Coffee Cake Muffins
This is a classic coffee cake turned into perfect little muffins with a sweet raspberry filling and luscious vanilla glaze. These muffins are sure to become a breakfast favorite!
If you love muffins and want some more recipes to try out, then first on the list should be these lemon poppyseed, these pumpkin cream cheese muffins, or these strawberry cheesecake streusel muffins!
Coffee Cake Muffins
So let’s talk muffins! I used to make muffins all the time from those handy, little store-bought mixes. And I have to say; they weren’t too shabby. Then, I tried homemade muffins and it was game over! They are so easy to whip up, and the flavor and texture you get from fresh, homemade muffins are beyond compare. So I started experimenting and came up with all kinds of different varieties that I love, and this, my friends, is one of them: Coffee cake muffins!
The base of these tasty muffins is flavored with a good amount of cinnamon and some strong-brewed coffee for that perfect coffee cake flavor. But if you’re not a coffee drinker, then no worries! You can certainly still enjoy these muffins by substituting milk for the coffee. Either method creates a muffin with incredible flavor and texture that rivals even the best coffee cake! Try these, and then you will never make muffins from a boxed mix again!
What’s in Coffee Cake Muffins?
Coffee cake muffins aren’t just coffee cake put into a muffin tin! BUT they are just as simple. And these ingredients are something that you probably already have them on hand in your kitchen! See the recipe card at the bottom of the post for exact measurements.
Muffins:
- Flour: All purpose flour works great for this recipe!
- Brown Sugar: I love any chance that I get to use brown sugar as a sweetener in a recipe. The flavor is so deep and delicious!
- Baking Powder: This helps leaven the cake so that it can rise and have a soft texture.
- Cinnamon: A key ingredient for that classic coffee cake taste.
- Baking Soda: The baking soda helps the cake to rise and not be flat.
- Salt: This enhances the flavors of all of the ingredients.
- Coffee: You can use chilled coffee or milk to mix all of the ingredients together.
- Canola Oil: Oil in muffins makes them moist.
- Egg: A large egg at room temperature will mix into the batter better.
- Raspberry Preserves: These are optional but will really give these coffee cake muffins a unique flavor.
Topping
- Flour: Use all purpose flour for the topping.
- Brown Sugar: This adds in a sweet, deep flavor.
- Cinnamon: To mimick the flavor in the muffin, the cinnamon will taste so good in the topping with the brown sugar!
- Butter: Take the butter straight from the fridge when it’s cold and cut into small cubes
- Walnuts: Chop these up to the size that you prefer. I like mine finely chopped.
Vanilla Glaze
- Powdered Sugar: This dissolves easily making it a smooth, sweet textured glaze.
- Milk: This binds all of the ingredients together.
- Vanilla: The vanilla will enhance the flavors of the other ingredients.
How to Make Coffee Cake Muffins
You can whip up these muffins in less than 35 minutes, and that includes baking time! They are so easy and delicious, and I love a good twist on a classic recipe!
For the Muffins
- Preheat and Prep: Preheat oven to 400 degrees F and prepare 12 muffin cups with paper liners.
- Combine Ingredients: In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Then, stir the dry ingredients into the coffee mixture until just combined and moist. You don’t want to over-mix!
- Fill Muffin Cups: Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and then top with remaining batter.
For the Topping
- Combine: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pasty blender), and then stir in walnuts.
- Add to Muffins and Bake: Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
For the Vanilla Glaze
- Mix and Drizzle: In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and then serve warm.
Substitutions in Coffee Cake Muffins
There are a few changes that you can make to this coffee cake muffin recipe to make it fit you and your family best! Here are some suggestions!
- Coffee: If you don’t have any coffee on hand or prefer not to use it in this recipe then you can use milk instead. The exact measurements for the substitution are on the recipe card.
- Filling: Get creative with the filling! I used raspberry preserves in these ones but orange marmalade is another one of my favorites!
How to Store Leftovers
These muffins make fantastic breakfast or brunch options the next day! Store them in a sealed, airtight container in your fridge and they will last for 5-7 days. If you store them in a container on your counter, they will last 2-3 days.
More Delicious Breakfast Ideas
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Grandma’s Perfect Fluffy Pancakes
Coffee Cake Muffins
Ingredients
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup strong brewed coffee chilled or ¾ cup milk
- 1/3 cup canola oil
- 1 large egg
- 1/4 cup raspberry preserves
For the Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons cold butter cut into small cubes
- 1/4 cup walnuts finely chopped
For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
Instructions
For the Muffins:
-
Preheat oven to 400 degrees Fahrenheit and prepare 12 muffin cups with paper liners.
-
In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don't want to over-mix!
-
Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
For the Topping:
-
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pastry blender), and stir in walnuts.
-
Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
For the Vanilla Glaze:
-
In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.
Notes
– Change up the flavors by trying a different fruit preserve for the filling. Orange marmalade is another one of my favorites! Originally Posted on January 8, 2014 Updated on February 22, 2022
Nutrition
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