Easy Coffee Cake Muffins

5 from 1 vote

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:

Coffee Cake Muffins (Mini Crumb Cake Bites)

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!
5 from 1 vote
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, ½ teaspoon salt, and 1 ½ 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 ½ to ¾ 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 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.

Nutrition Information

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
Keyword breakfast
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!

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37 CommentsLeave a comment or review

  1. kids sure do grow fast, both of mine are in high school and WOW has the time flown by. These mini crumb cake bites look SO delicious and my son loves when his lunch includes anything from Del Monte and especially mango 🙂 

  2. Ok. So, um. Pretty much all of that. I moan and groan about the kids driving me crazy. But I totally cried on Wednesday taking them to school. Apparently 4th grade is the grade where you’re no longer allowed to walk with them to class. And I still love doing that…and Haley still loves me doing it. Just stab me in the heart, dumb school rules! At least I can still walk with Trevor. My long-time friend’s daughter just moved away for college, and she’s a mess. I don’t even want to think about when that day comes. I want to bottle these ages! Anyway, can I have like 40 of these crumb cakes? Because now I need to eat my emotions.  

    1. What??!! No longer allowed to walk them? I’m literally the ONLY mom who goes to pick up at the classroom now. I can’t believe they won’t let you!

  3. These mini bites are way too cute and such a fun breakfast idea.  Plus it’s a known fact that mini is always better 😉  

  4. Don’t even get me started…my son started driving this summer and my baby is in junior high!  How did this even happen?!?!?!  It’s crazy how fast time goes!  My kids do love those little packaged muffins too!  Love that we can make them at home and save some food costs though!!!!  They look crazy awesome!!!

  5. MMMMM I can just smell these baking now!  I love coffee cake and how it makes the house smell so good and these little cuties would be sooo dangerous!!  No way would they make it into the kiddos lunches 😉

  6. The years do go faster and faster.  Just last weekend my playgroup moms and I were marveling how it seems like just a few years ago we couldn’t believe the kids would soon be off to kindergarten, and now they are in middle school!  These bites look delectable. 

    1. The 8×8 pan bakes for about 25-35 minutes. I’ve never made them as regular muffins, but probably about 15-20 minutes!