Best 2 Mini Coffee Cake Muffins Recipes

Indulge your senses with our delectable Mini Coffee Cake Muffins, a delightful treat that seamlessly blends the flavors of coffee and cake into a bite-sized delight. These muffins are not just any ordinary muffins; they are an explosion of textures and flavors that will tantalize your taste buds.

With a tender crumb, a hint of sweetness from the coffee streusel, and a burst of cinnamon sugar filling, these muffins are the perfect companion for a cozy morning breakfast, an afternoon pick-me-up, or a sweet ending to a satisfying meal. Our collection of recipes offers a variety of options to cater to different dietary preferences, including gluten-free and vegan versions, ensuring that everyone can savor the goodness of these muffins. Whether you prefer a classic coffee cake muffin or a healthier alternative, we have got you covered.

Check out the recipes below so you can choose the best recipe for yourself!

MINI COFFEE CAKE MUFFINS

Mini Coffee Cake Muffins image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 2 dozen

Number Of Ingredients 16

Ingredients

1/4 cup light-brown sugar
1/4 cup all-purpose flour
Pinch of salt
Pinch of ground cinnamon
2 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream
2 tablespoons buttermilk
Nonstick cooking spray, for pans

Steps:

Preheat the oven to 375 degrees. To make the topping, in a medium bowl, combine brown sugar, flour, salt, and cinnamon. Add butter, and work in, using your fingers or a pastry cutter, until well combined; set aside
To make the batter, in a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and beat to combine. Add the dry ingredients, alternating with the sour cream and buttermilk, and beginning and ending with the dry ingredients; scrape down the bowl as necessary.
Spray eighteen cups of a mini-muffin tin with nonstick cooking spray. Divide batter evenly between cups. Sprinkle topping over batter. Bake until a cake tester inserted in the center comes out clean, about 15 minutes. Let stand in pans for 5 minutes. Remove to wire racks to cool. Use immediately.

MINI COFFEE CAKE MUFFINS

Mini Coffee Cake Muffins image

Great for breakfast or tea time.

Provided by Kathryn Brown

Categories Muffins

Number Of Ingredients 18

Ingredients

CRUMB TOPPING
3 Tbsp brown sugar
3 Tbsp granulated sugar
1/2 tsp cinnamon
4 Tbsp butter, melted
1/2 c flour
1 Tbsp flour
CAKE
1/2 c flour
2 Tbsp flour
1/2 tsp baking powder
1/8 tsp baking powder
2 Tbsp butter, softemed
1/4 c sugar
1 large egg
1/2 tsp vanilla
2 Tbsp sour cream
2 Tbsp milk

Steps:

1. Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray.
2. Crumb Topping
3. In small bowl whisk sugars and cinnamon
4. Drizzle in melted butter and mix until well combined.
5. Stir in flour and mix until completely incorporated.
6. Place in refrigerator.
7. Muffin
8. In a small bowl combine flour and baking powder. Set aside.
9. In medium bowl cream together sugar and butter.
10. Add egg and vanilla to sugar and mix until well combined.
11. Add sour cream and mix well.
12. Add half of the flour and stir until mixed. Add 1 tablespoon of milk and stir until mixed. Repeat with remaining flour and milk.
13. Pour batter into muffin pan. Top with crumb toppng.
14. Bake 15 to 17 minutes.
15. Cool 15 minutes in pan.
16. Enjoy!
17. *Can be made in a 5" X 7" baking dish instead of muffin pan. Bake 28 - 30 minutes.

Tips:

Use all-purpose flour for a light and fluffy texture.
Baking powder and baking soda will help the muffins rise properly.
Don't overmix the batter, as this can result in tough muffins.
Fill the muffin cups only two-thirds full, as the muffins will rise during baking.
Bake the muffins at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For a streusel topping, combine 1/2 cup of flour, 1/2 cup of brown sugar, and 1/2 cup of chopped nuts. Sprinkle the streusel topping over the muffins before baking.
For a glaze, whisk together 1 cup of powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract. Drizzle the glaze over the muffins after they have cooled.

Conclusion:

These mini coffee cake muffins are a delicious and easy treat that are perfect for breakfast, brunch, or a snack. They are also a great way to use up leftover coffee. With a few simple ingredients and a little time, you can enjoy these delicious muffins anytime. So preheat your oven and get ready to bake a batch of these tasty treats!