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Coffee Cake Muffins

30 minutesPin Recipe

Classic coffee cake made into portable, portion controlled muffins with a crumbly topping and sweet drizzle of glaze.

Coffee Cake Muffins

Coffee Cake Muffins

Do you remember a food that you used to “not like” but then grew up and now you love it??

This is how I used to feel about coffee cake. I’ve only – in the last 10 years – become a big fan of coffee cake. Or coffee cake muffins in this case.

I remember when I was little I scoffed and stuck my nose up at coffee cake, thinking that it contained coffee and there was no way I was going to try something with coffee in it.

I hated coffee.

Oh to be young and naive again…

Coffee Cake Muffins

Of course times have changed and now I love coffee. I also now love coffee cake despite it having no coffee in it whatsoever – big bummer. 

It does, however, have a distinct cinnamon and sugar flavor that you really cannot find in any other type of cake.

And a crumb topping that sets it apart from the rest.

It’s been quite a while since I’ve indulged in this sweet goodness we call coffee cake and I’ve never really attempted to make it myself.

Being the baker in the family, I have no idea why this happened. It just did.

Coffee Cake Muffins

So on a whim and looking to whip up a great “breakfast” muffin for the family over the weekend, I decided to try my hand at making coffee cake muffins.

My oldest daughter turned her nose up at them, at first, just like I did when I was a kid.

Only after explaining and reassuring her that they actually didn’t have coffee in them did she decided to give them a try. She enjoyed it and asked me for more, which is a win in my book.

These muffins turned out so moist and soft and with a crispy, crumbly topping that keeps you coming back for more. Good thing I had my family there to devour them before I could eat the whole pan!

Coffee Cake Muffins

Classic coffee cake made into portable, portion controlled muffins with a crumbly topping and sweet drizzle of glaze.

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 12 muffins


  • 1 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/3 cup vegetable oil
  • 2 large eggs

Crumb Topping:

  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter melted
  • 1 1/2 cup all-purpose flour

Glaze (Optional):

  • 1/4 cup powdered sugar
  • 1 tsp milk


  1. Preheat oven to 350° F and line a 12-cup muffin tin with paper liners or coat with non-stick cooking spray. 

  2. Begin making the crumb topping by combining sugars, cinnamon and salt in a bowl. Stir in the melted butter. Stir in the flour until all the ingredients are combined and creates crumbly texture. 

  3. In a separate bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Add milk, oil and egg and stir until just combined.

  4. Pour or scoop batter evenly between the 12 muffin cups. Sprinkle crumb topping over the batter using your fingers to gently press down into muffin batter.
  5. Bake at 350° F for 15-18 minutes or until toothpick inserted in center comes out clean.

  6. For optional glaze, mix powdered sugar and milk in small measuring cup until combined and smooth. For thicker glaze, add more powdered sugar and thinner glaze, add more milk.
  7. Let cool completely and drizzle with glaze before serving.

Recipe Notes

Adapted from Damn Delicious

If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I’d love to see your creations!

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