Coffee Cake In A Mug!

I’ve been seeing versions of this adorable little dessert pop up all over the place, and every time I read another approach to making it I knew it was only a matter of time before I gave it a whirl myself.  I mean really…who could resist the thought of a warm, cinnamon topped cup of coffee cake that cooked in a mug.  In the microwave.  In less than two minutes.  It was just too dang tempting to resist, so one lazy afternoon I pulled out my Peter Rabbit mug and got to work.

It took me a few tries before I landed on a version that was just right, and here’s a few important things to keep in mind.  While it will work in whatever size mug you happen to have on hand, if you want that pretty puffing out of the top of the mug look in the picture above, you need a small mug.  That one is actually part of the Southern daughter’s baby china set, and since she has abandoned me to go to college, I’ve claimed it as my own.  It holds about a half a cup of liquid, so that gives you a sense of how small you need to go in order to make the cake puff out the top.  However, if you use a bigger mug, it will still taste just fine.  The Southern husband can attest to that, as he happily ate some of the earlier, bigger mug versions.

The only other thing I need to tell you before you run into your kitchen to try this is the following: now that I have figured out that it is possible to eat coffee cake about 3 minutes after I get the urge to eat coffee cake…well, all I will say is that this is dangerous information.  Proceed at your own delicious risk!

Coffee Cake In A Mug!
Serves: 2 mug-fulls of coffee cake!
  • 3 tablespoons butter, room temperature
  • 4 tablespoons sugar
  • 1 egg, beaten
  • 4 tablespoons sour cream
  • ⅛ teaspoon vanilla
  • ½ cup flour
  • ¼ teaspoon baking powder
  • 4 tablespoons flour
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon
  1. Put 2 tablespoons butter and sugar in a small mixing bowl and stir until well combined.
  2. Add egg, sour cream and vanilla and stir.
  3. Mix together ½ cup flour flour and baking powder and add to mixing bowl. Stir again.
  4. In a separate small bowl, mix remaining butter, 4 tablespoons flour, brown sugar and cinnamon until crumbly.
  5. Divide half of the egg mixture between two mugs. Divide half the cinnamon mixture and sprinkle into the mugs. Top with the remaining egg mixture, and then with the remaining cinnamon mixture.
  6. Microwave each mug (one at a time) for 1 minute and 15 seconds. The cake will puff up about an inch or so while it is cooking, so if you are using small mugs it will puff up over the top and if you are using regular sized mugs it won't - either is fine!
  7. Let the cakes cool for a few minutes and then dig in with a spoon!



Want a photo beside your name? Go to, sign up for a free account, and upload a photo. It's super easy!

  1. says

    While I’ve seen the cake in a mug before I actually don’t ever think I’ve seen a COFFEE CAKE version before! That streusel really makes this.

  2. Karen Nelson says

    I’m with Joanne.. haven’t seen the coffee cake version and
    I love it. Having overnite guests soon and what a fun thing to have with coffee in the morning:-)!
    You always come through!
    Love the mug:-)

  3. Debbie says

    Is it called coffee cake because it s made in a coffee cup? As there is no coffee in the ingredients. I am confused

    • Kate says

      It’s called coffee cake because it’s a mini version of regular coffee cake – which has no actual coffee in it. It’s called that because you are supposed to eat it with a cup of coffee (or tea, if you are me!) :)

  4. Barbara says

    Thanks for the recipe!! It’s quite yummy. Mine overflowed my 4 oz mug though and made a bit of mess. I’ve already put the second one in a mug but haven’t topped it yet. I may put it in a little bit bigger mug to see how that works.

    • Kate says

      It took me a few tries before I got the right sized mug too – but when you land on the right one it will be so worth it! :)

      • Barbara says

        The second try was in an 8 oz mug and of course, didn’t over flow and also didn’t puff up over the top but was equally good, without the mess!! I’m thinking about trying it in my Pampered Chef single serve stoneware that is new this season. It has six 8 oz sections. I just need a few friends to come over so I don’t eat it all by myself!

  5. Shel F. says

    Is that the Royal Doulton Peter Rabbit set? Well, the modern version, anyway? My mom had one of the older versions for me – mid 1960’s.

  6. Donna Smith says

    Hi….just found your blog and LOVE it.
    What would you suggest to substitute for the sour cream?
    I can’t have because it causes migraines….
    Thanks for the help!

    • Kate says

      Hi Donna – I’m so glad you found me too! I would try plain yogurt instead of the sour cream – if that works will you let me know?


Let's Talk!

Your email address will not be published. Required fields are marked *