I couldn’t resist making this coffee cake muffin recipe yesterday morning, because I love to bake when it’s cold outside. The delicious spicy cinnamon aroma as well as the tasty crumbly topping is just too tempting to pass up.
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The original recipe calls for a traditional square pan, but I made muffins instead. I hate to admit it, but I would just keep slicing until all the coffee cake is gone, if I didn’t have some sort of portion control in place. Individual servings are much better for my fleeting will power. Besides muffins are much easier to store in the freezer.
Every once in a while I like to change up my morning routine and have something different with fruit. All I have to do is pop one of these beauties in the microwave, and I have a quick breakfast or snack in a matter of seconds.
For more recipes click on Basic Blueberry Muffin Recipe or Banana Nut Muffin Recipe.
Coffee Cake Muffin Recipe
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil or canola oil
- 1/2 cup unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
Topping:
- 1/2 cup brown sugar
- 3 tablespoons old fashioned oats
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 1/2 cup chopped walnuts
Instructions:
- Pre-heat oven 350° F. Grease muffin pan or use cupcake liners. Recipe makes 12 muffins.
- In a large bowl combine sugar, oil, and apple sauce. Then add egg and vanilla extract.
- In a separate bowl combine all dry ingredients, then add to wet batter mixing well.
- Mix topping ingredients in a separate bowl.
- Add batter to prepared muffin pan, then sprinkle topping on each one.
- Bake 18 to 20 minutes. Remove muffins from pan to cool on a rack.
- Best to serve warm.
Coffee Cake Muffin Recipe Notes and options
My mom’s original recipe just calls for chopped nuts, so I usually go with walnuts, although pecans are a good choice too.
For gluten-free option, choose a good quality gluten-free baking flour with xanthan gum built in. If you’re looking for a dairy free recipe, substitute coconut oil for butter in the topping.
Store in the refrigerator in an airtight container up to one week, or in the freezer up to three months.
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- wire cooling rack
- handheld mixer
- ceramic mixing bowls
- non-stick muffin pan
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I hope you’re enjoying your weekend and thank you for stopping by for a little bit of coffee cake!
Cheers!
COFFEE CAKE MUFFIN RECIPE
Ingredients
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil or canola oil
- 1/2 cup unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Topping:
- 1/2 cup brown sugar
- 3 tablespoons old fashioned oats
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
- 1/2 cup chopped walnuts
Instructions
- Pre-heat oven 350° F. Grease muffin pan or use cupcake liners. Recipe makes 12 muffins.
- In a large bowl combine sugar, oil, and apple sauce. Then add egg and vanilla extract.
- In a separate bowl combine all dry ingredients, then add to wet batter mixing well.
- Mix topping ingredients in a separate bowl.
- Add batter to prepared muffin pan, then sprinkle topping on each one.
- Bake 18 to 20 minutes. Remove muffins from pan to cool on a wire rack.
- Best to serve warm.
Notes
©2021 Coffee Cake Muffin Recipe post first appeared on Thistle Key Lane™.