34 Delicious Coffee Muffin Cake Creations

Delightful mornings begin with the perfect blend of coffee and cake! If you’re craving that cozy comfort of warm, aromatic muffins infused with rich coffee flavor, you’ve come to the right place. We’ve gathered 34 irresistible creations that transform your favorite brew into heavenly treats. Get ready to bake your way to bliss—these recipes are sure to become your new go-to favorites!

Classic Coffee Muffin Cake

Kind of like finding an old photograph in a forgotten drawer, this recipe brings back the warmth of Sunday mornings when the house would fill with the comforting scent of coffee and something sweet baking in the oven.

Ingredients

• 1 ¾ cups all-purpose flour, sifted
• ¾ cup granulated cane sugar
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup strong brewed coffee, cooled to 85°F
• ½ cup clarified butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• ½ cup dark chocolate chunks, 70% cacao

Instructions

1. Preheat your oven to 375°F and prepare a standard 12-cup muffin tin by lining it with parchment paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, baking powder, and fine sea salt until fully incorporated.
3. Create a well in the center of the dry ingredients and pour in the cooled strong brewed coffee, melted clarified butter, lightly beaten pasture-raised eggs, and pure vanilla extract.
4. Gently fold the wet ingredients into the dry mixture using a rubber spatula, making exactly 15 strokes to combine; the batter will remain slightly lumpy, which is essential for a tender crumb.
5. Add the dark chocolate chunks to the batter and fold 3 more times to distribute evenly without overmixing.
6. Divide the batter equally among the 12 muffin cups, filling each about ⅔ full to allow for proper rising.
7. Bake on the center rack for 18–20 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Transfer the muffin tin to a wire cooling rack and let the muffins rest in the pan for exactly 5 minutes to set their structure.
9. Remove the muffins from the tin and place them directly on the wire rack to cool completely, about 45 minutes.

Rich with the deep, aromatic notes of coffee, these muffins boast a delicate, cake-like crumb that melts on the tongue. The pockets of dark chocolate provide a bittersweet contrast, making them perfect for an afternoon break with a glass of cold milk or crumbled over vanilla bean ice cream for a simple, elegant dessert.

Mocha Espresso Muffin Cake

Venturing into the kitchen this quiet afternoon, I find myself drawn to the deep, comforting aromas of coffee and chocolate, wanting to capture that cozy café feeling in something simple yet special. There’s something about the ritual of measuring and mixing that feels like a gentle meditation today, a slow unfolding of flavors waiting to be shared.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– ½ cup Dutch-process cocoa powder
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ½ cup European-style cultured butter, melted and cooled
– 2 tablespoons freshly brewed espresso, cooled to room temperature
– 1 teaspoon pure vanilla extract
– ½ cup dark chocolate chunks (70% cacao)

Instructions

1. Preheat your oven to 375°F and prepare a standard 12-cup muffin tin by lining it with parchment paper liners.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, Dutch-process cocoa powder, baking powder, and fine sea salt until fully incorporated and aerated.
3. In a separate medium bowl, combine the lightly beaten pasture-raised eggs, room temperature whole milk, cooled melted European-style cultured butter, cooled freshly brewed espresso, and pure vanilla extract, whisking until the mixture is completely homogeneous.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix—this ensures a tender crumb.
5. Gently fold in the dark chocolate chunks until evenly distributed throughout the batter.
6. Divide the batter equally among the 12 prepared muffin cups, filling each about three-quarters full to allow for proper rising.
7. Bake in the preheated 375°F oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.
8. Transfer the muffin tin to a wire cooling rack and let the muffins cool in the pan for exactly 5 minutes before removing them to cool completely—this prevents steaming and maintains texture.

Keeping these mocha espresso muffin cakes on your counter invites little moments of pause throughout the day. The crumb remains remarkably moist with pockets of melted chocolate that contrast beautifully with the sophisticated bitterness of espresso. I love serving them slightly warm with a dusting of cocoa powder, or splitting one horizontally and toasting it gently for breakfast with a pat of cultured butter melting into its tender interior.

Caramel Latte Coffee Muffin Cake

A gentle steam rises from my morning mug, the rich aroma of coffee blending with sweet caramel notes that transport me back to cozy autumn mornings. This caramel latte coffee muffin cake captures that comforting ritual in every tender crumb, a treat that feels like wrapping your hands around a warm ceramic cup while watching leaves dance outside the window.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– 1/2 cup European-style unsalted butter, clarified and cooled
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 1/4 cup strongly brewed espresso, cooled to room temperature
– 2 teaspoons pure vanilla extract
– 1 tablespoon baking powder
– 1/2 teaspoon fine sea salt
– 1/2 cup caramel sauce, divided
– 1/4 cup turbinado sugar for sprinkling

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with clarified butter.
2. Sift the all-purpose flour, baking powder, and fine sea salt into a large mixing bowl, creating an airy foundation for your batter.
3. In a separate bowl, whisk the granulated cane sugar with clarified butter until the mixture becomes pale and creamy, about 3 minutes of vigorous whisking.
4. Gradually incorporate the lightly beaten pasture-raised eggs into the sugar-butter mixture, adding one egg at a time and whisking until fully emulsified before adding the next.
5. Combine the whole milk, cooled espresso, and pure vanilla extract in a measuring cup, then alternately add this liquid mixture and the dry ingredients to the butter-sugar base, beginning and ending with the dry ingredients.
6. Gently fold in 1/4 cup of caramel sauce until just incorporated, being careful not to overmix the batter.
7. Pour the completed batter into your prepared pan, using an offset spatula to create an even surface.
8. Drizzle the remaining 1/4 cup caramel sauce over the batter in a spiral pattern, then sprinkle turbinado sugar evenly across the surface.
9. Bake at 350°F for 35-40 minutes, until the edges pull away from the pan and a toothpick inserted in the center emerges with moist crumbs rather than wet batter.
10. Transfer the pan to a wire cooling rack and let the cake rest for 15 minutes before carefully turning it out to cool completely.

Fragrant with deep coffee notes and swirled with caramel, this cake develops a delicate crackly sugar crust that gives way to an exceptionally moist crumb. The espresso flavor intensifies as the cake cools, making it even more delightful the next day when served alongside a freshly brewed cup of coffee for that perfect flavor echo.

Hazelnut Coffee Crunch Muffin Cake

Perhaps there are moments when the world outside grows loud, and the only answer is to retreat to the quiet warmth of the kitchen, where the rich, earthy scent of toasted hazelnuts and dark coffee promises a gentle, grounding comfort.

Ingredients

• 1 ¾ cups all-purpose flour, sifted
• ¾ cup granulated cane sugar
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup whole milk, at room temperature
• ½ cup clarified butter, cooled
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• ⅓ cup strong brewed coffee, cooled to room temperature
• ¾ cup toasted hazelnuts, roughly chopped
• ¼ cup demerara sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F and generously grease a 9-inch round cake pan, then line the bottom with a circle of parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, baking powder, and fine sea salt until fully incorporated.
3. In a separate bowl, combine the whole milk, clarified butter, lightly beaten pasture-raised eggs, pure vanilla extract, and cooled strong brewed coffee, whisking gently until the mixture is homogenous.
4. Tip: For a tender crumb, avoid overmixing—gently fold the wet ingredients into the dry using a spatula until just combined, with a few flour streaks remaining.
5. Fold in the roughly chopped toasted hazelnuts, distributing them evenly throughout the batter without overworking it.
6. Pour the batter into the prepared cake pan, smoothing the top with an offset spatula for an even rise.
7. Sprinkle the demerara sugar evenly over the surface to create a delicate, crackly crust during baking.
8. Tip: For optimal oven spring, place the pan in the center rack and bake for 28–32 minutes, or until the top springs back lightly when pressed and a skewer inserted into the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set the structure.
10. Tip: To release the cake cleanly, run a thin knife around the edges before inverting it onto the rack, then carefully peel away the parchment paper.
11. Allow the cake to cool completely before slicing to ensure clean cuts and fully developed flavors.

Kindly, this cake settles into a moist, dense crumb, punctuated by the nutty crunch of hazelnuts and the deep, aromatic whisper of coffee. Serve it warm with a dollop of coffee-infused whipped cream, or slice it thick for a midday pause, letting each bite unravel slowly like a cherished memory.

Vanilla Bean Coffee Muffin Cake

Zephyr-like, the morning light filters through my kitchen window as I measure out the ingredients for this comforting creation, a quiet ritual that feels both grounding and gently indulgent. There’s something deeply soothing about the marriage of vanilla’s floral sweetness and coffee’s earthy richness, a combination that promises to turn an ordinary morning into something softly special. This vanilla bean coffee muffin cake is my current favorite way to welcome the day, its tender crumb and aromatic warmth offering a moment of pure, simple pleasure.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– 2 teaspoons baking powder, aluminum-free
– ½ teaspoon fine sea salt
– 1 cup whole milk, at room temperature
– ½ cup unsalted European-style butter, clarified and cooled
– 2 large pasture-raised eggs, lightly beaten
– 1 whole vanilla bean, seeds scraped
– 2 tablespoons finely ground espresso roast coffee
– 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
3. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, aluminum-free baking powder, and fine sea salt until fully incorporated.
4. In a separate bowl, combine the whole milk, clarified unsalted European-style butter, lightly beaten pasture-raised eggs, scraped seeds from the vanilla bean, finely ground espresso roast coffee, and pure vanilla extract, whisking until the mixture is homogenous and slightly frothy.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix.
6. Transfer the batter to the prepared cake pan and spread it evenly with an offset spatula.
7. Bake at 375°F for 22–25 minutes, or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely.

Nestled beneath its delicate, golden-brown crust lies a moist, tender crumb that melts on the tongue, each bite releasing the warm, floral notes of vanilla bean intertwined with the deep, aromatic essence of coffee. For an extra touch of indulgence, serve a slice slightly warmed with a dollop of freshly whipped cream or alongside a small cup of strong, black coffee to echo and enhance its rich flavors.

Chocolate Chip Coffee Muffin Cake

Now, as the afternoon light slants through the kitchen window, I find myself drawn to the quiet comfort of baking—this chocolate chip coffee muffin cake feels like a warm embrace on a crisp autumn day.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– 1/2 cup European-style cultured butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 1/4 cup freshly brewed espresso, cooled to room temperature
– 1 cup dark chocolate wafers (64% cacao)
– 2 tsp aluminum-free baking powder
– 1/2 tsp fine sea salt
– 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F and generously butter a 9-inch round cake pan, then dust it lightly with flour.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, aluminum-free baking powder, and fine sea salt until fully incorporated.
3. In a separate bowl, combine the melted European-style cultured butter, lightly beaten pasture-raised eggs, room-temperature whole milk, cooled freshly brewed espresso, and pure vanilla extract, whisking until the mixture is smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix—this ensures a tender crumb.
5. Gently fold in the dark chocolate wafers until evenly distributed throughout the batter.
6. Transfer the batter to the prepared cake pan and spread it evenly with an offset spatula.
7. Bake at 375°F for 28–32 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
8. Cool the cake in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.

Keeping this cake on the counter invites spontaneous slices throughout the day; its moist, tender crumb, punctuated by molten chocolate pockets, pairs beautifully with the subtle coffee undertones. For a decadent twist, warm a slice and serve it with a dollop of espresso-infused whipped cream.

Spiced Chai Coffee Muffin Cake

Remembering how the crisp autumn air used to carry the scent of spiced chai through my grandmother’s kitchen, I find myself reaching for those same warm flavors today, wanting to capture that comforting memory in something new. There’s something quietly magical about blending the rich depth of coffee with the gentle spice of chai, creating a treat that feels both familiar and wonderfully unexpected. Perhaps it’s the way these flavors mingle that makes this muffin cake feel like a handwritten letter from a quieter, more reflective season.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– 1/2 cup European-style cultured butter, clarified and cooled
– 2 pasture-raised eggs, lightly beaten
– 3/4 cup whole milk, warmed to 110°F
– 2 tbsp freshly brewed espresso, cooled to room temperature
– 1 tbsp pure vanilla extract
– 2 tsp baking powder
– 1 tsp ground cardamom
– 1/2 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
– 1/8 tsp ground cloves

Instructions

1. Preheat your oven to 375°F and prepare a standard muffin tin by lining it with parchment baking cups.
2. Sift the all-purpose flour, baking powder, cardamom, cinnamon, nutmeg, cloves, and fine sea salt into a large mixing bowl.
3. In a separate bowl, whisk the granulated cane sugar with the clarified butter until the mixture becomes pale and fluffy, about 3 minutes of vigorous whisking.
4. Gradually incorporate the lightly beaten pasture-raised eggs into the butter-sugar mixture, ensuring each addition is fully emulsified before adding the next.
5. Combine the warmed whole milk, cooled espresso, and pure vanilla extract in a liquid measuring cup.
6. Alternate adding the dry ingredients and the liquid mixture to the butter-egg base, beginning and ending with the dry ingredients, and mixing just until combined after each addition.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters full.
8. Bake at 375°F for 18-22 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
9. Transfer the muffin tin to a wire cooling rack and allow the muffins to rest in the pan for exactly 5 minutes before removing.
10. Carefully lift each muffin from the tin and place directly on the wire rack to cool completely, about 45 minutes.

Gently breaking one open reveals the tender crumb, its moist interior carrying the sophisticated dance of coffee bitterness and chai warmth. The subtle spice notes linger on the palate like the last rays of autumn sun, making these equally perfect for quiet morning reflection or shared with friends over steaming mugs of tea.

Almond Milk Coffee Muffin Cake

Perhaps it’s the quiet hum of morning light through the kitchen window, or the way steam curls from a fresh cup, but there’s something deeply comforting about transforming simple ingredients into a tender, fragrant cake that holds the gentle essence of both coffee and almond milk.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup unsweetened almond milk
• ⅓ cup cold-pressed avocado oil
• 2 pasture-raised eggs, lightly beaten
• 1 tablespoon finely ground espresso beans
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F and line a standard 12-cup muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully aerated and no streaks remain.
3. In a separate bowl, combine the unsweetened almond milk, cold-pressed avocado oil, lightly beaten pasture-raised eggs, finely ground espresso beans, and pure vanilla extract, whisking gently until just emulsified.
4. Pour the wet ingredients into the dry mixture and fold with a spatula until the batter is smooth and no pockets of flour are visible, being careful not to overmix to ensure a tender crumb.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for proper rising.
6. Bake on the center rack for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
7. Transfer the muffin cakes to a wire rack and let them cool completely in the pan, about 30 minutes, to set their structure before serving.

Velvety and moist, each bite carries the subtle nuttiness of almond milk balanced by the deep, roasted notes of espresso, creating a cake that’s equally suited for a quiet breakfast or an afternoon moment of pause, perhaps warmed slightly and paired with a dollop of whipped coconut cream.

Maple Syrup Coffee Muffin Cake

Dappled morning light finds me here again, measuring flour with sleepy hands, the ritual of this maple syrup coffee muffin cake feeling more like meditation than baking. There’s something about the way the steam rises from fresh coffee that makes the kitchen feel sacred, the rich aroma mingling with sweet maple in a dance that feels both ancient and new. This simple creation bridges breakfast and dessert, comforting in its humble appearance yet complex in its quiet flavors.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup pure maple syrup, grade A dark amber
– ½ cup European-style cultured butter, softened
– 2 pasture-raised eggs, lightly beaten
– 1 cup strongly brewed dark roast coffee, cooled to 85°F
– 1 teaspoon Madagascar bourbon vanilla extract
– 2 teaspoons aluminum-free baking powder
– ½ teaspoon fine sea salt
– ¼ cup turbinado sugar for finishing

Instructions

1. Preheat your oven to 375°F and generously butter a 9-inch round cake pan, then line the bottom with parchment paper.
2. Sift the all-purpose flour together with baking powder and fine sea salt into a large mixing bowl, creating a well in the center.
3. In a separate bowl, cream the European-style cultured butter with pure maple syrup using a stand mixer fitted with the paddle attachment on medium speed for exactly 3 minutes until pale and fluffy.
4. Gradually incorporate the lightly beaten pasture-raised eggs into the butter mixture, adding them one at a time and mixing for 30 seconds after each addition.
5. Combine the strongly brewed dark roast coffee with Madagascar bourbon vanilla extract in a small measuring cup.
6. Alternate adding the dry ingredients and coffee mixture to the butter base, beginning and ending with flour, mixing on low speed just until combined after each addition.
7. Pour the batter into the prepared cake pan and use an offset spatula to spread it evenly, then sprinkle the surface generously with turbinado sugar.
8. Bake at 375°F for 28-32 minutes until the edges pull away from the pan and a toothpick inserted in the center emerges with a few moist crumbs clinging to it.
9. Transfer the pan to a wire cooling rack and let rest for 15 minutes before carefully inverting to release the cake.
10. Cool completely on the rack for at least 1 hour before slicing.Gentle crumb structure gives way to a moist interior that carries the deep, woody notes of maple alongside coffee’s subtle bitterness. The turbinado sugar creates a delicate crackle across the top, contrasting beautifully with the tender cake beneath. Serve warm with a drizzle of additional maple syrup or alongside a small bowl of whipped crème fraîche for an elegant breakfast treat.

Toffee Nut Coffee Muffin Cake

Unfolding the morning with this recipe feels like wrapping hands around a warm mug while the world still sleeps outside the window. There’s something quietly comforting about the way toffee and toasted nuts mingle with rich coffee in a tender muffin cake, a treat that bridges breakfast and dessert with effortless grace.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• ¾ cup granulated cane sugar
• 2 tsp baking powder
• ½ tsp fine sea salt
• ½ cup European-style cultured unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• ¾ cup whole milk, at room temperature
• ¼ cup strong brewed coffee, cooled
• 1 tsp pure vanilla extract
• ½ cup English toffee bits
• ⅓ cup toasted pecans, roughly chopped
• 2 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Lightly grease a standard 12-cup muffin tin with butter or line with parchment liners.
3. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, baking powder, and fine sea salt until fully combined.
4. In a separate bowl, combine the melted European-style cultured unsalted butter, lightly beaten pasture-raised eggs, whole milk, cooled strong brewed coffee, and pure vanilla extract, whisking until emulsified.
5. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—do not overmix.
6. Gently fold in the English toffee bits and toasted pecans until evenly distributed.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Sprinkle the tops generously with turbinado sugar for a delicate crunch.
9. Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
10. Cool the muffins in the tin for 5 minutes before transferring to a wire rack.

Crumbling gently at the touch, each muffin cake offers a tender crumb infused with the deep aroma of coffee and the buttery richness of toffee. Toasted pecans add a satisfying crunch, while the turbinado sugar topping shimmers with a subtle caramelized finish. Serve warm alongside a dollop of coffee-infused whipped cream or simply enjoy as they are, with the steam still rising in the quiet of the morning.

Pumpkin Spice Coffee Muffin Cake

Sometimes, the quiet moments of early autumn call for a recipe that bridges morning coffee and afternoon comfort, a treat that fills the kitchen with the gentle warmth of spice and the earthy sweetness of pumpkin. This pumpkin spice coffee muffin cake is that perfect companion, a tender, single-layer cake baked in a standard muffin pan to create delightful individual portions with soft, domed tops and a wonderfully moist crumb.

Ingredients

– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 2 teaspoons pumpkin pie spice blend
– ½ cup unsalted butter, clarified and cooled to room temperature
– ¾ cup dark brown sugar, firmly packed
– 2 large pasture-raised eggs, lightly beaten
– 1 cup pumpkin purée
– ½ cup strong brewed coffee, cooled to room temperature
– 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 12-cup standard muffin pan with clarified butter or non-stick baking spray.
2. In a medium mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, and 2 teaspoons pumpkin pie spice blend until fully combined and aerated.
3. In a separate large bowl, use a hand mixer on medium speed to cream ½ cup clarified unsalted butter with ¾ cup firmly packed dark brown sugar for exactly 3 minutes, until the mixture is pale, fluffy, and has visibly increased in volume.
4. Gradually drizzle in the 2 lightly beaten pasture-raised eggs while continuing to mix on medium-low speed, scraping down the bowl’s sides with a spatula to ensure full incorporation.
5. Add 1 cup pumpkin purée, ½ cup cooled strong brewed coffee, and 1 teaspoon pure vanilla extract to the wet ingredients, mixing on low speed just until the batter is smooth and uniformly orange-brown in color.
6. Tip: For an exceptionally tender crumb, avoid overmixing after adding the dry ingredients to prevent gluten development.
7. Add the dry flour mixture to the wet ingredients in three separate additions, folding gently with a spatula after each addition until no pockets of dry flour remain and the batter is just combined.
8. Evenly divide the batter among the 12 prepared muffin cups, filling each about ¾ full to allow for proper rising and dome formation during baking.
9. Tip: For uniformly baked muffin cakes, rotate the pan halfway through the baking time to account for any hot spots in your oven.
10. Bake at 350°F (175°C) for 22–25 minutes, or until the tops spring back lightly when pressed and a toothpick inserted into the center of a muffin cake comes out clean with no wet batter clinging to it.
11. Remove the pan from the oven and let the muffin cakes cool in the pan for exactly 10 minutes to allow the structure to set before attempting removal.
12. Tip: To prevent sticking, gently run a small offset spatula or butter knife around the edges of each muffin cake before transferring them to a wire cooling rack.
13. Carefully transfer the muffin cakes from the pan to a wire rack to cool completely, about 1 hour, before serving. You’ll notice the domed tops have a delicate, crackly surface that gives way to a supremely moist, spice-kissed interior. Yet, the crumb remains remarkably light, infused with the deep, roasted notes of coffee that balance the pumpkin’s natural sweetness—perfect for serving warm with a dollop of softly whipped cream or a drizzle of maple glaze for an extra autumnal touch.

Coconut Mocha Muffin Cake

Wandering through the kitchen this quiet afternoon, I found myself craving something that would fill the space with warmth and comfort, something that would blend the familiar with the exotic. The gentle hum of the oven and the rich aromas of coffee and coconut seemed to promise just that, a treat to savor slowly with a cup of tea as daylight faded. It’s in these small, deliberate moments that baking feels less like a task and more like a quiet conversation with the ingredients themselves.

Ingredients

• 1 ½ cups all-purpose flour, sifted
• ¾ cup granulated cane sugar
• ½ cup unsweetened shredded coconut
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• ¾ cup whole milk
• ½ cup clarified butter, melted and cooled
• ¼ cup strong brewed espresso, cooled to room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F and lightly grease a standard 12-cup muffin tin with clarified butter.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, unsweetened shredded coconut, baking powder, and fine sea salt until fully incorporated.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted and cooled clarified butter, cooled strong brewed espresso, and pure vanilla extract, whisking until the mixture is smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix to avoid a tough texture.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for rising.
6. Bake in the preheated oven for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
7. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes to set their structure.
8. Transfer the muffins to a wire rack to cool completely, which helps prevent sogginess and enhances flavor development.

Remember how the tender crumb gives way to a subtle crunch from the coconut, while the mocha notes linger like a whispered secret. Rethinking dessert, I love serving these slightly warm with a dusting of cocoa powder or alongside a dollop of coconut whipped cream for an extra indulgent twist.

Irish Cream Coffee Muffin Cake

Just now, as the afternoon light slants across my kitchen counter, I find myself craving something that bridges the gap between dessert and comfort—a treat that feels like a warm embrace with every bite. This Irish Cream Coffee Muffin Cake emerged from that quiet longing, blending the rich, whiskey-kissed notes of Irish cream with the deep, aromatic pull of freshly brewed coffee. It’s the kind of simple indulgence that turns an ordinary moment into something softly memorable.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup European-style cultured unsalted butter, clarified
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup whole milk, at room temperature
– 1/4 cup Irish cream liqueur
– 1/4 cup strongly brewed coffee, cooled to room temperature
– 2 tsp baking powder
– 1/2 tsp fine sea salt
– 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a standard 12-cup muffin tin with clarified butter, ensuring every crevice is coated to prevent sticking.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully incorporated and aerated.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, Irish cream liqueur, cooled strongly brewed coffee, and pure vanilla extract, whisking gently until the mixture is homogeneous.
4. Pour the wet ingredients into the dry ingredients and fold with a spatula just until no flour pockets remain, being careful not to overmix to maintain a tender crumb.
5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow for proper rising without overflow.
6. Bake in the preheated oven for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
7. Remove the muffin cake from the oven and let it cool in the tin for 5 minutes before transferring to a wire rack to cool completely, which helps set the structure.
8. For an enhanced flavor, brush the warm muffin tops with a light glaze of additional Irish cream liqueur using a pastry brush, allowing it to soak in subtly.After cooling, the muffin cake reveals a moist, tender crumb infused with the warm, boozy notes of Irish cream, balanced by the earthy depth of coffee. Serve it slightly warmed with a dollop of whipped cream or alongside a fresh cup of coffee for a cozy, layered experience that feels both indulgent and comforting.

Cinnamon Swirl Coffee Muffin Cake

Dappled morning light filters through the kitchen window, catching the gentle swirls of cinnamon as they spiral through the batter, a quiet promise of comfort waiting in the warm oven. This cinnamon swirl coffee muffin cake is the kind of simple, soulful baking that turns an ordinary morning into a small ceremony, filling the air with the scent of home and heart. It’s a tender, one-pan cake meant for slow savoring with a cup of freshly brewed coffee, its streusel-like top giving way to a soft, spiced crumb.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– 1/2 cup European-style unsalted butter, clarified and cooled
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 teaspoons aluminum-free baking powder
– 1/2 teaspoon fine sea salt
– 1/4 cup dark muscovado sugar
– 1 tablespoon ground Ceylon cinnamon
– 1/4 cup toasted pecans, finely chopped

Instructions

1. Preheat the oven to 375°F and generously butter a 9-inch square baking pan, ensuring all corners are coated to prevent sticking.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, aluminum-free baking powder, and fine sea salt until fully incorporated and aerated.
3. In a separate bowl, combine the clarified butter, lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract, whisking vigorously for 45 seconds until the mixture is smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined; avoid overmixing to maintain a tender crumb.
5. In a small bowl, mix the dark muscovado sugar, ground Ceylon cinnamon, and finely chopped toasted pecans until the sugar is evenly coated with spice.
6. Spread half of the batter evenly into the prepared baking pan using an offset spatula.
7. Sprinkle the cinnamon-sugar-pecan mixture uniformly over the first layer of batter.
8. Dollop the remaining batter over the filling layer and gently spread it to cover, being careful not to disturb the swirl beneath.
9. Use a butter knife to create a marbled effect by making 5-6 shallow figure-eight motions through the batter, swirling the layers just enough to integrate them visually.
10. Bake on the center rack for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
11. Transfer the pan to a wire rack and let the cake cool in the pan for 20 minutes to set its structure before slicing.
Zigzagging cinnamon ribbons melt into the cake’s buttery interior, creating pockets of caramelized sweetness against the delicate, muffin-like crumb. Serve it warm, with a dusting of powdered sugar or a drizzle of maple glaze, letting each slice cradle a steaming mug of coffee for a moment of pure, unhurried comfort.

Salted Caramel Coffee Muffin Cake

Never have I found such comfort in the quiet hum of morning, when the world still sleeps and the kitchen becomes my sanctuary. This salted caramel coffee muffin cake emerged from one such hushed dawn, its rich aromas weaving through the stillness like a gentle promise. Each slice carries the warmth of slow-brewed memories and the subtle spark of sea salt against sweet caramel.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 cup granulated cane sugar
– 2 tsp baking powder, aluminum-free
– ½ tsp fine sea salt
– 1 cup whole milk, at room temperature
– 2 large pasture-raised eggs, lightly beaten
– ½ cup European-style cultured unsalted butter, melted and cooled to 115°F
– ¼ cup strongly brewed dark roast coffee, cooled
– 1 tsp pure vanilla extract
– ½ cup salted caramel sauce, homemade or artisanal
– 2 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F and generously butter a 9-inch round cake pan, then line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, aluminum-free baking powder, and fine sea salt until fully incorporated.
3. Create a well in the center of the dry ingredients and pour in the whole milk, lightly beaten pasture-raised eggs, European-style cultured unsalted butter cooled to 115°F, cooled strongly brewed dark roast coffee, and pure vanilla extract.
4. Using a flexible spatula, gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix—this ensures a tender crumb.
5. Pour half of the batter into the prepared cake pan and drizzle ¼ cup of the salted caramel sauce over the surface in a spiral pattern.
6. Spoon the remaining batter over the caramel layer, then use an offset spatula to smooth the top evenly.
7. Drizzle the remaining ¼ cup of salted caramel sauce over the batter and swirl gently with a toothpick to create marbling.
8. Sprinkle the surface uniformly with turbinado sugar, which will create a delicate, crackly crust during baking.
9. Bake at 375°F for 28–32 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out with a few moist crumbs attached.
10. Transfer the pan to a wire rack and let the cake cool for 15 minutes before carefully inverting it onto a serving plate.

The tender crumb gives way to ribbons of molten caramel that pool like liquid amber, while the turbinado sugar crust crackles with each bite. Try serving warm slices alongside a dollop of coffee-infused whipped cream or crumbled over vanilla bean ice cream for a deconstructed dessert experience.

Conclusion

Your next baking adventure awaits with these 34 delightful coffee muffin cake creations! From cozy morning treats to impressive desserts, there’s something for every coffee lover. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share your baking triumphs by pinning this article on Pinterest!