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.
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!