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These copycat mini coffee cake muffins taste even better than store-bought ones! They are so tender and topped with buttery crumb topping. This homemade coffee cake muffin recipe is an easy breakfast treat or snack that is also freezer-friendly! 

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Mini crumb cake bites on counter with two stacked on eachother

Copycat Mini Coffee Cake Muffins

Confession: I love those little crumb cake bites that Entenmann’smakes. You know, the ones that look like mini muffins but taste like coffee cake? 

Of course, I had to come up with a copycat recipe, and I finally nailed it. These mini coffee cake muffins are like the original with the buttery flavor and crunchy crumb topping but better because they’re homemade.

I simply took her coffee cake recipe and made it into mini coffee cake muffins. That’s it! The cake is tender and moist, and the crumble is sweet and crunchy. They pair perfectly, and they’re great for breakfast with some protein from a smoothie or bacon, or at lunch – they make a great dessert.

Mini crumb cake bites on counter with two stacked on eachother


  • Sugar: the muffins are sweetened with granulated sugar
  • Vegetable oil: I love making muffins with oil instead of butter to keep them extra moist.
  • Eggs, vanilla, milk: typical muffin ingredients
  • Baking powder: helps them get fluffy and rise
  • Salt and All-purpose flour: dry ingredients normally found in muffins. Gluten Free 1:1 AP flour can be substituted.
  • Melted butter, Cinnamon, Brown sugar: for the crumble topping

How to Make Coffee Cake Muffins

1. Mix wet ingredients: In a large bowl, mix the sugar, oil, egg, and vanilla, and then stir in the milk. In a medium bowl, whisk the baking powder, salt, and most of the flour (you’ll use some of it for the topping).

2. Mix dry ingredients: Slowly mix the dry ingredients into the wet ones.

3. Muffin Pan: Fill a prepared mini muffin pan with one tablespoon of batter in each mold. 

How to Make Crumb for Muffins

1. Mix the crumb: Mix the melted butter with cinnamon, the rest of the flour, a pinch of salt, and brown sugar.

2. Top: Spoon between ½ to ¾ teaspoon of the crumbly mixture on top of the batter in the muffin pan.

3. Bake: Bake the muffins for 9 to 10 minutes or until a toothpick comes out clean. Cool the muffin bites in the pan. Run a knife around the edge of the molds to make it easy to remove the muffins.

Mini crumb cake bites on counter with two stacked on eachother

FAQ about Coffee Cake Muffins

How to Store Crumb Cake Muffins

Place the cooled mini muffins in an airtight container, and they will keep for up to three days at room temperature.

Can you freeze cinnamon coffee cake muffins?

Yes, they freeze great! Cool them thoroughly and place them in a freezer container or bag, and they will keep for up to three months. Thaw them at room temperature or in the fridge.

Can you make regular-sized muffins?

Yes, you can use a standard-sized muffin pan to make 12 muffins.


  • If you want to, you can add some chopped pecans or walnuts to the crumble.
  • If you’re feeling like a regular crumb cake and not muffins, make it in an 8×8 pan. Works every time!
  • This also makes 12 regular sized muffins.

Other Recipes:

Stack of mini crumb cake bites

Coffee Cake Muffins (Mini Crumb Cake Bites)

3.83 from 34 votes
These little Crumb Cake Bites muffins are perfect for breakfast or lunch boxes! Easy to make and better than the ones from the store for sure, they’ll delight your kids!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 36 muffins
Serving Size 1 muffin


  • ¾ cup (150g) granulated sugar
  • cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup milk
  • 2 teaspoons baking powder
  • ½ teaspoon salt plus a pinch for the crumble
  • 1 ½ cups + 2 tablespoons (201g) all-purpose flour
  • 2 tablespoons (28g) butter melted
  • 2 teaspoons cinnamon
  • ½ cup (50g) packed brown sugar


  • Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
  • Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
  • In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
  • Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
  • Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It’s easiest to use a knife to help remove these from the pan.
  • Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.

Recipe Video

Recipe Notes

  • If you want to, you can add some chopped pecans or walnuts to the crumble.
  • If you’re feeling like a regular crumb cake and not muffins, make it in an 8×8 pan. Works every time!
  • This also makes 12 regular sized muffins.

Recipe Nutrition

Serving: 1muffin | Calories: 74kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Two mini crumb cake bites stacked on eachother with recipe title on top of image

Mini Coffee Cake Muffins are a kid-friendly breakfast or snack. They are easy to make and taste even better than the store-bought versions!

Last Updated on February 24, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Just wanted to say Thank You! Baking is certainly not a skill I possess, but you couldn’t tell based on this Crumb Cake. Deliciously simple!!!

  2. I made these yesterday and they’re completely finished. My sister and mom absolutely loved them. Taste even better with nuts! I love this recipe and I plan on making more soon for my friends 🙂

  3. It was so good!! Substituted white sugar for brown sugar and my whole house smelled like Cinnabon! Gave some to friends and they LOVED it. So easy to make I love it.

  4. Dorothy…….love ALL crumb cakes…….mini or maxi. Can I double the crumbs to make each mini more crumby……….if that’s a word??

  5. The topping wasn’t crumbly, You want the butter melted so it was very moist it when topped on muffins it went down in the batter.

  6. There something about crumbly desserts that makes me so happy. They are almost my favorite treats. I never thought about making them myself. I also like how you packed her lunch how it`s healthy but doesn`t seem healthy for kids. I also almost hate all veggies too. My mom tells me I can`t always eat fruit. 🙁