Two Bite Coffee Cake Muffin Recipe

Sneaking in a few minutes of “me time” after The Boy is off to school is something I enjoy doing every day. This delicious two bite coffee cake muffin recipe pairs well with new McCafé Coffee available at your local Walmart; both help to make my time even more enjoyable.

If you follow me on Instagram, then you may have seen the photos from the McCafé Coffee demonstration that I stumbled upon at Walmart just before the Blizzard of 2015 let loose on us. While standing there smelling the freshly brewed aroma of this amazing coffee, I had this overwhelming urge for a coffee cake muffin.

The problem with muffins is that they are too big. And they are messy. The Texan often comments that muffins are just cupcakes without the frosting. But still, they taste good. Especially coffee cake muffins.

I’m getting better at baking. I used to be so resistant to the precise measuring of each ingredient, but I now embrace tolerate it. Making homemade coffee cake muffins is a great way to treat yourself and control the ingredients that go into what you’re eating – and your house smells AMAZING when the muffins are baking.

This recipe has a few steps, but don’t let that deter you. If I can do it, you can too!

Coffee Cake Muffin Topping

The topping on your coffee cake muffin is the most important part. It’s what makes it so delicious; otherwise you just have a regular ol’ muffin.

Combine 1/4 cup packed brown sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1 teaspoon cinnamon, and 2 tablespoons softened butter in a small bowl.

Using your pastry scraper or a fork, break up the butter and incorporate it throughout the dry ingredients. Set aside.

Making Coffee Cake Muffin Batter

Pre-heat your oven to 375. Rumor has it that a clean oven heats more evenly. Remind me to clean my oven soon! Spray a mini muffin pan with non-stick baking spray or line with mini muffin liners.

Sift together 1/2 cup all-purpose flour, 1/2 cup white whole wheat flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

In the bowl of your stand mixer, beat 2 teaspoons of butter and 1/2 cup sugar until light and fluffy.

Add one egg and 2 teaspoons of vanilla. Since you’re taking the time to bake something from scratch, please use real vanilla, not imitation.

Continue mixing on a low setting until the ingredients are well combined taking care not to over mix.

Slowly add the flour mixture and 2 tablespoons of half and half. {No half and half on hand? You can substitute milk or coffee creamer.}

Fill muffin tins half way with batter.

Add topping.

Bake for 15 minutes.

Let cool in pan for 5 minutes before moving to wire rack.

While I was waiting for the coffee cake muffins to cool, I brewed myself a delicious cup of McCafé Coffee.

The flavor was smooth and balanced, which is something you expect from beans that are harvested from the rich soils and mountainous regions of the foremost coffee-growing areas of the world. I love the convenience of the single-serving portions for days when I feel a bit rushed – or if I already have a sink full of dishes to wash!

As a busy work-at-home-mom, I drink a lot of coffee – I like it flavored and unflavored, I like light roast and dark, I like decaf and regular. What’s not to love about coffee?!

I’ve shared my favorite coffee cake muffin recipe with you. I’d love to hear what your favorite is, too. Tell me by leaving a comment below telling me which muffin you enjoy with your coffee.