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Home » Recipe Search » Muffins

Jun 20, 2022

Easy and Moist Coffee Cake Muffins

BySam Adler
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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!

Coffee cake muffins arranged on a peach colored backdrop.

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!

INGREDIENTS NEEDED

For the crumb topping:

Ingredients for streusel 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:

Ingredients for coffee cake 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

  1. Prepare for baking: Preheat the oven to 425F. Line a muffin tin with 12 paper or silicone muffin liners. Set aside.
  2. 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.
  3. Assemble the dry ingredients: Add the flour, sugar, baking powder, baking soda, cinnamon, and salt to a bowl and whisk to fully combine.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
Wet and dry ingredients for coffee cake muffins.
Separate the wet and dry ingredients
Coffee cake batter in a glass bowl.
Combine the wet and dry ingredients.
Streusel topping in a glass bowl.
Make the streusel topping.
Coffee cake muffin batter in a muffin tin.
Add batter to muffin tin.
Coffee cake muffin batter topped with streusel.
Top muffins with streusel.

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.

FLAVOR VARIATIONS

  • 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.
A coffee cake muffin split in half.

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

  • 3 Minute Berry Greek Yogurt Smoothie
  • 2 Minute Frozen Fruit Smoothie (No Banana)
  • Easy and Moist Banana Chocolate Chip Cake
  • Cinnamon Roll Phyllo Dough Dessert
Coffee cake muffins arranged on a peach colored backdrop.

Easy and Moist Coffee Cake Muffins

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!
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Course: Cakes
Cuisine: American
Diet: Kosher
Keyword: bakery style muffins, cinnamon crumb cake muffins, crumb cake muffins
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 371kcal
Author: Sam Adler

Ingredients

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

Instructions

  • 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.

Notes

Use a light colored muffin tin to ensure even heat distribution!

Nutrition

Nutrition Facts
Easy and Moist Coffee Cake Muffins
Amount Per Serving (1 muffin)
Calories 371 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 77mg26%
Sodium 357mg16%
Potassium 108mg3%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 36g40%
Protein 6g12%
Vitamin A 343IU7%
Vitamin C 1mg1%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Muffins Tagged With: Cinnamon, Coffee

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

Logo images of media places Sam Adler has been featured in
Saveur Blog award winner for best food Instagram

samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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