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.
these were great! but there was wayyyyyy too much topping. I had more than half left over. what should i do with it? what would you suggest?
Perhaps you can make another batch of muffins and freeze them! 🙂
okay thanks:))
What can I use to substitute canola oil, does vegetable oil work as well?
Yes.
Looking forward to making these! I noticed in the description you mentioned a vanilla glaze, but I didn’t see vanilla as an ingredient in the glaze. Would you recommend adding any vanilla extract? Thanks so much!
You can add 1/2 teaspoon vanilla extract, or more, to taste.
Great coffee recipe
The cupcakes overflowed, way too much topping and they didn’t really taste that great. I would not recommend this recipe.
yes i agree with you there. and they were entirely not sweet enough and the batter was like a smoothie. i am never making these again
Agreed. Wish I read your comments before making these.
I made these but as they baked they got so huge and made a mess. The cupcakes overflowed and the crumb topping didn’t stick to the cupcake tops. Any tips on how to fix this? Did I overfill them?
It sounds like they were overfilled!
How should I store these?
I stored these in an airtight container at room temperature but methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Is it just me, or is the 1 1/2 cup flour way too much for the crumb topping? A typo perhaps? Should it be 3/4 cup instead, as I saw mentioned in a comment or two?
Thanks. I’m just about to put these in the oven, though it took a lot of tweaking to get the crumb topping right with all that flour.
These look absolutely amazing! I can’t wait to try them… Is there any way to add pecans to the recipe? And how would I go about doing so??
Yes, absolutely. You can add them to the crumb topping.
I halfed the topping recipe and still had plently left over, more than plenty. Came out well though, ty.
Made these this morning and yes I did make them with coconut oil – the only mistake I made was pouring cool milk into the measuring cup and adding the coconut oil on top – my once melted oil turned into a solid lid lol – I just popped it into the microwave for 30 seconds to remelt it and warm the milk just a bit. I too felt there were far too many crumbs (my personal preference thats al) so I cut those in about half and still didn’t use all of them. I prefer to eat the crumb topping and not end up wearing it or seeing it fall on the table lol. I skipped the glaze but maybe i shouldn’t have, they need that tiny bit more sweetness in my opinion. Made this way, I will for sure make these again and again 🙂
Hi…can u use coconut oil instead?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I followed your recipe exactly, and this was way too much batter for 12 muffins. I filled the muffin cups, thinking maybe I was just paranoid. The batter poured over the sides of the muffin cups as it rose, and it’s taking more than 17 minutes for them to cook through. They smell great, so I’m hoping they taste great, too.
It makes too much topping. Waste of butter. Pretty good though.
A LOT OF COMMENTS POSTED ABOUT TOO MUCH TOPPING. LISTEN HERE….
I made this recipe twice. The first time,I too thought there was too much topping and only used two-thirds of the topping. After the muffins were baked, I realize the topping that I thought was too much dissappeared in the muffin. The recipe did say to gently press the crumb topping into the batter.
The second time I made this, I used ALL the topping about 1/4 cup topping per muffin). End result, perfect baked muffins, looked just like the photo above. So I advice using all of the topping and gently press it into the muffin.
I did double the amount of glaze though: 1/2 cup confectioners’ sugar and 1 Tbsp. milk to drizzle over each muffin.
These muffins are delicious, light, moist, crunchy topping, not too sweet, if you like great cinnamon flavor, increase the ground cinnamon to 1 Tbsp. for the topping. Tastes just like a coffee cake.
These turned out great. The only thing was that I wasn’t sure if the brown sugar was packed, but I packed it and it came out great.
These were fantastic! My family and I enjoyed them very much!
Crumsiously delicious
I’ve made these about a dozen times and they’ve always come out just right! My husband doesn’t even like muffins and he loves these every time.
These are so delicious, I baked them just a bit ago and I totally forgot to drizzle the glaze but it did not even need it. I filled up the muffin cup though so my muffins overflowed but they looked even better lol!! I wish I could add a picture! Oh and I used vanilla almond milk because I ran out of whole milk!!! Thank you my tummy hurts!!
Also, they were a little dry… Any ways I could make them a little more moist. Tomorrow we are having an Easter brunch so would you mind getting back to me as fast as possible? Sorry to bother you.
Perhaps they were over-baked?