Easy Coffee Cake Muffins

These copycat mini coffee cake muffins taste even better than store-bought ones! They are so tender and topped with buttery crumb topping. This homemade coffee cake muffin recipe is an easy breakfast treat or snack that is also freezer-friendly! 

Copycat Mini Coffee Cake Muffins

Confession: I love those little crumb cake bites that Entenmann’smakes. You know, the ones that look like mini muffins but taste like coffee cake? 

Of course, I had to come up with a copycat recipe, and I finally nailed it. These mini coffee cake muffins are like the original with the buttery flavor and crunchy crumb topping but better because they’re homemade.

I simply took her coffee cake recipe and made it into mini coffee cake muffins. That’s it! The cake is tender and moist, and the crumble is sweet and crunchy. They pair perfectly, and they’re great for breakfast with some protein from a smoothie or bacon, or at lunch – they make a great dessert.

Ingredients

• Sugar: the muffins are sweetened with granulated sugar
• Vegetable oil: I love making muffins with oil instead of butter to keep them extra moist.
• Eggs, vanilla, milk: typical muffin ingredients
• Baking powder: helps them get fluffy and rise
• Salt and All-purpose flour: dry ingredients normally found in muffins. Gluten Free 1:1 AP flour can be substituted.
• Melted butter, Cinnamon, Brown sugar: for the crumble topping

How to Make Coffee Cake Muffins

1. Mix wet ingredients: In a large bowl, mix the sugar, oil, egg, and vanilla, and then stir in the milk. In a medium bowl, whisk the baking powder, salt, and most of the flour (you’ll use some of it for the topping).

2. Mix dry ingredients: Slowly mix the dry ingredients into the wet ones.

3. Muffin Pan: Fill a prepared mini muffin pan with one tablespoon of batter in each mold. 

How to Make Crumb for Muffins

1. Mix the crumb: Mix the melted butter with cinnamon, the rest of the flour, a pinch of salt, and brown sugar.

2. Top: Spoon between ½ to ¾ teaspoon of the crumbly mixture on top of the batter in the muffin pan.

3. Bake: Bake the muffins for 9 to 10 minutes or until a toothpick comes out clean. Cool the muffin bites in the pan. Run a knife around the edge of the molds to make it easy to remove the muffins.

FAQ about Coffee Cake Muffins

Tips

• If you want to, you can add some chopped pecans or walnuts to the crumble.
• If you’re feeling like a regular crumb cake and not muffins, make it in an 8×8 pan. Works every time!
• This also makes 12 regular sized muffins.

Other Recipes:

• Zucchini Muffins
• Chocolate Chip Banana Bread
• Carrot Cake Coffee Cake

Coffee Cake Muffins (Mini Crumb Cake Bites)

3.86 from 35 votes

These little Crumb Cake Bites muffins are perfect for breakfast or lunch boxes! Easy to make and better than the ones from the store for sure, they’ll delight your kids!

Recipe Video

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Yield 36 muffins

Serving Size 1 muffin

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ ¾ cup (150g) granulated sugar
• ▢ ⅓ cup vegetable oil
• ▢ 1 egg
• ▢ 1 teaspoon vanilla
• ▢ ½ cup milk
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt plus a pinch for the crumble
• ▢ 1 ½ cups + 2 tablespoons (201g) all-purpose flour
• ▢ 2 tablespoons (28g) butter melted
• ▢ 2 teaspoons cinnamon
• ▢ ½ cup (50g) packed brown sugar

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Instructions

• Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
• Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
• In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
• Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
• Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It’s easiest to use a knife to help remove these from the pan.
• Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.

Recipe Notes

• If you want to, you can add some chopped pecans or walnuts to the crumble.
• If you’re feeling like a regular crumb cake and not muffins, make it in an 8×8 pan. Works every time!
• This also makes 12 regular sized muffins.

Recipe Nutrition

Serving: 1muffin | Calories: 74kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

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Mini Coffee Cake Muffins are a kid-friendly breakfast or snack. They are easy to make and taste even better than the store-bought versions!