Easy Mini Coffee Cake Muffins recipe with a cinnamon sugar streusel on top! These fluffy moist muffins are so quick to make! Recipe makes 16 mini muffins, only 105 calories a piece.
These Mini Coffee Cake Muffins are delicious. D-E-L-I-C-I-O-U-S! As a kid one of my favorite desserts was coffee cake – breakfast, dessert, holidays – it didn’t matter, when I saw it I was always going to have a piece! Not much has changed as an adult, I still love it!
I was recently craving a piece of coffee cake but wasn’t in the mood to make a entire cake. I really love mini muffins because since they are small it means I can eat 1 (or 2 or 3 or 4….) without guilt. These Coffee Cake Muffins taste just like traditional Coffee Cake with a sweet cinnamon sugar crumble on top.
How to Make Coffee Cake Muffins
For this recipe you’ll need need 2 bowls. One to make the cake in, the other to make that extra yummy cinnamon sugar crumble.
The muffins will need a couple dry ingredients: flour, sugar, baking powder and salt. Then add in your wet ingredients: butter, egg, milk and vanilla. Some coffee cake muffin recipes call for sour cream, but these are so moist and fluffy without the sour cream! I like to use a hand mixer to mix everything until smooth.
Next fill up your mini muffin pan. I love using this pan in the kitchen and consider it one of my favorite baking tools.
Now it’s time to add the Cinnamon Sugar Crumble for the top of each muffin!
How to Make Coffee Cake Streusel
Here’s what you need for the cinnamon streusel topping.
- flour
- sugar
- cinnamon
- melted butter
In a small bowl combine your flour, sugar and cinnamon with a fork. Next, add in your melted butter and mix until you have a crumbly mixture. Make sure to watch the recipe video (it’s up above) if you have any questions on how to make the streusel.
Bake in the oven at 350 degrees for 14-15 minutes. They Coffee Cake Muffins will be overflowing out of their pan with sugar crumble goodness. I let these cool for about 15 minutes and then used a butter knife to gently remove them.
How Many Calories in a Coffee Cake Muffin?
Each Mini Coffee Cake Muffin is 105 calories making them a sensible and low calorie treat!
Can I freeze Coffee Cake Muffins?
Yes, you can absolutely freeze these muffins. I wait until they cool and then I put in freezer bags. When I’m ready to eat a muffin I will take one out of the bag and heat it in the microwave for about 10-15 seconds. It’s that easy!
I hope you enjoy this recipe for Coffee Cake Muffins as much as I do!
Looking for more muffin recipes?
Here’s some of my most popular muffins!
Mini Banana Muffins
Mini Blueberry Muffins
Zucchini Chocolate Chip Muffins
Sprinkled Birthday Cake Muffins
Monkey Bread Muffins
Cinnamon Roll Muffins
Pin for later:
Mini Coffee Cake Muffins
PrintIngredients
For the muffins
- 1 cup flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter melted
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla
For the crumble topping
- 2 tablespoons flour
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter melted
Instructions
- Preheat oven to 350 degrees.
- Spray a mini muffin pan with nonstick spray.
- For the muffins: In a large bowl combine flour, sugar, baking powder and salt. Add in melted butter and mix with fork so the mixture is crumbly. Add egg, milk and vanilla. Continue mixing with a fork so everything is combined. Pour this mixture into the mini muffin pan – it should fill up approximately 16 muffins.
- For the streusel topping: In a small bowl combine flour, sugar and cinnamon. Add melted butter and mix with fork so the mixture is crumbly. Sprinkle this mixture on top of the muffins. Keep sprinkling until it's all gone.
- Bake for 14-15 minutes.
- Let cool for 10 minutes before removing muffins from pan.
Danielle says
I would love to make a big batch of these and the sooner I do it the better. These muffins are just too good to miss them!
Alexandra says
These went perfectly with my morning cup of coffee – a really fun weekend breakfast treat!
Cathleen @ A Taste of Madness says
One of my colleagues always requests coffee cake for his birthday, so next time I am sure to make this!!
Andrea Metlika says
This look so scrumptious. I really like how easy these are to make too.
Liz says
Can I use regular muffin tins instead of mini?
Pamela says
Hey Liz, yeah you can. If you are making regular size muffins, adjust the baking time to about 22-25 minutes. Enjoy!
Sue C says
These muffins came out so fluffy! I will be saving this recipe. Thank you for this.
lisa says
Oh, my goodness. That looks so simple and good. I love iced coffee but not the high priced watery stuff local stores try to sell. This recipe looks divine!
Maya says
Can you freeze these?
Pamela says
Yes, you sure can!
Canelo Forum says
These came together easily and I can’t wait to try them, but I only got 12 mini muffins out of this recipe. Wondering why?
Pamela says
Hey Canelo, the recipe should make about 16 mini muffins. Sounds like you maybe you just filled the muffin pan up a bit more than I did. Enjoy the muffins! 🙂
Gram says
Still didn’t see it, but going to try them anyway
Tamar says
Hi! what kind of sugar is in the crumble on top–white or brown?
Pamela says
Hey Tamar, it’s white sugar for the crumble. Enjoy the muffins!
Donna says
Hi Pamela,
I came across this yummy recipe today and it looked so easy and I had all the ingredients at hand that I just whipped it up! It was delicious! However, I had some trouble with the crumble. I put it on top and as it baked it just seemed to melt in and it didn’t look like a crumble. A little yes and some not. Have any hints?
Amelia says
Love this! Thank you so much. I subbed almond milk and vegan butter to make vegan, turned out great! I also stirred the crumble in just a little bit after topping, they baked better that way (crumble topping didn’t spill onto the top of the pan, losing all that goodness!). Oh! and my mini muffin tin makes 24 little baby muffins, so I cooked about 10 min. New staple in my baking repertoire, thank you!
Pamela says
Hey Amelia, I love your vegan substitutions (I love almond milk!). Thanks for commenting, I’m so happy you liked the muffins!
Kathleen says
I’m going to add mini chocolate chips to the batter. Also going to bake it in an 8×8 pan.
Pamela says
That sounds delicious – enjoy the recipe!
Julia says
Is there a modification to make these in a bread pan? 🙂
Pamela says
Hey Julia, do you mean you want to turn this recipe into Coffee Cake bread?
Roxie says
Taste wonderful and portion control for my diabetic friends and I. Thank you for sharing the recipe!
Pamela says
Hey Roxie, thanks so much for commenting! I’m so happy you liked the muffins!
Kathleen says
Loved them! I made 6 regular size muffins and next time I’m going to convert it 2 an 8 inch square pan and add mini chocolate chips into the batter.
Kristin Frakes says
I made these this morning and they turned out delicious. The crumble recipe didn’t seem to work for me though. It turned more into a paste than a crumble. Should it be made with cold butter instead of melted butter?
Donna says
This recipe came out perfect and made 24 mini cakes. It was just what I was searching for as a snack to have with coffee.
Pamela says
Hey Donna, thanks so much for commenting! I’m so happy you like the muffins, sounds like the perfect coffee snack!
Mary says
These muffins are GREAT! I doubled the recipe and made 12 regular sized muffins instead of the mini size. Delicious and so very quick and easy. Thanks for the recipe.
Pamela says
Hey Mary, so happy you liked these muffins! Now I’m craving them! 🙂 Thanks for commenting and letting me know!
Rosanne says
Made these, and they were delicious!
Pamela says
I’m so happy to hear that Rosanne, thanks for commenting and letting me know!
Jenny J says
These were a spur of a moment baking project on Sunday morning but they turned out amazing! I took them to a Sunday brunch and they were the first dish gone! I was worried about the crumble melting off the muffins but mine ended up looking pretty good!
Pamela says
Hey Jenny, I’m so happy to hear you liked these muffins! I’m glad they were a fun Sunday morning project for you! Thanks for commenting!
Claire says
These tasted okay, but I was disappointed in the appearance. The streusel topping spread over the top of the muffin cups onto the flat part of the muffin pan. I made 20 mini muffins, but maybe my muffin cups were still too full. It was disappointing to lose so much of the delicious streusel topping.
Pamela says
Hey Claire, glad you liked the taste of these muffins. By the sound of it, it seems like the crumble melted off the muffins. This could be because there was too much butter used, or the butter wasn’t melted to make the crumble. Please see the post of before and after pictures so you can see how the crumble should look. There’s also a helpful muffin video at the end of this post that shows how I make the crumble: https://brooklynfarmgirl.com/2013/06/19/mini-moist-banana-muffins-3/. Hope this helps!
Cindy says
These look so yummy!!! I am making them for a baby shower that is serving brunch foods. Do you think I can put the muffin mix together the night before and then bake them in the morning?
Pamela says
Hey Cindy, I wouldn’t recommend making muffin batter the night before as it won’t result in fluffy muffins. To help you with time, you can measure the wet and dry ingredients and keep them separated until time to combine. Hope this helps!
Cindy says
Thank you! That’s what I will do!
Cathy Robinson says
By the look of the yummy topping I’m assuming it’s brown sugar you’re using not white.
Pamela says
Hey Cathy, it’s actually white sugar. There’s a video embedded in the post so you can see the sugar. The cinnamon turns it brown. Enjoy!
Melinda Newman says
Your site is so cute and this recipe using a crumble topping lured me right in. I watched the video and measured carefully. The batter is just fine but I will say the topping is nothing like your picture. I read that someone else had trouble with it being “paste-like” and I had the same results with it running off the batter during baking. They don’t look very good at all although the taste is ok. I unfortunately won’t be taking them to share like I had planned.
Pamela says
Hey Melinda, I’m sorry to hear the topping didn’t turn out like mine did. There’s a step by step video above that shows how I made the crumble – hope this helps!
Allie says
Can someone please tell me how to find the recipe? I see the video but I can’t find the exact measurements to make!
emily says
Made these with my 2yr old! We used almond milk ( out of cow milk), and added finely chopped walnuts to the streusel. Oh, and nutmeg to the batter. They worked great, and he batch die was perfect! Thanks!
Pamela says
Hey Emily, your muffins sound delicious! I’m glad you both enjoyed!
Jane says
First off I need to get something off my chest …..72 posts and only maybe 3 or 4 people have actually MADE these?? People read the comments to see how the recipe works – not to see others opinions on how they look or might taste! This is a HUGE pet peeve of mine! Ok, rant over lol. Made these this morning, I doubled the recipe and made ‘normal’ size muffins. I tossed half a teaspoon of cinnamon into the batter as well since I’m a cinnamon fiend lol. They are delicious! Nice change from blueberry or apple or pumpkin muffins. They were very simple to make and they taste amazing…and that crumble! Will definitely be making these again 🙂
Pamela says
Hey Jane – I love the addition of cinnamon you added to these muffins! Glad you enjoyed the muffins and the crumble! Thanks for commenting and letting me know!
Stephanie says
I doubled this recipe and mine look like one of those Pinterest fails. Lol! Wish I could share a picture. Not sure what went wrong. They’re delicious! Just ugly!
Pamela says
Hahaha, awww Stephanie! It’s ok – the taste is all that matters! Enjoy! 🙂