What is better with a steaming hot cup of coffee than cinnamon, sugary, buttery crumb-topped coffee cake? These muffins consist of moist and buttery cake topped with large cinnamon sugar crumbs. I am not going to lie. I am one of the people that eat off the top of muffins and leave the cake bottom... but not with these muffins. The cake is just as good as the crumb topping! It is fluffy and perfectly layered in cinnamon.

When I was younger, I was utterly obsessed with Hostess coffee cakes. Of course, I loved the taste, but I also thought it was cool to be a kid having coffee. Little did I know, coffee cakes actually don't have coffee in them at all. They are intended to be accompanied by coffee. Well, now here I am about 20 years later, and guess what... I still love coffee cake, but now with coffee. In fact, my coffee cake takes a great dive in my coffee before being devoured!

Coffee Crumb Cake Muffins

Emma Essence

Moist fluffy muffins topped with large cinnamon, sugary, buttery crumbs, best accompanied by hot coffee.

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Prep Time 15

Cook Time 20

Resting Time 10

Course Breakfast

Servings 12 muffins

Equipment

Muffin Tin

Ingredients

Muffin Batter

1 ½ cups all purpose flour
½ cup light brown sugar packed
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup milk
2 teaspoons vanilla extract
⅓ cup vegetable oil
2 eggs

Crumb Topping

⅓ cup granulated sugar
⅓ cup light brown sugar packed
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup unsalted butter melted
1 ½ cups all purpose flour

Instructions

Preheat the oven to 375F.
Line muffin tins with paper cups or spray with baking spray. Set aside.
In a large bowl, mix together granulated sugar, brown sugar, cinnamon, salt, and flour. Add melted butter and stir until it comes together. Using a fork, fluff the mixture until it resembles large crumbs.
In another bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, mix together eggs, milk, oil, and vanilla extract.
Add the wet ingredients to the dry ingredients until just combined. Do not over mix.
Scoop the batter into the muffin tins, filling each about ¾ full.
Sprinkle the crumb topping on the batter of each muffin. If the muffin tin is too full, slightly press the crumb mixture down on top.
Bake for 15-20 minutes until a toothpick inserted into each muffin comes out clean.
Let the muffins cool for 10 minutes in the pan before eating.

Keyword Cake, Coffee, Crumb, Muffins