SHROOMS Mini Coffee Cake

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SHROOMS Mini Coffee Cake

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x


The perfect pick-me-up to start your morning. These mini coffee cakes are infused with your favorite SHROOMS coffee and topped with a buttery crumb topping. A great on-the-go snack or an after dinner dessert.



Crumb Topping:

  • ¼ cup all purpose flour
  • ¼ cup lightly packed brown sugar
  • ¼ cup granulated sugar
  • ½ tsp ground cinnamon
  • 1 tbsp unsalted butter, melted


  • 1 packet SHROOMS Coffee + Mushroom Blend
  • ½ cup warm water
  • 1½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup unsalted butter, room temperature
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • ½ tsp vanilla extract
  • 1 large egg, room temperature
  • ⅓ cup sour cream


  1. Preheat oven to 375ºF (190ºC).
  2. Crumb Topping:In a small bowl combine flour, brown sugar, and cinnamon; stir to combine. Add butter and stir until combined. Mixture should be crumbly.
  3. Cake: In a coffee mug, add SHROOMS Coffee + Mushroom Blend and hot water; stir until dissolved. Set aside to cool.
  4. In a medium mixing bowl, add flour, baking powder, salt, and cinnamon; lightly whisk to combine; set aside.
  5. In a large bowl, add butter and both sugars. Using a hand mixer, on high-speed, cream together until slightly fluffy, about 4-5 minutes. Add vanilla, egg, and sour cream; beat on low speed until just combined. Slowly add half the dry ingredients into the wet; mix slightly. Add cooled coffee and stir until combined; add remaining flour and mix well.
  6. Using cooking spray or butter, grease 12 cups of a muffin tin. Divide batter evenly between cups. Top with a generous spoonful of crumb topping. Bake 15-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes then remove to wire rack.