A Delightful Fusion Of Rich Coffee Flavor And Soft, Cinnamon-Spiced Cake – The Perfect Treat For Breakfast Or A Cozy Afternoon Snack!
These Vietnamese Coffee Cake Muffins are a delightful twist on the classic coffee cake, infused with the bold and aromatic flavors of Vietnamese coffee. I decided to make them because I love the combination of strong coffee and cinnamon, and these muffins are the perfect way to enjoy that pairing in a soft, fluffy muffin form.
The muffins are lightly sweetened, with a crumbly topping that adds a satisfying crunch. My family loves them because they’re the perfect balance of flavor and texture – not too sweet, with just the right amount of coffee flavor. They make the perfect breakfast or afternoon snack with a cup of coffee!
Questions I Often Get Asked About This Recipe
Q: Can I use regular coffee instead of Vietnamese coffee?
A: Yes, you can substitute with any strong brewed coffee if you don’t have Vietnamese coffee. Vietnamese coffee tends to be a bit bolder, but regular coffee will still work wonderfully.
Q: Can I make these muffins ahead of time?
A: Absolutely! You can bake the muffins the night before, and they will stay fresh for a couple of days. Just store them in an airtight container, and reheat them in the microwave for a few seconds if you prefer them warm.
Q: Can I use decaf coffee?
A: Yes, if you prefer decaf, you can use decaffeinated coffee. It will still add the delicious coffee flavor without the caffeine.
Q: How should I store these muffins?
A: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They also freeze well for up to 3 months.
Q: Can I add a glaze or frosting?
A: For extra sweetness, you can drizzle a simple glaze made of powdered sugar and milk over the muffins. It’s not necessary, but it adds a nice touch if you’re looking for something sweeter.
What You Need to Make Vietnamese Coffee Cake Muffins
For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup strong brewed Vietnamese coffee (cooled)
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, cold and cut into small pieces
- 1 teaspoon ground cinnamon
How to Make Vietnamese Coffee Cake Muffins
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and granulated sugar.
- Make the wet ingredients: In a separate bowl, whisk together the eggs, brewed Vietnamese coffee, melted butter, vanilla extract, and sour cream until smooth and combined.
- Combine the dry and wet ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix – it’s okay if there are a few lumps.
- Make the streusel topping: In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Fill the muffin tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping evenly over each muffin.
- Bake the muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown on top.
- Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature with a cup of coffee!
Tips
- For a stronger coffee flavor: Use instant coffee in the batter along with the brewed coffee for an extra coffee kick.
- Add a twist: Try adding a handful of chocolate chips or chopped nuts to the batter for added texture and flavor.
- For a lighter muffin: Use buttermilk instead of sour cream for a slightly lighter texture while maintaining the moisture.
Reader Reviews
🌟🌟🌟🌟🌟 Sophie T. – “These muffins are incredible! The coffee flavor is perfect, and the streusel topping adds such a nice crunch. A new favorite in our house!”
🌟🌟🌟🌟 Emily C. – “Such a unique twist on a classic coffee cake! The muffins were so soft and flavorful. I loved the cinnamon and coffee combination.”
🌟🌟🌟🌟🌟 Lily H. – “These muffins were a huge hit at brunch! They were gone in minutes. So easy to make, and the coffee flavor was spot on.”
🌟🌟🌟🌟 John D. – “Delicious! I added a bit of chocolate to the batter, and they turned out perfect. These will definitely be part of my regular baking rotation.”
🌟🌟🌟🌟🌟 Rachel B. – “The perfect balance of coffee and sweetness. I love the streusel topping, and these muffins are so easy to make. Highly recommend!”
Printable Recipe
Vietnamese Coffee Cake Muffins
These Vietnamese Coffee Cake Muffins are soft, flavorful, and packed with coffee and cinnamon. With a crumbly streusel topping, they make a perfect breakfast or afternoon snack.
Ingredients
- For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup strong brewed Vietnamese coffee (cooled)
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter, cold and cut into small pieces
- 1 teaspoon ground cinnamon
Instructions
Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and granulated sugar.
Make the wet ingredients:
- In a separate bowl, whisk together the eggs, brewed Vietnamese coffee, melted butter, vanilla extract, and sour cream until smooth and combined.
Combine the dry and wet ingredients:
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix – it’s okay if there are a few lumps.
Make the streusel topping:
- In a small bowl, combine the flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Fill the muffin tin:
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping evenly over each muffin.
Bake the muffins:
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown on top.
Cool and serve:
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature with a cup of coffee!
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If You Enjoyed This Recipe, Please Share!
If you loved these Vietnamese Coffee Cake Muffins, please share them with your friends and family! They’re the perfect treat for any coffee lover and make a great addition to breakfast or a brunch spread. Share the recipe on social media and tag me – I’d love to see how your muffins turn out!
