Raspberry Coffee Cake Muffins Recipe The Recipe Critic

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This is a classic coffee cake turned into perfect little muffins with a sweet raspberry filling and luscious vanilla glaze. These muffins are sure to become a breakfast favorite! If you love muffins and want some more recipes to try out, then first on the list should be these lemon poppyseed, these pumpkin cream cheese muffins, or these strawberry cheesecake streusel muffins!

Coffee Cake Muffins

So let’s talk muffins! I used to make muffins all the time from those handy, little store-bought mixes. And I have to say; they weren’t too shabby. Then, I tried homemade muffins and it was game over! They are so easy to whip up, and the flavor and texture you get from fresh, homemade muffins are beyond compare. So I started experimenting and came up with all kinds of different varieties that I love, and this, my friends, is one of them: Coffee cake muffins! The base of these tasty muffins is flavored with a good amount of cinnamon and some strong-brewed coffee for that perfect coffee cake flavor. But if you’re not a coffee drinker, then no worries! You can certainly still enjoy these muffins by substituting milk for the coffee. Either method creates a muffin with incredible flavor and texture that rivals even the best coffee cake! Try these, and then you will never make muffins from a boxed mix again!

What’s in Coffee Cake Muffins?

Coffee cake muffins aren’t just coffee cake put into a muffin tin! BUT they are just as simple. And these ingredients are something that you probably already have them on hand in your kitchen! See the recipe card at the bottom of the post for exact measurements.

Muffins:

Flour: All purpose flour works great for this recipe! Brown Sugar: I love any chance that I get to use brown sugar as a sweetener in a recipe. The flavor is so deep and delicious! Baking Powder: This helps leaven the cake so that it can rise and have a soft texture. Cinnamon: A key ingredient for that classic coffee cake taste. Baking Soda: The baking soda helps the cake to rise and not be flat. Salt: This enhances the flavors of all of the ingredients. Coffee: You can use chilled coffee or milk to mix all of the ingredients together. Canola Oil: Oil in muffins makes them moist. Egg: A large egg at room temperature will mix into the batter better. Raspberry Preserves: These are optional but will really give these coffee cake muffins a unique flavor.

Topping

Flour: Use all purpose flour for the topping. Brown Sugar: This adds in a sweet, deep flavor.Cinnamon: To mimick the flavor in the muffin, the cinnamon will taste so good in the topping with the brown sugar! Butter: Take the butter straight from the fridge when it’s cold and cut into small cubesWalnuts: Chop these up to the size that you prefer. I like mine finely chopped.

Vanilla Glaze

Powdered Sugar: This dissolves easily making it a smooth, sweet textured glaze. Milk: This binds all of the ingredients together. Vanilla: The vanilla will enhance the flavors of the other ingredients.

How to Make Coffee Cake Muffins

You can whip up these muffins in less than 35 minutes, and that includes baking time! They are so easy and delicious, and I love a good twist on a classic recipe!

For the Muffins

For the Topping

For the Vanilla Glaze

Coffee: If you don’t have any coffee on hand or prefer not to use it in this recipe then you can use milk instead. The exact measurements for the substitution are on the recipe card. Filling: Get creative with the filling! I used raspberry preserves in these ones but orange marmalade is another one of my favorites!

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram I’m sure this can easily be made into a vegan recipe by subbing the egg with applesauce. I’m going to sub the milk with unsweetened, original soy milk (maybe add a bit of extra vanilla depending on if I feel it needs it), and use oil instead of butter (seen a different recipe that used that and it looked good). I’m also leaving out the walnuts and raspberry filling. I’ll be sure to post my results! Comment * Name * Email * Website