Coffee Cake Muffins (Two Filling Options)
These Coffee Cake Muffins are another twist on a classic favorite, perfect for breakfast, brunch, or an afternoon treat. The muffins are sure to impress with a soft, cinnamon-spiced crumb and two filling options—fresh berries for a fruity burst or a rich coffee-flavored cream cheese center. Whether you’re a fan of fruity surprises or crave a creamy coffee kick, this recipe offers something for everyone. Plus, the crumb topping adds the perfect touch of sweetness and crunch!
Servings: 12 muffins
Calories: 244kcal
Equipment
- large mixing bowl for dry ingredients
- Medium Mixing Bowl for wet ingredients
- Small mixing bowl for topping
- Cooling Rack optional, for cooling muffins
Ingredients
For the muffins
- 1.5 cups all-purpose flour
- ½ cup brown sugar (packed)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup buttermilk (room temperature)
- ⅓ cup butter (melted and slightly cooled)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
For the crumb topping
- ⅓ cup all-purpose flour
- 2 tablespoons brown sugar (packed)
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons butter (melted)
For the coffee cream filling option
- ½ cup cream cheese (softened to room temperature, I like to use whipped cream cheese)
- 1 tablespoon powdered sugar optional, for extra sweetness
- 1 teaspoon instant coffee or espresso powder
- 1 teaspoon vanilla extract
For the berry filling option
- ½ cup fresh berries (blueberries, raspberries, or chopped strawberries, rinsed and patted dry)
- ½ tablespoon sugar (optional, for sweeter berries)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners, or lightly grease each cup with cooking spray.
Make the Muffin Batter
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.1.5 cups all-purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ⅛ teaspoon salt, 1 teaspoon cinnamon
- In a separate medium mixing bowl, mix the buttermilk, melted butter, eggs, and vanilla until smooth.¾ cup buttermilk, ⅓ cup butter, 2 large eggs, 2 teaspoons vanilla extract
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay.
Prepare the Crumb Topping
- In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon.⅓ cup all-purpose flour, 2 tablespoons brown sugar, 1 tablespoon granulated sugar, ½ teaspoon ground cinnamon
- Add the melted butter and mix with a fork until crumbs form. Set aside.2 tablespoons butter
Make the Fillings (Choose One or Both):
Coffee Cream Filling
- In a small bowl, beat the cream cheese, powdered sugar (if using), instant coffee, and vanilla until smooth.½ cup cream cheese, 1 tablespoon powdered sugar, 1 teaspoon instant coffee, 1 teaspoon vanilla extract
Berry Filling
- Toss the fresh berries with 1 tablespoon of sugar optionally.½ cup fresh berries, ½ tablespoon sugar
Assemble the Muffins
- Spoon a small amount of muffin batter (about 1 tablespoon) into each muffin cup. Add a teaspoon of your chosen filling in the center and top with more muffin batter until each cup is about ¾ full, covering the filling.
- Sprinkle the crumb topping evenly over each muffin.
Bake!
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the muffin (away from the filling) comes out clean. Allow the muffins to cool in the tin for 5 minutes then, optionally, transfer them to a wire rack to cool completely.
Notes
- Don’t Overmix the Batter: Stir the wet and dry ingredients until just combined. Overmixing can make the muffins dense instead of light and fluffy.
- Bring eggs, milk, and butter to room temperature before mixing. This ensures a smooth batter and helps the muffins rise evenly.
- If using the berry filling, choose fresh, firm berries to prevent extra moisture from making the muffins soggy. Pat them dry after rinsing.
- For the coffee cream filling, a good-quality instant coffee or espresso powder makes a big difference in flavor. Dissolve it in a tiny bit of warm water if you prefer a smoother texture.
- Be generous with the crumb topping—it’s what gives these muffins their signature coffee cake vibe! Press it lightly onto the batter so it sticks during baking.
- Allow the muffins to cool completely, especially if you're using the coffee cream filling. This helps the filling set and prevents it from oozing out too much.
Nutrition
Calories: 244kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 234mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 416IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg