Start your day with these delicious Coffee Cake Muffins. Soft and tender muffins topped with a buttery cinnamon crumble, everyone is sure to devour these!
These Coffee Cake Muffins soft, moist, and packed with warm cinnamon flavor, topped with a buttery brown sugar crumble that bakes up beautifully. These muffins are perfect for breakfast, brunch, or a cozy afternoon snack, coffee cake muffins pair beautifully with a hot cup of coffee or tea.
Coffee cake has such a distinct cinnamon-sugary flavor that warms my soul. For more coffee cake recipes, then you have to check out my Blueberry Peach Coffee Cake Muffins, Apple Crumb Coffee Cake, and Biscoff Coffee Cake Muffins!
Table of Contents
Why We Love Coffee Muffins
- The crumbly cinnamon-sugar topping on these Coffee Cake Muffins is irresistible.
- Who doesn’t want to eat cake for breakfast? Coffee Cake Muffins make it acceptable!
- Coffee Cake Muffins are easy to make, even for beginners.
Recipe Ingredients
- Light Brown Sugar: Adds a rich, molasses-like sweetness; keeps muffins moist and slightly chewy.
- Cinnamon: Provides a warm, spicy, and sweet taste.
- Vanilla Extract: Offers a sweet and aromatic taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: Drizzle a simple cream cheese or vanilla glaze over the muffins for extra sweetness. You can also serve them with a side of berry compote or spoon a bit on top for a fruity twist. Sprinkle shredded coconut on the crumb topping before baking for a tropical hint and added texture.
- Nut Streusel Topping: Add chopped nuts like pecans or walnuts to the crumb topping for a crunchy texture and nutty flavor.
How to Make Coffee Cake Muffins
Step 1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius), and line your muffin tin with paper liners; set aside.
Step 2: 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 until moist. Finally, spread out the mixture onto parchment paper to dry until you are ready to use.
Step 3: 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.
Step 4: 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.
Step 5: Fill each of the prepared muffin cups up ⅔ of the way with batter. This will make about 14-18 muffins in total.
Step 6: 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.
Step 7: Then bake in the oven for 15-20 minutes until a toothpick comes out clean.
Step 8: Allow the muffins to cool and then serve and enjoy!
Make these Coffee Cake Muffins any size you want!
Regular Muffins
This recipe yields 14-18 regular muffins, depending on how full you fill your muffin liners.
Jumbo Muffins
If you have a jumbo muffin pan and prefer large and luscious muffins, this recipe will make about 5-6 jumbo bakery-style muffins! To bake the jumbo muffins, set your oven to 375 degrees Fahrenheit (190 degrees Celsius) 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 (190 degrees Celsius) and bake for 7-10 minutes until a toothpick comes out clean.
Expert Tips
- Even Crumble Topping: Distribute the crumble topping evenly across all muffins. Pressing the topping lightly into the batter helps it adhere better and prevents it from falling off during baking.
- Use Paper Towel: Place a paper towel at the bottom of your storage container to absorb excess moisture, keeping the muffins fresh and preventing them from becoming soggy.
FAQs
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This prevents them from becoming soggy and allows them to maintain their shape and texture.
Some of my favorite recipes to pair with these muffins are my Hash Brown Egg Cups and Healthy Breakfast Fruit Pizza!
Storage Info
STORE Coffee Cake Muffins in an airtight container at room temperature for up to 3-4 days. For longer storage, FREEZE the muffins in a freezer-safe bag for up to 2 months.
To REHEAT, thaw the muffins at room temperature or microwave them for 20-30 seconds until warm. Alternatively, you can reheat them in an oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes to restore their freshly baked texture.
Coffee Cake Muffins Recipe
Recommended Products
Ingredients
For the Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup milk
- 1/3 cup vegetable oil
- 2 large 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 (190 degrees Celsius), and line your muffin tin with paper liners; 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 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!
These coffee cake muffins are so soft and buttery I could eat them every morning!