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 made these today. My topping did something odd as my muffins rose and spilled out in the oven. I’d say fill the muffin cups 1/2 full and crumble the topping until it’s fine. Mine was too clumpy and I filled the cups 2/3 full. But that didn’t stop me! I used the spring test to determine when they were done (I never go by time with cakes and muffins. The spring test never fails) and I scooped lost topping out of the tins and pressed it into the tops of the warm muffins which saved their appearance. They’re not overly sweet which I liked. I might like dusting the top with powdered sugar just as much as the glaze. I’d probably cut a little back on the flour in the topping. Just personal preference. Reminded me of crumb cake. Thanks for the recipe! We all ate them. Yum!
Why does the crumb topping require as much flour as the muffin? Mine didn’t turn out well at all.
Great size recipe, on hand ingredients, and perfect batter crumb ratio! Thanks! We are enjoying the muffins very much!
my crumble also was wet. it sunk to the bottom and made my whole batch yucky and wet. im not sure if it is the muffin or the crumble. i have seen through these comments that people really love these, and i want to love them too. please help!
Hi! Should we only fill the muffin tin half way?
About 2/3 full.
Do these freeze well?
Yes, they do!
Theese muffins are amazing! We doubled the recipe, thankfully The crumb topping is so good I will definitely make these again sometime.
I made these according to the recipe earlier this week and my kids and I loved them! The extra streusel topping was delicious too Then I decided to experiment. I did a double batch of muffins since the streusel topping is enough for two dozen. For one dozen, I added a carton of blueberries. I also reduced the cinnamon and added some ginger. For the second dozen, I added two mashed, overripe bananas and reduced the oil from 1/3 c to 1/4 c. In both dozen, because I was concerned about being low on white flour, I used 3/4 c whole wheat flour and 3/4 c white flour. Both dozen turned out beautiful and delicious! I’m thankful I have 5 kids so I can experiment without eating them all myself.
HI, I made these so many times and they always come out amazing!! Thank you for the recipe! but I was wondering can I use dark brown sugar instead of light? Its just all I have at the moment..
Thank you!
Yes, they can be used interchangeably depending on your personal preference.
These don’t come out great. Way too much butter for the crumb topping, should be less than half that amount to get the right texture. The glaze isn’t great either. Wouldn’t make again. The butter made the topping too heavy and the muffins fall.
I had a hunger for some good muffins this morning so I thought I would give this a try…though once I started mixing up the ingredients I realized that I didn’t have enough milk. What I ended up doing was adding a bit of caramel coffee creamer to get enough “milk” – and since I had one lonely little apple that was approaching the end of eatability (don’t think it’s an actual word but it works lol) I peeled and chopped it up and tossed it with the dry ingredients. It was a bit of an adapted recipe due to necessity but wow it turned out really good! Soft and moist, more like a cupcake than a muffin and the flavor is awesome! Thanks for a great recipe!
What a great idea – caramel coffee creamer + end of eatability apple. GENIUS.
Made these muffins in a hurry today, and didn’t really read through the recipe first since your recipes always turn out great and I figured I had all the ingredients.
Well, the muffins DID turn out great, ultimately, but I was floored when I read 1 1/2 cups of flour and a whole stick of butter in the topping. That just seemed too floury for me, so I backed it down to 1/3 cup of flour and 1/3 stick of butter.
The muffin base was tasty, and the crumbs on top moist and streusely, which I prefer to a drier crumb topping.
If I make this for the extended family, though, I will use the original quantities of butter and flour in the crumb topping — those folks love crumbs!
I made these today & they were delicious! THE AMOUNT OF TOPPING WAS PERFECT! I followed the recipe exactly, packing the brown sugar when I measured. I used a standard 12-muffin pan, it filled each cup about halfway. I used all the topping, which filled each muffin just over the top. The muffins are not too sweet, which is why you need all of the topping! 🙂 The muffin was moist (I baked 15 minutes, may bake 1 minute less next time) and the crumb topping held together and was just a bit crunchy, YUM!
I made these today. Love the topping it came out great.
The muffin itself was nothing special. Disappointed.
The paper did stick to the muffin but microwaving them quickly solved that. The only reason I had extra crumbs were because I didn’t use enough. I love the crumbs. They were amazing!
I hardly ever comment on a recipe. Even if it comes out great, for some reason I forget to go back and let the person know. But with this recipe I felt that I had to say something.
Absolutely nothing about this recipe worked out! I did everything exactly as the recipe is written. The crumb topping definitely tasted like it had too much flour, as I notice someone else mentioned also. I thought and hoped it would taste better once it was baked…
However the baking didn’t go well either. The crumb topping was falling all over the place. I did press it in as the recipe said. I pressed gently but maybe I needed to push it further into the muffin? The topping turned out crunchy in some places, too dry in others. And it didn’t cover the muffins anymore because most of it had fallen off. I could have gotten past all of this with the crumb topping if it tasted good. but it didn’t. I think there was too much flour and not enough sugar because it didn’t even taste very sweet. Maybe it’s just me, but I expect a topping like that to be sweet.
The actual muffin part appeared to be fine when I removed them from the oven. But they weren’t. They were so stuck to the cupcake liners. When I tried to peel the liner off comma the muffin just fell apart. So I ended up with crumb topping all over the place and little chunks of muffin all over the place.
Finally, I thought I would taste it. It doesn’t have to look nice to be delicious, right? But they did not taste very good. I already mentioned the topping but even the muffin, while moist, just had no flavor.
I know it’s impossible for you to be able to tell me where I went wrong. But I did follow the recipe exactly. I don’t expect any response… that’s totally cool with me. I just wanted to post this mini-review so that maybe someone else would benefit from my experience. Just want to save someone the disappointment, wasted ingredients, and wasted time.
Sorry for the loooong comment!
I’m sure these have worked out wonderfully for some people. They certainly look beautiful and delicious in the pictures!
The only reason I had leftover crumb was because I didn’t use enough. Would it be okay if I used dark brown sugar?
The paper was stuck to the muffins but heating them quickly solved that. This is a great recipe and I especially loved the crumbs.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Im trying to figure out what I did wrong. My crumb topping didn’t come out crumbly instead it was very pasty texture. I did it twice and both times had the same outcome. Maybe doing them at 11 pm was not a good idea haha need some sleep.
What measuring system are the ingredients in? I’m in New Zealand and wasn’t sure what to change them into. 🙂
I am based in the United States so we use pounds and ounces for weight, and customary units for volume.
If I need to triple this recipe, do you think I can just triple all of the ingredients?? Any modifications you think I’ll need?
Yes, you can triple all ingredients.