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4.91 from 10 votes

Coffee Cake Muffins

Delicious and moist Coffee Cake Muffins flavored with coffee and crunchy topping, goes well cup of coffee
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Coffee Cake Muffins
Servings: 12 Muffins
Calories: 292kcal
Author: Swathi (Ambujom Saraswathy)


  • Topping
  • ¼ cup 28g diced pecans
  • ¼ cup 25g rolled oats
  • ½ cup 57g King Arthur Unbleached All-Purpose Flour
  • ½ teaspoon cinnamon
  • 3 tablespoons 43g soft butter
  • cup 71g brown sugar
  • Batter
  • 1 ½ cup 180.6g Unbleached all -purpose flour
  • ¾ cup 149g granulated sugar
  • ½ cup 8 tablespoons, 113g butter, melted
  • 2 large eggs
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 1 tablespoon Instant Coffee
  • 1 tablespoon hot water


  • Preheat your oven to 375°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.
  • Prepare the topping by mixing the ingredients together until crumbly. Set aside.
  • In a small cup add instant coffee powder and mix well with hot water and set aside.
  • In a medium bowl add flour, salt, baking powder and baking soda and mix well and set aside.
  • In another bowl whisk together the melted butter, sugar, eggs, sour cream and coffee.
  • Add dry ingredients mixture and just combined well. It is okay to see dry bits of flour there.
  • Divide batter evenly among prepared muffin tin using a tablespoon cookie scoop.
  • Sprinkle generously with the topping, pressing it in lightly.
  • Bake the muffins for 20 to 25 minutes, or until they are golden brown.
  • After baking remove the muffins from the oven and wait 5 minutes before transferring them from the pan to a rack to cool.



Calories: 292kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 188mg | Potassium: 146mg | Fiber: 1g | Sugar: 19g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
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