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–+ servings
These cappuccino coffee cake muffins are the perfect way to start your morning! A twist on a classic coffee cake recipe, these muffins have a crumble toppings and cappuccino icing drizzled on top. These make the perfect quick breakfast or a baked good to bring to a friend or neighbor.

Coffee Cake Muffins with Coffee Glaze

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins

Ingredients

Coffee Cake Muffins

  • 1 ¼ cup flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon instant espresso coffee
  • 1 teaspoon cinnamon
  • 2 eggs
  • ½ cup milk
  • ¼ cup plain greek yogurt
  • ⅓ cup vegetable oil

Crumb Topping

  • ½ cup unsalted butter melted
  • 1 cup + 4 tablespoons all-purpose flour
  • ⅓ cup + 1 tablespoon brown sugar
  • ⅓ cup + 1 tablespoon rolled oats

Coffee Glaze

  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • ½ cup heavy cream
  • 2 teaspoons instant espresso coffee

Instructions

Making the Coffee Cake Muffin batter

  • Preheat oven to 375°F. Line a muffin pan with 12 cupcake liners.
  • In a medium bowl, whisk together?dry ingredients for muffins
  • In a large glass measuring cup or small bowl, combine wet ingredients.
  • Gradually pour wet ingredients into dry ingredients bowl and gently whisk until incorporated.

Making the crumble topping

  • In a medium bowl, pour in flour, brown sugar and oats. Stir ingredients together.
  • Pour in melted butter and stir ingredients together. Break up larger chunks of the crumble topping.

Assembling the muffins

  • Pour muffin batter into lined muffin pan about halfway full.
  • Sprinkle crumble topping on top of batter.
  • Bake for 20-22 minutes until muffin springs back when touched.
  • While the muffins are cooling, use a spoon to drizzle cappuccino icing over the muffins.

Preparing the glaze

  • Using a hand mixer, whisk softened butter.
  • Add 1 cup of powdered sugar and cream together.
  • Add ¼ cup of heavy cream and the espresso coffee.
  • Add remaining powdered sugar and heavy cream.
  • Taste icing. If bitter from coffee, add a bit more powdered sugar ¼ cup at at time. If too thick, add heavy cream 1 teaspoon at a time. Icing should be thin to be able to pour over muffins as a glaze.

Notes

You can replace the espresso with cinnamon in the muffin mix and simply omit in the icing recipe for a caffeine-free version of this muffin recipe.

Nutrition

Serving: 1g | Calories: 409kcal | Carbohydrates: 41g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Cholesterol: 84mg | Sodium: 181mg | Fiber: 1g | Sugar: 28g
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