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.
AMAZING!!! Perfect for Easter brunch!
How do you store these?
And could i use cake flour?
This can be kept at room temperature in foil or plastic wrap for 2 days, but shelf life can be extended in the refrigerator. And yes, cake flour can be used.
These are a hit with our family and friends! I do a gluten free version due to Celiac and they are amazing. I simply substitute a cup for cup GF flour blend. I also have to bake mine a couple of minutes longer, but that is most likely due to my stone muffin pan.
I currently live in Barcelona for my husband’s job and made these for my Spanish class (mostly Americans). I wanted to make everyone feel at home and share with our teacher something we missed and loved. I’m not sure if the butter was unsalted? I could only find sunflower oil and not canola. My baking powder came out of a little envelope and is called levadura en polvo ferment em po. I brought the cinnamon in a suitcase with me from Target, although I can get it here, it is called canela. I converted the butter from grams to cups, I set the oven on 180C and made everything exactly as you said, as much as possible. They were perfect and more than a treat- they were home. Thank you for all of your posts- I am an avid fan!
Made these with my son for a Saturday morning treat! And a treat they were! They turned out great and we even left off the icing (sshhh – don’t tell the kids). While I put a lot of the crumb topping on I still have a lot leftover. Can I freeze it?
Or do you have any other suggestions? Many, many thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Have it stashed in fridge and plan to bake with it asap. Will check out your other recipes for items with crumb topping.
Just finished making these! These are absolutely fantastic! I love how they turned out. I actually doubled the recipe and left the crumb recipe as is(having read the other comments about how many crumbs were left over) and this left me with the perfect muffin to crumb ration. I ended up making nearly 2 dozen regular sized muffins and 2 dozen mini muffins. Initially, with my first batch in the oven, it seemed to me that these muffins weren’t going to rise too much (that is, how it looked to me about about 7 minutes). Of course, this was not the case and the muffins continued to rise. Though, with my second batch, I filled the muffin cup (on the regular tin) more towards 3/4 full rather than just about half (which is what I had done for this first batch). So while my first batch of regular muffins came out looking great-albeit a bit small-my second batch, my fuller cup muffins, came out HUGE. Not a bad huge though, mind you. These second batch muffins came out to be a HUGE (hah) success in my opinion, just the right kind of large muffin I’ want. Definitely going to stick with the 3/4 full next time around. Getting around to frosting these babies though. For myself, I stuck with a thicker frosting, more pronounced on the muffins, as well as less ‘watery’. I strayed from her ratios on the recipe here and just simply went with what ended up working out for me, which was loads of powder sugar and only an itsy bitsy bit of milk. (Always remember, if your frosting is too thick a tiny bit of liquid being added to it can go a LONG way). Overall, these muffins are AMAZING! And I’m sure my class will love them for the project that I’m doing. I made these ahead a day and though I haven’t served them yet, I’m sure they’ll be perfectly fine. Awesome recipe!
-A
I recently found your recipe and decided to try it last night and I am so glad I did! Not only are they easy and delicious but my hubby declared they are better than the Starbucks classic coffee cake that he loves. So now I can make something we both will love without leaving the house. Excellent recipe.
Can’t wait to make these! I’m hoping to make these in a mini muffin tin – any tips or suggestions?
Baking time will have to be reduced as needed.
I did try mini muffins! They ended up being closer to 12-13 minutes. 🙂 Yummy as mini muffins too!
Do you think these would still be good if I used whole wheat pastry flour or white whole wheat flour? I really want to make them but I don’t have all-purpose. Thank you!
Unfortunately, without further recipe testing, I cannot answer with certainty. Please use your best judgment.
I tried this recipe with WHITE WHOLE-WHEAT FLOUR with success!
Can you prepare these the night before, store in fridge and bake the next morning? They look delicious!
Unfortunately, without having tried this myself, I cannot say with certainty. Please use your best judgment.
Had these delicious muffins this morning. The book club loved them.
These were delicious. Would they work as a cake in a 9×13 pan as well?
Elana, I am so glad you tried this! This is certainly one of my all-time favorite muffins. However, I am not entirely sure if this will work in a 9×13 pan without trying it myself. Please use your best judgment.
yummy just made the muffins and they are good. Had some crumb mixture left. wonder if you could put half the dough in the pan a layer of crumb mixture then fill with more dough and then top with the rest of the crumb mixture?
So it’s like a crumb sandwich? That sounds amazing!
I made these with gluten free flour and yogurt instead of milk, and they were amazing! Thanks!
I’d give these 3/5 stars. An okay base recipe, but generally dry and flavorless without the topping. Which, by the way, has way too much flour and makes at least 2x the amount you’ll really need.
If I try this recipe again, I’ll add some flavorings and maybe sour cream or something else to keep them moist.
Cmr, the great thing about homecooking is that you can tweak the recipes to your liking so if the crumb topping is too much to taste, you can reduce the amount as needed. I know some people want even more than what the recipe lists! As for the base – the crumb topping is really the star here (as with any coffee cake) – the base isn’t really meant to be consumed alone!
BEST muffins EVER!!
I felt like such a professional once they were made!!
My husband said they were like cafe style, he had more than just one!!! (Me Too!!)
Thank you!
Hi Chungah! I love your blog and this recipe looks amazing. I was wondering if it might be alright to line the muffin tin with silicone liners instead of paper (or no liners)? Would that change the baking time, or would it be fine? Thanks so much for this and all of your other great recipes!
Silicone liners should work just fine, although I’m not entirely sure if baking time would need to be altered as I have not tried using these kinds of liners myself. Please use your best judgment.
I’m not seeing how much crumb topping to hold out? Is it correct to mix in all the flour with the other topping ingredients? Thanks in advance for clarification.
The crumb topping requires 1.5 cups flour.
I was looking for a recipe for coffee cake muffins and going off of the visuals of your pictures I tried out your recipe. They came out tasting awful and I could not understand why. I’m not really all that picky, and I am not basing my critique on a difference in preference. I’m not complaining on a minor detail i.e not soft enough/sweet enough.
They actually looked beautiful, they rose up, looked very inviting and the smelled delicious but they had a terrible after taste and I am not sure what I did wrong. Or if there is something wrong/missing with this recipe.
I double checked the recipe and I followed it to the T. I’m just curious to know if anyone has tried this recipe. How did it turn out for you?? Did you notice a bitter strong after taste?
I even had my husband taste one, in case it was just my taste buds but they tasted bad to him too.
Crystal, thank you for trying my recipe. I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I can’t help but wonder if your milk had possibly spoiled? I just don’t know where the bitter strong aftertaste can be coming from.
Do you have to use canola oil? I want to make these and only have vegetable oil…
Vegetable oil should work just fine.