Coffee Cake Muffins

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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!

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:

Coffee Cake Muffins

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These muffins are sure to become a breakfast favorite!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Author Alyssa Rivers
Servings: 12 Muffins


For the Muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup strong brewed coffee chilled or ¾ cup milk
  • 1/3 cup canola oil
  • 1 egg
  • 1/4 cup raspberry preserves

For the Topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons cold butter cut into small cubes
  • 1/4 cup walnuts finely chopped

For the Vanilla Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla


For the Muffins:

  • Preheat oven to 400 degrees F and prepare 12 muffin cups with paper liners.
  • 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!
  • 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.

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.
  • Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.

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.


- 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!


Serves: 12

Calories262kcal (13%)Carbohydrates38g (13%)Protein3g (6%)Fat11g (17%)Saturated Fat3g (15%)Cholesterol21mg (7%)Sodium110mg (5%)Potassium131mg (4%)Fiber1g (4%)Sugar22g (24%)Vitamin A107IU (2%)Vitamin C1mg (1%)Calcium52mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast
Cuisine American
Keyword coffee cake muffins, Muffin Recipes, Muffins
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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  1. 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. 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. 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. 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. 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.

  6. Wow! At last I got a weblog from where I be capable of in fact take useful data concerning my study and knowledge.

  7. WOW!!! These muffins were AMAZING! I didn’t add the preserve filling or the walnuts, but they still tasted great. thanks! 🙂

  8. wow! I’ve just made them and they taste is sooo… YUM!
    I couldn’t really feel the taste of coffee, but only the taste of cinnamon. Maybe the coffee I’ve made wasn’t strong enough. But, they were still very delicious and soft on the inside!
    Thank you for this great recipe 🙂

  9. These muffins are AMAZING! Made them tonight for breakfast tomorrow, but I just had to sample one (always have to sample your own baking to make sure it’s good, right?!). Thank you for the delicious recipe, it will become a staple in my house!

  10. These are pretty good. I live at a high elevation so I added 1 Tbl flour. I also added 1 tsp vanilla, upped the salt to 1/2 tsp (I use real salt so it takes a little more), I used strawberry jam, and if I make them again I’ll use butter instead of oil. Mine were DONE at 15 mins. Thanks for the recipe!

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