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Coffee Crumb Cake Muffins

Emma Essence
Moist fluffy muffins topped with large cinnamon, sugary, buttery crumbs, best accompanied by hot coffee.
Prep Time 15 mins
Cook Time 20 mins
Resting Time 10 mins
Course Breakfast
Servings 12 muffins


  • Muffin Tin


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
  • cup vegetable oil
  • 2 eggs

Crumb Topping

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


  • 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