The moment these Coffee Cake Muffins with Crumble Topping come out of the oven, the kitchen smells like a cozy cafe with warm butter, brown sugar, and a hint of roasted coffee lingering in the air.
I love making these on a lazy Sunday morning or when I need a comforting mid afternoon treat, because they feel indulgent yet sit comfortably at the breakfast table.
SaveOne bite of the tender crumb and crunchy streusel topping, and I am instantly transported back to weekend visits with grandma and that first eagerly awaited forkful.
Coffee Cake Muffins With Crumble Topping Recipe
Ingredients
Muffin Batter
Coffee Filling
Crumble Topping
Instructions
- Preheat oven and prepare pan
Preheat your oven to 375 degrees F and line a 12 cup muffin tin with paper liners or grease the cups well so the muffins release easily.
- Make the coffee filling
In a small saucepan, whisk the sugar, flour, instant coffee, and salt. Gradently whisk in the milk until smooth. Cook over medium heat, whisking often, until the mixture thickens and bubbles. Remove from heat and let it cool to room temperature so it does not melt the batter.
- Whisk dry ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until everything is evenly combined.
- Mix wet ingredients
In a separate bowl, beat the melted butter, eggs, milk, vanilla, and cooled brewed coffee with a fork or whisk until smooth and slightly frothy.
- Combine batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will look a little thicker than a classic muffin batter because of the coffee mixture.
- Portion batter and add filling
Divide half of the batter among the muffin cups, then spoon about a tablespoon of the cooled coffee filling into the center of each, and top with more batter until the cups are about 3/4 full.
- Prepare the crumble topping
In a small bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the toasted nuts if using.
- Assemble and bake
Sprinkle a generous amount of crumble topping over each muffin. Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool slightly in pan
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely so the streusel stays crisp.
- Store or serve
Enjoy the muffins warm or at room temperature. Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Substitutions and variations
- For a dairy free version, use plant based butter and unsweetened plant based milk.
- To make these coffee free, replace the brewed coffee and instant coffee with an equal amount of extra milk.
- For a lighter streusel, use rolled oats instead of half of the flour in the topping.
- If you do not have brown sugar, use granulated sugar and a tablespoon of molasses for deeper flavor.
- You can swap the nuts for seeds or simply omit them for an easier crumble.
Chloe's tips
- Measure flour correctly by spooning it into the cup and leveling it off to avoid dense muffins.
- Cool the coffee filling fully before filling the muffins so it does not cook the eggs in the batter.
- For extra flavor, add a pinch of sea salt on top of the crumble before baking.
- Do not overmix the batter; a few lumps are fine and keep the muffins tender.
How to store it
- Keep at room temperature in a covered container for up to 2 days.
- Refrigerate for up to 5 days and reheat for 10 seconds in the microwave or toast in a 350 degree F oven for a few minutes.
- Freeze baked muffins for up to 1 month; thaw at room temperature and rewarm in the microwave.
Serving suggestions
Serve these fragrant muffins with coffee or tea for a cozy breakfast or a welcoming weekend snack.
- Enjoy them warm with a sprinkle of powdered sugar on top
- Pair with a mug of freshly brewed coffee for a perfect morning ritual
- Pack one in a lunchbox for an easy mid morning treat
- Share at brunch with friends and watch them disappear
Frequently asked questions
Can I make these muffins ahead of time?
Yes, you can assemble the muffins and refrigerate them before baking, or bake them fully and freeze for up to a month. Reheat in the microwave or a low oven before serving.
Why did my muffins sink in the center?
This can happen if the batter was overmixed, the oven temperature was too low, or the baking powder was old. Measure ingredients carefully and avoid overmixing.
Can I use instant coffee granules instead of brewed coffee?
Absolutely, use strong instant coffee dissolved in a little hot water and cooled before adding it to the batter for a concentrated coffee flavor.
What can I do if the streusel is too dry and not sticking?
Lightly brush the top of the muffins with a little milk or melted butter before adding the crumble, or add a teaspoon or two of milk to the topping mixture to help it clump.
Let's get cooking!
These Coffee Cake Muffins with Crumble Topping are the kind of recipe that makes any morning feel a little more special, with a tender crumb, warm coffee notes, and a buttery crunchy topping that you will want on repeat.
