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Coffee Cake Muffins

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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.

Cinnamon Coffee Cake Muffins Recipe from crunchycreamysweet.com 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.

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 A Coffee Cake Muffins

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.

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4.8 from 10 votes
coffee cake muffins A 150x150 Coffee Cake Muffins
Print
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.

Reader Interactions

Comments

    • Lilly Devoe says

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

      Reply

  2. Li says

    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

  4. Susy says

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

    Reply

    • Steph says

      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

  5. 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.

    Reply

  6. 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. 😂

    Reply

    • Rach says

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

      Reply

  9. 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!

    Reply

    • 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!

      Reply

    • 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!

      Reply

  10. 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?

    Reply

  12. 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?

    Reply

  13. 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

    Reply

    • 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!

      Reply

    • 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!

      Reply

  21. realfoodbydad says

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

    Reply

  22. Averie Cooks says

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

    Reply

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