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.
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!