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
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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
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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.
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Scoop the batter into the muffin tin. It should fill each cup about ¾ full.
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Sprinkle the topping on top of the batter of each muffin.
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Step 3: Bake
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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 (½ 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:
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Cinnamon Coffee Cake Muffins
Ingredients
for the muffins:
- 1.5 cup all-purpose flour
- ½ cup packed light brown sugar
- 2 teaspoon baking powder
- 1.5 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk
- 1.5 teaspoon vanilla extract
- ⅓ cup vegetable or canola oil
- 2 large eggs
for the crumb topping:
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ 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 ¾ 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
- 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.
Terry Echols says
When you double the recipe for 24 muffins you get weird measuring amounts.
How do you measure 0.67 cups for oil, brown sugar and granulated sugar?
Jeannette says
2/3 cup
Amanda Billesberger says
Excellent recipe! thanks
Ana says
oh my god these were so fun to make and they were so delicious! have a great spring break . And they also look amazing!
Anna says
Hi Ana! That's wonderful! Thank you for making my recipe! I am so glad you enjoyed the muffins!
Bev says
could you use almond flour or counut flour?
Gail H says
Can almond or soy milk be used instead of regular milk?
D says
Can you replace regular milk with almond milk?
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
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.
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!
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.
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!