Individual Coffee Cakes
Delight in the irresistible charm of Individual Coffee Cakes—a perfect blend of rich flavors and comforting textures baked into convenient single-serving portions. These miniature coffee cakes feature a moist, cinnamon-spiced base topped with a luscious, buttery crumb streusel that adds just the right amount of sweetness and crunch. Ideal for breakfast, brunch, or a mid-day treat, these cakes are quick and easy to make, requiring just 15 minutes of prep time. The recipe makes 8 servings, baked to golden perfection in a standard muffin tin, making them the ultimate grab-and-go option for busy mornings or casual gatherings. Serve them warm for an extra cozy indulgence, paired perfectly with a steaming cup of coffee or tea. Keywords: individual coffee cakes, crumb topping, easy coffee cake recipe, single-serving desserts, cinnamon coffee cakes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter, melted
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.5 cups Milk
- 0.5 cups Brown sugar, packed
- 0.5 cups All-purpose flour (for topping)
- 1 teaspoons Ground cinnamon (for topping)
- 0.25 cups Unsalted butter, chilled and cubed
Instructions
Preheat your oven to 375°F (190°C). Grease or line a standard muffin tin with 8 liners.
In a medium bowl, combine 1.5 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 1 teaspoon of ground cinnamon. Stir to combine.
Whisk together 0.5 cups of melted unsalted butter, the large egg, 1 teaspoon of vanilla extract, and 0.5 cups of milk in a separate bowl.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
To prepare the crumb topping, mix 0.5 cups of brown sugar, 0.5 cups of all-purpose flour (for topping), and 1 teaspoon of ground cinnamon (for topping) in a small bowl.
Using a pastry cutter or your fingers, cut in the 0.25 cups of chilled cubed butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping generously over each muffin cup filled with batter.
Bake the individual coffee cakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
3305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 448.6 g | 163% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 254.4 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 385 mg | 30% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
