Coffee Cake Muffins

Delaney and crew (his mom Jeanne and brother Bodie) have been working on house projects. We have started the stone work and finalized plans for window trim and things for the outside of the house and I can see it coming together. Since Bodie and Jeanne's arrival, we have learned quickly that they are coffee fiends to put it lightly. So, I thought I would make them all a snack with their favorite liquid inside it.

These Coffee Cake Muffins are just the thing for an afternoon pick me up. Pair them with a glass of milk, or even a coffee if you need some extra caffeine.

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Coffee Cake Muffins

Makes 12


14 grams (3 tablespoons) whole coffee beans

177 grams (1 1/4 cups) all natural cake flour

3/4 teaspoon baking powder

1/2 teaspoon organic ground vanilla bean

1/2 teaspoon fine sea salt

1/2 cup (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

2 large organic eggs

57 grams (1/4 cup) organic sour cream

57 grams (1/4 cup) organic milk


127 grams (1 cup) organic all purpose flour

113 grams (1/2 cup) organic cane sugar

57 grams (1/4 cup) organic light brown sugar

1/2 teaspoon organic cinnamon

1/2 cup (113 grams) organic salted butter, melted


Preheat the oven to 350°F. Line a muffin tin with liners.

To make the batter: Using a coffee grinder, grind the beans until they are a very fine powder. I ground mine about three times to be sure. You want them to be super fine, so they don't make the batter grainy. Add into a medium bowl along with the cake flour, baking powder, ground vanilla bean, and sea salt and whisk together. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no chunks. Add the eggs, sour cream, and milk and mix until combined. Then slowly add in the flour mixture and mix on low until a smooth batter forms, scraping down the sides of the bowl as needed.

To make the topping: In a medium bowl, add the flour, cane sugar, light brown sugar, and cinnamon and whisk together. Add the melted butter and fold until a paste like mixture forms.

Fill the muffin tins all the way full with batter, then crumble the topping on top. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the tins.

Store in an airtight container for up to 7 days.

Gluten Free - Replace the cake flour with 177 grams (1 cup plus 2 tablespoons) organic gluten free flour blend.

High Altitude - Follow the recipe as noted.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!