If you need a sweet treat to wow a crowd, look no further than my coffee cake muffin recipe. It has all the classic flavors of those store-bought coffee cakes you may remember as a kid, but is also so beautiful to look at that I’ve had guests exclaim “oh but it’s just too pretty to eat!”.
So, next time you need something extra special to line your brunch buffet, you can’t go wrong with these.
For a step-by-step tutorial of my coffee cake muffin recipe you can watch my video demo below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new videos post each Saturday!
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- These muffins work best in a jumbo muffin tin, also known as a Texas Tin. These are these tins that I use and they work great! It’s a 6-cup tin so you’ll need 2 for this recipe.
- The cake stand I got years ago at a kitchen store, but this one is similar and would give you the same effect.
- 4 eggs
- ¾ cup (180 ml) canola oil
- 6 tbsp (90 ml) melted butter
- ¾ cup (150 g) sugar
- ½ cup (120 ml) water
- 2 cups (240 g) flour
- 2 ½ tsp (12.5 ml) baking powder
- ¾ tsp (4 ml) salt
- ½ cup (75 g) chopped pecans
- For Interior Swirl:
- 1 tbsp (15 ml) instant coffee granules
- 2 tbsp (30 ml) unsweetened cocoa
- 3 tbsp (45 ml) white sugar
- For Crumble:
- ⅔ cup (80 g) flour
- 4 tbsp (60 g) brown sugar
- ¼ tsp (1.25 ml) cinnamon
- ¼ tsp (1.25 ml) baking powder
- 4 tbsp (60 ml) melted butter
- Preheat oven to 375F/(190C)
- Combine eggs, oil, butter, sugar and water in a large bowl and whisk until smooth.
- In a separate bowl combine flour, baking powder and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredients in thirds, until combined. Don’t over mix.
- In a small bowl combine cocoa, instant coffee, and sugar, whisk to combine and set aside.
- In another small bowl combine flour, sugar, cinnamon, baking powder, and butter. Whisk with a fork to combine.
- Prepare a muffin tin with baking spray, covering inside of wells and lightly spray top of pan too since muffins will rise up and slightly cover the top.
- With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp (5 ml) of the filling, cover with second half scoop of batter. Take a knife and gently swirl interior to distribute filling. Top with 1 tbsp (15 ml) of crumb topping.
- Repeat process until all the wells are full. Bake for 16-17 mins until golden brown and risen.
- Allow to cool slightly. Dust with powdered sugar if desired.