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Coffee Muffins recipe


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  • Dish type
  • Cake
  • Classic cakes
  • Coffee cake

If you love your coffee in the morning, you'll be sure to love these coffee flavoured muffins. You can also add 175g chocolate chips at the very end if you want a sweeter, more indulgent 'mocha muffin'.


London, England, UK

218 people made this

IngredientsMakes: 15 muffins

  • 250g plain flour
  • 75g caster sugar
  • 75g dark brown soft sugar
  • 2 teaspoons baking powder
  • 2 teaspoons instant coffee granules
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 egg
  • 225ml milk
  • 110ml vegetable oil
  • 1 teaspoon vanilla extract

MethodPrep:20min ›Cook:23min ›Extra time:5min cooling › Ready in:48min

  1. Preheat the oven to 190 C / Gas 5. Grease a muffin tin, or line with paper cases.
  2. In a large mixing bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt.
  3. In another bowl, combine the egg, milk, oil and vanilla. Fold the wet mixture into the dry mixture until just moistened - do not overmix! Fill prepared muffin cups 3/4 full.
  4. Bake for 22-24 minutes or until a skewer comes out clean. Cool for 5 minutes before removing from tin to wire racks.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (12)

I used 3 teaspoons of coffee and it made 12 of the large muffin cases could maybe have only made 10 larger ones. Lovely recipe and will use again-06 Nov 2011

Deffinitely needs more coffee! Makes a lovely moist muffin with a crunchy top, but more cinamon flavour than coffee. Will make again though, maybe with stronger coffee!-23 May 2011

Really enjoyed these muffins. I substituted 25g of the flour with cocoa powder and they were great. I was a little worried that the mix was so runny but i read the above review and went with it. so pleased i did. If I made the coffee version on its own I think I would add a little more coffee. Thanks for sharing this recipe.-01 Jun 2013


Coffee Cake Muffins

These are seriously the ultimate breakfast (or brunch! muffin) I die over coffee cake and making them in to muffins seriously makes it all even better. Same delicious flavor packed with streusel and baked in one third of the time. I dont know if I’ll ever make an entire coffee cake again because of the ease of these coffee cake muffins.


Coffee Cake Muffins

Ingredients

  • 1/2 cup milk of choice
  • 2 tsp vinegar
  • 1 tsp pure vanilla extract
  • 1 1/2 tbsp oil or butter spread (or applesauce for fat-free)
  • 1 cup spelt, white, or oat flour
  • 1/4 cup unrefined sugar (or xylitol for sugar-free)
  • 2 tsp baking powder
  • 1/4 tsp + 1/16 tsp salt
  • 1/2 cup diced strawberries, or berries of choice
  • For the streusel, stir together 2 tbsp flour (I used oat), 3 tbsp coconut or brown sugar, 1 1/2 tbsp oats, and 2 tbsp oil or butter spread (or applesauce for fat-free).

Instructions

Preheat oven to 350 F. Line a muffin tin with liners. Make the streusel, and set aside. In a large bowl, whisk first 4 ingredients. Let sit at least 10 minutes. Then stir in the next 4 ingredients, just until evenly mixed. Gently stir in the berries. Portion batter into the muffin tins, then divide the streusel among the tops. Bake on the center rack, 20 minutes or until muffins have risen and are light and fluffy. Allow to 10 minutes before removing from the tins, or let sit at least 1 hour if you wish to peel off the liners without sticking. Optionally, ice muffins with melted coconut butter or Healthy Glaze Icing.


Healthy Coffee Muffins Recipe

If you’re looking for International Coffee Day ideas that are healthy AND delicious, these coffee muffins are just the thing!

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12 muffins
Dietary Preference: Nut-free

Ingredients:

  • 240g wholemeal flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp ground cinnamon
  • 2 tbsp instant coffee granules
  • 125ml low-fat milk
  • 50g low-fat plain yoghurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 40g cacao nibs (optional)
  • 50g wholemeal flour
  • 2 tbsp coconut sugar
  • 1 tsp ground cinnamon
  • 1 tbsp coconut oil, softened

Method:

1. Preheat the oven to 180°C (350°F) and place 12 cupcake liners in a 12-cup muffin tin.

2. To make the crumble, place the flour, sugar and cinnamon in a small bowl and mix to combine. Add the coconut oil and mix into the dry ingredients until combined and crumbly. Set aside.

3. To make the muffins, place the flour, baking powder, baking soda, cinnamon and instant coffee in a mixing bowl and mix until well-combined.

4. Whisk the milk, yoghurt, eggs, vanilla, maple syrup and coconut oil together in a second bowl, until well-combined. Add the wet ingredients to the dry ingredients and mix gently to combine. Be careful not to over mix. Gently fold in the cacao nibs, if using.

5. Spoon the batter evenly into the cupcake liners and sprinkle the crumble over the top of each muffin. Bake in the oven for 12-15 minutes or until a skewer inserted into the middle of a muffin comes out clean.

6. Meanwhile, to make the coffee sauce, dissolve the coffee in two tablespoons of boiling water. Stir through the maple syrup and set aside to cool completely. When cool, add to the yoghurt and mix well to combine. If the sauce is a little thick, add one teaspoon of cold water (or milk) until the desired pouring consistency is reached.

7. Leave the muffins to cool for 5 minutes in the tin before removing and placing on a wire rack. Muffins can be served warm or left on the wire rack to cool completely.

8. To serve, carefully remove the cupcake liner from the coffee muffin and place on a serving plate. Drizzle over the coffee sauce and enjoy!

Celebrate with my coffee muffins!

These coffee muffins will keep for two days in an airtight container at room temperature. They can also be stored in an airtight container in the freezer for up to two months. Simply leave them to thaw overnight in the fridge and enjoy the next day.

Don’t forget to check out some of my other yummy muffin recipes too — these peaches and cream muffins are packed with juicy peach pieces and so delicious!

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.


For this recipe you&rsquoll need need 2 bowls. One to make the cake in, the other to make that extra yummy cinnamon sugar crumble.

The muffins will need a couple dry ingredients: flour, sugar, baking powder and salt. Then add in your wet ingredients: butter, egg, milk and vanilla. Some coffee cake muffin recipes call for sour cream, but these are so moist and fluffy without the sour cream! I like to use a hand mixer to mix everything until smooth.

Next fill up your mini muffin pan. I love using this pan in the kitchen and consider it one of my favorite baking tools.

Now it&rsquos time to add the Cinnamon Sugar Crumble for the top of each muffin!


Ingredients

  • For the Streusel:
  • 1/2 cup (5 ounces) all-purpose flour
  • 1/2 cup (4 ounces) dark brown sugar
  • 4 tablespoons butter, at room temperature
  • 1 teaspoon ground cinnamon
  • For the Muffins:
  • 2 1/4 cups (about 11 1/2 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 5 tablespoons butter, at room temperature
  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream

Coffee Cake Muffins Recipe & Video

This is a recipe for a Streusel Coffee Cake only in muffin form. It has a wonderfully rich and buttery flavor and a soft and moist texture. The crispy streusel combines flour with dark brown sugar, ground cinnamon, and butter. I like how the streusel mixture sits both on top of the muffins plus runs through their centers.

Although this muffin is called a "Coffee" Cake Muffin, it does not contain coffee. In North America the name refers to how the cake is normally served, that is, with a cup of coffee. Its rich flavor and texture comes from adding sour cream (full or reduced fat) to the batter. You can replace the sour cream with an equal amount of plain yogurt.

Coffee Cakes are instantly recognizable by their crumb topping. I love how the crumb mixture turns slightly crunchy when baked, and its grainy texture contrasts nicely with the soft and moist butter cake. In the Streusel Topping I have used dark brown sugar although you could use light brown sugar. Brown sugar is made by adding molasses back into refined white sugar. The color will depend on the amount of molasses added during processing of the sugar. The darker the color the stronger the taste .

Coffee Cake Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line 12 muffin cups with paper liners, or you can butter, or spray the muffin cups with a non stick vegetable spray.

Streusel : In a bowl, stir together the flour, sugar, and ground cinnamon. With a pastry blender or your fingertips, blend the butter into the flour mixture until you have coarse crumbs.

Coffee Cake: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 3-4 minutes). Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Then, with the mixer on low speed, add the flour mixture (in three additions) alternately with the sour cream (in two additions), starting and ending with the flour. Mix only until combined.

Spoon a heaping tablespoon (about 30 grams) of the batter into each muffin cup, smoothing the tops with an offset spatula or back of a spoon. Sprinkle a scant tablespoon (8 grams) of the Streusel on top of the batter in each muffin cup. Then repeat the layers, spooning a heaping tablespoon (30 grams) of batter in each cup and then a scant tablespoon (8 grams) of the Streusel. Lightly press the Streusel into the batter. Bake for about 20 minutes , or until a toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and place on a wire rack to cool for about 10 to 15 minutes before removing the muffins from the pan.


How to Make Keto Coffee Cake Muffins

Like most of my recipes, I strive to keep my low carb coffee cake muffins easy. I make the batter in the food processor, put that into the muffin cups, and then make the crumbs in the same food processor without even washing it. As long as you scrape out the batter well with a rubber spatula you can skip the washing step. The ingredients to both the batter and crumb topping are similar enough that it doesn't matter if it a little batter gets mixed into the crumb topping.

First Step: Put the cake batter ingredients into a food processor and mix until well combined. Scrape down the sides as needed. If you don't have a food processor you can mix the batter with a hand mixer. Divide the batter between the lined muffin tins.

Second Step: Pulse the crumb ingredients in the same food processor bowl. If you don't have a food processor you can use a pastry cutter for this step. By pulsing together butter, sweetener, almond flour, coconut flour, and cinnamon you get big, wet crumbs that are perfect to top these keto coffee cake muffins or any other coffee cake treat you can dream up.

Third Step: Divide the crumbs between the keto coffee cake muffins.

Expert Tip: Keep piling on the crumbs until you use them all! Just press down gently between layers.

Final Step: Bake the muffins. Sprinkle with some powdered sweetener. Eat! These are one of my favorite keto breakfast recipes but they also make a great low carb dessert with a cup of decaf in the evenings.


Sour Cream Coffee Cake Muffins

Coffee cake is everybody's favorite breakfast treat and if made into muffins—meaning everyone gets their own individual "cake"—that's even better. These delightful, sweet (but not overly sweet), cuties have the most delicious, slightly sunken, crunchy tops. The crumb topping is made from dark brown sugar and butter and not only tops the muffins, but is also swirled throughout. These treats might take a tad more time to assemble than your average muffin, due to the swirl and topping, but it is completely worth it. And even though you should absolutely serve these for breakfast or brunch (and be everyone's hero), they are also lovely warmed in the toaster and served à la mode for dessert post-dinner—or really whenever the craving strikes. The recipe calls for oil, which makes for an ultra moist muffin and also means they come together quickly. The sour cream adds a wonderful tang and an extra egg yolk makes for the moistest of muffins. As mentioned above, the tops do sink, particularly after they are pulled from the oven, so this is not the muffin you make when you are in search of the perfect "domed" muffin top, but it is the muffin you make when you want something extra special and truly delicious.


How to Make The BEST Muffins

How to make muffins from scratch:

  1. Whisk together your dry ingredients.
  2. In a separate bowl, beat together your wet ingredients. Pour into the dry ingredients. Don’t overmix or you’ll have rubbery muffins. A few streaks of flour remaining is perfectly normal!
  3. Add your toppings or flavor variations.
  4. Divide among muffin tin, bake, and enjoy!

How to prevent muffins from sticking to the liners:

These are my favorite muffin liners that won’t stick. They’re usually sold at Target as well. If sticky liners are a common problem for you, check out this helpful blog post.

How to bake TALL muffins:

I recently experimented with the science of muffins and how to achieve beautiful, TALL muffins that look like they belong on the shelf of a fancy bakery. Check out my 3 tips for baking tall muffins here!

Hint: Chilling your muffin batter overnight makes for the BEST ever muffins!!

How to store muffins:

Muffins are best served the day they’re baked. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for 10 seconds.

For best results, freeze leftover muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.