Coffee Cake Muffins

Hi friends! It’s Liz from Love Grows Wild, and I’m back to bring you this deliciously divine breakfast recipe today! I’ve taken classic coffee cake and turned it into perfect little muffins with a sweet raspberry filling and luscious vanilla glaze. These muffins are sure to become a breakfast favorite!

Delicious coffee cake turned into a muffin!

So let’s talk muffins! Back when I first met my husband, I made muffins all the time from those handy, little store-bought packages. And I have to say, they weren’t too shabby. But then I tried my first homemade version, these Lemon Raspberry Muffins, and everything changed!

They are so easy to whip up, and the flavor and texture you get from fresh, homemade muffins is beyond compare. So I started experimenting and came up with all kinds of different varieties that I love, and this, my friends, is one of them: Coffee Cake Muffins!

Delicious coffee cake turned into muffins!

The base of these tasty muffins is flavored with a good amount of cinnamon and some strong-brewed coffee for that perfect coffee cake flavor. But if you’re not a coffee drinker, no worries! You can certainly still enjoy these muffins by substituting milk for the coffee. Either method creates a muffin with incredible flavor and texture that rivals even the best coffee cake!

Delicious coffee cake turned into a muffin!

In my opinion, the best coffee cakes feature two things: a sweet, fruity filling and a crunchy, cinnamon sugar topping. So naturally I had to have both of those in this recipe! The filling couldn’t be easier… I just use a dollop of whatever fruit preserves I have on hand! I fill the muffin cups about halfway with muffin batter (P.S. it should be a fairly sticky batter, by the way), and add a teaspoon of the fruit preserves in the center. Then I add the rest of the batter on top and sprinkle them with a scrumptious topping made with plenty of cinnamon and finely chopped walnuts… Yum!

Delicious coffee cake turned into a muffin!

Okay, I lied. The best coffee cakes have THREE important elements… Don’t forget to add a delicious vanilla glaze drizzled on top of the muffins! It’s the perfect sweet finish, the icing on the cake… literally! I use the same glaze for my apple turnovers, and I just love the way it falls into all the little nooks and crannies of the cinnamon sugar topping. Add as little or as much as you like! I like much. or more. or most. Whatever, I like lots of the sugary sweet stuff! :)

Delicious coffee cake turned into a muffin!

This versatile recipe would be fantastic on a brunch menu, and I hope you try it soon!

5.0 from 2 reviews

Coffee Cake Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • For the Muffins:
  • 1½ cups all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup strong brewed coffee, chilled or ¾ cup milk
  • ⅓ cup canola oil
  • 1 egg
  • ¼ cup raspberry preserves

  • For the Topping:
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoons cold butter, cut into small cubes
  • ¼ cup walnuts, finely chopped

  • For the Vanilla Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla

Instructions
  1. For the Muffins: Preheat oven to 400 degrees F and prepare 12 muffin cups with paper liners.
  2. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don’t want to over-mix!
  3. Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
  4. For the Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pasty blender), and stir in walnuts.
  5. Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
  6. For the Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.

Notes
- Not a coffee drinker? Substitute ¾ cup of milk for the coffee in the muffin batter.
- Change up the flavors by trying a different fruit preserve for the filling. Orange marmalade is another one of my favorites!

More delicious breakfast ideas from Love Grows Wild:

Delicious breakfast recipes from Love Grows WildPecan Crusted French Toast
Apple Turnovers with Vanilla Glaze
Lemon Raspberry Muffins
Pecan Pie Muffins

You can also connect with Love Grows Wild here:
Alyssa

Comments

  1. Tracey says

    I made these tonight. I am not a coffee drinking so I ran a tdisk that had already made my husband a coffee once. These are so good. I filled them with homemade caramel per my husbands request but that is not what made them good. Thanks or sharing.

  2. says

    Wow, these muffins look incredible! We love coffee cake and making them into muffins stuffed with raspberry preserves sounds even better :) Thanks for sharing Alyssa!

  3. Ava says

    I just made these and they smell heavenly. Although when I tasted it the taste of the muffin itself was so bland and rly nothing special. Although the consistency was amazing- nice and fluffy. The crumb topping was also delish. So I think next time ill try to make the batter sweeter.

  4. Sammie says

    I’m trying this recipe some week with some changes for a dairy free version :)
    Looks so good!

    I’m going to sub the milk with unsweetened, original soy milk (maybe add a bit of extra vanilla depending on if I feel it needs it), and use oil instead of butter (seen a different recipe that used that and it looked good). I’m also leaving out the walnuts and raspberry filling. I’ll be sure to post my results!

  5. Sammie says

    I made these for Saturday and they were good!
    Everyone loved them, especially my friend (were for his birthday). I added a few teaspoons of white sugar because one comment said the muffins were bland.. The toppings were really good (no walnuts), muffins were good as well (no fillings), and the glaze was still good even with unsweetened original soy milk :)

    I’m sure this can easily be made into a vegan recipe by subbing the egg with applesauce.

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