Coffee Cake Muffins

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Coffee Cake Muffins – the mini version of your favorite coffee cake. These muffins are topped with the best crumb topping!

I know you love my New York Style Crumb Cake and the crumb topping on the Strawberry Pie Sour Cream Crumb Bars for the topping so I knew that combining the two will make one crazy delicious muffin.

CINNAMON COFFEE CAKE MUFFINS

Can you ever resist a freshly baked coffee cake muffin with a perfect sky-high crumb topping? I know I can’t. There is a time for cake and there is a time for a cake muffin. Because desserts that are good to take on-the-go get an extra plus. Pack them into a lunch box or add to your picnic basket. Pack for a road trip or to munch on in the car while running errands. These muffins are perfectly cinnamony and sweet and I just know that you will love them! I love my mornings with a steaming cup of freshly brewed coffee. But I love them, even more, when I can have this muffin with my coffee.

Coffee Cake Muffins Ingredients:

• all-purpose flour
• light brown sugar
• baking powder
• cinnamon
• baking soda
• salt
• milk
• vanilla extract
• vegetable or canola oil
• 2 large eggs
• granulated sugar
• unsalted butter

How to make Coffee Cake Muffins?

Step 1: the crumb topping

• In a medium mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.

Step 2: the muffins

• In a large mixing bowl, whisk together dry ingredients. In another bowl, whisk together eggs, milk, oil and vanilla extract. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined.
• Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
• Sprinkle the topping on top of the batter of each muffin.

Step 3: Bake

• Bake the muffins until the toothpick inserted into each muffin comes out clean. It may take even 20 minutes (each oven is different and you should always check the doneness of each muffin with a toothpick, dry spaghetti noddle or a wooden skewer).

How to store these muffins?

To prevent the muffins from drying out, I recommend an air-tight container for storing them. You can keep them on the counter or freeze in a freezer-safe container.

Tips for the Best Coffee Cake Muffins:

• These muffins have a perfectly balanced crumb: not too dry, not too moist. It’s all thanks to the brown sugar.
• I glazed one muffin with a simple glaze (1/2 cup of powdered sugar mixed with 2 teaspoons of milk for the whole batch) but honestly, I liked them better without it.
• You can use melted butter in place of the oil but the muffins may come out slightly crunchier. I prefer the oil and hardly ever use melted butter in bundt cakes, cakes or muffins.

More Muffins Recipes:

• Perfect Blueberry Muffins
• Apple Zucchini Muffins
• Bakery-Style Chocolate Chip Muffins

For more recipes like this one, feel free to browse our Baking Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 2 votes

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Cinnamon Coffee Cake Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

 

These Cinnamon Coffee Cake Muffins are the mini version of your favorite coffee cake! They are topped with the best crumb topping!

Course: Breakfast

Cuisine: American

Keyword: coffee cake muffins

Servings: 12 muffins

Calories: 223 kcal

Author: Anna

Ingredients

for the muffins:

• 1.5 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 2 tsp baking powder
• 1.5 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup milk
• 1.5 tsp vanilla extract
• 1/3 cup vegetable or canola oil
• 2 large eggs

for the crumb topping:

• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter melted, cooled slightly
• 1.5 cup all-purpose flour

US Customary - Metric

Instructions

1. Preheat the oven to 375 degrees F.
2. Line muffin tin with paper cups or spray with a baking spray. Set aside.
3. In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
4. In another mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon and salt.
5. In a medium bowl, whisk together eggs, milk, oil and vanilla extract.
6. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy. Do not overmix!
7. Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
8. Sprinkle the topping on top of the batter of each muffin. It may seem like it's a lot of topping but try your best to use it all up.
9. Bake the muffins for 15 to 18 minutes or until the toothpick inserted into each muffin comes out clean. It may take even 20 minutes (each oven is different and you should always check the doneness of each muffin with a toothpick, dry spaghetti noddle or a wooden skewer. )
10. Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.

Recipe Notes

1. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition Facts

Cinnamon Coffee Cake Muffins

Amount Per Serving

Calories 223 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 49mg16%

Sodium 146mg6%

Potassium 134mg4%

Carbohydrates 21g7%

Sugar 21g23%

Protein 1g2%

Vitamin A 300IU6%

Calcium 75mg8%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.