Add something a little sweet to your morning with these coffee cake muffins. They are an easy-to-make treat that is perfect for breakfast or as a midday snack.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
These easy to make muffins are made with a crumbly streusel topping, which gives them their signature texture and flavor. They also contain all the classic coffee cake ingredients, such as cinnamon, brown sugar, and butter.
One of the biggest reasons to make these muffins is their simple preparation. You only need basic pantry staples and the muffins are done in a half hour.
They pair well with a variety of beverages like hot chocolate, tea or coffee. You can also customize the recipe by adding your favorite mix-ins such as chocolate chips or dried fruits.
To make this coffee cake muffin recipe, you will need a few basic ingredients readily available at any grocery store. You can also add a little ground nutmeg to enhance the flavor.
Here are the items needed to make this recipe:
- all-purpose flour
- light brown sugar
- baking powder
- ground cinnamon
- vanilla extract
- vegetable oil
- granulated sugar
- unsalted butter
Scroll down to the recipe card for quantities.
Start by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners or greasing each cup. Then, follow the easy step-by-step directions below.
In a medium mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon and salt.
In another bowl, whisk together eggs, milk, oil and vanilla extract.
Add the dry ingredients to the wet ingredients.
Stir together just until combined. Do not overmix.
Scoop the muffin batter into the prepared tins.
In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, and flour.
Add melted butter.
Stir until it all comes together. Fluff with a fork to get a coarse crumble.
Sprinkle the crumble topping on top of the batter of each muffin.
Bake muffins until centers are set.
Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.
If you want to change up this easy coffee cake muffins recipe, you can try a few modifications.
- Swap out the cinnamon in the recipe with other spices such as nutmeg or cardamom for a different flavor profile.
- Try this recipe with sour cream or buttermilk instead of milk.
- Add in fresh fruit like blueberries or diced apples for a burst of sweetness and freshness. They are a great base for blueberry muffins with streusel topping.
- Try add-ins such as chocolate chips or dried fruits for added texture and flavor.
- Change the size. Make jumbo muffins by using a muffin pan with larger cups or make mini muffins with smaller cups.
- Experiment with different streusel toppings by adding oats, brown sugar, chopped nuts, or even crushed graham crackers on top before baking.
- Make them dairy-free by using almond milk instead of regular milk and vegan butter instead of regular butter.
- Make sure to measure your ingredients accurately, especially the flour. Too much flour can result in dry and dense muffins.
- Don't overmix the batter. This can cause gluten development which can also lead to tough muffins.
- Use a toothpick or cake tester to check if the muffins are done. Insert it into the center of a muffin; if it comes out clean, they're ready.
- Make a 12 muffin batch by tripling the recipe to freeze some for later.
Coffee cake muffins with crumble topping are versatile enough to be enjoyed anytime. They make an excellent addition to any meal or snack time.
- Breakfast: They pair well with a cup of coffee or tea in the morning, and they can be eaten on the go if you're in a hurry. You can also serve them with some fresh fruit or yogurt to create a balanced breakfast.
- Snack: The small size of these muffins makes them great snacks. You can pack them in your lunch box or take them to work to curb those snack cravings. Pairing them with nuts or dried fruit will give you an extra energy boost.
- Dessert: If you're looking for something sweet after dinner, these cinnamon muffins are perfect for dessert. You can warm them up and serve them with a scoop of ice cream or whipped cream. You can even add a caramel or hot fudge sauce drizzle to create an indulgent treat.
You can store the cinnamon muffins in an airtight container or plastic bag. For best results, store them in a cool, dry place away from direct sunlight. If you plan to eat them within a few days of baking, they can be left out in a container at room temperature. However, if you want them to last longer than that, it's best to store them in the refrigerator or freezer.
When freezing the muffins, wrap each individually in plastic wrap and place them in a freezer-safe container or bag. They should stay fresh for up to three months when frozen properly.
The muffins do not contain caffeine. They are typically made with all-purpose flour and do not include coffee or espresso. However, some recipes may call for the addition of brewed coffee or espresso powder to enhance the flavor. If this is the case, the muffins would contain a small amount of caffeine.
They have a light, fluffy texture that is similar to a regular muffin, but with a sweet, buttery flavor. The top of the muffin is usually covered in a crumb topping, which adds an extra layer of sweetness and crunch. The muffin is usually filled with cinnamon and brown sugar for added flavor.
The name "coffee cake muffin" originates from the fact that these muffins taste similar to traditional coffee cakes. Coffee cakes are usually served alongside coffee as a dessert, so the name implies that these muffins can be enjoyed as part of a morning breakfast routine with coffee.
Want to try more small batch baking recipes
- Mini banana loaf is full of sweet flavor.
- Small batch cinnamon rolls won't tempt you to overindulge.
- Banana blueberry muffins are a tasty breakfast option.
- Cornbread for two goes great with chili.
- Starbucks copycat lemon loaf is packed with zesty flavor.
Cinnamon Coffee Cake Muffins
- ½ cup all-purpose flour
- 2½ tablespoons packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 dash salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 large egg
- 1½ tablespoons granulated sugar
- 2 tablespoons packed light brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted cooled slightly
- ½ cup all-purpose flour
- Preheat the oven to 350°F.
- Line muffin tin with paper cups or spray with a baking spray. Set aside.
- In a medium mixing bowl, whisk together flour, brown sugar, baking powder, cinnamon and salt.
- In another bowl, whisk together eggs, milk, oil and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir together 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.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, 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.
- Sprinkle the topping on top of the batter of each muffin. Use all of the mixture even though it may seem like a lot of topping.
- Bake the muffins for 15 to 18 minutes or until the toothpick inserted into each muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.