Coffee Cake Muffins (Mini Crumb Cake Bites)

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!

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings muffins

Calories 74kcal

Author Dorothy Kern

Cost $8

Ingredients

¾ cup (150g) granulated sugar
⅓ 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

Instructions

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.

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