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.
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Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.
I was so excited to try these, but I was really disappointed! These muffins had no flavor….disappointed.
Melody, 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. So I must ask – did you follow the recipe exactly as written without any substitutions? With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
Oh and can I sub out the oil in the muffin for apple sauce or Greek yogurt, meant to add that one ! sorry thanks again!
Amber, you can certainly try substituting all of the ingredients you have listed but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution(s) may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
Can I substitute something else for the butter in the crumble? Such as apple butter, peanut butter, or almond butter save myself a bit of calories =) Also can I use wheat flour? I love to indulge a bit, I love coffee cake but Id love it more if it were not sooo heavy a snack !! =) Thanks!! Hope you can help.
My topping melted quite a lot 🙁 do you refrigerate yours before using, or add half way through baking? Im a cook and not a baker so this is new to me.
Oh no! That certainly shouldn’t be happening. But can you explain how it melted? You are already started off with melted butter so the crumbs should stay intact.
THESE WERE SOOOOOOOOO GOOD I MADE THEM 2 TIMES. THE FIRST TIME I MADE COFFEE CAKE MUFFINS THEN I MADE LIKE A APPLE CRUMB MUFFINS TOO. I DONT KNOW WHAT PEOPLE MEANT BY (TOO MUCH CRUMB TOPPING) THE TOO MUCH CRUMB TOPPING WAS GOOD AND IT WASNT THAT MUCH. (i think people were overreacting)
Hi, I think there might be an error in the recipe directions. In your pictures it looks like you mix some of the crumb topping with the other dry ingredients but in the directions there’s no indication of this. Is this why everyone’s been getting batter that’s the wrong consistency and way too much crumb topping? Could you clarify whether all of the crumb topping is reserved for the tops or some is mixed in?
Thank you!
Caitlin, the recipe is correct. Please note that the step-by-step pictures consist of two parts – the crumb topping and the muffin batter, distinguished by the plate and the bowl, respectively. Also, some people prefer less crumb topping which is why there seems to be “way too much” but that’s the beauty of making muffins from scratch – you can add however much crumbs you see fit!
Can these be frozen for like 4 days?
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.
I made these muffins this morning, they are yummy. I like the simple ingredients.
i recently made these and had no problems wit them sticking to the paper liners , however im not sure why my muffins looked a light brown color like light brown sugar after adding the cinnimon the picture shows them looking a creamy white so after adding the cinnimon to the batter and not the crumb topping is that going to make the batter and muffins look a light brown when done , the frosting didnt seem to be enough for twelve muffins i followedthe recipie but woundered about the color after the cinnimon was added and they were baked flavor was good
thanks
Beth, I’m not entirely sure what you mean by the coloring. Also, there is no frosting in this recipe – just the crumb topping where a lot of people commented that there was actually too much!
These look beautiful! Making them tonight – I’m wondering if the extra fine granulated sugar makes a big difference? I don’t have “Imperial Sugar” brand brown sugar or granulated sugar. If I use Domino’s, will it change the results?
Thanks!
Nope, there shouldn’t be too much of a difference.
argh! I forgot to add the crumb topping! So sad, but they’re still good. I drizzled them with the frosting and got some to stick that way. Great recipe!
I just made the Coffee Cake Muffins and I have a lot of crumb topping left. I piled it pretty high on the muffins but couldn’t add more. I plan on making another batch of just muffins and using it up. They look delicious.
Thank you for sharing this recipe! One of my daughter’s favorites is coffee cake. Making it into muffins made it easy. Just made these this morning. Super yummy! There were a lot of comments about the topping so took the advice and cut it in half. So sorry I did! Next time, going for the mile high crumb! I doubled the glaze though, as we LOVE frosting around here! 🙂
I have no butter, or margarine, or any hydrogenated oils. Can i use canola? Coconut oil? For the topping?
Dina, you can certainly try substituting canola or coconut oil but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the muffins. It is always best to use the ingredients listed in the recipe to obtain the best results possible, but if substitutions must be made using what you have on hand, please do so at your discretion.
Muffins came out good but I don’t understand why you melt the butter because it made my crbs wet and so the muffins were not crumby!? What did I do wrong?
Amber, I find that melting the butter is an easier way to create a crumb topping, although I’m not sure why your crumbs turned out so wet. As you can see from the photos, the crumbs should be very dry and crumbly. Did you use all of the 1 1/2 cups flour as listed in the recipe?
I too had this problem. It is best that you make the crumb topping first thing before the muffins. After you incorporate the flour to the crumb topping, it will look like large clumps of wet dough rather than crumbly. Don’t panic. Set aside the bowl of topping to let the butter solidify a bit. Proceed with the muffin recipe. When you are ready to place the crumb topping on the muffins, using your fingertips, fluff the crumb topping to break up large clumps into smaller bits. Your crumb topping is now crumbly. It turns out that you will need about 1/4 cup of crumb topping per muffin and gently press into the batter.
I’ll be whipping these up for the husband – he’s a coffee cake muffin freak! Thanks for recipe – sounds awesome.
My daughters (6 and 10) made these to bring to my husbands machine shop for coffee break. Everyone liked them, and they went quickly. I don’t think I’ll use the glaze though. It was fine, just not my preference. Also, I think I’ll add a bit of lemon zest. Thanks for the recipe!
These were so good. Thanks for the recipe!!
Hello,
Is that correct melted butter? I’ve done other recipes and usually they say streusel toppings include cold butter not melted butter. Just wanted to make sure that was correct. Also, how long do you let the topping sit for since you use the melted butter?
Yes, the melted butter is correct. And as indicated in the recipe, you can spread out the streusel mixture on parchment paper to dry while you prepare the rest of the ingredients for the muffins.
I can’t wait to make these! I pinned them and they have been repinned way more than I can count. I keep getting notifications!! I am confused about the crumb topping. The recipe above says 1 1/2 c flour for the topping. That sounds like a lot. One of the comments said 3/4 c. I assume 3/4 c is accurate and all other ingredients/measurements as stated in recipe? Thanks!
Sharla, the recipe is correct but if you think the amount is too much, please reduce all of the amounts as needed.
Thanks for your quick reply. I’m going to make as written 😉