These Coffee Cake Muffins are sweet, crumbly and delicious! All of the flavors in a traditional Coffee Cake in a sweet muffin package!
Coffee Cake has such a distinct cinnamon sugary flavor that I love in the morning! If you are wanting more Coffee Cake recipes then check out my Blueberry Peach Coffee Cake Muffins, Apple Crumb Coffee Cake and Biscoff Coffee Cake Muffins!
Coffee cake is a classic pastry served in the morning alongside a warm cup of coffee. I mean, who doesn’t want to eat cake for breakfast? What is great about this recipe is since they are muffins, they are easy for on the go, or even as a snack in the afternoon. And if you use muffin liners then there is also less to clean up afterwards which is a win win!
How to make Coffee Cake Muffins
Assemble your ingredients. For exact amounts see the recipe card below.
Preheat your oven to 375 degrees Fahrenheit and line your muffin tin with paper liners and set aside.
To make the crumble topping combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Then whisk in the melted butter. Next, add in the flour and stir in until moist. Finally spread out the mixture onto parchment paper to dry until you are ready to use.
To make the muffin batter, in a large mixing bowl combine the flour, light brown sugar, baking powder, baking soda, cinnamon and salt and set aside.
In a medium bowl, or stand mixer, whisk together the milk, vegetable oil, a teaspoon vanilla extract, and eggs. Then combine the wet ingredients in the bowl with the dry ingredients and mix until the batter is smooth.
Fill each of the prepared muffin cups up ⅔ of the way with batter. This will make about 14-18 muffins in total.
For the last ⅓ of the muffin tin add in the prepared crumble topping and push it into the muffin batter so that it sticks to the wet batter and will bake properly.
Then bake in the oven for 15-20 minutes until a toothpick comes out clean.
Allow the baked muffins to cool and then serve and enjoy!
Make these Coffee Cake Muffins any size you want!
With this recipe there is plenty of batter and crumble to go around so you can make these delicious coffee cake muffins any size for whatever occasion you may need!
Regular Muffins
This recipe yields 14-18 regular muffins depending on how full you fill your muffin liners. Plus 12 muffins are never enough.
Jumbo Muffins
If you have a jumbo muffin pan and prefer large and luscious muffins this recipe will make about 5-6 jumbo muffins! To bake the Jumbo muffins, set your oven to 375 degrees Fahrenheit and bake for 25-30 minutes until a toothpick comes out clean.
Mini Muffins
Mini muffins are great for gatherings with lots of people. Especially if you are hosting a brunch, these would be the perfect recipe for your spread. For mini muffins you can make 45-50 in total! For mini muffin baking instructions heat your oven to 375 degrees Fahrenheit and bake for 7-10 minutes until a toothpick comes out clean.
Storage Information
You can store these cinnamon coffee cake muffins in an airtight container on your counter for 3-4 days. Or you can store them in an airtight container in your fridge for 5-6 days.
If you are wanting to freeze these muffins you can do so in an airtight container in your freezer for up to 2 months.
More Delicious Muffins to check out:
- Banana Oatmeal Muffins
- Perfect Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Healthy Pumpkin Bran Muffins
- Double Chocolate Chip Muffins
- Cranberry Orange Muffins
- Zucchini Bread Bran Muffins
- Jumbo Banana Chocolate Chip Muffins
- Blueberry Crumble Muffins
Coffee Cake Muffins Recipe
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Ingredients
For the Muffins
- 1 1/2 cups all purpose flour
- 1/2 cup light brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup milk
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
For the Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup butter - melted
- 1 1/2 cups all purpose flour
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line your muffin tin with paper liners and set aside.
- To make the crumble topping combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Then whisk in the melted butter. Next, add in the flour and stir in until moist. Finally spread out the mixture onto parchment paper to dry until you are ready to use.
- To make the muffin batter, in a large bowl combine the flour, light brown sugar, baking powder, baking soda, cinnamon and salt and set aside.
- In a medium bowl, whisk together the milk, vegetable oil, vanilla, and eggs. Then combine the wet ingredients in the bowl with the dry ingredients and mix until the batter is smooth.
- Fill each of the prepared muffin cups up ⅔ of the way with batter. This will make about 14-18 muffins in total.
- For the last ⅓ of the muffin tin add in the prepared crumble topping and push it into the muffin batter so that it sticks to the wet batter and will bake properly.
- Then bake in the oven for 15-20 minutes until a toothpick comes out clean.
- Allow the muffins to cool and then serve and enjoy!
