Vietnamese Coffee Cake Muffins

Vietnamese Coffee Cake Muffins with cinnamon crumble topping and condensed milk glaze, arranged in a larger batch on a white marble surface. — Freshly baked Vietnamese Coffee Cake Muffins with buttery cinnamon crumble and a drizzle of condensed milk glaze, styled in a generous batch for sharing.

Vietnamese Coffee Cake Muffins are a warm, cozy treat that combines the rich intensity of Vietnamese coffee with the classic comfort of cinnamon crumble. Each muffin is moist, flavorful, and finished with a sweet condensed milk glaze that highlights the signature flavors of Vietnamese coffee. These muffins are perfect for breakfast, a brunch table centerpiece, or simply as a comforting afternoon pick-me-up.

What makes them stand out is the deep, aromatic coffee folded into the batter, paired with a buttery cinnamon crumble that adds texture and warmth. Topped with a drizzle of condensed milk glaze, they capture the essence of traditional Vietnamese iced coffee in muffin form.

Interestingly, Vietnamese coffee has long been cherished for its bold flavor, brewed slowly through a phin filter and sweetened with condensed milk. This recipe celebrates that heritage while turning it into a modern, shareable baked good. Whether you love coffee or crave a new spin on coffee cake, these muffins are a delightful twist worth trying.

Recipe Yield: 12 muffins

INGREDIENTS

1 cup brewed strong Vietnamese coffee, cooled
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 large eggs
1/2 cup sweetened condensed milk
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

Crumble Topping
1/2 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed

Condensed Milk Glaze
1/2 cup powdered sugar
2 tbsp sweetened condensed milk
1–2 tsp brewed Vietnamese coffee (from above)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.

2. Make crumble topping:
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork until mixture forms coarse crumbs. Set aside.

3. Mix wet ingredients:
In a large bowl, whisk together melted butter, sugar, eggs, condensed milk, and cooled Vietnamese coffee until smooth.

4. Combine dry ingredients:
In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.

5. Form batter:
Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.

6. Fill muffin cups:
Divide batter evenly among muffin liners, filling each about 3/4 full. Sprinkle generously with crumble topping.

7. Bake:
Bake 20–24 minutes, or until a toothpick inserted into the center comes out clean. Cool muffins on a wire rack.

8. Prepare glaze:
In a small bowl, whisk powdered sugar, condensed milk, and brewed coffee until smooth and pourable.

9. Glaze and serve:
Drizzle glaze over cooled muffins. Serve warm or at room temperature for the best flavor.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use strong Vietnamese coffee: Brew with a traditional phin filter or use extra-strong French press coffee for bold flavor. Weak coffee won’t deliver the same depth.
Don’t skip the crumble: The cinnamon-sugar crumble adds texture and warmth, creating a signature coffee cake muffin finish.
Cool before glazing: Always let muffins cool before drizzling glaze, or it will melt into the crumble and disappear.

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