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Coffee Cake Muffins

30 mins
12 muffins
Classic coffee cake made into portable, portion controlled muffins with a crumbly topping and sweet drizzle of glaze.
Coffee Cake Muffins
Classic coffee cake made into portable, portion controlled muffins with a crumbly topping and sweet drizzle of glaze.
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

Coffee Cake Muffins

4.5 from 12 votes
Classic coffee cake made into portable, portion controlled muffins with a crumbly topping and sweet drizzle of glaze.
Yield 12 muffins
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • 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


  • Preheat oven to 350° F and line a 12-cup muffin tin with paper liners or coat with non-stick cooking spray. 
  • 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. 
  • In a separate bowl, combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Add milk, oil and egg and stir until just combined.
  • 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.
  • Bake at 350° F for 15-18 minutes or until toothpick inserted in center comes out clean.
  • 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.
  • Let cool completely and drizzle with glaze before serving.


Adapted from Damn Delicious
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