Coffee Cake Muffins — Damn Delicious

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Coffee Cake Muffins

The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!

My fondest memory of coffee cake dates back to middle school. We’d all line up at the cafeteria during break time and they’d serve us this huge square chunk of the warmest, most fluffy coffee cake I’ve ever had.

Now it’s been a while since I’ve had coffee cake. I don’t make it that often because when I do, well, I tend to eat the entire pan. Yeah, there’s absolutely no self control here.

That’s why I decided to make this in convenient, single-serving, portion-controlled muffins. That way I can eat 1 and send the rest off with Jason to share with his classmates.

Although it’s really hard to stop at yourself at just one muffin, especially since these babies are loaded with a mile-high crumbly topping and a light vanilla glaze. You’ll want to just pick off all the crumbs on top before diving right in!

Coffee Cake Muffins

Yield: 12 muffins

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!


  • 1 1/2 cups all-purpose flour
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 2 large eggs

For the crumb topping

  • 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup Imperial Sugar Light Brown Sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups all-purpose flour

For the glaze

  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk


  1. Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  2. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
  3. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
  4. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  5. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
  6. To make the glaze, combine confectioners’ sugar, vanilla and milk. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
  7. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin.
  8. Allow glaze to set before serving.

Did you Make This Recipe?

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Disclosure: This post is sponsored by Imperial Sugar. All opinions expressed are my own.

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These are perfection, love the crumb topping!

Gorgeous coffee cake muffins! Love the crumb topping and glaze!

Beautiful and I want to inhale that crumb topping! 🙂 I love crumble topping anything and these look sooo darn good!

There’s no coffee! :s why are they called coffe cake muffins?

Traditional coffee cake does not usually contain coffee. The name refers to how the cake is eaten – with a cup of coffee.

Exactly was I was thinking! Don’t call them them a coffee muffin when they’re clearly NOT.. Very mislaeading.

Julia, as a young bride I always thought coffee was an ingredient in coffee cake, I found out after searching recipes pre: google & internet searches…yes I searched recipe books, and found coffee was never an ingredient…but yum these coffee cakes are awesomely delicious with a cup of hot coffee! Yummy !

Because you eat them while drinking coffee.

Coffee cake may be a regional term. Very common to call something one could eat while drinking coffee a “coffee cake”. Perhaps like “tea cakes” are not made with tea all the time but can be served with tea. I’m sure the author of this recipe did not plan to maliciously mislead anyone. Enjoy and relax in the kitchen

These look DELISH. Can’t wait to make. Do you know if you make this in a loaf pan? Thanks!

Johanna, this recipe is really catered to making muffins, not a loaf. If you’d like to make traditional coffee cake, you can check out this recipe here:

I love the crumb topping! What a great memory of middle school. I wish we were served giant slices of coffee cake.

You can’t beat the flavours of coffee cake and all those crumbles. Beautiful!

I have the same coffee cake memory from school. Good food days were the best!! Pinned and shared 🙂

These would be perfect for a weekend brunch menu!

These muffins are gorgeous! I’m all about some mile-high crumb topping. Even in single portion servings, I think it would be really hard for me to eat only one of these. 🙂

The more crumb topping, the better! These look perfect, Chung-Ah. 🙂

These look fantastic! The perfect crumb-topped muffin!

Mmmm coffee cake in muffin form. I like!

I love coffee cake and it can DEF be dangerous so I love the muffin idea!! so much yummy streusel!

Wait, you mean it’s possible for good food to come from school cafeterias? These muffins look awesome and totally have my stomach growling.

Mmm. Can’t decide if I’d rather have this as breakfast or dessert. Guess there’s no shame in having it for both either. Have a wonderful day! 🙂

they look like a yummy breakfast!

What a great idea. I make a lot of coffee cake. It’s quick and everyone always seems to totally enjoy it. But muffins are even better! So portable. I like the picture that looks like someone too a lip smacking good bite out of it!

These muffins look mouth-watering… love the crumb topping, beautiful!

Ces muffins ont tout pour me plaire . Magnifiques photos !

Chung-Ah, these muffins are amazing! That fluffy light interior looks so moist ‘n delicious, and the more crumbs on top, the better. Love all of these photos – that lighting is gorgeous. Wish i could reach into my screen to grab one or three of these!

ooooh! that’s one gorgeous crumb topping on those muffins!

These came out great! This was a hit at breakfast.

Excellent recipe! Super moist. Not overly sweet. I had to extend the baking time by 5 minutes to get them perfect.

These were pretty good but next time I’m going to have to make a few adjustments to them.

There ended up being way too much crumb mixture, so I would cut that in half. Also, the crumb mixture tasted a bit flour-y so I might cut back on the flour by a bit too (1/2 cup instead of 3/4 cup maybe).

Also, I was just a bit short on the icing, so I ended up increasing that by 1/4.

Pretty tasty overall though, I’ll definitely make them again sometime with the adjustments I mentioned.

Glad you had a chance to try these! As for the crumb mixture and icing – that’s just really based on personal preference and how much you use. For me, I used the ENTIRE batch of crumbs – the more, the merrier! I also like just a bit of icing so it’s not overly sweet.

We had the same outcome–way too much topping and it tasted like flour. Too little icing (about a tablespoon for 12 muffins). The cake part was great however; a nice foolproof batter. I will be making these again, with less flour in topping and either more icing or skip it altogether.

Just made today, they are soooo good! Not super sugary just perfect!

I just made this today. They’re soooooo good.

One thing, though… The crumbs are just tooooooo much for me. I was left with half the original amount of crumbs. I don’t know what i’ll do with it yet… Maybe i’ll just make another batch of muffins…

Thanks! This recipe is superb.

I just made them but the topping melted and went to the bottom 🙁 , any idea of what could have been wrong? Still tastes delicious

Oh no – I’m so sorry to hear that, Hanna! Did you follow the recipe exactly as written without any substitutions?

Hi, i have way too much topping left over…. Any suggestions what i can do with it? 🙂

You can always make another batch of muffins and freeze them.

I made these yesterday for my son’s preschool teachers. I filled the muffin cups halfway and had enough batter for 16 muffins (thankfully I also had a small 6 muffin tin). The topping was just enough for 16 muffins and made a good muffin to topping ratio. I just realized that I forgot the glaze, no wonder I didn’t think the muffins were very sweet which I was hoping for. Thanks for the recipe it was delicious!

I use to have mine with apple in it. Yum!

I made these for a playgroup play date. Yum! I love a crumby top, so I used a lot but there was still a lot leftover. I got 17 regular-size muffins out of the recipe. I made the glaze twice to accommodate the extra muffins, but they still could have used more. And I’d also recommend 15 mins. vs. 17 mins.

I too ended up with a ton of leftover crumbs, but it’s no matter, I’ll just make another batch of muffins! Also, like an idiot, I forgot the baking soda, but luckily they still rose nicely. I used vanilla almond milk in place of dairy milk due to lactose intolerance and it still worked fine. I baked mine for 17 minutes, as I believe my oven runs cool and usually takes longer rather than shorter. Thanks so much for this easy, tasty, not-overly-sweet recipe!


I’m not sure why everyone says there was too much crumb topping. I was worried I wouldn’t have enough! I did and got to chow down on some while they were baking. I made a double batch and they turned out amazing!! I followed the recipe and measurements. The crumb topping did taste a little floury before baked. Once baked, it was perfection! I brought these into work and they were gone in two minutes and I keep getting requests to make them again! Delicious!! Thanks for sharing!

What is the calorie count per muffin so I can incorporate into my calorie-counting weight reduction program?

Deb, it is best to use online resources at your discretion to obtain nutritional information.

I tried this recipe. The muffins taste good, thumbs up for the crumb topping and glaze. But I had a problem with the muffins, the paper liners were so hard to remove. I don’t know if it’s the batter or if my baking time was just longer. My batter’s consistency wasn’t the same as the one on your photos. I think I baked them for about 17mins. What do you think went wrong? Any suggestions so that next time they’d be better. But they are delicious though. Thanks!

Bianca, it is very difficult for me to say what went wrong as I was not in the kitchen with you. That being said, I worry that the consistency of the batter may have played a very important role in this issue. Did you follow the recipe exactly as is without any substations?

Yes, I followed the recipe exactly as it is.. Maybe next time I try this recipe I will be more careful in mixing the milk mixture with the dry ingredients to get the same consistency.. Thanks anyway!:)

Something you may want to try the next time you make the muffins is using a little tiny spritz of cooking or baking spray in the paper cup, it helps the muffin/cupcake to not stick so bad to the paper.

Chung-Ah Thank you so much for the recipe, I can’t wait to try it. :o)

Im so excited to make them to share with friends. Any suggestions on how to store them so that the crumb topping wont get soggy?

I would avoid storing these in an airtight container to prevent sogginess.

Do you have to use unsalted butter or could you use salted as well?

Lisa, it is always best to use unsalted butter so that you can control the salt content.

Just made these and they are perfection for fall time!! I already love coffee cake and can now make it in muffin form!! So delicious and I will definitely be making them for Thanksgiving!

I can’t wait to make these! I pinned them and they have been repinned way more than I can count. I keep getting notifications!! I am confused about the crumb topping. The recipe above says 1 1/2 c flour for the topping. That sounds like a lot. One of the comments said 3/4 c. I assume 3/4 c is accurate and all other ingredients/measurements as stated in recipe? Thanks!

Sharla, the recipe is correct but if you think the amount is too much, please reduce all of the amounts as needed.

Thanks for your quick reply. I’m going to make as written 😉

Is that correct melted butter? I’ve done other recipes and usually they say streusel toppings include cold butter not melted butter. Just wanted to make sure that was correct. Also, how long do you let the topping sit for since you use the melted butter?

Yes, the melted butter is correct. And as indicated in the recipe, you can spread out the streusel mixture on parchment paper to dry while you prepare the rest of the ingredients for the muffins.

These were so good. Thanks for the recipe!!

My daughters (6 and 10) made these to bring to my husbands machine shop for coffee break. Everyone liked them, and they went quickly. I don’t think I’ll use the glaze though. It was fine, just not my preference. Also, I think I’ll add a bit of lemon zest. Thanks for the recipe!

I’ll be whipping these up for the husband – he’s a coffee cake muffin freak! Thanks for recipe – sounds awesome.

Muffins came out good but I don’t understand why you melt the butter because it made my crbs wet and so the muffins were not crumby!? What did I do wrong?

Amber, I find that melting the butter is an easier way to create a crumb topping, although I’m not sure why your crumbs turned out so wet. As you can see from the photos, the crumbs should be very dry and crumbly. Did you use all of the 1 1/2 cups flour as listed in the recipe?

I too had this problem. It is best that you make the crumb topping first thing before the muffins. After you incorporate the flour to the crumb topping, it will look like large clumps of wet dough rather than crumbly. Don’t panic. Set aside the bowl of topping to let the butter solidify a bit. Proceed with the muffin recipe. When you are ready to place the crumb topping on the muffins, using your fingertips, fluff the crumb topping to break up large clumps into smaller bits. Your crumb topping is now crumbly. It turns out that you will need about 1/4 cup of crumb topping per muffin and gently press into the batter.

I have no butter, or margarine, or any hydrogenated oils. Can i use canola? Coconut oil? For the topping?

Dina, you can certainly try substituting canola or coconut oil but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the muffins. It is always best to use the ingredients listed in the recipe to obtain the best results possible, but if substitutions must be made using what you have on hand, please do so at your discretion.

Thank you for sharing this recipe! One of my daughter’s favorites is coffee cake. Making it into muffins made it easy. Just made these this morning. Super yummy! There were a lot of comments about the topping so took the advice and cut it in half. So sorry I did! Next time, going for the mile high crumb! I doubled the glaze though, as we LOVE frosting around here! 🙂

I just made the Coffee Cake Muffins and I have a lot of crumb topping left. I piled it pretty high on the muffins but couldn’t add more. I plan on making another batch of just muffins and using it up. They look delicious.

argh! I forgot to add the crumb topping! So sad, but they’re still good. I drizzled them with the frosting and got some to stick that way. Great recipe!

These look beautiful! Making them tonight – I’m wondering if the extra fine granulated sugar makes a big difference? I don’t have “Imperial Sugar” brand brown sugar or granulated sugar. If I use Domino’s, will it change the results?

Nope, there shouldn’t be too much of a difference.

i recently made these and had no problems wit them sticking to the paper liners , however im not sure why my muffins looked a light brown color like light brown sugar after adding the cinnimon the picture shows them looking a creamy white so after adding the cinnimon to the batter and not the crumb topping is that going to make the batter and muffins look a light brown when done , the frosting didnt seem to be enough for twelve muffins i followedthe recipie but woundered about the color after the cinnimon was added and they were baked flavor was good

Beth, I’m not entirely sure what you mean by the coloring. Also, there is no frosting in this recipe – just the crumb topping where a lot of people commented that there was actually too much!

I made these muffins this morning, they are yummy. I like the simple ingredients.

Can these be frozen for like 4 days?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Hi, I think there might be an error in the recipe directions. In your pictures it looks like you mix some of the crumb topping with the other dry ingredients but in the directions there’s no indication of this. Is this why everyone’s been getting batter that’s the wrong consistency and way too much crumb topping? Could you clarify whether all of the crumb topping is reserved for the tops or some is mixed in?

Caitlin, the recipe is correct. Please note that the step-by-step pictures consist of two parts – the crumb topping and the muffin batter, distinguished by the plate and the bowl, respectively. Also, some people prefer less crumb topping which is why there seems to be “way too much” but that’s the beauty of making muffins from scratch – you can add however much crumbs you see fit!


My topping melted quite a lot 🙁 do you refrigerate yours before using, or add half way through baking? Im a cook and not a baker so this is new to me.

Oh no! That certainly shouldn’t be happening. But can you explain how it melted? You are already started off with melted butter so the crumbs should stay intact.

Can I substitute something else for the butter in the crumble? Such as apple butter, peanut butter, or almond butter save myself a bit of calories =) Also can I use wheat flour? I love to indulge a bit, I love coffee cake but Id love it more if it were not sooo heavy a snack !! =) Thanks!! Hope you can help.

Oh and can I sub out the oil in the muffin for apple sauce or Greek yogurt, meant to add that one ! sorry thanks again!

Amber, you can certainly try substituting all of the ingredients you have listed but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution(s) may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.

I was so excited to try these, but I was really disappointed! These muffins had no flavor….disappointed.

Melody, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. So I must ask – did you follow the recipe exactly as written without any substitutions? With a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

Do you have to use canola oil? I want to make these and only have vegetable oil…

Vegetable oil should work just fine.

I was looking for a recipe for coffee cake muffins and going off of the visuals of your pictures I tried out your recipe. They came out tasting awful and I could not understand why. I’m not really all that picky, and I am not basing my critique on a difference in preference. I’m not complaining on a minor detail i.e not soft enough/sweet enough.

They actually looked beautiful, they rose up, looked very inviting and the smelled delicious but they had a terrible after taste and I am not sure what I did wrong. Or if there is something wrong/missing with this recipe.

I double checked the recipe and I followed it to the T. I’m just curious to know if anyone has tried this recipe. How did it turn out for you?? Did you notice a bitter strong after taste?
I even had my husband taste one, in case it was just my taste buds but they tasted bad to him too.

Crystal, thank you for trying my recipe. I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I can’t help but wonder if your milk had possibly spoiled? I just don’t know where the bitter strong aftertaste can be coming from.

I’m not seeing how much crumb topping to hold out? Is it correct to mix in all the flour with the other topping ingredients? Thanks in advance for clarification.

The crumb topping requires 1.5 cups flour.

Hi Chungah! I love your blog and this recipe looks amazing. I was wondering if it might be alright to line the muffin tin with silicone liners instead of paper (or no liners)? Would that change the baking time, or would it be fine? Thanks so much for this and all of your other great recipes!

Silicone liners should work just fine, although I’m not entirely sure if baking time would need to be altered as I have not tried using these kinds of liners myself. Please use your best judgment.

BEST muffins EVER!!
I felt like such a professional once they were made!!
My husband said they were like cafe style, he had more than just one. (Me Too!!)
Thank you!

I’d give these 3/5 stars. An okay base recipe, but generally dry and flavorless without the topping. Which, by the way, has way too much flour and makes at least 2x the amount you’ll really need.

If I try this recipe again, I’ll add some flavorings and maybe sour cream or something else to keep them moist.

Cmr, the great thing about homecooking is that you can tweak the recipes to your liking so if the crumb topping is too much to taste, you can reduce the amount as needed. I know some people want even more than what the recipe lists! As for the base – the crumb topping is really the star here (as with any coffee cake) – the base isn’t really meant to be consumed alone!

I made these with gluten free flour and yogurt instead of milk, and they were amazing! Thanks!

yummy just made the muffins and they are good. Had some crumb mixture left. wonder if you could put half the dough in the pan a layer of crumb mixture then fill with more dough and then top with the rest of the crumb mixture?

So it’s like a crumb sandwich? That sounds amazing!

These were delicious. Would they work as a cake in a 9×13 pan as well?

Elana, I am so glad you tried this! This is certainly one of my all-time favorite muffins. However, I am not entirely sure if this will work in a 9×13 pan without trying it myself. Please use your best judgment.

Had these delicious muffins this morning. The book club loved them.

Can you prepare these the night before, store in fridge and bake the next morning? They look delicious!

Unfortunately, without having tried this myself, I cannot say with certainty. Please use your best judgment.

Do you think these would still be good if I used whole wheat pastry flour or white whole wheat flour? I really want to make them but I don’t have all-purpose. Thank you!

Unfortunately, without further recipe testing, I cannot answer with certainty. Please use your best judgment.

I tried this recipe with WHITE WHOLE-WHEAT FLOUR with success!

Can’t wait to make these! I’m hoping to make these in a mini muffin tin – any tips or suggestions?

Baking time will have to be reduced as needed.

I did try mini muffins! They ended up being closer to 12-13 minutes. 🙂 Yummy as mini muffins too!

I recently found your recipe and decided to try it last night and I am so glad I did! Not only are they easy and delicious but my hubby declared they are better than the Starbucks classic coffee cake that he loves. So now I can make something we both will love without leaving the house. Excellent recipe.

Just finished making these! These are absolutely fantastic! I love how they turned out. I actually doubled the recipe and left the crumb recipe as is(having read the other comments about how many crumbs were left over) and this left me with the perfect muffin to crumb ration. I ended up making nearly 2 dozen regular sized muffins and 2 dozen mini muffins. Initially, with my first batch in the oven, it seemed to me that these muffins weren’t going to rise too much (that is, how it looked to me about about 7 minutes). Of course, this was not the case and the muffins continued to rise. Though, with my second batch, I filled the muffin cup (on the regular tin) more towards 3/4 full rather than just about half (which is what I had done for this first batch). So while my first batch of regular muffins came out looking great-albeit a bit small-my second batch, my fuller cup muffins, came out HUGE. Not a bad huge though, mind you. These second batch muffins came out to be a HUGE (hah) success in my opinion, just the right kind of large muffin I’ want. Definitely going to stick with the 3/4 full next time around. Getting around to frosting these babies though. For myself, I stuck with a thicker frosting, more pronounced on the muffins, as well as less ‘watery’. I strayed from her ratios on the recipe here and just simply went with what ended up working out for me, which was loads of powder sugar and only an itsy bitsy bit of milk. (Always remember, if your frosting is too thick a tiny bit of liquid being added to it can go a LONG way). Overall, these muffins are AMAZING! And I’m sure my class will love them for the project that I’m doing. I made these ahead a day and though I haven’t served them yet, I’m sure they’ll be perfectly fine. Awesome recipe!

Made these with my son for a Saturday morning treat! And a treat they were! They turned out great and we even left off the icing (sshhh – don’t tell the kids). While I put a lot of the crumb topping on I still have a lot leftover. Can I freeze it?
Or do you have any other suggestions? Many, many thanks!

​Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Have it stashed in fridge and plan to bake with it asap. Will check out your other recipes for items with crumb topping.

I currently live in Barcelona for my husband’s job and made these for my Spanish class (mostly Americans). I wanted to make everyone feel at home and share with our teacher something we missed and loved. I’m not sure if the butter was unsalted? I could only find sunflower oil and not canola. My baking powder came out of a little envelope and is called levadura en polvo ferment em po. I brought the cinnamon in a suitcase with me from Target, although I can get it here, it is called canela. I converted the butter from grams to cups, I set the oven on 180C and made everything exactly as you said, as much as possible. They were perfect and more than a treat- they were home. Thank you for all of your posts- I am an avid fan!

These are a hit with our family and friends! I do a gluten free version due to Celiac and they are amazing. I simply substitute a cup for cup GF flour blend. I also have to bake mine a couple of minutes longer, but that is most likely due to my stone muffin pan.

How do you store these?
And could i use cake flour?

This can be kept at room temperature in foil or plastic wrap for 2 days, but shelf life can be extended in the refrigerator. And yes, cake flour can be used.

AMAZING. Perfect for Easter brunch!

Also, they were a little dry… Any ways I could make them a little more moist. Tomorrow we are having an Easter brunch so would you mind getting back to me as fast as possible? Sorry to bother you.

Perhaps they were over-baked?

These are so delicious, I baked them just a bit ago and I totally forgot to drizzle the glaze but it did not even need it. I filled up the muffin cup though so my muffins overflowed but they looked even better lol!! I wish I could add a picture! Oh and I used vanilla almond milk because I ran out of whole milk. Thank you my tummy hurts!!

I’ve made these about a dozen times and they’ve always come out just right! My husband doesn’t even like muffins and he loves these every time.

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