The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!

Coffee Cake Muffins - The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!

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.

Coffee Cake Muffins - The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!

Coffee Cake Muffins - The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!

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.

Coffee Cake Muffins - The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!

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.

Coffee Cake Muffins - The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!

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 - The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!

Coffee Cake Muffins

Coffee Cake Muffins

Yield: 12 muffins
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!
4.7 stars (70 ratings)
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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.

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Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.