Don’t you just love a treat that combines your breakfast and your coffee all at once? Actually, I’d still have the coffee on the side but these Coffee Cake Muffins are the perfect little breakfast treat with a hint of coffee.

The real bonus to making coffee treats in my household is that my hubby doesn’t like coffee so I get to eat more of them myself. I love these Walnut Coffee Cupcakes and my original Chocolate Coffee Crumb Cake. Both so tasty.

A close up of a coffee cake muffin on a board with another in the background.

How strong do you like it?

The strength of the coffee flavour in these Coffee Cake Muffins will depend on the strength of the coffee you brew in the first place.  A strong espresso coffee will give a bolder flavour than just a granulated style coffee but the intensity is completely up to you.

How to make easy muffins

The coffee muffins themselves, and one of the very reasons, I enjoy making muffins is the simplicity. This is just a matter of mixing all your ingredients together in a bowl then dividing it between the muffin holes (I love using these silicone muffin trays) and baking.

This recipe uses vegetable in my muffins which adds not only tenderness to the end result but also makes the batter very quick and easy to mix together. No creaming of butter and sugar.

Then there is the added bonus of that crunchy streusel topping. Again, super easy to throw together, then scatter it over the batter and bake the whole lot at once.

If you want a cake that’s just as easy to make as these muffins, try this Chocolate Coffee Bundt Cake.

Coffee Cake muffins on a board with some fallen over.

The tools

Some more tools I use when making muffins are a medium ice cream scoop for scooping the batter and my trusty silicone spatula (which get every last bit from around the edge of the bowl). I sit my silicone muffin trays on these baking trays.

A coffee waterfall

These coffee muffins are finished with a coffee icing as well that just dribbles down over the top like a glorious, albeit slow, coffee waterfall. Haha!

When I dreamed up these Coffee Cake Muffins, I was actually dreaming of a nice cosy vanilla latte, hence the big hit of vanilla in them. I love the way the coffee and vanilla flavours combine to give you something all at once bold but also extremely comforting.

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7 Coffee Cake muffins on a board with a cup of coffee in the background.

Anyway, why are you still reading? (thank you for reading ?). Get some Coffee Cake Muffins in the oven.

 

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A Coffee Cake Muffin with coffee glaze being drizzled over the top

Coffee Cake Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
4 from 9 votes
Coffee Cake Muffins are the divine combination of coffee and cake all at once. The perfect breakfast treat, these coffee muffins are covered  in a crunchy streusel and a coffee icing drizzle.
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Ingredients

For the Streusel

  • 30 g / 2 tablespoons unsalted butter (notes)
  • 2 tablespoons light brown sugar, packed
  • 33 g / 1/4 cup plain (all purp) flour
  • 2 teaspoons rice flour
  • 1 tablespoon oats (notes)

For the Coffee Muffins

  • 2 1/4 cups / 295g plain (all purp) flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup / 150g / 5oz white granulated sugar
  • 2 large eggs
  • 1/2 cup / 180ml whole milk
  • 1/2 cup / 125ml vegetable oil
  • 1/4 cup strong black coffee (brewed)
  • 1 tablespoon vanilla extract (notes)

For the Coffee Icing

  • 2 teaspoons strong black coffee (brewed)
  • ½ cup icing (powdered / confectioners) sugar

Instructions
 

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicon muffin tray and set aside.

For the streusel

  • Place all streusel ingredients in a bowl and use your fingertips to press it all together in it look like bread crumbs and clumps when you squeeze it together.

For the coffee muffins

  • In a large bowl sift together the flour, baking powder and salt. Add the sugar and mix it well.
  • In a separate bowl whisk together the eggs, milk, vegetable oil, coffee and vanilla. Mix the wet ingredients with the dry ingredients with a spatula, being careful not to over mix.
  • Divide the batter equally among the 12 muffin holes and top each one with streusel.
  • Bake for around 20 minutes, turning the tray half way through, until a toothpick inserted comes out clean.

For the coffee icing

  • Once the muffins are cool, mix together the coffee and icing sugar. If it is not runny enough to drizzle over the muffins add more coffee a little at a time until it is.
  • Drizzle the icing over the top of each muffin and serve

Notes

  1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
  2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

TOOLS USED IN THIS RECIPE

NEED MORE MUFFINS? CLICK HERE

Calories: 301kcal
Author: Marie Roffey
Course: Breakfast, Dessert, Snack, Sweets
Cuisine: Various
Have you tried this recipe?Rate or comment below and let us know how it was!