Go Back
To make these tasty coffee cake muffins, you need: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup firmly packed brown sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup unsalted butter, melted and cooled - 2 large eggs - 1 cup strong brewed coffee, cooled - 1 teaspoon vanilla extract - ½ cup chopped walnuts or pecans (optional) These ingredients combine to create a fluffy and rich muffin. The strong brewed coffee adds depth and flavor. For the crumb topping, gather these items: - ½ cup all-purpose flour - ¼ cup firmly packed brown sugar - ¼ teaspoon ground cinnamon - ¼ cup unsalted butter, softened The crumb topping gives a sweet crunch. It contrasts nicely with the soft muffins. If you need to adapt the recipe, here are some ideas: - For gluten-free muffins, use a gluten-free flour blend. - To replace eggs, try mashed banana or applesauce. - Coconut sugar can work instead of brown sugar for a healthier option. These choices let you enjoy coffee cake muffins no matter your diet. You can also switch nuts for seeds to make it nut-free. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, prepare a muffin tin. You can use paper liners or grease the cups lightly with some butter. This helps the muffins come out easily. In a small bowl, whisk together ½ cup of all-purpose flour, ¼ cup of brown sugar, and ¼ teaspoon of ground cinnamon. Mix well until all dry ingredients combine. Add in ¼ cup of softened butter. Use a fork or your fingers to mix until it looks like coarse crumbs. Set this aside; you will use it later. In a large bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, ½ cup of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Use a whisk to mix thoroughly. In a different bowl, whisk together ½ cup of melted butter, 2 large eggs, 1 cup of cooled brewed coffee, and 1 teaspoon of vanilla extract. Blend until smooth. Gently pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold them together. Don’t overmix; a few lumps are okay. If you want, you can fold in ½ cup of chopped walnuts or pecans. Now, distribute the batter into the muffin cups, filling each about ¾ full. Generously sprinkle the crumb topping over each muffin. Place the muffin tin in your preheated oven. Bake for 18 to 22 minutes. To test if they are done, insert a toothpick into the center. If it comes out clean and the tops look golden brown, they are ready. Once baked, let them sit in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature! To keep your muffins moist, use fresh ingredients. Make sure your baking powder and baking soda are not expired. Mixing wet and dry ingredients just until combined is key. Overmixing can lead to dry muffins. Also, adding a bit of extra liquid, like a splash of coffee, can help. For a great crumb topping, use softened butter. Mix it with flour and brown sugar until it feels like wet sand. You want small, crumbly pieces. This gives them a nice crunch. Don't forget to sprinkle it generously on top of the batter before baking. If you prefer less sweetness, cut back on the sugar. You can use half brown sugar and half granulated sugar for balance. For added flavor, try swapping vanilla for almond extract. Mixing in spices like nutmeg or cardamom can also add warmth. Pro Tips Use Fresh Coffee: For the best flavor, use freshly brewed coffee that has cooled. Avoid using coffee that has been sitting for a long time to ensure optimal taste. Don't Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine. Customize Your Nuts: Add variety by using different nuts such as almonds or hazelnuts. Alternatively, you can omit nuts altogether for a nut-free version. Store Properly: To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze for longer storage. {{image_4}} If you want nut-free muffins, just leave out the chopped walnuts or pecans. You can replace the nuts with a bit more flour, or add seeds for crunch. Sunflower seeds work well. They add a nice texture without changing the taste too much. For a fun twist, add chocolate chips or fruit. You can mix in ½ cup of chocolate chips for a rich flavor. If you like fruit, try ½ cup of blueberries or diced apples. Just fold them into the batter gently to keep the muffins fluffy. These additions can really brighten up the muffins. To make gluten-free muffins, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This helps keep the muffins from crumbling. You may also need to add a bit more liquid, like coffee or milk, to get the right batter consistency. These changes will let everyone enjoy the muffins, regardless of their diet. To keep your coffee cake muffins fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. If you keep them at room temperature, they last for about 2 to 3 days. For longer freshness, move them to the fridge. This can help them last up to a week. Freezing muffins is a great option. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag or container. They can stay in the freezer for up to 3 months. When you're ready to enjoy them, simply thaw them overnight in the fridge, or heat them in the microwave for a quick treat. To reheat muffins, the oven works best. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them with foil. Heat for about 10 minutes. If you use a microwave, heat one muffin for about 15 to 20 seconds, but keep in mind that it may become a bit soggy. Enjoy your muffins warm for the best taste! Yes, you can use instant coffee. Just mix it with hot water to make a strong brew. Use the same amount as the brewed coffee in the recipe. This will give your muffins that rich coffee flavor. Check your muffins at 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. The tops should also look golden brown. If you see wet batter on the toothpick, give them a few more minutes. You can use applesauce or a flaxseed meal. For applesauce, use 1/4 cup for each egg. For flaxseed, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. Both options work well to keep your muffins moist. Serve these muffins warm or at room temperature. A light dusting of powdered sugar adds a nice touch. Arrange them on a pretty platter next to a pot of fresh coffee. This creates a lovely setting for any meal or snack time. These coffee cake muffins are easy to make and fun to customize. We covered key ingredients, tasty variations, and helpful tips. From crumb topping to storage, each step matters. You can adapt these muffins to fit your diet. Enjoy them fresh or freeze for later. Now, it’s your turn to bake and enjoy these delicious treats. Happy baking!

Caffeine & Spice Coffee Cake Muffins

Delicious muffins infused with coffee and spices, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 0.5 cups firmly packed brown sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cups unsalted butter, melted and cooled
  • 2 large eggs
  • 1 cups strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 0.5 cups chopped walnuts or pecans (optional)
  • 0.5 cups crumb topping

Instructions
 

  • Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare a muffin tin by lining it with paper muffin liners or lightly greasing it.
  • Prepare the Crumb Topping: In a small bowl, whisk together the flour, brown sugar, and cinnamon until evenly mixed. Add in the softened butter and combine with a fork or your fingers until the mixture resembles coarse crumbs. Set this aside for later.
  • Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Use a whisk to ensure all dry ingredients are thoroughly incorporated.
  • Combine the Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, cooled brewed coffee, and vanilla extract until well blended and smooth.
  • Incorporate Wet and Dry Mixtures: Gently pour the wet mixture into the bowl with the dry ingredients. Using a spatula, fold the ingredients together until just combined, being careful not to overmix. A few lumps in the batter are completely fine. If desired, fold in the chopped nuts at this stage.
  • Fill the Muffin Cups: Evenly distribute the batter into the prepared muffin cups, filling each cup about ¾ full. Generously sprinkle the prepared crumb topping over each muffin.
  • Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Muffins are ready when a toothpick inserted into the center comes out clean and the tops are golden brown.
  • Cool: Once baked, remove the muffins from the oven and let them sit in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature with powdered sugar on top.
Keyword breakfast, brunch, coffee, muffins