Easy Coffee Cake Muffin Recipe
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My Easy Coffee Cake Muffin Recipe is the perfect little sweet treat to wow a crowd! It’s a great brunch idea or breakfast item to bring to a potluck. There’s just something so delicious about a soft and fluffy cake with crumb topping!
You might also enjoy my Sour Cherry Crumb Cake Recipe or my Orange Pecan Crumb Muffins too!
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!”.
How do you make this Easy Coffee Cake Muffin Recipe?
Essentially you’ll make a basic muffin batter, then swirl in instant coffee and cocoa, top with a crumb topping, and bake. Nuts are optional but I do like to swirl them into the batter for another texture.
WATCH MY VIDEO DEMO OF THIS RECIPE BELOW
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How do you make a crumb topping?
This crumb topping is super simple to put together. Basically, you’ll add flour, baking powder, brown sugar, and cinnamon to a bowl, add the melted butter, stir with a fork to combine until you see a “crumb” forming.
Can you make coffee cake muffins ahead of time?
Yes, you can make these a few hours ahead leave in the muffin tins, and then re-warm at 300F for 15 mins to regain that “freshly baked” effect.
So, next time you need something extra special to line your brunch buffet, you can’t go wrong with these.
Please let me know if you make this recipe
by leaving a rating and review below
Coffee Cake Muffins
My Easy Coffee Cake Muffin Recipe is the perfect little sweet treat to wow a crowd! A great brunch idea or breakfast item to bring to a potluck.
Ingredients
For Muffins:
- 4 eggs
- 1/2 cup (120ml) canola oil
- 1/4 cup (60ml) 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:
- 2/3 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
Instructions
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 87mgSodium: 100mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 2g
HI beth!
i have made several times this recipe and it is realy a winner!!!i even made this several time in my holstein cupcake maker and they came up beutiful and fluffy and moist.
like i ahve mention in my first review that at the video you say put 3/4 cup of oil and 6 TABLS of melted butter. i know you say that genaraly you making muffins with total 1 cup of fat. but in the written recipe it written 1/2 cup oil and 1/4 cup of melted butter {3/4 cup of fat total} and in the video you say 6 TBLS meltet butte }14 cup as written is 4 TBLS}so what is the axcact messurmant of the fat and why you dont use 1 cup of fat total in this muffin recipe?
thank you: liraz
HI BETH!
THIS MUFFIN LOKKS SO GOOD.
I HAVE A QUESTIONS:
1.IN THE RECIPE IT SAY USING 120 ML KANOLA OIL AND 60 ML MELTED BUTTER.
IN THE VIDEO YOU SAY 3/4 CUP OF VEGTEBLE OIL AND 6 TBS MELTED BUTTER
WHAT TO DO?
2. WHATIS THE SIZE OF YOUERS MUFFIN PAN?WHICH BREND YOU USE?
IN MY I GOT 16 MUFFIN AND I FILL TILL THE TOP HOW YOU GET 12 BIG MUFFINS LIKE IN THE PHOTO?
3.WHY YOU USE WATER INSTED OF SOUR CREAM LIKE TRADITIONAL CRUMB CAKE RECIPE?
THNAK FOR THE REPLAY SORRY FOR ALL QUESTION:
LIRAZ
So sorry there is a mistake in the video, go by the written recipe. And I use water for muffins instead of sour cream because muffins are smaller than cake and the water makes them lighter. But for a tradition coffee cake recipe, try my coffee cake recipe. It’s really good as well! For the muffin tin I use this Jumbo Muffin Pan to get the large size
Hi.
St o these muffins freeze well.
Yes they do! Allow to cool completely then place in a Ziploc bag and freeze. Microwave for :45 to reheat 🙂 Hope you enjoy!
Hi Beth! I absolutely am IN LOVE w/ your website. Just a question though: do you weigh your flour or scoop it up with a measuring cup. It really impacts your recipe. Thanks!
Oh sure I scoop it into the measuring cup and then shake it to level it out. So happy to hear you are enjoying the site! 🙂
I made these tonight and they turned out perfect! Followed everything exactly and they turned out looking like like in the pictures. They’re less sweet then I had expected which I’m totally fine with. Will definitely try out other recipes from this website 🙂
I’m so glad you enjoyed them! And Welcome!
Followed the recipe exactly and the muffin was extremely dry! Also the crumble on top didn’t resemble the photo at all. Seems like the crumble and the batter needed more butter/fat. Even with milk, my family didn’t eat them. Since I’ve never made this type of muffin with water, I can’t help but wonder what it would have tasted like if I replaced the water with milk or yogurt or sour cream or buttermilk… something that had fat and substance.