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.
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!