Coffee Cake Muffins are 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.
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.
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
Step by step instructions:
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.
Best tips:
- 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:
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! 😀
These Cinnamon Coffee Cake Muffins are the mini version of your favorite coffee cake! They are topped with the best crumb topping!
- 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
- 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
- Preheat the oven to 375 degrees F.
- Line muffin tin with paper cups or spray with a baking spray. Set aside.
- 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.
- In another mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon and salt.
- In a medium 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. Batter should be lumpy. Do not overmix!
- 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. It may seem like it's a lot of topping but try your best to use it all up.
- 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. )
- Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.
- 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.
Janet S. Snyder says
Hi. Can I make these muffins with the smaller muffin cups (like you use for tater tots?
Susy says
Pretty disappointed that the crumb topping was not crumbly at ALL. I followed the recipe exactly. They tasted good, though!
Miriam says
This recipe is absolutely delicious. It is the perfect texture and tastes so good with coffee. My only regret is that I didn’t make a double batch.
Kaye says
My crumbled toppings didn’t look like that but it’s still good haha! My husband wanted it to be a little bit sweeter so I guessed I’m going to add a little more sugar next time. 😂
Anna says
Thank you, Kaye!
Danny says
Coffee cinnamon but I didn’t see any coffee ingredient in the recipe.
Rach says
It’s called coffee cinnamon cake because it was made to enjoy with coffee. Coffee cake does not contain coffee
Reshma says
How do we store this once it’s baked?
Fridge or leave it outside?
Can these be frozen too.?
Anna says
Hi Reshma! I shared my storing recommendations in the post, above the recipe.
Beth Clement says
Excellent! I’ve been searching for a muffin that my fiance’ would finally say, what he said last night as he proceeded to eat 3 of them right after we finished a big dinner. These are delicious! He is a big eater because of his physically demanding job. This morning he put 1 in his lunch box for a snack and ate 3 for breakfast. I had 13 muffins last night, now I have 3. I confess to eating 3. 7 muffins for Mr Mike who is a cinnamon roll guy. We are out of cinnamon rolls so I thought I’d make him muffins to hold him over until we get more. Yes store bought. But they are amazing cinnamon rolls. The blueberry, bran, and almond poppy seed muffins I have made from scratch. all turned out perfect and delicious but they missed the mark for making Mike a raving fan. Thank you for sharing this easy and very delicious coffee cake muffin recipe. Mike and I are both raving fans!
Beth Clement says
I forgot to say; I followed your recipe to the T, except I didn’t have any light brown sugar. I used dark brown sugar (this dark brown sugar was more a medium brown sugar) I don’t think anyone would have ever thought they weren’t made exactly the way they should be. Perfectly delicious!
Anna says
That’s wonderful! Thank you, Beth!
Anna says
Hi Beth! I am thrilled that the muffins were such a success! Thank you so much for giving my recipe a try. I am so happy you guys love them!
Adele Raemer says
Where I live, we only have either the soft dark brown sugar, or light (demerrara) brown sugar. Which is required for this recipe?
Adele Raemer says
…and I guess my muffin tins are smaller than what’s called for here, because this recipe made18 for me!!!
Anna says
Yay! The more the better!
Rhonda says
Would it be possible to substitute almond flour for the white flour in this recipe?
Rebecc says
Hi! These muffins are seriously amazing, even my husband likes them! How many muffins is the recipe supposed to make, I see that it serves 6, so is it 6 jumbo muffins?
[email protected] says
Hi Rebecca! I am so glad you and your husband love the muffins! The recipe makes 12 muffins. I just assumed everyone will eat (at least) 2! 😀
Rich says
Could you add maple syrup or extract for a cinnamon maple flavor, if so how much do you think…I just love maple and cinnamon together..thank you
[email protected] says
Hi Rich! You can use any extract you like, in the same amount as listed.I think the maple and cinnamon combo will be fantastic!
Jo says
Any thoughts on making mini muffins with your recipe?
Theresa says
Where is the coffee part of the coffee cake?
CrunchyCreamySw says
Hi Jennifer! Coffee cakes don’t usually have actual coffee in them. They are suppose to be served along side a cup of coffee. Hope this helps! Thank you!
Luisa says
Is it possible to add
coffee to the recipe?
[email protected] says
Hi Luisa! Absolutely! You can add instant coffee to the dry ingredients. I hope this helps!
Jennifer Strasser says
Do you mean 1/2 cup all purpose flour for the topping? 1.5 cups sounds like a lot…
Jennifer Strasser says
Do you mean 1/2 cup all purpose flour for the topping? 1.5 cups sounds like a lot…
CrunchyCreamySw says
Hi Jennifer! While it may sound like a lot of flour, it is the correct amount. If you think it will be too much crumb topping for you, divide it in half. Hope this helps!
CrunchyCreamySw says
Hi Jennifer! While it may sound like a lot of flour, it is the correct amount. If you think it will be too much crumb topping for you, divide it in half. Hope this helps!
[email protected]ookcooks says
These look so tempting!! Beautiful photography!!
[email protected] says
You had me at crumb topping. 😀
Curry and Comfort says
Oh… Yum! I can’t eat them… but I WANT TOOOOOOOOOOO!
realfoodbydad says
These look amazing, especially as muffins!! A crunch with every bite basically, perfection. Love them! Have a great weekend:)
CrunchyCreamySw says
You too, Matt! Thanks so much!
Averie Cooks says
They are totally gorgeous! those huge crumble topping chunks are calling my name and definitely IMO your best photo ever!!
CrunchyCreamySw says
Awww, thanks so much, Averie! And thank you for pinning!