Name: Coffee Crumble Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (250g); 1 tablespoon baking powder; 1/2 teaspoon salt; 3 tablespoons instant coffee powder; 3/4 cup sugar; 1 egg; 1 cup milk; 1/2 cup vegetable oil or melted butter; Crumble Topping:; 1/4 cup flour; 2 tablespoons sugar; 2 tablespoons cold butter

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These Coffee Crumble Muffins are soft, moist, and packed with bold coffee flavor, topped with a buttery crumble that adds just the right amount of crunch. I like making them in the morning or as a quick snack, and they always disappear fast.

Coffee Crumble Muffins

Why You’ll Love This Recipe

I always reach for this recipe when I want something easy but impressive. The muffins are rich without being too sweet, and the coffee flavor comes through beautifully. The crumble topping gives them that bakery-style finish I love, making them perfect for breakfast, brunch, or a mid-day treat. Plus, I usually have all the ingredients ready in my pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour (250 grams)
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons instant coffee powder
Sugar (amount not specified, I recommend about ¾ cup)
1 egg
1 cup milk
½ cup vegetable oil or melted butter
For the crumble topping: flour, sugar, and cold butter (typical ratio: ¼ cup flour, 2 tablespoons sugar, 2 tablespoons butter)

Directions

I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, I whisk together the flour, baking powder, salt, and instant coffee powder.
In another bowl, I beat the egg, then stir in the milk and oil until fully combined.
I pour the wet ingredients into the dry mixture and stir just until combined—avoiding overmixing.
To make the crumble, I mix flour and sugar, then cut in the cold butter until it forms small crumbs.
I fill each muffin cup about ¾ full and sprinkle the crumble mixture over the tops.
I bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Once done, I let them cool for a few minutes in the pan before transferring to a wire rack.

Servings and timing

This recipe yields 10–12 small muffins.
Prep time: 10 minutes
Bake time: 18–22 minutes
Total time: About 30–35 minutes

Variations

Mocha twist: I sometimes add ½ cup of mini chocolate chips for extra richness.
Cinnamon flavor: A bit of cinnamon in the batter or crumble adds warmth.
Stronger coffee taste: I dissolve the instant coffee in a tablespoon of hot water before mixing it in.
Vegan-friendly: I swap the egg with a flax egg and use plant-based milk and butter.
Nutty topping: Chopped walnuts or pecans in the crumble give it a nice crunch.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I freeze them for up to a month. When ready to enjoy, I reheat one in the microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

How strong is the coffee flavor in these muffins?

The coffee flavor is noticeable but not overpowering. If I want a deeper flavor, I increase the coffee powder slightly.

Can I use brewed coffee instead of instant coffee?

No, I stick to instant coffee powder for this recipe because brewed coffee can affect the batter’s texture and reduce the flavor.

How do I keep the crumble topping crisp?

I use cold butter and avoid overmixing the crumble to make sure it bakes up with a nice crunch.

Can I make them without the crumble topping?

Yes, but I love the added texture and sweetness the crumble brings. They’re still delicious without it.

What kind of milk works best?

I prefer using whole milk for a richer muffin, but any milk I have on hand works just fine.

Conclusion

These Coffee Crumble Muffins are one of my favorite easy bakes. They’re flavorful, soft, and topped with a perfect crumbly layer that adds just the right touch. Whether I make them for a quick breakfast or a sweet snack, they always turn out great—and I know they’ll be a hit every time.