Coffee Cake Muffins
Coffee Cake Muffins is a medium Swedish recipe that serves 12. 250 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 1 hr 3 min | Cook: 30 min | Total: 1 hr 48 min
Cost: $3.84 total, $0.32 per serving
Ingredients
- 100 g Brown Sugar (packed)
- 100 g All-Purpose Flour (for crumble)
- 80 g Unsalted Butter (softened, room temperature)
- 2 tsp Ground Cinnamon (for crumble)
- 1 piece Large Egg
- 30 ml Vegetable Oil (neutral oil)
- 120 g Sour Cream (full‑fat)
- 150 g Granulated Sugar
- 200 g All-Purpose Flour (for batter)
- 0.5 tsp Salt
- 1 tsp Baking Powder
- 0.5 tsp Baking Soda
- 20 g Powdered Sugar (for dusting, optional)
- 12 pieces Silicone Muffin Liners (reusable)
Instructions
Make the cinnamon crumble
Combine softened butter, brown sugar, flour, and ground cinnamon in a bowl. Mix with your hands until a cohesive, Play‑Doh‑like dough forms.
Time: PT5M
Chill the crumble
Wrap the crumble dough in plastic wrap and refrigerate until firm and cold.
Time: PT15M
Prepare the batter
In a separate bowl whisk together the egg, vegetable oil, and sour cream. Add granulated sugar and whisk until smooth. Fold in flour, salt, baking powder, and baking soda until just combined.
Time: PT8M
Preheat the oven
Preheat the oven to 225°C (437°F).
Time: PT10M
Temperature: 225°C
Prepare the muffin tin
Lightly brush the inside of each silicone liner with a little oil to ensure easy release, then place the liners in the muffin tin.
Time: PT5M
Assemble the muffins
Using the scale, place 30 g of batter into each liner, add 15 g of chilled crumble, then top with another 50 g of batter. Finish with a small pinch of crumble on top.
Time: PT15M
Freeze assembled muffins briefly
Place the filled muffin tin on a trivet and put it in the freezer for about 5 minutes to firm the crumble.
Time: PT5M
Bake the muffins
Bake at 225°C for the first 5 minutes, then reduce the temperature to 175°C (347°F) and continue baking for 25 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT30M
Temperature: 225°C then 175°C
Cool and dust
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack. While still warm, sift powdered sugar over the tops.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten
Ingredient Substitutions
- Instead of Brown Sugar: White sugar with a tablespoon of molasses
- Instead of All-Purpose Flour: Whole wheat flour (will change texture)
- Instead of Unsalted Butter: Margarine, Plant-based butter
- Instead of Ground Cinnamon: Ground nutmeg (half amount)
- Instead of Large Egg: Egg replacer, 1/4 cup unsweetened applesauce
- Instead of Vegetable Oil: Canola oil, Melted coconut oil
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of Granulated Sugar: Coconut sugar
- Instead of All-Purpose Flour: Bread flour (will be denser)
- Instead of Salt: Sea salt
- Instead of Baking Powder: Cream of tartar + baking soda (1:2 ratio)
- Instead of Baking Soda: Potassium bicarbonate
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Silicone Muffin Liners: Paper muffin cups
Equipment Needed
- Mixing Bowl
- Whisk
- Box Grater
- Digital Kitchen Scale
- Muffin Tin
- Silicone Liner Set
- Plastic Wrap
- Oven
- Freezer
- Spatula
- Tea Strainer (optional)
Critical Steps — Do Not Skip
- Making the cinnamon crumble
- Chilling the crumble thoroughly
- Precise layering of batter and crumble
- Baking with an initial high‑heat burst then lowering temperature
Chef Tips from the Video
- Soft, room‑temperature butter creates a crumbly, not greasy, crumble.
- Weighing each layer with a scale gives the classic coffee‑cake ripple effect.
- A quick chill of the assembled muffins prevents the crumble from melting into the batter.
- Dust with powdered sugar while the muffins are still warm for a subtle glaze.
Troubleshooting
Crumble is too soft to grate.
Return it to the freezer for another 5‑10 minutes until firm.
Muffins are dense and do not rise.
Check that baking powder and baking soda are fresh; also ensure the batter is not over‑mixed.
Muffin tops are burnt.
If the oven runs hot, lower the initial temperature to 210°C or reduce the first‑stage bake to 3 minutes.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individually wrapped muffins for up to 1 month; reheat in oven before serving.
Room temperature: Best consumed within 24 hours at room temperature.
Make-Ahead Tips
- Prepare the crumble a day ahead and keep it wrapped in the fridge.
- The batter can be mixed up to 2 hours before baking; keep it covered and refrigerated.
- Assembled but unbaked muffins can be frozen; bake from frozen, adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of coffee cake muffins in Swedish cuisine?
While coffee cake originates from American tradition as a sweet, crumb‑topped cake served with coffee, Swedish bakers like Cecilia Tolone have adopted the concept, turning it into individual muffins that fit the Swedish fika culture of coffee breaks with pastries.
What are the traditional regional variations of coffee cake in American cuisine?
In the United States, coffee cake varies by region: the Midwest often features a dense, buttery crumb, the South adds a streusel with pecans, and the Northeast may include a fruit swirl. Cecilia’s version uses a cinnamon streusel, a nod to classic Midwestern styles.
How is coffee cake traditionally served in Sweden during fika?
During Swedish fika, coffee cake is typically sliced and served alongside strong coffee or tea. Muffin‑sized versions like Cecilia’s are popular because they are easy to share and fit neatly on a plate with a cup of coffee.
What occasions or celebrations are coffee cake muffins associated with in Swedish culture?
Coffee cake muffins are a casual treat for everyday fika, but they also appear at birthday gatherings, baby showers, and holiday brunches where a sweet bite pairs with coffee or sparkling drinks.
What authentic ingredients are used in a classic American coffee cake versus substitutes used in this recipe?
Traditional coffee cake uses butter, brown sugar, all‑purpose flour, and cinnamon for the crumb, plus sour cream or buttermilk in the batter. Cecilia substitutes a small amount of vegetable oil for extra moisture and uses a quick‑mix sour cream that is readily available in Swedish supermarkets.
What other Swedish pastries pair well with coffee cake muffins?
Cinnamon buns (kanelbullar), cardamom buns (kardemummabullar), and almond pastries (mandelmusslor) are classic Swedish companions that complement the flavors of coffee cake muffins during fika.
What are the most common mistakes to avoid when making coffee cake muffins?
Common errors include using cold butter for the crumble (making it hard to grate), over‑mixing the batter (resulting in dense muffins), and skipping the initial high‑heat bake, which creates the signature muffin top.
Why does this coffee cake muffin recipe use both baking powder and baking soda?
Baking powder provides lift throughout the batter, while baking soda reacts with the acidity of sour cream to create extra rise and a tender crumb. Using both ensures a light texture and a pronounced muffin top.
Can I make coffee cake muffins ahead of time and how should I store them?
Yes. Bake the muffins, let them cool, then store in an airtight container in the refrigerator for up to four days. For longer storage, freeze individually wrapped muffins and reheat in the oven for a few minutes before serving.
What texture and appearance should I look for when the coffee cake muffins are done?
The tops should be golden‑brown with a slightly crisp cinnamon crumble. The interior should be moist and tender, and a toothpick inserted into the center should come out clean or with just a few crumbs.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone focuses on home baking, Swedish fika treats, and adaptations of her own cookbook “Fest to Fika,” offering step‑by‑step tutorials and behind‑the‑scenes looks at her Stockholm kitchen.
How does the YouTube channel Cecilia Tolone's approach to Swedish baking differ from other cooking channels?
Cecilia Tolone blends humor, personal storytelling, and precise, weight‑based measurements, emphasizing Scandinavian ingredients and seasonal flavors, whereas many other channels rely on volume measurements and broader international recipes.
Last updated: October 23, 2026
