Did someone say coffee cake muffins? I absolutely love coffee in baked recipes so when I tried this recipe, I fell in love instantly. I like that these muffins are soft, flavorful, and easy to make any day of the week. They’re quick enough that you can whip up a batch in the morning and still have time for everything else you need to do.

I love how the crumb topping adds a little crunch on top while keeping the muffins tender inside. I also like that they’re versatile, perfect for breakfast, a snack, or even a sweet treat with your coffee or tea. I often make a batch ahead of time for the week, and they hold up really well in the fridge or freezer.

Even though they’re simple, the muffins always come out looking and tasting like something special. I like that you can easily customize them a little too extra cinnamon, a few nuts, or chocolate chips to make them your own. They’re the kind of recipe I keep coming back to because they’re easy, delicious, and everyone seems to enjoy them.

Why You Will Love this Coffee Cake Muffins Recipe

I love these Coffee Cake Muffins because they’re soft, flavorful, and easy to make. I like that they bake up quickly, so you can enjoy warm muffins in the morning without a lot of fuss.

They’re great for breakfast, a snack, or with a cup of coffee or tea. I like how the crumb topping gives a little crunch and makes them extra tasty.

These muffins also keep well on the counter for a couple of days, in the fridge for up to a week, or frozen for longer. I love that you can grab one anytime, and it still tastes really good.

You can also mix things up a little if you want add nuts, chocolate chips, or extra cinnamon which makes it fun to make the recipe your own. I like that it’s simple, but it always turns out delicious and satisfying.

What you will need to make these Coffee Cake Muffins

Muffins

• All-purpose flour – I like using it as the base for a soft, classic muffin.
• Brown sugar – Adds moisture and rich flavor from the molasses. You could swap with regular white sugar if needed.
• Baking powder & baking soda – These work together to make the muffins rise fluffy and light.
• Cinnamon – I love the warm flavor it adds to the batter.
• Salt – Just a pinch to bring out the flavors. If your butter is salted, you can skip it.
• Milk – Any milk works, dairy or non-dairy.
• Melted butter – I like the moisture and flavor it gives, plus it helps make the muffins slightly tender. You can use neutral oil or coconut oil for dairy-free.
• Eggs – They bind everything together.
• Vanilla extract – I always add it for extra flavor.

Cinnamon Swirl

• Sugar & cinnamon – I like swirling this into the batter for an extra touch of sweetness and cinnamon flavor. Totally optional, but I love the little twist it gives.

Crumb Topping

• All-purpose flour – The base for the topping.
• White & brown sugar – I like combining the two for the perfect balance of sweetness and texture.
• Cinnamon – More cinnamon flavor, because why not?
• Melted butter – Holds the crumble together and gives it a nice texture on top.

Vanilla Glaze

• Powdered sugar – Sweetens the glaze perfectly.
• Vanilla extract – Adds flavor.
• Milk or half-and-half – I use just enough to make it pourable; you can adjust depending on the consistency you like.

Ingredients

Muffins

• ¾ cup milk
• 2 teaspoons vanilla
• 1 ½ cups all-purpose flour
• 2 eggs
• 2 teaspoons baking powder
• ⅓ cup melted butter
• ½ cup brown sugar
• ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ⅛ teaspoon salt

Crumb Topping

• 1 tablespoon granulated sugar
• ½ teaspoon cinnamon
• 2 tablespoons brown sugar, packed
• 2 tablespoons butter, melted
• ⅓ cup all-purpose flour

Cinnamon Swirl

• 1 ½ teaspoons cinnamon
• 2 tablespoons granulated sugar

Vanilla Glaze

• 2 tablespoons cream (or 1 tablespoon milk)
• ½ teaspoon vanilla extract
• ¼ cup powdered sugar

How to make Coffee Cake Muffins

1. Preheat and prep – Set the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Make the crumb topping – In a small bowl, mix the flour, sugars, and cinnamon. Stir in the melted butter with a fork until the mixture is crumbly. I like keeping a little extra on hand to sprinkle over the muffins before baking.
3. Mix the cinnamon swirl – Combine the sugar and cinnamon in a small bowl and set aside.
4. Prepare the glaze (optional) – In another small bowl, whisk together the powdered sugar, vanilla, and cream (or milk). I love drizzling this on top once the muffins are cooled, but it’s optional.
5. Make the dry batter – In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
6. Mix the wet batter – In a medium bowl, beat the eggs, then stir in the milk, melted butter, and vanilla until combined.
7. Combine wet and dry – Pour the wet mixture into the dry ingredients and stir until you have a thick, smooth batter.
8. Assemble the muffins – Spoon about 2 tablespoons of batter into each muffin cup. Sprinkle a teaspoon of the cinnamon-sugar mixture on top and use the back of a spoon to swirl it lightly into the batter. Add more batter on top until each cup is about three-quarters full.
9. Add crumb topping – Sprinkle roughly 1 ½ tablespoons of the crumb topping on each muffin. If any topping is left, divide it evenly among the muffins.
10. Bake – Place the muffins in the oven and bake for 15–17 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
11. Cool and glaze – Let the muffins cool in the pan to room temperature before transferring to a wire rack. Once cooled, drizzle the glaze over the muffins if using. I love the way it adds a little extra sweetness and shine.

Storage

I like keeping these coffee cake muffins in an airtight container once they’ve cooled. They stay fresh for about 2 days on the counter, up to a week in the fridge, and you can freeze them for up to 3 months. I love warming them for about 15 seconds in the microwave before eating it makes them taste just-baked again.

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