Oh my gosh, have you ever had one of those days where you need dessert NOW, but you don’t have time to bake a whole cake? That’s me at least three times a week as a busy mom! That’s why I absolutely adore this coffee cake mug cake – it’s my little lifesaver when the sweet tooth strikes. In just minutes, you get that warm, cinnamony goodness without dirtying a bunch of bowls or waiting for the oven to preheat. Trust me, this little magic trick has saved many a stressful afternoon in my house. The best part? You probably have all the ingredients in your pantry right now!
Table of Contents
Table of Contents
Why You’ll Love This Coffee Cake Mug Cake
Listen, I know what you’re thinking – can a cake made in a mug really be that good? Oh honey, let me tell you why this little wonder is about to become your new best friend:
- Lightning fast: From craving to first bite in under 3 minutes flat – no joke! When my kids suddenly demand dessert at 8pm, this is my secret weapon.
- No mess magic: One mug, a couple spoons, and boom – you’re done. I’ve made this while helping with algebra homework (multi-tasking queen over here!).
- That coffee shop flavor: That perfect cinnamon-sugar crumb topping? The moist, tender cake underneath? It tastes like you spent hours baking, not seconds microwaving.
- Portion control: Okay fine, sometimes I make two… but at least you’re not stuck with a whole cake calling your name all day!
Seriously, it’s so good my husband thinks I’m a kitchen wizard now. Don’t tell him how easy it is! Follow us on Facebook for more quick fixes!
Ingredients for Coffee Cake Mug Cake
Here’s the beautiful part – you probably have everything you need right in your kitchen already! I’ve made this so many times I could probably do it with my eyes closed (though I don’t recommend that – hot mug alert!). The secret is in those simple ingredients working their magic together:
- For the cake:
1/4 cup all-purpose flour (spooned and leveled – don’t pack it!),
2 tablespoons packed brown sugar (that “packed” part matters for sweetness),
1/4 teaspoon baking powder,
1/8 teaspoon cinnamon (or more if you’re feeling spicy like me),
2 tablespoons milk (any kind works!),
1 tablespoon vegetable oil,
1/4 teaspoon vanilla extract (the real stuff – it makes a difference) - For that irresistible crumb topping:
1 tablespoon softened butter,
1 tablespoon all-purpose flour,
1 tablespoon packed brown sugar,
1/4 teaspoon cinnamon (can you tell I love cinnamon?)
See? Nothing fancy – just pantry staples ready to transform into something magical in minutes!
How to Make Coffee Cake Mug Cake
Alright, let’s get to the fun part – making this cozy little cake! I’ve made this so many times I could probably do it in my sleep (but please don’t try that – hot mugs are no joke!). Follow these simple steps, and you’ll have a warm, cinnamony treat in no time.
Step 1: Mix the Dry Ingredients
First things first – grab your favorite microwave-safe mug (I’ll talk about size in the tips section!). In a small bowl, whisk together the flour, brown sugar, baking powder and cinnamon until they’re best friends. I like to use a fork for this – it gets out any little lumps of brown sugar. You want this mixture nice and fluffy before adding the wet ingredients.
Step 2: Add Wet Ingredients
Now for the magic! Pour in the milk, oil and vanilla, then stir until you’ve got a smooth, pourable batter. Don’t overmix – just until the flour disappears. The batter should look like thick pancake batter – if it seems too thick, add a teaspoon more milk. This is going to give us that perfect tender crumb we love in coffee cake. If you like other single-serving desserts, check out this blueberry cottage cheese mug cake recipe!
Step 3: Prepare the Crumb Topping
Here’s where the real coffee cake magic happens! In another small bowl (or heck, just use the same one if you’re feeling lazy like me sometimes), mash together the butter, flour, brown sugar and cinnamon with a fork until you’ve got beautiful little crumbly bits. You want it to look like wet sand – some bigger chunks are totally fine! This topping is what makes it taste like a fancy bakery treat.
Step 4: Microwave and Serve
Time to cook! Sprinkle that glorious crumb topping over your batter, then pop it in the microwave. 1 minute on high is usually perfect in my 1000-watt microwave, but start checking at 50 seconds the first time you make it. The cake should look set on top but still moist. Let it cool for a minute (trust me, that molten sugar is HOT!), then dig in with a spoon and enjoy that warm, cinnamony goodness!
Tips for Perfect Coffee Cake Mug Cake
After making this mug cake more times than I can count (seriously, my microwave deserves a medal), I’ve picked up some foolproof tricks to get it perfect every time:
- Mug matters: Use at least a 12-ounce mug – trust me, I learned the hard way when mine overflowed! Those cute little espresso mugs just won’t cut it.
- Sweetness control: If you prefer less sweet, cut the brown sugar to 1 tablespoon in the batter (but keep the full amount in the topping – that’s the best part!).
- Don’t overmix: Stir the batter just until combined – overmixing makes it tough instead of tender.
- Watch the clock: Microwave wattages vary, so start checking at 50 seconds. The cake should spring back lightly when touched.
- Wait a minute: That molten sugar topping needs 60 seconds to cool – unless you enjoy burned tongues (again, speaking from experience!).
Follow these simple tips, and you’ll have mug cake magic every single time! If you’re looking for another great baked good, try this apple crumb cake!
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3-Minute Coffee Cake Mug Cake – A Heavenly Quick Fix
A quick and easy coffee cake mug cake that you can make in minutes.
- Total Time: 3 minutes
- Yield: 1 serving 1x
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
Instructions
- In a small bowl, mix 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon baking powder, and 1/8 teaspoon cinnamon.
- Add 2 tablespoons milk, 1 tablespoon vegetable oil, and 1/4 teaspoon vanilla extract. Stir until smooth.
- Pour the batter into a microwave-safe mug.
- In another small bowl, mix 1 tablespoon butter, 1 tablespoon flour, 1 tablespoon brown sugar, and 1/4 teaspoon cinnamon until crumbly.
- Sprinkle the crumb mixture over the batter in the mug.
- Microwave on high for 1 minute. Check if done. If needed, microwave for another 15 seconds.
- Let cool slightly before eating.
Notes
- Use a large mug to prevent overflow.
- Adjust sweetness to taste.
- Best eaten fresh.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mug
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Variations for Coffee Cake Mug Cake
One of my favorite things about this recipe is how easily you can jazz it up! Here are some delicious twists I’ve tried when I’m feeling adventurous (or just cleaning out the pantry):
- Nutty delight: Stir 1 tablespoon chopped walnuts or pecans into the crumb topping – that extra crunch is heavenly!
- Berry burst: Fold 2-3 fresh raspberries or blueberries into the batter before microwaving. The jammy pockets are *chef’s kiss*.
- Chocolate chip: Because everything’s better with chocolate – mix in 1 tablespoon mini chocolate chips with the dry ingredients.
- Apple cinnamon: Add 1 tablespoon finely diced apple to the batter and double the cinnamon for cozy fall vibes.
- Maple glaze: Skip the crumb topping and drizzle with maple syrup after baking – my kids go nuts for this version!
The possibilities are endless – just don’t tell my family I’m experimenting, or they’ll demand taste tests every night!
Serving Suggestions for Coffee Cake Mug Cake
Oh, let me tell you – this mug cake is delicious all on its own, but sometimes I like to dress it up! My absolute favorite is pairing it with a steaming cup of coffee – it’s like having a coffee shop experience in my pajamas. For dessert nights, a scoop of vanilla ice cream melting over the warm cake is pure magic. My kids love it with a drizzle of caramel sauce when they’re feeling fancy. Honestly though? Standing over the counter eating it straight from the mug with a spoon is perfectly acceptable too – no judgment here!
Storage and Reheating
Okay, let’s be real – leftovers rarely happen with this cake in my house! But if you somehow have some left (superhuman willpower?), here’s the scoop: It’s best fresh, but you can cover the mug with plastic wrap and keep it at room temp for a few hours. To reheat, just pop it in the microwave for 15-20 seconds – enough to warm it up without overcooking. The topping won’t be quite as crisp, but it’ll still hit the spot when that sweet craving strikes again!
Nutritional Information for Coffee Cake Mug Cake
Now, let’s be honest – we’re not eating mug cake for its health benefits! But because I know some of you like to keep track (and hey, no shame in that!), here’s the scoop: Each mug cake comes in around 350 calories. The values are estimates since microwaves and ingredient brands vary. It’s got that perfect balance of carbs for energy (50g) and just enough fat (15g) to make it satisfying. Not exactly health food, but for an occasional treat? Totally worth it in my book! Remember – life’s too short not to enjoy dessert sometimes. For more quick dessert ideas, check out our easy protein mug cake recipes!
Frequently Asked Questions
I get questions about this coffee cake mug cake all the time – seems like everyone wants to make it their own! Here are the answers to the ones I hear most often:
Can I Use a Different Sweetener?
Absolutely! I’ve tried this with coconut sugar (use same amount) and maple syrup (reduce milk by 1 tsp). Granulated white sugar works too, but you’ll lose that molasses depth. Artificial sweeteners? They’ll work, but the texture changes – it gets denser. My advice? Stick with brown sugar if you can!
How Do I Prevent Overflow?
Oh boy, learned this the messy way! Always use at least a 12-ounce mug – those cute little cups just can’t handle the rise. Leave about 1½ inches at the top. If your microwave runs hot, microwave in 30-second bursts. And stand watch – the first time I walked away… let’s just say my microwave needed a bath! You can also check out our disclaimer if you have concerns about cooking times.
Can I Bake This in the Oven?
You sure can! Bake at 350°F in an oven-safe ramekin for about 15 minutes. The crumb topping gets extra crispy this way – so good! Just remember it takes longer than the microwave version (but still way faster than a whole cake!).
