You ought to try these coffee cake muffins with a cup of tea or coffee if you appreciate baking and producing delightful treats to share with your friends. It’s rich and crunchy, yet it’s also airy and delicious. South Africans love to snack on coffee cake by the pool or cut it into squares for a party. The use of muffin tins makes these treats much more appealing. The perfect balance of sweet and savory flavours characterises these treats.


The topping is crunchy and lightly spiced with cinnamon. You can also put crushed nuts in the topping bowl, and even if it seems like a lot, make sure to use it all. They’re delicious on their own, but they also pair well with savoury spreads like butter and cheese or sweet fillings like fruit and whipped cream. If you want to make them seem even more attractive, you may use paper cups to line a muffin tray and contain any spills that may occur during consumption.

Whether you’re drinking tea or coffee, you can always use extra coffee flavour. These coffee cake muffins are a baker’s dream since they’re both fluffy and crunchy.

Coffee cake muffins recipe


Recipe by Marele van Zyl

Course: Tea Time, Dessert

Cuisine: Global

Difficulty: Easy

Servings: 12 servings

Prep time: 20 minutes

Baking Time: 20 minutes

Total time: 40 minutes


  • 1 1⁄2 cup all-purpose flour

  • 1⁄2 cup packed light brown sugar

  • 2 tsp baking powder

  • 1 1⁄2 tsp ground cinnamon

  • 1⁄4 tsp baking soda

  • 1⁄4 tsp salt

  • 3⁄4 cup milk

  • 1 1⁄2 tsp vanilla extract

  • 1⁄3 cup vegetable or canola oil

  • 2 large eggs

  • 1-2 shots espresso

  • For the crumb topping:
  • 1⁄3 cup granulated sugar

  • 1⁄3 cup packed light brown sugar

  • 1 tsp ground cinnamon

  • 1⁄4 tsp salt

  • 1⁄2 cup unsalted butter melted

  • 1 1⁄2 cup all-purpose flour


  • Preheat the oven to 150°C.
  • Line muffin tin with paper cups or spray with a baking spray. Set aside.
  • In a large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add melted butter and stir in until it all comes together. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
  • In another mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon and salt.
  • In a medium bowl, whisk together eggs, milk, espresso, oil and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy. Do not over-mix!
  • Scoop the batter into the muffin tin. It should fill each cup about 1⁄3 full.
  • Sprinkle the topping on top of the batter of each muffin. It may seem like it’s a lot of topping but try your best to use it all up.
  • Bake the muffins for 15 to 18 minutes or until the toothpick inserted into each muffin comes out clean. It may take even 20 minutes (each oven is different and you should always check the doneness of each muffin with a toothpick)
  • Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.

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