Most people think of coffee cake muffins as that typical soft muffin base with a cinnamon sugar swirl and a crumbly streusel topping. But let me tell you, that’s not what coffee cake muffins are for me. I’ve been tricked far too many times by “coffee cake” muffins that don’t even have coffee in them (seriously, what?!). If you’re like me, expecting a little caffeine kick in your coffee cake, then you’ll love this version.
These muffins don’t just look the part—they actually taste like coffee. The star of the show here is a delicious coffee swirl that stays gooey even after baking, making each bite rich, moist, and absolutely addictive. Whether you’re grabbing one for breakfast or sneaking a late-night snack (guilty), these muffins deliver on that coffee fix. Plus, they’re ridiculously easy to whip up and taste just as fancy as they sound.
Why You’ll Love These Muffins
I love making these muffins for breakfast because they come together just as easily as pancakes, but with that extra gourmet touch. And since there’s real coffee in the batter, they’re perfect for a morning pick-me-up. Whether you’re using espresso pods (like I did) or a shot from your espresso machine, the coffee flavor really shines through and elevates these muffins from just another sweet treat to something special.
What sets these coffee cake muffins apart from the rest is the gooey coffee swirl filling which is kind of a surprise when you bite into these. This isn’t your typical cinnamon swirl—it’s loaded with rich espresso, adding depth and flavor that perfectly complements the cinnamon and sugar. And because the swirl stays soft and moist after baking, it gives these muffins a texture that’s just chef’s kiss.
The Process
Like most muffin recipes, this one comes together pretty quickly, but you’ll need a couple of extra bowls for the coffee swirl and the cream cheese icing. The muffin batter is a straightforward mix of dry ingredients, butter, eggs, vanilla, and of course, the brewed espresso. The swirl is made with cinnamon, two kinds of sugar, and melted butter, creating that signature ribbon of flavor running through each muffin.
Once everything is baked to golden perfection, I like to drizzle on the cream cheese icing while the muffins are still slightly warm. It adds just the right amount of sweetness without overpowering the coffee flavor.
These muffins are perfect for meal prep or as a quick breakfast treat. They’re simple to throw together but taste like they came from your favorite bakery. Trust me, everyone will love them.
Ingredients
For the Muffins
- 2 cups sifted flour
- 2 tsp. baking powder
- 2 tbsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. baking soda
- ½ cup butter
- 3 eggs
- 1 tbsp. vanilla extract
- 1 cup granulated sugar
- 15 oz. espresso (about 2 espresso pods or 1 shot of strong espresso)
For the Coffee Swirl
- 1 tbsp. ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 tbsp. melted butter
For the Cream Cheese Icing
- 6 oz. cream cheese, softened
- 1 ¾ cup powdered sugar (add ¼ to ½ cup more if needed)
- 4-5 tbsp. heavy whipping cream (adjust to desired consistency)
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350°F and line your muffin tin with cupcake liners or lightly grease the pan
- Brew the espresso in your automatic or semi-automatic machine and set it aside to cool for about 10 minutes
- In a large bowl, mix the flour, baking powder, cinnamon, salt, and baking soda
- Add the eggs, vanilla, and sugar, and mix on low until just combined
- Pour in the cooled espresso and melted butter. Mix on medium speed for about 5 minutes until smooth and well combined
- In a small bowl, combine the cinnamon, granulated sugar, brown sugar, and melted butter. Stir until everything is well mixed
- Fill each muffin liner halfway with batter; add a spoonful of the coffee swirl mixture to each muffin, then top with the remaining batter
- Bake for 35-40 minutes, checking for doneness around the 30-minute mark; the muffins should be golden brown and a toothpick inserted should come out clean
- While the muffins are baking, combine the softened cream cheese, powdered sugar, heavy cream, and vanilla in a medium bowl
- Whisk until smooth and creamy, adjusting the consistency with more powdered sugar or cream as needed
- Once the muffins are baked and slightly cooled, drizzle the cream cheese icing over the tops
These coffee cake muffins are a perfect mix of sweet, cinnamon-y goodness with that bold hit of coffee, all wrapped up in a soft, buttery muffin. Whether you’re having one for breakfast, a midday snack, or—let’s be honest—a late-night treat, they won’t disappoint!