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3.9 from 165 votes

Coffee Cake Crumble Muffins

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Cuisine: Breakfast
Servings: 12
Author: Molly


Coffee Cake Muffins:

  • 1 1/2 cups cake flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 2 eggs

Crumb topping:

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups cake flour
  • icing:
  • 1/4 cup powdered sugar
  • 1 tsp milk


  • Preheat oven to 375. Line a 12-cup muffin tin with paper liners or coat with nonstick spray. Set aside.
  • To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter and add flour. Stir using a rubber spatula just until moist. The mixture will not look very crumbly yet. Spread out mixture on parchment paper to dry until crumbly ready to use.
  • To make the muffins, in a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
  • In a medium bowl, whisk together milk, canola oil, vanilla and egg. Pour mixture over the dry ingredients and stir using a rubber spatula until just incorporate, being careful not to overmix.
  • Scoop the batter evenly into the muffin tray about 2/3 of the way full. Top with reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking. It will be a lot of crumb topping on each muffin. That's what you want!
  • Bake muffins in preheated oven for 10 minutes, then reduce the heat to 350 degrees and bake another 5-10 minutes
  • While the muffins are baking, make the glaze. Combine powdered sugar and milk in a medium bowl and whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
  • When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin using a small spoon.
  • Allow glaze to set before serving.