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.
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!