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This quick and easy mug coffee cake recipe is the perfect amount for one person. It only takes minutes to make thanks to the microwave but can also be baked in the oven.
Why You’ll Love This Recipe!
Perfect Sweet Treat. This mug coffee cake is the perfect sweet treat when you need just a little bit of sweetness in your day. It’s perfect paired with a cup of coffee or tea in the morning or a evening dessert!
So Simple! Mug cakes couldn’t be any easier. It uses a handful of pantry staple ingredients, takes a few minutes to mix together and only 2 minutes in the microwave or under 15 minutes in the oven.
Egg Free. There is no egg in this recipe so it’s perfect for your egg-free people.
Ingredients for Mug Coffee Cake
- Butter. I always use salted butter but if you are using unsalted, add in a pinch more of salt. Melt your butter for this recipe and allow to cool for a few minutes.
- Sugar. You will need granulated sugar, brown sugar and powdered sugar if you want to add a glaze.
- Flour. I use unbleached all purpose flour.
- Baking Powder
- Salt
- Vanilla Extract
- Cinnamon
- Milk. Use what you have in your fridge. I usually have 2 percent on hand.
How to Make Mug Coffee Cake
- Grease a microwave-safe mug or a 6 oz. ramekin with butter or non stick cooking spray.
- In a bowl, combine melted butter, flour, salt, baking powder and milk in a small bowl. Mix to combine.
- Spoon cake batter into prepared ramekin.
- In another small bowl combine streusel topping, brown sugar, 1/2 tsp softened butter and cinnamon. Mix to combine. If it is too wet, add some additional sugar.
- Sprinkle crumb-topping on top of batter and use a knife to gently swirl the topping into the batter. Don’t overmix.
- Bake in a 350 degree F oven for 12-14 minutes or until cooked through and beginning to pull away from sides or in the microwave for 45 seconds. If not entirely done, microwave for another 15 seconds.
- In a small bowl, combine powdered sugar and enough milk to make a good drizzling consistency. Drizzle over warm mug coffee cake after removing from oven.
Tips from leigh Anne
- To make this dairy free, substitute in your favorite non dairy milk such as almond milk and use a mild flavor oil instead of butter. Can also use coconut oil.
- To make it gluten-free, use your favorite cup for cup gluten free flour and then allow batter to sit for 20 minutes or so before baking to help prevent grittiness.
- Don’t overmix your batter. Mix just until the ingredients are incorporated. Overmixing causes too much gluten to build up and will make your mug coffee cake tough.
- It’s o.k. if your coffee cake sinks a bit in the middle, it is just from the weight of the streusel topping and just makes it more gooey and delicious!
Frequently Asked Questions
How do I store leftover mug coffee cake?
Honestly, the purpose of this recipe is that there shouldn’t be any leftovers but if there are, just cover with plastic wrap or place in an airtight container and store at room temperature or the fridge for 2-3 days. It may dry out a bit because of the small amount so I recommend enjoying it all fresh and warm!
Can I add in nuts?
I’d recommend a tablespoon of chopped walnuts or pecans. Add in with the cake batter. You could also add in mini chocolate chips or cinnamon chips for extra flavor.
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Mug Coffee Cake | Oven or Microwave Methods
Ingredients
- 1 Tbsp butter melted, salted
- 1 Tbsp granulated sugar
- 3 Tbsp all purpose flour
- 1/8 tsp salt
- 1/4 tsp baking powder
- 1 Tbsp milk or water
- 1/2 tsp vanilla extract
Streusel Topping
- 2 tsp brown sugar
- 1/2 tsp butter softened, salted
- 1/8 tsp cinnamon
Glaze
- 1 tsp milk just enough to make a nice drizzling consistency
- 2 Tbsp powdered sugar
- 1/2 tsp vanilla
Instructions
- Grease a microwave-safe mug or a 6 oz. ramekin with butter or non stick cooking spray.
- In a bowl, combine melted butter, flour, salt, baking powder and milk in a small bowl. Mix to combine.
- Spoon cake batter into prepared ramekin.
- In another small bowl combine streusel topping, brown sugar, 1/2 tsp softened butter and cinnamon. Mix to combine. If it is too wet, add some additional sugar.
- Sprinkle crumb-topping on top of batter and use a knife to gently swirl the topping into the batter. Don’t overmix.
- Bake in a 350 degree F oven for 12-14 minutes or until cooked through and beginning to pull away from sides or in the microwave for 45 seconds. If not entirely done, microwave for another 15 seconds.
- In a small bowl, combine powdered sugar and enough milk to make a good drizzling consistency. Drizzle over warm mug coffee cake after removing from oven.
Tips & Notes:
- To make this dairy free, substitute in your favorite non dairy milk and use a mild flavor oil instead of butter.
- To make it gluten free, use your favorite cup for cup gluten free flour and then allow batter to sit for 20 minutes or so before baking to help prevent grittiness.
- Don’t overmix your batter. Mix just until the ingredients are incorporated. Overmixing causes too much gluten to build up and will make your mug coffee cake tough.
- It’s o.k. if your coffee cake sinks a bit in the middle, it is just from the weight of the streusel topping and just makes it more gooey and delicious!
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Nutrition Facts:
Beth says
So easy in the microwave!