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    You are here: Crunchy Creamy Sweet / Baking / Muffins / Coffee Cake Muffins

    Coffee Cake Muffins

    Published: May 17, 2014 · Modified: Oct 22, 2022 by Anna 47 Comments · This post may contain affiliate links.

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    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.

    Side shot of a muffin with crumb topping on wooden board.

    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).
    Coffee Cake Muffins on a wooden board.

    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:

    • 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! 😀

    Coffee Cake Muffins on a wooden board.

    Cinnamon Coffee Cake Muffins

    Author: Anna
    These Cinnamon Coffee Cake Muffins are the mini version of your favorite coffee cake! They are topped with the best crumb topping!
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 223 kcal

    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

    Instructions
     

    • 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.

    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

    Calories: 223kcal | Carbohydrates: 21g | Protein: 1g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 146mg | Potassium: 134mg | Sugar: 21g | Vitamin A: 300IU | Calcium: 75mg | Iron: 0.3mg
    Tried this recipe?Leave a comment with rating below!

    More Muffins

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    • Apple Oat Cranberry Muffins Recipe

    Reader Interactions

    Comments

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      Recipe Rating




    1. Amanda Billesberger says

      October 11, 2022 at 3:54 pm

      5 stars
      Excellent recipe! thanks

      Reply
    2. Ana says

      April 05, 2022 at 11:22 pm

      5 stars
      oh my god these were so fun to make and they were so delicious! have a great spring break . And they also look amazing!

      Reply
      • Anna says

        April 10, 2022 at 5:44 pm

        Hi Ana! That's wonderful! Thank you for making my recipe! I am so glad you enjoyed the muffins!

        Reply
    3. Bev says

      February 15, 2022 at 11:34 am

      could you use almond flour or counut flour?

      Reply
    4. Gail H says

      November 15, 2021 at 9:05 am

      Can almond or soy milk be used instead of regular milk?

      Reply
    5. D says

      April 01, 2021 at 8:41 am

      5 stars
      Can you replace regular milk with almond milk?

      Reply
      • Lilly Devoe says

        July 26, 2021 at 4:14 pm

        4 stars
        so good but a little bland, i recommend adding a little bit more sugar! other than that these were so good and moist

        Reply
    6. Li says

      March 20, 2021 at 2:27 pm

      5 stars
      Super delicious!

      I used water and a tsp of butter as a substitute for milk, because I don’t usually keep it in the house. It turned out really nice and looked just as pictured. They are quite small though, I would have preferred a bit more cake to crumbs ratio.

      Reply
    7. Janet S. Snyder says

      September 15, 2020 at 11:40 am

      Hi. Can I make these muffins with the smaller muffin cups (like you use for tater tots?

      Reply
    8. Susy says

      September 14, 2020 at 6:01 pm

      4 stars
      Pretty disappointed that the crumb topping was not crumbly at ALL. I followed the recipe exactly. They tasted good, though!

      Reply
      • Steph says

        January 30, 2021 at 11:13 am

        I just put mine in the oven. Do you mean when you were trying to put it on that it wasn’t crumbly? I let mine sit after making it then mixed it up again and it became more dry and crumbly. It was easy to spoon/sprinkle over the batter.

        Reply
    9. Miriam says

      July 30, 2020 at 6:58 pm

      5 stars
      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.

      Reply
    10. Kaye says

      May 11, 2020 at 8:50 pm

      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. 😂

      Reply
      • Anna says

        May 13, 2020 at 2:19 pm

        Thank you, Kaye!

        Reply
    11. Danny says

      May 07, 2020 at 5:34 pm

      5 stars
      Coffee cinnamon but I didn’t see any coffee ingredient in the recipe.

      Reply
      • Rach says

        June 02, 2020 at 3:19 pm

        It's called coffee cinnamon cake because it was made to enjoy with coffee. Coffee cake does not contain coffee

        Reply
    12. Reshma says

      March 27, 2020 at 10:59 pm

      How do we store this once it’s baked?
      Fridge or leave it outside?
      Can these be frozen too.?

      Reply
      • Anna says

        March 28, 2020 at 11:03 am

        Hi Reshma! I shared my storing recommendations in the post, above the recipe.

        Reply
    13. Beth Clement says

      February 10, 2020 at 9:02 am

      5 stars
      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!

      Reply
      • Beth Clement says

        February 10, 2020 at 9:10 am

        5 stars
        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!

        Reply
        • Anna says

          February 11, 2020 at 1:17 am

          That's wonderful! Thank you, Beth!

          Reply
      • Anna says

        February 11, 2020 at 1:16 am

        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!

        Reply
    14. Adele Raemer says

      August 09, 2019 at 11:45 pm

      Where I live, we only have either the soft dark brown sugar, or light (demerrara) brown sugar. Which is required for this recipe?

      Reply
      • Adele Raemer says

        August 10, 2019 at 1:15 am

        5 stars
        ...and I guess my muffin tins are smaller than what's called for here, because this recipe made18 for me!!!

        Reply
        • Anna says

          August 12, 2019 at 9:42 pm

          Yay! The more the better!

          Reply
    15. Rhonda says

      December 12, 2018 at 7:52 pm

      Would it be possible to substitute almond flour for the white flour in this recipe?

      Reply
    16. Rebecc says

      August 16, 2018 at 9:40 am

      5 stars
      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?

      Reply
      • Anna@CrunchyCreamySweet says

        August 18, 2018 at 10:52 pm

        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! 😀

        Reply
    17. Rich says

      February 16, 2018 at 1:14 pm

      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

      Reply
      • Anna@CrunchyCreamySweet says

        February 17, 2018 at 2:56 pm

        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!

        Reply
    18. Jo says

      October 16, 2014 at 8:45 am

      Any thoughts on making mini muffins with your recipe?

      Reply
    19. Theresa says

      September 18, 2014 at 3:03 pm

      Where is the coffee part of the coffee cake?

      Reply
      • CrunchyCreamySw says

        September 20, 2014 at 7:48 pm

        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!

        Reply
        • Luisa says

          November 03, 2018 at 8:38 pm

          Is it possible to add
          coffee to the recipe?

          Reply
          • Anna@CrunchyCreamySweet says

            November 03, 2018 at 11:32 pm

            Hi Luisa! Absolutely! You can add instant coffee to the dry ingredients. I hope this helps!

            Reply
    20. Jennifer Strasser says

      August 10, 2014 at 9:38 am

      Do you mean 1/2 cup all purpose flour for the topping? 1.5 cups sounds like a lot...

      Reply
    21. Jennifer Strasser says

      August 10, 2014 at 9:38 am

      Do you mean 1/2 cup all purpose flour for the topping? 1.5 cups sounds like a lot...

      Reply
      • CrunchyCreamySw says

        August 10, 2014 at 12:09 pm

        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!

        Reply
      • CrunchyCreamySw says

        August 10, 2014 at 12:09 pm

        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!

        Reply
    22. Ami@naivecookcooks says

      June 04, 2014 at 9:49 pm

      These look so tempting!! Beautiful photography!!

      Reply
    23. Kate@Diethood says

      May 21, 2014 at 5:32 pm

      You had me at crumb topping. 😀

      Reply
    24. Curry and Comfort says

      May 21, 2014 at 4:46 pm

      Oh... Yum! I can't eat them... but I WANT TOOOOOOOOOOO!

      Reply
    25. realfoodbydad says

      May 17, 2014 at 10:08 am

      These look amazing, especially as muffins!! A crunch with every bite basically, perfection. Love them! Have a great weekend:)

      Reply
      • CrunchyCreamySw says

        May 18, 2014 at 6:54 pm

        You too, Matt! Thanks so much!

        Reply
    26. Averie Cooks says

      May 17, 2014 at 6:00 am

      They are totally gorgeous! those huge crumble topping chunks are calling my name and definitely IMO your best photo ever!!

      Reply
      • CrunchyCreamySw says

        May 18, 2014 at 6:53 pm

        Awww, thanks so much, Averie! And thank you for pinning!

        Reply

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