OF THE MUFFINS, LIKE WHEN I MAKE A COFFEE CAKE AND ON TOP IT TURNED OUT ( A-W-E-S-O-M-E )
I’m intrigued – how did you put it in the middle?!
Put a little of the batter first, then a tsp of the streusel and then batter and then top with streusel.
Too much crumb to batter ratio. Muffins ended up exploding raining crumb all over the bottom of my oven. Would reccomend cutting the crumbs in half or spreading the batter to make 18. Also double the glaze recipe as it only makes 2tbs. Muffins came out nice fluffy, with a light flavor. Will be making again, with suggestions.
These look great! I make a crumb cake in a sheet pan, but would like to try muffins. The cake I make calls for buttermilk, which gives a nice taste. Do you think I can swap out the milk for buttermilk? Thanks!
This recipe was so scrumptious and smelt amazing in the oven! I’ll be saving this recipe. Thank you for sharing!
Really moist and delicious
These are super yum! It does make a lot of topping but that’s the point. I made the recipe as directed. Thank you for sharing!
Tastes GREAT, but way too much topping left over…hubby loved them and I raised over $100 on a Movember Auction with them. Thank you!
Tastes good, but most of the crumb topping fell right off. Next time will reduce flour in topping to maybe 1/2 cup.
Made these and they are wonderfull not too sweet, perfect fall treat …or anytine lol.
Thank you for sharing your recipe I will be passing it on.
Really good
This is my favorite coffee cake muffin! I have been making it for several years. I make the crumb topping ahead of time and keep it in a ziploc bag in the freezer so I have it ready to go. The muffin part of the recipe is so quick and easy and uses every day ingredients. I also love that it is not overly sweet.
I. Add this recipe and to my surprise it was excellent. My husband said they were the best muffins he’s ate. Thank you, I’m keeping this recipe.
These are perfect!!! My family loves them and I make them exactly as the recipe states! Yummy!!!
Makes WAY too much crumb topping. Make about half as much and you’ll be good.
I think that really depends on your taste and preference. I personally love a huge amount of crumb topping. 🙂
the topping is the only reason to eat a muffin! The muffin is the transporter!
Totally agree with you! I halved the recipe for the topping and there was plenty. If you used the full recipe most of it would end up all over you or the floor when eating it. Glad I read your rating before I made these.
I love this recipe. The muffin was a little to flavorless for me so I’d suggest adding some cinnamon or vanilla extract to the batter other than that I loved it. The topping was just the right amount of flour and sweets and the butter gave it a great flavor. In the batter I added backing powder and baking soda bc the Ingredients said soda but the directions said powder sooo. And the glaze wasn’t white for me because I didn’t have pure vanilla extract so I doubled the vanilla. Over all it is a great muffin and it’s beginner friendly cuz I have never made muffins before.
Turned out very well. My family really enjoyed this recipe!! I added an eighth of a cup of sugar more outside of that turned out really fluffy and good.
Great muffins!!!!! The only thing is that the recipe says it takes 35 min total but it says that the prep time is 25 min and cook time is 20min which would add up to 45min…. not 35min!
This recipe was quick and easy to follow, I loved making these muffins and I loved eating them too.
I only had a couple of personal thoughts on the recipe. First, the crumb topping was too dry for my taste (perhaps I wasn’t supposed to add ALL the flour?), and there seemed to be far too much of it (I doubled the recipe for the muffins, but not for the topping and I still had about 1/2 cup left over). The muffins themselves could do with a bit more cinnamon, but that’s probably just my taste.
Overall, I was very happy with the way these muffins turned out.
Thanks for sharing, Phoebe!
A lazy, rainy Sunday morning seemed to be the perfect time to try these muffins out. I had whipped these together in like 5 minutes (love how easy it was! ) though after reading the comments and looking at the amount of ingredients for the crumble I decided to make just a half amount of that…..I prefer to eat my crumble on the muffin rather than having it end up on the plate or worse yet, down the front of my clothes lol. If a non-morning person can make such great muffins without much effort then anyone can 😀 I can definitely see myself making these often!
Ok, so I agree that it made a lot of topping, and mine wasn’t nearly as dry and crumbly. I made 24 mini muffins and 3 regular size, which then left 3 spots left in my 6 muffin pan. I knew the topping wouldn’t keep so I pressed it lightly together into three clumps and put those in the 3 empty muffin spots. Baked the tray for about 18 minutes. Once the topping muffins were cooled they were sort of like a cookie! Crispy on the outside and soft and chewy inside- perfect with a glass of milk.
Oh, and the muffins were good too!
These muffins are amazing! The crumb topping is wonderful and only feel a tiny bit of guilt when I eat more than one.. Thank you for sharing the recipe .
Is the crumb flour ratio correct 1 1/2 cups? This did not create a crumb for me more like a biscuit base? 1/2 cup would have been plenty.
Tasted great! The layout was very easy to understand. My only problem was the cup portions. I know the recipe says distribute evenly, but I like a nice rounded top on my muffins and these rose way more than muffins typically do. I always use my best judgement when using a new recipe online as I’m sure you can understand. I filled them almost to the top and did 8 muffins instead of 12. It would be super helpful if there was a tip in here that let everyone know how much they rise.
Other than that, turned out fantastic and I will use it again with less in each cup!
I also added about 1/8 tsp nutmeg and 1/8 tsp ginger.
Could you tell me how to adjust temp/baking time for a 6 jumbo muffin pan??
Hi, if I wanted to make this a whole cake instead of muffins, would the baking time be doubled up? Thank you in advance.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Followed the recipe exactly and these came out AMAZING. Don’t worry about all the comments about the crumb topping- it’s perfect. Just make sure to follow the directions and press it into the muffins before you bake!
This is my sons favorite recipe site, mostly because he thinks he’s getting away with swearing when he asks me to bake those”Damn Delicious ” muffins…. Because everything is better with bacon, I cooked up some platter bacon, crumbled it and sprinkled it on top of the sprinkles. My son, the 13 year old food critic, looked at the muffins with skepticism. I encouraged him to take a taste and after doing so, he looked at me with satisfaction and said, ” Those flavors work amazingly well together dad” I think he’s watching to much food network…. but he was right, they were yummy.
A cup of coffee goes wih these kinds of cakes perfect
I just have to comment to say how much I love this recipe! Every time I make it, the muffins turn out beautifully! I have used the crumb topping for other muffin recipes too. If you feel like you have too much crumb topping, just double the muffin recipe! They’re delish.
One of my favorites as well. Happy you love it so much! Thanks for sharing.
Can you freeze these?
I did, just let in naturally thaw on my counter.
Hi! These muffins look amazing!
I am wondering if I can replace the flour with Almond flour? If so, do you have a suggested conversion? If you feel that would adjust the flavor negatively, let me know and I will try this recipe as is.
Thank you!
Coffee cake is a classic in my family! Trying this recipe today! Thank you!!
How can I make these eggless? My son has a bad egg allergy
Hey, Julia. I realize your comment is from ages ago but maybe you’d still like an answer! Usually when I want to do vegan muffins, I replace the eggs with applesauce and it always works great. Hope this helps!
Family loved it. Thanks
Great! Thank you.
Ok, so I just finished making this batch, and I was really concerned because I was triple checking the instructions the entire time to make sure I was doing it right, but when looking at the comments I noticed I had the same problem others were having.
Some tweaks I would have to make in order to bake this again is:
Cut back on the crumbs, the crumbs are my favorite part but only half of it would fit and made a huge mess as well, so I would cut half a cup of flour out of the crumb topping portion, and I would not leave it out to dry, it wouldn’t stick to the muffins.
More glaze, because even only using a little you can’t cover all of them with a drizzle, I’d maybe double each ingredient for the glaze and add a 1/4 tsp more to make it less thick.
If you have it opt for dark brown sugar to give the whole muffin a more golden color.
Overall I really enjoyed the taste, my tweaks are mainly for convenience. A fun suggestion is but some moist crumb topping on the bottom since there is so much topping. I will be trying the recipe again.
1/4 tsp more milk**
Put some moist crumb topping ***
Thanks so much for your suggestions! I’m so glad you enjoyed the muffins! 🙂
I currently have these in the oven. I hope they turn out as good as yours look. Yes, there is a lot of crumb topping. I used a jumbo crown muffin pan which is extra deep and has the extra room on top to really PILE on the crumb topping. It’s going to be thick! I use those muffin pans for all of my muffins. here is a link/address.
https://www.amazon.com/Fat-Daddios-Muffin-Cupcake-Shaped/dp/B007CKTV3S
I can’t believe that people actually think there is coffee in coffee cake. How can you not have heard the term “coffee cake” before? It’s such a common breakfast treat. Odd.
Anyway, can’t wait till these get out of the oven. I can smell them now! Yummy!
These were amazing and sooo easy to make! For the crumb topping I only used 1 cup of flour and kept the butter cold and cut into cubes and processed it in my food processor until it looked like sand and that was plenty of crumb topping for the double batch of muffins I made! Perfection!! Thanks so much for sharing your recipe!!!
This is one of my favorites as well! So happy it turned out great for you Lisa. Thank you for sharing!
Overall solid recipe… but the muffin base itself could use a bit more flavour. But other than that pretty good 🙂
This is one of my favorite muffin recipes! I am going to make jumbo muffins (6-well muffin pan). Can you please recommend a baking temp/time for doing so? Thank you so much!
I LOVE jumbo muffins! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
These muffins came out great! I cut the crumb topping in half, and it was just enough. If you like a lot of crumbs, I would still only make 3/4 of the actual amount, as it makes a lot for 12 cupcakes. Other than that, they were delicious.
Fantastic recipe! I made these and they were an immediate hit. Love the ample crumb topping & the delicious cinnamon taste throughout! Mine baked up perfectly.
Super delicious! I just made them, and they came out perfect. My only complaint is I have a ton of crumb topping left over. What am I supposed to do with it?! Lol
Hi Chung – Ah, I would like to try this recipe without eggs. Is applesauce a good substitute? If I replace it with eggs then how much quantity should I use and will I have to adjust prepping and cooking directions?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Es Vee!
December 2017: The Muffin part of this recipe is good. Fill the muffin tin half-way with the batter. The crumb topping is way too dry. I would suggest using only 3/4 cup of flour for the crumb topping and adding another teaspoon of cinnamon. This will yield a much moister crumb topping without falling off of the muffins.
Love this recipe it taste delicous, that crumb topping is to die for.
I give this recipe a 5 star thanks for posting.
Could these be made as mini muffins?
Yes, absolutely.
I baked them this morning. I halved the recipe so I could decide if I liked them before taking them to an event this weekend. I loved them. I used vegetable oil instead of canola since I had no canola oil. I also put in some batter them crumb topping then more batter. Finished off with more crumb topping. This is such a delicious recipe. Thank you for sharing it.
I made these today. My topping did something odd as my muffins rose and spilled out in the oven. I’d say fill the muffin cups 1/2 full and crumble the topping until it’s fine. Mine was too clumpy and I filled the cups 2/3 full. But that didn’t stop me! I used the spring test to determine when they were done (I never go by time with cakes and muffins. The spring test never fails) and I scooped lost topping out of the tins and pressed it into the tops of the warm muffins which saved their appearance. They’re not overly sweet which I liked. I might like dusting the top with powdered sugar just as much as the glaze. I’d probably cut a little back on the flour in the topping. Just personal preference. Reminded me of crumb cake. Thanks for the recipe! We all ate them. Yum!
Why does the crumb topping require as much flour as the muffin? Mine didn’t turn out well at all.
Great size recipe, on hand ingredients, and perfect batter crumb ratio! Thanks! We are enjoying the muffins very much!
my crumble also was wet. it sunk to the bottom and made my whole batch yucky and wet. im not sure if it is the muffin or the crumble. i have seen through these comments that people really love these, and i want to love them too. please help!
Hi! Should we only fill the muffin tin half way?
About 2/3 full.
Do these freeze well?
Yes, they do!
Theese muffins are amazing! We doubled the recipe, thankfully The crumb topping is so good I will definitely make these again sometime.
I made these according to the recipe earlier this week and my kids and I loved them! The extra streusel topping was delicious too Then I decided to experiment. I did a double batch of muffins since the streusel topping is enough for two dozen. For one dozen, I added a carton of blueberries. I also reduced the cinnamon and added some ginger. For the second dozen, I added two mashed, overripe bananas and reduced the oil from 1/3 c to 1/4 c. In both dozen, because I was concerned about being low on white flour, I used 3/4 c whole wheat flour and 3/4 c white flour. Both dozen turned out beautiful and delicious! I’m thankful I have 5 kids so I can experiment without eating them all myself.
HI, I made these so many times and they always come out amazing!! Thank you for the recipe! but I was wondering can I use dark brown sugar instead of light? Its just all I have at the moment..
Thank you!
Yes, they can be used interchangeably depending on your personal preference.
These don’t come out great. Way too much butter for the crumb topping, should be less than half that amount to get the right texture. The glaze isn’t great either. Wouldn’t make again. The butter made the topping too heavy and the muffins fall.
I had a hunger for some good muffins this morning so I thought I would give this a try…though once I started mixing up the ingredients I realized that I didn’t have enough milk. What I ended up doing was adding a bit of caramel coffee creamer to get enough “milk” – and since I had one lonely little apple that was approaching the end of eatability (don’t think it’s an actual word but it works lol) I peeled and chopped it up and tossed it with the dry ingredients. It was a bit of an adapted recipe due to necessity but wow it turned out really good! Soft and moist, more like a cupcake than a muffin and the flavor is awesome! Thanks for a great recipe!
What a great idea – caramel coffee creamer + end of eatability apple. GENIUS.
Made these muffins in a hurry today, and didn’t really read through the recipe first since your recipes always turn out great and I figured I had all the ingredients.
Well, the muffins DID turn out great, ultimately, but I was floored when I read 1 1/2 cups of flour and a whole stick of butter in the topping. That just seemed too floury for me, so I backed it down to 1/3 cup of flour and 1/3 stick of butter.
The muffin base was tasty, and the crumbs on top moist and streusely, which I prefer to a drier crumb topping.
If I make this for the extended family, though, I will use the original quantities of butter and flour in the crumb topping — those folks love crumbs!
I made these today & they were delicious! THE AMOUNT OF TOPPING WAS PERFECT! I followed the recipe exactly, packing the brown sugar when I measured. I used a standard 12-muffin pan, it filled each cup about halfway. I used all the topping, which filled each muffin just over the top. The muffins are not too sweet, which is why you need all of the topping! 🙂 The muffin was moist (I baked 15 minutes, may bake 1 minute less next time) and the crumb topping held together and was just a bit crunchy, YUM!
I made these today. Love the topping it came out great.
The muffin itself was nothing special. Disappointed.
The paper did stick to the muffin but microwaving them quickly solved that. The only reason I had extra crumbs were because I didn’t use enough. I love the crumbs. They were amazing!
I hardly ever comment on a recipe. Even if it comes out great, for some reason I forget to go back and let the person know. But with this recipe I felt that I had to say something.
Absolutely nothing about this recipe worked out! I did everything exactly as the recipe is written. The crumb topping definitely tasted like it had too much flour, as I notice someone else mentioned also. I thought and hoped it would taste better once it was baked…
However the baking didn’t go well either. The crumb topping was falling all over the place. I did press it in as the recipe said. I pressed gently but maybe I needed to push it further into the muffin? The topping turned out crunchy in some places, too dry in others. And it didn’t cover the muffins anymore because most of it had fallen off. I could have gotten past all of this with the crumb topping if it tasted good. but it didn’t. I think there was too much flour and not enough sugar because it didn’t even taste very sweet. Maybe it’s just me, but I expect a topping like that to be sweet.
The actual muffin part appeared to be fine when I removed them from the oven. But they weren’t. They were so stuck to the cupcake liners. When I tried to peel the liner off comma the muffin just fell apart. So I ended up with crumb topping all over the place and little chunks of muffin all over the place.
Finally, I thought I would taste it. It doesn’t have to look nice to be delicious, right? But they did not taste very good. I already mentioned the topping but even the muffin, while moist, just had no flavor.
I know it’s impossible for you to be able to tell me where I went wrong. But I did follow the recipe exactly. I don’t expect any response… that’s totally cool with me. I just wanted to post this mini-review so that maybe someone else would benefit from my experience. Just want to save someone the disappointment, wasted ingredients, and wasted time.
Sorry for the loooong comment!
I’m sure these have worked out wonderfully for some people. They certainly look beautiful and delicious in the pictures!
The only reason I had leftover crumb was because I didn’t use enough. Would it be okay if I used dark brown sugar?
The paper was stuck to the muffins but heating them quickly solved that. This is a great recipe and I especially loved the crumbs.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Im trying to figure out what I did wrong. My crumb topping didn’t come out crumbly instead it was very pasty texture. I did it twice and both times had the same outcome. Maybe doing them at 11 pm was not a good idea haha need some sleep.
What measuring system are the ingredients in? I’m in New Zealand and wasn’t sure what to change them into. 🙂
I am based in the United States so we use pounds and ounces for weight, and customary units for volume.
If I need to triple this recipe, do you think I can just triple all of the ingredients?? Any modifications you think I’ll need?
Yes, you can triple all ingredients.
these were great! but there was wayyyyyy too much topping. I had more than half left over. what should i do with it? what would you suggest?
Perhaps you can make another batch of muffins and freeze them! 🙂
okay thanks:))
What can I use to substitute canola oil, does vegetable oil work as well?
Yes.
Looking forward to making these! I noticed in the description you mentioned a vanilla glaze, but I didn’t see vanilla as an ingredient in the glaze. Would you recommend adding any vanilla extract? Thanks so much!
You can add 1/2 teaspoon vanilla extract, or more, to taste.
Great coffee recipe
The cupcakes overflowed, way too much topping and they didn’t really taste that great. I would not recommend this recipe.
yes i agree with you there. and they were entirely not sweet enough and the batter was like a smoothie. i am never making these again
Agreed. Wish I read your comments before making these.
I made these but as they baked they got so huge and made a mess. The cupcakes overflowed and the crumb topping didn’t stick to the cupcake tops. Any tips on how to fix this? Did I overfill them?
It sounds like they were overfilled!
How should I store these?
I stored these in an airtight container at room temperature but methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Is it just me, or is the 1 1/2 cup flour way too much for the crumb topping? A typo perhaps? Should it be 3/4 cup instead, as I saw mentioned in a comment or two?
Thanks. I’m just about to put these in the oven, though it took a lot of tweaking to get the crumb topping right with all that flour.
These look absolutely amazing! I can’t wait to try them… Is there any way to add pecans to the recipe? And how would I go about doing so??
Yes, absolutely. You can add them to the crumb topping.
I halfed the topping recipe and still had plently left over, more than plenty. Came out well though, ty.
Made these this morning and yes I did make them with coconut oil – the only mistake I made was pouring cool milk into the measuring cup and adding the coconut oil on top – my once melted oil turned into a solid lid lol – I just popped it into the microwave for 30 seconds to remelt it and warm the milk just a bit. I too felt there were far too many crumbs (my personal preference thats al) so I cut those in about half and still didn’t use all of them. I prefer to eat the crumb topping and not end up wearing it or seeing it fall on the table lol. I skipped the glaze but maybe i shouldn’t have, they need that tiny bit more sweetness in my opinion. Made this way, I will for sure make these again and again 🙂
Hi…can u use coconut oil instead?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I followed your recipe exactly, and this was way too much batter for 12 muffins. I filled the muffin cups, thinking maybe I was just paranoid. The batter poured over the sides of the muffin cups as it rose, and it’s taking more than 17 minutes for them to cook through. They smell great, so I’m hoping they taste great, too.
It makes too much topping. Waste of butter. Pretty good though.
A LOT OF COMMENTS POSTED ABOUT TOO MUCH TOPPING. LISTEN HERE….
I made this recipe twice. The first time,I too thought there was too much topping and only used two-thirds of the topping. After the muffins were baked, I realize the topping that I thought was too much dissappeared in the muffin. The recipe did say to gently press the crumb topping into the batter.
The second time I made this, I used ALL the topping about 1/4 cup topping per muffin). End result, perfect baked muffins, looked just like the photo above. So I advice using all of the topping and gently press it into the muffin.
I did double the amount of glaze though: 1/2 cup confectioners’ sugar and 1 Tbsp. milk to drizzle over each muffin.
These muffins are delicious, light, moist, crunchy topping, not too sweet, if you like great cinnamon flavor, increase the ground cinnamon to 1 Tbsp. for the topping. Tastes just like a coffee cake.
These turned out great. The only thing was that I wasn’t sure if the brown sugar was packed, but I packed it and it came out great.
These were fantastic! My family and I enjoyed them very much!
Crumsiously delicious
I’ve made these about a dozen times and they’ve always come out just right! My husband doesn’t even like muffins and he loves these every time.
These are so delicious, I baked them just a bit ago and I totally forgot to drizzle the glaze but it did not even need it. I filled up the muffin cup though so my muffins overflowed but they looked even better lol!! I wish I could add a picture! Oh and I used vanilla almond milk because I ran out of whole milk!!! Thank you my tummy hurts!!
Also, they were a little dry… Any ways I could make them a little more moist. Tomorrow we are having an Easter brunch so would you mind getting back to me as fast as possible? Sorry to bother you.
Perhaps they were over-baked?
AMAZING!!! Perfect for Easter brunch!
How do you store these?
And could i use cake flour?
This can be kept at room temperature in foil or plastic wrap for 2 days, but shelf life can be extended in the refrigerator. And yes, cake flour can be used.
These are a hit with our family and friends! I do a gluten free version due to Celiac and they are amazing. I simply substitute a cup for cup GF flour blend. I also have to bake mine a couple of minutes longer, but that is most likely due to my stone muffin pan.
I currently live in Barcelona for my husband’s job and made these for my Spanish class (mostly Americans). I wanted to make everyone feel at home and share with our teacher something we missed and loved. I’m not sure if the butter was unsalted? I could only find sunflower oil and not canola. My baking powder came out of a little envelope and is called levadura en polvo ferment em po. I brought the cinnamon in a suitcase with me from Target, although I can get it here, it is called canela. I converted the butter from grams to cups, I set the oven on 180C and made everything exactly as you said, as much as possible. They were perfect and more than a treat- they were home. Thank you for all of your posts- I am an avid fan!
Made these with my son for a Saturday morning treat! And a treat they were! They turned out great and we even left off the icing (sshhh – don’t tell the kids). While I put a lot of the crumb topping on I still have a lot leftover. Can I freeze it?
Or do you have any other suggestions? Many, many thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Have it stashed in fridge and plan to bake with it asap. Will check out your other recipes for items with crumb topping.
Just finished making these! These are absolutely fantastic! I love how they turned out. I actually doubled the recipe and left the crumb recipe as is(having read the other comments about how many crumbs were left over) and this left me with the perfect muffin to crumb ration. I ended up making nearly 2 dozen regular sized muffins and 2 dozen mini muffins. Initially, with my first batch in the oven, it seemed to me that these muffins weren’t going to rise too much (that is, how it looked to me about about 7 minutes). Of course, this was not the case and the muffins continued to rise. Though, with my second batch, I filled the muffin cup (on the regular tin) more towards 3/4 full rather than just about half (which is what I had done for this first batch). So while my first batch of regular muffins came out looking great-albeit a bit small-my second batch, my fuller cup muffins, came out HUGE. Not a bad huge though, mind you. These second batch muffins came out to be a HUGE (hah) success in my opinion, just the right kind of large muffin I’ want. Definitely going to stick with the 3/4 full next time around. Getting around to frosting these babies though. For myself, I stuck with a thicker frosting, more pronounced on the muffins, as well as less ‘watery’. I strayed from her ratios on the recipe here and just simply went with what ended up working out for me, which was loads of powder sugar and only an itsy bitsy bit of milk. (Always remember, if your frosting is too thick a tiny bit of liquid being added to it can go a LONG way). Overall, these muffins are AMAZING! And I’m sure my class will love them for the project that I’m doing. I made these ahead a day and though I haven’t served them yet, I’m sure they’ll be perfectly fine. Awesome recipe!
-A
I recently found your recipe and decided to try it last night and I am so glad I did! Not only are they easy and delicious but my hubby declared they are better than the Starbucks classic coffee cake that he loves. So now I can make something we both will love without leaving the house. Excellent recipe.
Can’t wait to make these! I’m hoping to make these in a mini muffin tin – any tips or suggestions?
Baking time will have to be reduced as needed.
I did try mini muffins! They ended up being closer to 12-13 minutes. 🙂 Yummy as mini muffins too!
Do you think these would still be good if I used whole wheat pastry flour or white whole wheat flour? I really want to make them but I don’t have all-purpose. Thank you!
Unfortunately, without further recipe testing, I cannot answer with certainty. Please use your best judgment.
I tried this recipe with WHITE WHOLE-WHEAT FLOUR with success!
Can you prepare these the night before, store in fridge and bake the next morning? They look delicious!
Unfortunately, without having tried this myself, I cannot say with certainty. Please use your best judgment.
Had these delicious muffins this morning. The book club loved them.
These were delicious. Would they work as a cake in a 9×13 pan as well?
Elana, I am so glad you tried this! This is certainly one of my all-time favorite muffins. However, I am not entirely sure if this will work in a 9×13 pan without trying it myself. Please use your best judgment.
yummy just made the muffins and they are good. Had some crumb mixture left. wonder if you could put half the dough in the pan a layer of crumb mixture then fill with more dough and then top with the rest of the crumb mixture?
So it’s like a crumb sandwich? That sounds amazing!
I made these with gluten free flour and yogurt instead of milk, and they were amazing! Thanks!
I’d give these 3/5 stars. An okay base recipe, but generally dry and flavorless without the topping. Which, by the way, has way too much flour and makes at least 2x the amount you’ll really need.
If I try this recipe again, I’ll add some flavorings and maybe sour cream or something else to keep them moist.
Cmr, the great thing about homecooking is that you can tweak the recipes to your liking so if the crumb topping is too much to taste, you can reduce the amount as needed. I know some people want even more than what the recipe lists! As for the base – the crumb topping is really the star here (as with any coffee cake) – the base isn’t really meant to be consumed alone!
BEST muffins EVER!!
I felt like such a professional once they were made!!
My husband said they were like cafe style, he had more than just one!!! (Me Too!!)
Thank you!
Hi Chungah! I love your blog and this recipe looks amazing. I was wondering if it might be alright to line the muffin tin with silicone liners instead of paper (or no liners)? Would that change the baking time, or would it be fine? Thanks so much for this and all of your other great recipes!
Silicone liners should work just fine, although I’m not entirely sure if baking time would need to be altered as I have not tried using these kinds of liners myself. Please use your best judgment.
I’m not seeing how much crumb topping to hold out? Is it correct to mix in all the flour with the other topping ingredients? Thanks in advance for clarification.
The crumb topping requires 1.5 cups flour.
I was looking for a recipe for coffee cake muffins and going off of the visuals of your pictures I tried out your recipe. They came out tasting awful and I could not understand why. I’m not really all that picky, and I am not basing my critique on a difference in preference. I’m not complaining on a minor detail i.e not soft enough/sweet enough.
They actually looked beautiful, they rose up, looked very inviting and the smelled delicious but they had a terrible after taste and I am not sure what I did wrong. Or if there is something wrong/missing with this recipe.
I double checked the recipe and I followed it to the T. I’m just curious to know if anyone has tried this recipe. How did it turn out for you?? Did you notice a bitter strong after taste?
I even had my husband taste one, in case it was just my taste buds but they tasted bad to him too.
Crystal, thank you for trying my recipe. I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I can’t help but wonder if your milk had possibly spoiled? I just don’t know where the bitter strong aftertaste can be coming from.
Do you have to use canola oil? I want to make these and only have vegetable oil…
Vegetable oil should work just fine.
I was so excited to try these, but I was really disappointed! These muffins had no flavor….disappointed.
Melody, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. So I must ask – did you follow the recipe exactly as written without any substitutions? With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
Oh and can I sub out the oil in the muffin for apple sauce or Greek yogurt, meant to add that one ! sorry thanks again!
Amber, you can certainly try substituting all of the ingredients you have listed but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution(s) may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
Can I substitute something else for the butter in the crumble? Such as apple butter, peanut butter, or almond butter save myself a bit of calories =) Also can I use wheat flour? I love to indulge a bit, I love coffee cake but Id love it more if it were not sooo heavy a snack !! =) Thanks!! Hope you can help.
My topping melted quite a lot 🙁 do you refrigerate yours before using, or add half way through baking? Im a cook and not a baker so this is new to me.
Oh no! That certainly shouldn’t be happening. But can you explain how it melted? You are already started off with melted butter so the crumbs should stay intact.
THESE WERE SOOOOOOOOO GOOD I MADE THEM 2 TIMES. THE FIRST TIME I MADE COFFEE CAKE MUFFINS THEN I MADE LIKE A APPLE CRUMB MUFFINS TOO. I DONT KNOW WHAT PEOPLE MEANT BY (TOO MUCH CRUMB TOPPING) THE TOO MUCH CRUMB TOPPING WAS GOOD AND IT WASNT THAT MUCH. (i think people were overreacting)
Hi, I think there might be an error in the recipe directions. In your pictures it looks like you mix some of the crumb topping with the other dry ingredients but in the directions there’s no indication of this. Is this why everyone’s been getting batter that’s the wrong consistency and way too much crumb topping? Could you clarify whether all of the crumb topping is reserved for the tops or some is mixed in?
Thank you!
Caitlin, the recipe is correct. Please note that the step-by-step pictures consist of two parts – the crumb topping and the muffin batter, distinguished by the plate and the bowl, respectively. Also, some people prefer less crumb topping which is why there seems to be “way too much” but that’s the beauty of making muffins from scratch – you can add however much crumbs you see fit!
Can these be frozen for like 4 days?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I made these muffins this morning, they are yummy. I like the simple ingredients.
i recently made these and had no problems wit them sticking to the paper liners , however im not sure why my muffins looked a light brown color like light brown sugar after adding the cinnimon the picture shows them looking a creamy white so after adding the cinnimon to the batter and not the crumb topping is that going to make the batter and muffins look a light brown when done , the frosting didnt seem to be enough for twelve muffins i followedthe recipie but woundered about the color after the cinnimon was added and they were baked flavor was good
thanks
Beth, I’m not entirely sure what you mean by the coloring. Also, there is no frosting in this recipe – just the crumb topping where a lot of people commented that there was actually too much!
These look beautiful! Making them tonight – I’m wondering if the extra fine granulated sugar makes a big difference? I don’t have “Imperial Sugar” brand brown sugar or granulated sugar. If I use Domino’s, will it change the results?
Thanks!
Nope, there shouldn’t be too much of a difference.
argh! I forgot to add the crumb topping! So sad, but they’re still good. I drizzled them with the frosting and got some to stick that way. Great recipe!
I just made the Coffee Cake Muffins and I have a lot of crumb topping left. I piled it pretty high on the muffins but couldn’t add more. I plan on making another batch of just muffins and using it up. They look delicious.
Thank you for sharing this recipe! One of my daughter’s favorites is coffee cake. Making it into muffins made it easy. Just made these this morning. Super yummy! There were a lot of comments about the topping so took the advice and cut it in half. So sorry I did! Next time, going for the mile high crumb! I doubled the glaze though, as we LOVE frosting around here! 🙂
I have no butter, or margarine, or any hydrogenated oils. Can i use canola? Coconut oil? For the topping?
Dina, you can certainly try substituting canola or coconut oil but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the muffins. It is always best to use the ingredients listed in the recipe to obtain the best results possible, but if substitutions must be made using what you have on hand, please do so at your discretion.
Muffins came out good but I don’t understand why you melt the butter because it made my crbs wet and so the muffins were not crumby!? What did I do wrong?
Amber, I find that melting the butter is an easier way to create a crumb topping, although I’m not sure why your crumbs turned out so wet. As you can see from the photos, the crumbs should be very dry and crumbly. Did you use all of the 1 1/2 cups flour as listed in the recipe?
I too had this problem. It is best that you make the crumb topping first thing before the muffins. After you incorporate the flour to the crumb topping, it will look like large clumps of wet dough rather than crumbly. Don’t panic. Set aside the bowl of topping to let the butter solidify a bit. Proceed with the muffin recipe. When you are ready to place the crumb topping on the muffins, using your fingertips, fluff the crumb topping to break up large clumps into smaller bits. Your crumb topping is now crumbly. It turns out that you will need about 1/4 cup of crumb topping per muffin and gently press into the batter.
I’ll be whipping these up for the husband – he’s a coffee cake muffin freak! Thanks for recipe – sounds awesome.
My daughters (6 and 10) made these to bring to my husbands machine shop for coffee break. Everyone liked them, and they went quickly. I don’t think I’ll use the glaze though. It was fine, just not my preference. Also, I think I’ll add a bit of lemon zest. Thanks for the recipe!
These were so good. Thanks for the recipe!!
Hello,
Is that correct melted butter? I’ve done other recipes and usually they say streusel toppings include cold butter not melted butter. Just wanted to make sure that was correct. Also, how long do you let the topping sit for since you use the melted butter?
Yes, the melted butter is correct. And as indicated in the recipe, you can spread out the streusel mixture on parchment paper to dry while you prepare the rest of the ingredients for the muffins.
I can’t wait to make these! I pinned them and they have been repinned way more than I can count. I keep getting notifications!! I am confused about the crumb topping. The recipe above says 1 1/2 c flour for the topping. That sounds like a lot. One of the comments said 3/4 c. I assume 3/4 c is accurate and all other ingredients/measurements as stated in recipe? Thanks!
Sharla, the recipe is correct but if you think the amount is too much, please reduce all of the amounts as needed.
Thanks for your quick reply. I’m going to make as written 😉
Just made these and they are perfection for fall time!! I already love coffee cake and can now make it in muffin form!! So delicious and I will definitely be making them for Thanksgiving!
Do you have to use unsalted butter or could you use salted as well?
Lisa, it is always best to use unsalted butter so that you can control the salt content.
Im so excited to make them to share with friends. Any suggestions on how to store them so that the crumb topping wont get soggy?
I would avoid storing these in an airtight container to prevent sogginess.
I tried this recipe. The muffins taste good, thumbs up for the crumb topping and glaze. But I had a problem with the muffins, the paper liners were so hard to remove. I don’t know if it’s the batter or if my baking time was just longer. My batter’s consistency wasn’t the same as the one on your photos. I think I baked them for about 17mins. What do you think went wrong? Any suggestions so that next time they’d be better. But they are delicious though. Thanks!
Bianca, it is very difficult for me to say what went wrong as I was not in the kitchen with you. That being said, I worry that the consistency of the batter may have played a very important role in this issue. Did you follow the recipe exactly as is without any substations?
Yes, I followed the recipe exactly as it is.. Maybe next time I try this recipe I will be more careful in mixing the milk mixture with the dry ingredients to get the same consistency.. Thanks anyway!:)
Something you may want to try the next time you make the muffins is using a little tiny spritz of cooking or baking spray in the paper cup, it helps the muffin/cupcake to not stick so bad to the paper.
Chung-Ah Thank you so much for the recipe, I can’t wait to try it. :o)
What is the calorie count per muffin so I can incorporate into my calorie-counting weight reduction program?
Deb, it is best to use online resources at your discretion to obtain nutritional information.
I’m not sure why everyone says there was too much crumb topping. I was worried I wouldn’t have enough! I did and got to chow down on some while they were baking. I made a double batch and they turned out amazing!! I followed the recipe and measurements. The crumb topping did taste a little floury before baked. Once baked, it was perfection! I brought these into work and they were gone in two minutes and I keep getting requests to make them again! Delicious!! Thanks for sharing!
THERE WAS TOO MUCH CRUMB TOPPING, THE MUFFINS WERE LITERALLY HALF CRUMBLE STUFF. THEY WERE PRETTY DAMN TASTY THOUGH.
I too ended up with a ton of leftover crumbs, but it’s no matter, I’ll just make another batch of muffins! Also, like an idiot, I forgot the baking soda, but luckily they still rose nicely. I used vanilla almond milk in place of dairy milk due to lactose intolerance and it still worked fine. I baked mine for 17 minutes, as I believe my oven runs cool and usually takes longer rather than shorter. Thanks so much for this easy, tasty, not-overly-sweet recipe!
I made these for a playgroup play date. Yum! I love a crumby top, so I used a lot but there was still a lot leftover. I got 17 regular-size muffins out of the recipe. I made the glaze twice to accommodate the extra muffins, but they still could have used more. And I’d also recommend 15 mins. vs. 17 mins.
I use to have mine with apple in it. Yum!
I made these yesterday for my son’s preschool teachers. I filled the muffin cups halfway and had enough batter for 16 muffins (thankfully I also had a small 6 muffin tin). The topping was just enough for 16 muffins and made a good muffin to topping ratio. I just realized that I forgot the glaze, no wonder I didn’t think the muffins were very sweet which I was hoping for. Thanks for the recipe it was delicious!
Hi, i have way too much topping left over…. Any suggestions what i can do with it? 🙂
You can always make another batch of muffins and freeze them.
I just made this today. They’re soooooo good!!!
One thing, though… The crumbs are just tooooooo much for me. I was left with half the original amount of crumbs. I don’t know what i’ll do with it yet… Maybe i’ll just make another batch of muffins…
Thanks! This recipe is superb!!!
I just made them but the topping melted and went to the bottom 🙁 , any idea of what could have been wrong? Still tastes delicious
Oh no – I’m so sorry to hear that, Hanna! Did you follow the recipe exactly as written without any substitutions?
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Just made today, they are soooo good! Not super sugary just perfect!
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These were pretty good but next time I’m going to have to make a few adjustments to them.
There ended up being way too much crumb mixture, so I would cut that in half. Also, the crumb mixture tasted a bit flour-y so I might cut back on the flour by a bit too (1/2 cup instead of 3/4 cup maybe).
Also, I was just a bit short on the icing, so I ended up increasing that by 1/4.
Pretty tasty overall though, I’ll definitely make them again sometime with the adjustments I mentioned.
Glad you had a chance to try these! As for the crumb mixture and icing – that’s just really based on personal preference and how much you use. For me, I used the ENTIRE batch of crumbs – the more, the merrier! I also like just a bit of icing so it’s not overly sweet.
We had the same outcome–way too much topping and it tasted like flour. Too little icing (about a tablespoon for 12 muffins). The cake part was great however; a nice foolproof batter. I will be making these again, with less flour in topping and either more icing or skip it altogether.
Excellent recipe! Super moist. Not overly sweet. I had to extend the baking time by 5 minutes to get them perfect.
These came out great! This was a hit at breakfast.
ooooh! that’s one gorgeous crumb topping on those muffins!
Chung-Ah, these muffins are amazing! That fluffy light interior looks so moist ‘n delicious, and the more crumbs on top, the better. Love all of these photos – that lighting is gorgeous. Wish i could reach into my screen to grab one or three of these!
Ces muffins ont tout pour me plaire !!! Magnifiques photos !
These muffins look mouth-watering… love the crumb topping, beautiful!
What a great idea. I make a lot of coffee cake. It’s quick and everyone always seems to totally enjoy it. But muffins are even better! So portable. I like the picture that looks like someone too a lip smacking good bite out of it!
they look like a yummy breakfast!
Mmm. Can’t decide if I’d rather have this as breakfast or dessert. Guess there’s no shame in having it for both either. Have a wonderful day! 🙂
Wait, you mean it’s possible for good food to come from school cafeterias? These muffins look awesome and totally have my stomach growling.
Gorgeous!
I love coffee cake and it can DEF be dangerous so I love the muffin idea!! so much yummy streusel!
Mmmm coffee cake in muffin form. I like!
These look fantastic! The perfect crumb-topped muffin!
The more crumb topping, the better! These look perfect, Chung-Ah. 🙂
These muffins are gorgeous! I’m all about some mile-high crumb topping. Even in single portion servings, I think it would be really hard for me to eat only one of these. 🙂
YUM!!!
These would be perfect for a weekend brunch menu!
I have the same coffee cake memory from school. Good food days were the best!! Pinned and shared 🙂
You can’t beat the flavours of coffee cake and all those crumbles. Beautiful!
I love the crumb topping! What a great memory of middle school. I wish we were served giant slices of coffee cake.
These look DELISH!!!! Can’t wait to make. Do you know if you make this in a loaf pan? Thanks!
Johanna, this recipe is really catered to making muffins, not a loaf. If you’d like to make traditional coffee cake, you can check out this recipe here: https://damndelicious.net/2012/12/30/coffee-cake-with-crumble-topping-and-brown-sugar-glaze/.
There’s no coffee! :s why are they called coffe cake muffins?
Traditional coffee cake does not usually contain coffee. The name refers to how the cake is eaten – with a cup of coffee.
Exactly was I was thinking! Don’t call them them a coffee muffin when they’re clearly NOT.. Very mislaeading.
Julia, as a young bride I always thought coffee was an ingredient in coffee cake, I found out after searching recipes pre: google & internet searches…yes I searched recipe books, and found coffee was never an ingredient…but yum these coffee cakes are awesomely delicious with a cup of hot coffee! Yummy !
Yes – DO call these coffee cake muffins because they are a muffin version of COFFEE CAKE. If you are not familiar with COFFEE CAKE (Cake frequently served with coffee for breakfast or dessert), I would suggest reading almost any baking cookbook. You would be hard pressed to go back and re-name the millions of coffee cake recipes out there.
Ive had coffee cake every weekend from bakery… surprise never had coffee in it!!!! served with coffee Lol
This looks really good! gonna try it… thanx
Wow! What a ridiculous comment!
Because you eat them while drinking coffee.
Coffee cake may be a regional term. Very common to call something one could eat while drinking coffee a “coffee cake”. Perhaps like “tea cakes” are not made with tea all the time but can be served with tea. I’m sure the author of this recipe did not plan to maliciously mislead anyone. Enjoy and relax in the kitchen
Beautiful and I want to inhale that crumb topping! 🙂 I love crumble topping anything and these look sooo darn good!
Gorgeous coffee cake muffins! Love the crumb topping and glaze!
These are perfection, love the crumb topping!