Bakery Style Coffee Crumble Muffins
About the recipe
These Bakery Style Coffee Crumble Muffins are soft, fluffy, and topped with a buttery brown sugar crumble that melts into every bite. Made with real coffee, tangy buttermilk, and vanilla, these bakery style muffins have rich coffee flavor, tender crumbs, and tall muffin tops that pair perfectly with your morning coffee or afternoon tea.
Bakery Style Coffee Crumble Muffins
Ingredients
For Crumb Topping:
- 95 g All-purpose flour
- 65 g Light brown sugar
- 40 g Melted butter
For Muffin Batter:
- 145 g Melted unsalted butter
- 240 g Granulated sugar
- 2 Large eggs (100g)
- 315 g All-purpose flour
- 8 g Baking powder
- 5 g Baking soda
- 1 g Salt
- 60 ml Strong cooled brewed coffee or 1-2 teaspoons of instant coffee in 60ml water
- 120 ml Buttermilk
- 35 g Greek yogurt
- 12 g Vanilla extract
Instructions
- In a small bowl, combine the flour, brown sugar, and melted butter. Mix with a fork until the mixture becomes crumbly with small and large clusters. Set aside while you prepare the batter.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk together the melted butter, granulated sugar, and eggs until smooth. Add the cooled coffee, buttermilk, Greek yogurt, and vanilla extract, then whisk until fully combined.
- Add the dry ingredients into the wet ingredients. Using an electric hand mixer, beat briefly for about 30–60 seconds until the batter is smooth and combined. Avoid overmixing.
- Preheat the oven to 220°C. Line your muffin tray with paper liners. Fill each muffin cup almost full for bakery style muffin tops. Generously sprinkle the crumble topping over each muffin.
- Bake at 220°C for 5–6 minutes, then reduce the oven temperature to 190°C and continue baking for 14–18 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. Serve warm with a hot cup of coffee or tea.
Tips & Tricks
Do Not Skip the High Heat Start: Starting at a higher oven temperature gives the muffins a quick lift and helps develop beautifully domed tops.
Measure Flour Correctly: Too much flour can make muffins dense and dry. Spoon and level your flour or use a kitchen scale for best results.
Keep the Crumble Chunky: Do not overmix the topping. Small and large crumbs create a better crunchy bakery style texture.
Use Cooled Coffee: Hot coffee can affect the batter texture and temperature, so allow it to cool before mixing it into the wet ingredients.
FAQs
Can I use instant coffee instead of brewed coffee? Yes. Dissolve 1–2 teaspoons instant coffee in 60 ml hot water, then let it cool before using.
Can I make these muffins without buttermilk? Yes. Mix 120 ml milk with 1 tablespoon vinegar or lemon juice and let it sit for 5–10 minutes to make a quick homemade buttermilk substitute.
How should I store these muffins? Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slightly before serving for the best texture.
Can I make jumbo bakery style muffins? Absolutely. This recipe works well for large bakery style muffins. Simply adjust the baking time as needed.
