Coffee cake muffins

Coffee cake muffins: The perfect tea time snack with friends. Photo by Marele van Zyl

Coffee cake muffins: The perfect tea time snack with friends

Enjoy your cup of tea or coffee with even more coffee flavour. These fluffy and crunchy coffee cake muffins are a baker’s dream.

Coffee cake muffins

Coffee cake muffins: The perfect tea time snack with friends. Photo by Marele van Zyl

If you love baking and making tasty treats to enjoy with your best friends, you need to try these coffee cake muffins with a cup of tea or coffee. Not only is it rich and crunchy, but it’s also light and fluffy. Coffee cake is one of those South African favourites that you enjoy by the pool or as squares at a party. Now, you can make them even easier to enjoy in the form of muffins. They’re a bit sweet and a bit savoury, the ultimate combination.

Coffee cake muffins suggestions

The topping is crunchy and has a bit of a cinnamon kick. You can also add crushed nuts into the topping bowl and make sure to use it all when topping even if it does seem like a lot. They are perfect the way they are, but you can enjoy them with various toppings like butter and cheese or fruit and whipped cream. If you want them to be even more presentable, line your muffin tin with paper cups so that they don’t mess everywhere when eaten.

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Enjoy your cup of tea or coffee with even more coffee flavour. These fluffy and crunchy coffee cake muffins are a baker’s dream.

Coffee cake muffins recipe

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Recipe by Marele van Zyl Course: Tea Time, DessertCuisine: GlobalDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Baking Time

20

minutes
Total time

40

minutes

Ingredients

  • 1 1⁄2 cup 1 1⁄2 all-purpose flour

  • 1⁄2 cup 1⁄2 packed light brown sugar

  • 2 tsp 2 baking powder

  • 1 1⁄2 tsp 1 1⁄2 ground cinnamon

  • 1⁄4 tsp 1⁄4 baking soda

  • 1⁄4 tsp 1⁄4 salt

  • 3⁄4 cup 3⁄4 milk

  • 1 1⁄2 tsp 1 1⁄2 vanilla extract

  • 1⁄3 cup 1⁄3 vegetable or canola oil

  • 2 large 2 eggs

  • 1-2 shots 1-2 espresso

  • For the crumb topping:
  • 1⁄3 cup 1⁄3 granulated sugar

  • 1⁄3 cup 1⁄3 packed light brown sugar

  • 1 tsp 1 ground cinnamon

  • 1⁄4 tsp 1⁄4 salt

  • 1⁄2 cup 1⁄2 unsalted butter melted

  • 1 1⁄2 cup 1 1⁄2 all-purpose flour

Method

  • Preheat the oven to 150°C.
  • Line muffin tin with paper cups or spray with a baking spray. Set aside.
  • In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
  • In another mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon and salt.
  • In a medium bowl, whisk together eggs, milk, espresso, oil and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy. Do not over-mix!
  • Scoop the batter into the muffin tin. It should fill each cup about 1⁄3 full.
  • Sprinkle the topping on top of the batter of each muffin. It may seem like it’s a lot of topping but try your best to use it all up.
  • Bake the muffins for 15 to 18 minutes or until the toothpick inserted into each muffin comes out clean. It may take even 20 minutes (each oven is different and you should always check the doneness of each muffin with a toothpick)
  • Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.

Notes

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