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Coffee Cake Muffins

I combine the dry ingredients for these coffee cake muffins the night before baking. In the morning, I add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give them coffee cake-like flavor. —Margaret McNeil, Germantown, Tennessee
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    1 dozen


  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 3/4 cup 2% milk
  • 1/3 cup canola oil
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract


  • Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened.
  • Spoon 1 tablespoon of batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture.
  • Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.
Nutrition Facts
1 muffin: 215 calories, 9g fat (1g saturated fat), 17mg cholesterol, 170mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein.

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Average Rating:
  • jcanter
    Oct 14, 2020

    I think the original author must have an uncalibrated oven because 20 minutes at 400 degrees is way too long for simple muffins like these. Definitely cook them at a lower temp or take them out after 12 minutes or so. I also felt the muffins lacked flavor.

  • buffetfan
    Apr 14, 2019

    These muffins are delicious! Unlike another reviewer, I did get 12 regular size muffins. To my family, the vanilla was just the right amount in the glaze. I probably put too much of the topping on them so decided to swirl that into the batter with a butter knife. That made a nice cinnamon flavor throughout and a pretty swirl. I started with 20 minutes on the timer and they baked for 22.

  • Selina
    Feb 20, 2019

    1 tsp of vanilla is way too much for the glaze and the batter does not make enough for 12 muffins. When I baked them I took them out 10min early and they were perfectly done. Be careful with this recipe, use it as a basis. DO NOT FOLLOW EXSACTLY! #protecturmuffins

  • chipndaisy
    Apr 18, 2017

    I take these to work, and my co-workers love them. I find a small cookie scoop works perfectly for measuring the batter. I omit the glaze, and I only bake the muffins for 14 minutes.

  • patty2222
    Apr 10, 2017

    These were ok, I followed the recipe exactly and found them to be overdone and dry, I took them out at 22 minutes per the recipe.

  • workinmomTX
    Aug 4, 2016

    These were awesome! I doubled the recipe and otherwise followed the recipe. It made a dozen and a half regular sized muffins. This is a keeper.

  • theresamoss
    Jul 29, 2014

    These muffins are fabulous. Everyone just loves them. I make them at least once a month. I sub the pecans with walnuts because I usually bake with them. I also sometimes do almond flavoring. They are the best!!

  • martylb
    Jun 28, 2014

    These are tasty. They even look like coffee cake inside. Will definitely make again.

  • LoriRilling
    Jun 15, 2014

    These are a hit with my family. I too put the dry ingredients ready the night before. I use chopped walnuts since some people in my family do not like pecans. These do not last long in my house when I make them. Your house will smell so good when you make these. Perfect for a Saturday/Sunday . I have made this many times, and everyone loves them! The do not last long.

  • Sylvia Beschman
    Mar 25, 2014

    These were excellent. I put together different ingredients in separate bowls the night before (except for wet) and the next morning it went together easily. I used walnuts because I had no pecans, but it was still DELICIOUS.