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.
This is my sons favorite recipe site, mostly because he thinks he’s getting away with swearing when he asks me to bake those”Damn Delicious ” muffins…. Because everything is better with bacon, I cooked up some platter bacon, crumbled it and sprinkled it on top of the sprinkles. My son, the 13 year old food critic, looked at the muffins with skepticism. I encouraged him to take a taste and after doing so, he looked at me with satisfaction and said, ” Those flavors work amazingly well together dad” I think he’s watching to much food network…. but he was right, they were yummy.
A cup of coffee goes wih these kinds of cakes perfect
I just have to comment to say how much I love this recipe! Every time I make it, the muffins turn out beautifully! I have used the crumb topping for other muffin recipes too. If you feel like you have too much crumb topping, just double the muffin recipe! They’re delish.
One of my favorites as well. Happy you love it so much! Thanks for sharing.
Can you freeze these?
I did, just let in naturally thaw on my counter.
Hi! These muffins look amazing!
I am wondering if I can replace the flour with Almond flour? If so, do you have a suggested conversion? If you feel that would adjust the flavor negatively, let me know and I will try this recipe as is.
Thank you!
Coffee cake is a classic in my family! Trying this recipe today! Thank you!!
How can I make these eggless? My son has a bad egg allergy
Hey, Julia. I realize your comment is from ages ago but maybe you’d still like an answer! Usually when I want to do vegan muffins, I replace the eggs with applesauce and it always works great. Hope this helps!
Family loved it. Thanks
Great! Thank you.
Ok, so I just finished making this batch, and I was really concerned because I was triple checking the instructions the entire time to make sure I was doing it right, but when looking at the comments I noticed I had the same problem others were having.
Some tweaks I would have to make in order to bake this again is:
Cut back on the crumbs, the crumbs are my favorite part but only half of it would fit and made a huge mess as well, so I would cut half a cup of flour out of the crumb topping portion, and I would not leave it out to dry, it wouldn’t stick to the muffins.
More glaze, because even only using a little you can’t cover all of them with a drizzle, I’d maybe double each ingredient for the glaze and add a 1/4 tsp more to make it less thick.
If you have it opt for dark brown sugar to give the whole muffin a more golden color.
Overall I really enjoyed the taste, my tweaks are mainly for convenience. A fun suggestion is but some moist crumb topping on the bottom since there is so much topping. I will be trying the recipe again.
1/4 tsp more milk**
Put some moist crumb topping ***
Thanks so much for your suggestions! I’m so glad you enjoyed the muffins! 🙂
I currently have these in the oven. I hope they turn out as good as yours look. Yes, there is a lot of crumb topping. I used a jumbo crown muffin pan which is extra deep and has the extra room on top to really PILE on the crumb topping. It’s going to be thick! I use those muffin pans for all of my muffins. here is a link/address.
https://www.amazon.com/Fat-Daddios-Muffin-Cupcake-Shaped/dp/B007CKTV3S
I can’t believe that people actually think there is coffee in coffee cake. How can you not have heard the term “coffee cake” before? It’s such a common breakfast treat. Odd.
Anyway, can’t wait till these get out of the oven. I can smell them now! Yummy!
These were amazing and sooo easy to make! For the crumb topping I only used 1 cup of flour and kept the butter cold and cut into cubes and processed it in my food processor until it looked like sand and that was plenty of crumb topping for the double batch of muffins I made! Perfection!! Thanks so much for sharing your recipe!!!
This is one of my favorites as well! So happy it turned out great for you Lisa. Thank you for sharing!
Overall solid recipe… but the muffin base itself could use a bit more flavour. But other than that pretty good 🙂
This is one of my favorite muffin recipes! I am going to make jumbo muffins (6-well muffin pan). Can you please recommend a baking temp/time for doing so? Thank you so much!
I LOVE jumbo muffins! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
These muffins came out great! I cut the crumb topping in half, and it was just enough. If you like a lot of crumbs, I would still only make 3/4 of the actual amount, as it makes a lot for 12 cupcakes. Other than that, they were delicious.
Fantastic recipe! I made these and they were an immediate hit. Love the ample crumb topping & the delicious cinnamon taste throughout! Mine baked up perfectly.
Super delicious! I just made them, and they came out perfect. My only complaint is I have a ton of crumb topping left over. What am I supposed to do with it?! Lol
Hi Chung – Ah, I would like to try this recipe without eggs. Is applesauce a good substitute? If I replace it with eggs then how much quantity should I use and will I have to adjust prepping and cooking directions?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Es Vee!
December 2017: The Muffin part of this recipe is good. Fill the muffin tin half-way with the batter. The crumb topping is way too dry. I would suggest using only 3/4 cup of flour for the crumb topping and adding another teaspoon of cinnamon. This will yield a much moister crumb topping without falling off of the muffins.
Love this recipe it taste delicous, that crumb topping is to die for.
I give this recipe a 5 star thanks for posting.
Could these be made as mini muffins?
Yes, absolutely.
I baked them this morning. I halved the recipe so I could decide if I liked them before taking them to an event this weekend. I loved them. I used vegetable oil instead of canola since I had no canola oil. I also put in some batter them crumb topping then more batter. Finished off with more crumb topping. This is such a delicious recipe. Thank you for sharing it.