Texture adds flavor! That’s why this mini maple cinnamon crunch coffee cake is so popular with my Cookie Cazimi customers.

This recipe is unique in that I took the elements of three separate recipes to make this coffee cake. They’re all by Scientifically Sweet and I have adjusted the amounts to perfectly fit my beloved mini silicone loaf molds.

If you don’t have these, don’t worry!

I share the Google Sheet I created for the Mini Maple Cinnamon Crunch Coffee Cake.

And while I always stress the importance of reading through the blog post and instructions of the original recipe developer, I also have written instructions for all the recipe spreadsheets in the Recipe Library, which are brief but will help cut the back-and-forth between all the resources.

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Mini Maple Cinnamon Crunch Coffee Cake Recipe

This recipes makes 8 mini loaves.

Cinnamon Crunch Topping

Based on the cinnamon crunch topping of the Apple Cinnamon Crunch Coffee Cake by Scientifically Sweet.

Ingredients

• 96.43 g White Sugar
• 5.79 g AP Flour
• 1.93 g Cinnamon
• 27.00 g Butter

Method

1. In a small bowl, whisk the white sugar, AP flour, and cinnamon for 30 seconds, then set aside.
2. In a separate bowl, melt the butter in the microwave.
3. Pour the melted butter into the dry mixture and stir until everything is evenly combined.

4. Set aside until the baking pan(s) are filled and almost ready to go into the oven.

Cinnamon Layer

Based on the cinnamon swirl of the Caramel Chai Pumpkin Coffee Cake by Scientifically Sweet.

Ingredients

• 125.36 g Brown Sugar
• 4.63 g Dutch Cocoa
• 1.16 g Cinnamon

Method

1. In a small bowl, combine the brown sugar, Dutch cocoa, and cinnamon.
2. Mix by hand until everything is evenly combined.
3. Set aside.

Maple Coffee Cake

Based on the cake batter of the Maple Strawberry Coffee Cake by Scientifically Sweet.

Ingredients

• 81.01 g Butter (softened)
• 139.83 g Brown Sugar
• 57.86 g Maple Syrup
• 4.83 g Vanilla Extract
• 4.83 g Salt
• 96.43 g Eggs
• 115.71 g Sour Cream (room temp)
• 207.32 g AP Flour
• 4.63 g Baking Powder
• 1.16 g Baking Soda
• 57.86 g Milk

Method

1. In the bowl of a stand mixer, cream the softened butter and brown sugar until smooth and slightly fluffy, forming a paste-like texture.
2. Mix in the maple syrup, vanilla extract, and salt until just combined.
3. Mix in the eggs until just combined.
4. Mix in the sour cream until smooth and creamy.
5. In a separate bowl, sift together the AP flour, baking powder, and baking soda. Mix into the wet ingredients until mostly combined.
6. In another bowl, whisk in the milk until smooth until just combined.
7. Let the batter rest for 30 minutes while you preheat the oven.
8. Add 48g of the batter into each cavity of a silicone mini loaf pan.
9. Sprinkle 16g of the filling on top of the batter.
10. Add another 48g of batter on top of the filling.
11. Sprinkle 16g of the crumb topping evenly.
12. Bake at 425°F for 5 minutes.

13. Lower the oven temperature and continue baking at 350°F for 15-18 more minutes.

Final Verdict

This was one of the best bakes I have ever made! The cinnamon crunch topping is definitely the star.

What I love about the cinnamon layer is that there’s no butter or flour. So, the sugar and cinnamon really shine! The dutch cocoa simply adds color. I know a lot of recipes call for using the topping for the cinnamon layer, but butter and flour is what makes the crunch, which you don’t get when it’s baked in between the middle of two cakes, so I personally find it’s worth making two separate components to this recipe, but that’s just me.

The coffee cake, to be honest, didn’t really give maple. Cinnamon is just such a dominant flavor, so it’s completely drowned out.

Next time, I want to try a classic sour cream coffee cake, so the tanginess can add something to all that cinnamon. If not, then at least it’ll be a clean palate for the cinnamon.

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