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Home » Muffins

Published: Jan 24, 2022 by Kathy

Coffee Cake Muffins

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A muffin with a crumb topping.

All the delicious taste of a coffee cake with a crumble topping in a muffin. These coffee cake muffins are easy to make and cook in less than 20 minutes!

These spiced cinnamon muffins are perfect for a weekend breakfast or brunch.

A coffee cake muffin on a plate.

Why make these muffins

If you're a fan of a cinnamon coffee cake topped with a crumb topping, then these muffins are for you!

These muffins are easy to make and can be mixed in a large bowl - no mixer needed! And because muffins are small in size, they cook in no time at all.

Lots of cinnamon flavor and a crumbly topping makes these muffins perfect to eat alongside a cup of coffee, tea or a glass of cold milk.

Key ingredients

Ingredients for making coffee cake muffins.
  • Sour cream - Sour cream keeps these muffins nice and soft. You can use plain greek yogurt if you prefer.
  • Milk - Any type of milk works - whole milk, 2% or skim
  • Spices - Cinnamon and nutmeg give that perfect coffee cake flavor
  • Flour - all purpose flour. You can use a 1:1 gluten free flour too

Step by step directions

  • Make the crumb topping by combining flour, brown sugar and cinnamon together
  • Add melted butter and mix just until combined
Flour, brown sugar and spices in a bowl.
Mixing a crumble topping.
  • In a separate bowl, combine milk, sour cream, eggs, oil and vanilla
  • Stir in brown sugar
Eggs, sour cream and milk in a glass bowl.
Mixing brown sugar into a milk mixture.
  • Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg together
  • Add flour mixture to liquids. Stir just until combined
Flour, cinnamon and baking powder in a bowl.
Muffin batter in a bowl.
  • Scoop batter into greased or paper lined muffin tins
  • Use your fingers to crumble the topping on the muffins
Muffin batter in muffin tins.
Adding a crumble topping to muffins.
  • Bake in a preheated 375° oven for 15-18 minutes
  • Allow muffins to cool for 3-4 minutes and then remove from tins
  • Continue cooling on a baking rack
Muffin batter in a muffin tin.
Baked coffee cake muffins.

Recipe tips

  • The topping is crumbly (it is called a crumble for a reason!) It is the crumbliest when the muffins are first removed from the oven. For best results, leave the muffins in the tins for 3-4 minutes to cool. Then carefully remove the muffins and allow them to finish cooling on a baking rack. If the crumb topping seems to be falling off as you remove them, wait another minute or two.
  • Don't overmix the muffin batter. Just stir until the flour is mixed in.
  • Use a cookie scoop or an ice cream scoop for evenly sized muffins
  • Use paper liners or spray your muffin tin well with a nonstick spray
  • Muffins can be eaten while still warm!!!
  • Store cooled muffins in an airtight container at room temperature for 2-3 days

Recipe Faqs

How long will coffee cake muffins last?

These muffins are best eaten within 2-3 days.

Can I freeze the muffins?

Yes, these muffins can be frozen. Allow muffins to fully cool then place in a freezer safe container or bag. Muffins are best used within 30 days.

More delicious muffin recipes

  • Oatmeal banana muffins
  • Cinnamon muffins
  • Blackberry muffins
  • Raspberry muffins
  • Banana walnut muffins
  • Triple chocolate muffins
  • Refrigerator bran muffins
Three muffins with a crumble topping.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious muffin recipes!

  • Chocolate Banana Muffin with chocolate chips on a white plate.
    Chocolate Banana Muffins
  • Almond Poppy Seed Muffins on a baking rack.
    Almond Poppy Seed Muffins
  • Cranberry Banana Muffins on a small plate next to a cup of coffee.
    Cranberry Banana Muffins
  • An apple banana muffin on a small blue plate.
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A coffee cake muffin on a plate.

Coffee Cake Muffins

Kathy Berget
Cinnamon muffins topped with a crumb topping.
5 from 51 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Baking, Breakfast
Cuisine American
Servings 12 muffins
Calories 295 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Large Mixing Bowl
  • Muffin Tin
  • Cooling Rack
  • Cookie Scoop
Prevent your screen from going dark

Ingredients
  

Crumb Topping

  • ⅔ cup flour
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 5 tablespoons butter (melted)

Muffins

  • ¾ cup milk
  • ½ cup sour cream
  • 2 eggs
  • ¼ cup oil (canola or vegetable)
  • 1 teaspoon vanilla
  • ⅔ cup brown sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda

Instructions
 

Crumb Topping

  • Make the crumb topping by combining flour, brown sugar and cinnamon together
    ⅔ cup flour, ⅓ cup brown sugar, 1 teaspoon ground cinnamon
  • Add melted butter and mix just until combined. Set aside.
    5 tablespoons butter

Muffins

  • In a large mixing bowl, combine milk, sour cream, eggs, oil and vanilla
    ¾ cup milk, ½ cup sour cream, 2 eggs, ¼ cup oil, 1 teaspoon vanilla
  • Stir in brown sugar
    ⅔ cup brown sugar
  • In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg
    2 cups flour, 2 teaspoons baking powder, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ¼ teaspoon baking soda
  • Add flour mixture to liquids. Stir just until combined
  • Scoop batter into greased or paper lined muffin tins
  • Use your fingers to crumble the topping on the muffins
  • Bake in a preheated 375° oven for 15-18 minutes
  • Allow muffins to cool for 3-4 minutes and then remove from tins
  • Continue cooling on a baking rack

Notes

  • The topping is crumbly (it is called a crumble for a reason!) It is the crumbliest when the muffins are first removed from the oven. For best results, leave the muffins in the tins for 3-4 minutes to cool. Then carefully remove the muffins and allow them to finish cooling on a baking rack. If the crumb topping seems to be falling off as you remove them, wait another minute or two.
  • Don't overmix the muffin batter. Just stir until the flour is mixed in.
  • Use a cookie scoop or an ice cream scoop for evenly sized muffins
  • Use paper liners or spray your muffin tin well with a nonstick spray
  • Muffins can be eaten while still warm!!!
  • Store cooled muffins in an airtight container at room temperature for 2-3 days

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1muffinCalories: 295kcalCarbohydrates: 41gProtein: 5gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 144mgPotassium: 169mgFiber: 1gSugar: 19gVitamin A: 271IUVitamin C: 1mgCalcium: 86mgIron: 2mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

More Muffins

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    Pumpkin Banana Muffins
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Reader Interactions

Comments

  1. Brit says

    June 14, 2022 at 11:06 am

    I made these. It was my first attempt with crumb topping. They were really nice. I found I had to bake them for an additional 5 minutes at the 375 F to get them to brown up.

    Reply
  2. Brit says

    June 14, 2022 at 11:05 am

    I made these. They were really nice. I found I had to bake them for an additional 5 minutes at the 375 F to get them to brown up.

    Reply
    • Kathy says

      June 14, 2022 at 11:07 am

      Hi Brit,
      Thank so much for your comment! I'm glad you enjoyed the muffins. This recipe does state to cook at 375°F, but oven temps can vary which does affect baking times.
      Kathy 🙂

      Reply
  3. Valentina says

    January 29, 2022 at 7:07 pm

    Kathy, these sound amazing. LOVE the topping. Add a cup of hot coffee and I'm totally set. 🙂 ~Valentina

    Reply
    • Kathy says

      January 30, 2022 at 6:39 am

      Perfect with a cup of coffee! Enjoy 🙂

      Reply
  4. David @ Spiced says

    January 25, 2022 at 5:03 am

    5 stars
    Now these are my kind of muffin, Kathy! I do love the crumb topping on muffins...it goes way back to the days of the Blueberry Crumb Muffin packaged mix. I think Duncan Hines makes it? I haven't used a mix like that in years as homemade always knocks the socks off the store-bought stuff. I need a batch of these to show up in my kitchen on a Saturday morning!!

    Reply
    • Kathy says

      January 25, 2022 at 7:47 am

      Homemade does knock the socks off of packaged...plus homemade isn't difficult. So worth making your own. Enjoy!!!

      Reply
5 from 51 votes (50 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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