These delicious bakery-style Coffee Cake Muffins are perfect for breakfast, brunch, or a snack! The cinnamon crumb topping is just the right amount of sweetness, and the muffin itself is moist, delicious, and easy to make!
What’s better than coffee cake? Coffee cake in muffin form! These cinnamon crumb cake muffins are easy to make and will sweeten up your morning routine. This recipe makes 12 perfect coffee cake muffins.
Coffee cake is a type of cake that is typically served as a snack or dessert with a hot mug of coffee or tea. They can be made with various flavors and toppings, but most often features a crumb topping or streusel topping.
While most coffee cake is baked in a cake pan like my apple coffee cake, banana coffee cake, and cherry coffee cake– these convenient muffins are perfect for on the go! You can also make a big batch for a brunch or potluck.
As a professional baker, I am telling you these rival any muffin you could buy at a bakery! They have a sweet cinnamon crunchy streusel topping, I know you will totally love them!
WHY YOU SHOULD MAKE THIS RECIPE
- These individual treats are perfect for on the go or serving a crowd.
- Have a sweet cinnamon flavor that pairs well with coffee or tea.
- No need for a mixer! Whip them up quickly and easily.
- They are versatile and can be served as breakfast, snack, or dessert!
For the crumb topping:
- All-Purpose Flour – Gives the topping its classic crumbly texture.
- Brown & White Sugar – Adds sweetness, color, and additional texture to the mixture.
- Cinnamon – Gives the topping its classic warming flavor.
- Salt – Contrasts and enhances the sweetness in the crumb.
- Cold Butter – Used to create the crumbs by mixing in cold with the dry ingredients
For the muffins:
- All-Purpose Flour – Adds structure to the muffins and also helps the rest of the ingredients bind together properly.
- Brown Sugar – This sugar is perfect for coffee cake muffins because it adds a deep molasses flavor that complements the cinnamon.
- Baking Powder & Baking Soda – Helps the muffins rise so they are nice and fluffy.
- Salt – A little salt helps to round out the sweetness and enhance all the flavors in the recipe.
- Eggs – Binds all of the ingredients together and also adds structure, leavening, and richness.
- Buttermilk – I prefer to use buttermilk for this recipe because it adds a little extra fat and tenderness to the muffins.
- Cinnamon – Gives these coffee cake muffins their classic warm morning flavor.
- Vegetable Oil – Adds a moist texture along with richness to the batter.
- Vanilla Extract – Gives the muffin an overall light vanilla flavor.
- Optional Glaze – You can glaze the top easily by using a mixture of confectioners sugar and cream.
HOW TO MAKE COFFEE CAKE MUFFINS
- Prepare for baking: Preheat the oven to 425F. Line a muffin tin with 12 paper or silicone muffin liners. Set aside.
- Make the crumb topping: Add the flour and sugar to a bowl along with the cinnamon and salt. Add in the cubed cold butter and use a pastry cutter or your fingers to create damp crumbles that are pea-sized. Store in the fridge to firm up the butter while you prepare the rest of the ingredients.
- Assemble the dry ingredients: Add the flour, sugar, baking powder, baking soda, cinnamon, and salt to a bowl and whisk to fully combine.
- Assemble the wet ingredients: To a medium-sized mixing bowl, add the eggs and oil and whisk to combine. Then add in the buttermilk and vanilla extract and mix again until fully combined.
- Mix up the batter: Pour the wet ingredients into the dry and use a rubber spatula to mix until just combined. Let the batter rest for 10 minutes.
- Assemble the muffins: Scoop the batter using a 3 tablespoon ice cream scoop into the muffin liners 3/4 of the way. Evenly distribute the crumb topping to the tops of each batter-filled liner.
- Bake, cool, and glaze: Bake in the preheated oven for 8 minutes, then turn down the temperature to 350F and bake for an additional 12-14 minutes. The muffins should be golden brown and rounded on top. Let them cool while mixing the confectioners sugar and cream to make a glaze. Drizzle on top let harden, and serve!
TIPS FOR RECIPE SUCCESS
- It’s important to properly measure the dry ingredients with a scale or by spooning the flour into the measuring cups.
- All ingredients should be room temperature EXCEPT for the butter used to make the crumb topping. This should be cold so that it mixes in properly and creates the crumbs.
- The batter will be thick, this is normal! Be sure not to over mix or the muffins will be tough.
- Only fill the muffin liners about ¾ of the way full. This allows the muffins to rise and not spill over the top.
- Let the muffins cool before adding the glaze. If you add it too soon, it will just melt right off.
- Add in chocolate chips, blueberries, raspberries, or diced apples.
- Swap out the cinnamon for pumpkin pie spice or apple pie spice.
- Mix in a tablespoon of instant coffee or espresso powder to the batter for a mocha flavor.
- Fold in your favorite chopped nuts including pecans, walnuts, hazelnuts, or almonds.
STORAGE AND FREEZING
Storing: These muffins taste best on the day they are made but will stay fresh covered at room temperature for up to a week. You can also store them in the fridge for up to two weeks in an airtight container.
Freezing: Once the cinnamon coffee cake muffins have cooled, wrap them tightly in plastic wrap, then place them in an airtight container and freeze for up to three months. Thaw overnight on the counter or defrost in the microwave before serving.
MORE COFFEE CAKE and Breakfast RECIPES
Easy and Moist Coffee Cake Muffins
For the crumb topping:
- 1 cup all purpose flour 120g
- ½ cup brown sugar 107g
- ¼ cup sugar 50g
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ½ cup butter unsalted, cold, diced small.
For the muffins:
- 2 ½ cups all purpose flour 300g
- 1 cup brown sugar 218g
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
- 4 large eggs
- 1 cup vegetable oil
- ¼ cup buttermilk
- 1 tsp vanilla extract
For the glaze:
- ½ cup confectioners sugar 56g
- 1 tbsp cream
- Make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.
- Use a pastry cutter to cut in the ½ cup butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea. Place in the fridge while you make the cake.
- Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
- In a large bowl combine the 2 ½ cups flour, 1 cup brown sugar, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ½ tsp kosher salt and mix to combine.
- In a medium sized bowl combine the 4 eggs, and 1 cup oil and mix to combine. Add the ¼ cup buttermilk and 1 tsp vanilla and mix again.
- Pour the wet ingredients into the dry ingredients and mix only until combined. Do not over mix. Let the batter rest for 10 minutes.
- Using a 3 tbsp ice cream scoop, scoop the batter into the muffin tin ¾ of the way full. Top with crumb topping. It’s ok if the crumb topping is overflowing a bit.
- Bake for 8 minutes on 425 then lower the temperature to 350 and continue baking for 12 -14 minutes or until the top is golden brown and the muffins are rounded on top.
- When the muffins are cool, combine the ½ cup confectioners sugar and cream and drizzle all over the muffins.