Print

Coffee Crumb Muffins

Moist coffee-flavored muffins topped with a buttery cinnamon crumb for the perfect breakfast or snack.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 2 tbsp instant coffee granules or espresso powder
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (180 ml) milk
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (70 g) packed brown sugar (for crumb)
  • 1/4 cup (30 g) all-purpose flour (for crumb)
  • 1/2 tsp ground cinnamon (for crumb)
  • 2 tbsp unsalted butter, melted (for crumb)

Instructions

  1. Preheat the oven to 375 °F (190 °C) and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, granulated sugar, instant coffee, baking powder, and salt until evenly combined.
  3. In a separate bowl, whisk milk, melted butter, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
  5. Divide batter evenly among the 12 muffin cups, filling each about 2/3 full.
  6. Make the crumb topping by stirring brown sugar, flour, and cinnamon in a small bowl; drizzle in the melted butter and mix until coarse crumbs form.
  7. Sprinkle crumb mixture evenly over each muffin.
  8. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use strong brewed espresso for deeper coffee flavor, reducing milk by 2 tbsp if using liquid.
  • Substitute half-and-half or cream for richer muffins.
  • Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Allow crumb topping to cool slightly before sprinkling to avoid melting into batter.

Nutrition

Keywords: coffee crumb muffins, espresso muffins, crumb-topped muffins, breakfast muffins