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.

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Mug Coffee Cake | Oven or Microwave Methods

Quick and easy mug coffee cake 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.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 1 person

Calories 364kcal

Author Leigh Anne Wilkes

Equipment

• Ramekins (6oz)
• Measuring Spoons

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.

Video

Notes

1. To make this dairy free, substitute in your favorite non dairy milk and use a mild flavor oil instead of butter.
2. 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.
3. 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.
4. 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!

Nutrition

Calories: 364kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 409mg | Potassium: 177mg | Fiber: 1g | Sugar: 37g | Vitamin A: 445IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 1mg

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Why You’ll Love This Recipe

Satisfy that sweet craving. This ooey, gooey, sweet cinnamon pull apart bread is the perfect thing to enjoy for breakfast, brunch, dessert or with a cup of coffee, tea or a cold glass of milk!

The perfect amount. No need to worry about lots of leftovers, this recipe for easy monkey bread is the perfect amount for one person. Of course you can double or triple it if you need to feed a few more people.

Quick and easy. Thanks to using store bought biscuits and the air fryer you can have this treat ready in under 15 minutes!

Ingredients for Single Serve Monkey Bread

Butter, salted

Sugar. You’ll need granulated sugar, brown sugar and powdered sugar if you are adding a glaze.

Ground Cinnamon

Biscuit. I use Pillsbury Grands Flaky, Original refrigerated biscuits. You only need one biscuit for this recipe. You can freeze the remaining biscuits and just take one out of the freezer next time a monkey bread craving hits.

Milk (if making glaze) but you also use water. Use 2 %, skim milk or whatever you have on hand.

How to Make Single Serve Monkey Bread

• Cut one biscuit into eight pieces. Cut in half, cut each half in half and then again cut each of the four pieces in half. Roll each piece of biscuit dough into a ball.

• In a bowl combine 1 Tbsp granulated sugar and 1/2 tsp cinnamon. Stir to combine.
• Add in biscuit pieces and toss to coat with sugar mixture.
• Spray a 6 oz. ramekin with non stick cooking spray.

• Add in dough balls. You can sprinkle in any remaining cinnamon sugar mixture if you like, or leave it out.
• In a small bowl, combine 1 tsp of melted butter and 1 tsp of brown sugar.
• Pour mixture over biscuit pieces.

• Place ramekin in air fryer on the air fryer setting at 330 degrees F for 7 minutes. To bake in the oven, preheat oven to 350 degrees F and bake for 20 minutes or until dough is cooked through.

• Remove from the air fryer ad cool for a few minutes.
• While cooling mix up the glaze if you are adding. Combine 2-3 Tbsp of powdered sugar with just enough milk or water to make a nice drizzling consistency. Start with just a small amount and add more as needed.

Try these other yummy recipes:

• Monkey Bread
• Buttery Pull Apart Bread
• Mini Monkey Bread
• Pizza Monkey Bread
• Single Serve Chocolate Chip Cookie

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Single Serve Monkey Bread

This single serve monkey bread only requires a handful of pantry staple ingredients, store bought biscuits and less than 15 minutes if baked in the air fryer. It can also be baked in the oven.

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 1 person

Calories 262kcal

Author Leigh Anne Wilkes

Equipment

• Ramekins (6oz)
• Measuring Spoons

Ingredients

• 1 Tbsp sugar
• 1/2 tsp cinnamon
• 1 refrigerated biscuit (2 oz.) I use Pillsbury Grands Flaky Original Biscuits
• 1 tsp butter
• 1 tsp brown sugar
• 2-3 Tbsp powdered sugar
• 1/2 tsp milk or use water

Instructions

• Cut one biscuit into eight pieces. Cut in half, cut each half in half and then again cut each of the four pieces in half. Roll each piece of biscuit dough into a ball.
• In a bowl combine 1 Tbsp granulated sugar and 1/2 tsp cinnamon. Mix to combine.
• Add in biscuit pieces and toss to coat with sugar mixture.
• Spray a 6 oz. ramekin with non-stick cooking spray.
• Add in biscuit pieces. You can sprinkle in any remaining cinnamon sugar if you like, or leave it out.
• In a small bowl combine melted butter and brown sugar. Pour mixture over biscuit pieces.
• Place ramekin in air fryer on the air fryer setting at 330 degrees F for 7 minutes. To bake in the oven, preheat oven to 350 degrees F and bake for 20 minutes or until dough is cooked through.
• Remove from the air fryer ad cool for a few minutes.While cooling mix up the glaze if you are adding. Combine 2-3 Tbsp of powdered sugar with just enough milk or water to make a nice drizzling consistency. Start with just a small amount and add more as needed.

Video

Notes

1. I like to line my air fryer with a paper liner in case anything bubbles over or spills. Makes clean up much easier.
2. When I freeze the leftover biscuits, I lay them out on a cookie sheet and flash freeze them until frozen solid. Then I put them into a zippered freezer bag and I can remove them one at a time as needed.
3. If you don’t want to use store bought biscuits you could make your own biscuits. Use this recipe for small batch biscuits.

Nutrition

Calories: 262kcal | Carbohydrates: 46g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 289mg | Potassium: 76mg | Fiber: 1g | Sugar: 33g | Vitamin A: 132IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg

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Why You’ll Love This Recipe

No Cake Mix Needed: I first posted a full size recipe for this Starbucks Copycat Coffee Cake years ago. That recipe is made with a yellow cake mix. When I decided I wanted a mini coffee cake version my favorite coffee cake I didn’t want to use a cake mix. I would only need a portion of the cake mix and it just felt wasteful to throw the rest away.

So, I developed this recipe to taste just like the full size version without using a cake mix. The entire coffee cake is made from scratch and I think it’s better than the real thing!

Ingrediens Needed

• All Purpose Flour
• Baking Powder
• Salt
• Butter, I use salted butter in my baking unless noted in the recipe. If you prefer unsalted butter just add in 1/2 tsp of salt instead of 1/4 tsp.
• Sugar, granulated sugar and brown sugar.
• Egg
• Vanilla Extract
• Sour Cream, use full fat sour cream or substitute full fat plan Greek yogurt.
• Milk
• Cinnamon

How to Make Small Batch Coffee Cake

• Combine butter, sugar, egg, vanilla and sour cream.
• Add in your dry ingredients including flour, salt and baking powder.
• Stir to combine and add in milk.
• Pour cake batter into lined or greased pan and bake for 15 minutes.
• While baking mix up your streusel topping.

• Mix together flour, butter, brown sugar, cinnamon and vanilla until crumbly.
• Pull the cake out after 15 minutes and gently layer or sprinkle the crumb topping on top.
• Bake for another 10-12 minutes or until a toothpick comes out clean.

• Cool in pan for five minutes and then remove from pan by lifting up parchment paper.
• Place on cooling rack.
• Slice into 2-4 pieces.

Check out more of my coffee cake recipes :

• Copycat Starbucks Coffee Cake Recipe
• Raspberry Cream Cheese Coffee Cake
• Blueberry Coffee Cake
• Lemon Blueberry Coffee Cake
• Blueberry Lemon Curd Coffee Cake

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Small Batch Coffee Cake

This small batch coffee cake is just like your favorite Starbucks coffee cake and it is the perfect amount for 2-4 people. A tender yellow cake topped with a crunchy cinnamon streusel topping.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 471kcal

Author Leigh Anne Wilkes

Equipment

• Loaf Pan (9×5)
• Measuring Cups
• Measuring Spoons

Ingredients

• 2/3 cup flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp butter softened
• 1/4 cup sugar
• 1 egg
• 1/4 tsp vanilla
• 2 Tbsp sour cream
• 1 Tbsp milk

Streusel Topping

• 1/2 cup flour plus 1bsp
• 1/4 cup butter soft
• 1/2 cup brown sugar packed
• 1/2 tsp cinnamon
• 1/2 tsp vanilla

Instructions

• Combine butter, sugar, egg, vanilla and sour cream. Mix to combine.
• Add in flour, baking powder, and salt.
• Add in milk
• Pour into a parchment lined or greased 9 x 5 loaf pan.
• Bake at 350 degrees F. for 15 minutes.

Streusel Topping

• Combine flour, butter, brown sugar, cinnamon and vanilla.
• Stir until crumbly.
• Remove coffee cake from oven and gently spread topping over top of cake.
• Return to oven and bake for 10-12 minutes until a toothpick comes out clean.

Video

Notes

1. Line your baking pan with parchment paper to make it easier to remove and serve.
2. Be sure your butter for the streusel is cold so the topping doesn’t get doughy.
3. Change it up a bit by adding in some mini chocolate chips or cinnamon chips. Some chopped nuts such as pecans or walnuts would be delish. Add in 1/4 cup of either. Chopped nuts can be added to the cake batter or to the crumb topping.
4. The addition of some fresh blueberries (about 1/3 cup) would add extra flavor.

Nutrition

Calories: 471kcal | Carbohydrates: 68g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 328mg | Potassium: 187mg | Fiber: 1g | Sugar: 40g | Vitamin A: 633IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg

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Why You’ll Love This Recipe!

I crave these sugar cookies often but it is so dangerous to make a regular size batch because I am going to want to eat them all!!

I have no self control when it comes to cookies. This small batch sugar cookie recipe is the perfect solution. The recipe makes 6 cookies which is the perfect amount for our reduced size family and I can even share a couple if I want! There is no chilling required for the dough either so you wait time!

I am a big fan of frosting so I always frost my sugar cookies but these cookies will stand alone without frosting if you prefer.

Ingredients Needed

• Butter, salted
• All Purpose Flour
• Granulated Sugar
• Salt
• Almond Extract. You can switch it out for vanilla if you prefer.
• Baking Powder

Be note there are NO EGGS in this recipe so it is perfect for anyone allergic to eggs.

How to Make Small Batch Sugar Cookies

For small batch recipes I usually just use a bowl and mix by hand. You can use a hand mixer if you prefer.

• Combine butter, sugar and extract in a medium bowl. Mix to combine.
• Add in flour, baking powder and salt.

• Mix until combined and dough is crumbly.

• Dough will look a bit dry but using your hands it will easily come together into a ball.

• Divide dough into six evenly sized balls and place on a parchment lined baking sheet.
• Dampen the bottom of a glass and dip into granulated sugar.
• Flatten the ball of dough to about 1/2 in thick using the bottom of a glass.

• Bake cookies at 400 degrees F for 7-9 minutes or until lightly browned around the edges.
• Place cookies on a cooling rack to cool completely.
• Combine powdered sugar, extract and whipping cream to make frosting. Add enough cream to have a nice spreading consistency.

• Frost cookies

Make sure to check out more of our delicious recipes:

• Sour Cream Cookies
• Small Batch 30 Minute Rolls
• Almond Sugar Cookies
• Drop Sugar Cookies

• Small Batch Chocolate Chip Cookies
• Small Batch Brownies
• Small Batch Banana Bread

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Small Batch Sugar Cookies

This small batch sugar cookie recipe makes six cookies and they come together in minutes. There is no chilling required.

Course Cookies

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 cookies

Calories 165kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Spoons
• Measuring Cups

Ingredients

• 1/4 cup butter softened
• 4 Tbsp sugar
• 1/2 tsp almond extract
• 1/2 cup all purpose flour plus 2 Tbsp
• 1/4 tsp baking powder
• pinch of salt

Frosting

• 1/3 cup powdered sugar
• 1/2 tsp almond extract
• 1-2 tsp milk or whipping cream

Instructions

• Mix together butter, sugar and extract in a bowl.
• Mix until creamy, 1-2 minutes.
• Add in dry ingredients until crumbly.
• Use hands to bring dough together into a ball.
• Form dough into six balls.
• Bake at 400 degrees F for7-9 minutes.
• Cool on a rack.

Glaze

• Combine ingredients and stir until smooth and a good spreading consistency.
• Frost cookies.

Video

Notes

1. For small batch recipes I usually just use a bowl and mix by hand. You can use an electric hand mixer if you prefer.
2. With small batch recipes it is important to be accurate in your measurements.
3. There are NO eggs in this recipe so it is a perfect cookie for people with egg allergies.

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 33mg | Fiber: 1g | Sugar: 15g | Vitamin A: 238IU | Calcium: 12mg | Iron: 1mg

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Why You’ll Love This Recipe!

This Giant Chewy Oatmeal Cookie is perfection. It is about the size of a hand and just enough for 1-2 people! It’s crispy on the edges and chewy in the middle. You can dress this cookie up three different ways with the variations below. My favorite is the Salted White Chocolate Chip Oatmeal Cookie but the Lemon Cookie is close behind. My husband will always pick the Oatmeal Raisin.

Ingredients Needed

• All Purpose Flour
• Old Fashioned Oats
• Butter
• Sugar, granulated sugar and light brown sugar
• Egg
• Pure Vanilla Extract
• Baking Powder
• Baking Soda
• Salt
• Cinnamon
• Nutmeg
• Optional Add Ins, Raisins, Chocolate Chips, White Chocolate Chips, Walnuts, Lemon Extract, and Lemon Juice and Zest.

How to Make a Giant Oatmeal Cookie

• Place softened butter in a bowl and add in sugars, vanilla and egg and cream together. You are only using 1 Tbsp of beaten egg, not the whole egg.

• Add in dry ingredients including cinnamon and a pinch of nutmeg.
• Stir in raisins (or chocolate chips) and chopped nuts if desired. I like to use walnuts or pecans.

• Form cookie dough into a 3 1/2 inch wide disc and place on a parchment paper lined baking sheet.

• Bake at 350 degrees F. until cookie is lightly golden brown on the edges and soft in the middle, about 12 minutes.

How To Make A Giant Lemon Oatmeal Cookie

• Follow the directions for the giant oatmeal cookie, but use all white sugar instead of half white and half brown sugar.

• Add in lemon extract, lemon juice and lemon zest along with the wet ingredients.

• Bake at 350 degrees for 12 minutes and allow cookie to cool.

Giant Salted White Chocolate Chip Oatmeal Cookie

This giant oatmeal cookie is my favorite. I love the combo of the sweet and the salty together and I am a white chocolate fan.

• Follow the giant oatmeal cookie recipe but leave out the cinnamon, nutmeg, raisins and nuts.
• Add in 1/4 cup of white chocolate chips. Reserve a few chips to place on top of the cookie before baking.
• Sprinkle top of cookie dough with some flaky sea salt.

• Bake at 350 degrees F for 12 minutes.
• Allow cookie to cool on a baking rack.

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Giant Oatmeal Cookies

We've taken our favorite oatmeal cookie recipe and made three different variations. Each one is the perfect amount of cookie for 1-2 people. Enjoy an oatmeal raisin, lemon or salted white chocolate oatmeal cookie!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 17 minutes minutes

Servings 6 servings (2 per cookie)

Calories 379kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons
• Sheet Pan

Ingredients

Oatmeal Raisin Cookie

• 2 Tbsp butter
• 2 Tbsp brown sugar
• 2 Tbsp granulated sugar
• 1 Tbsp egg beaten
• 1/2 tsp vanilla
• 1/4 cup all purpose flour plus 2 Tbsp
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1/3 cup old fashioned oats
• 1/4 tsp cinnamon
• pinch of nutmeg
• 1/4 cup raisins or chocolate chips
• 2 Tbsp walnuts chopped (or pecans)

Lemon Oatmeal Cookie

• 2 Tbsp butter softened
• 4 Tbsp granulated sugar
• 1 Tbsp egg beaten
• 1/2 tsp vanilla
• 1/4` tsp lemon extract
• 1/2 tsp lemon zest
• 1/4 cup all purpose flour plus 2 Tbsp
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1/3 cup old fashioned oatmeal

Salted White Chocolate Oatmeal Cookie

• 2 Tbsp butter softened
• 2 Tbsp brown sugar packed
• 2 Tbsp granulated sugar
• 1 Tbsp egg beaten
• 1/2 tsp vanilla
• 1/4 cup all purpose flour plus 2 Tbsp
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1/3 cup old fashioned oatmeal
• 1/4 cup white chocolate chips
• flanky sea salt for sprinkling on top

Instructions

Oatmeal Cookies

• Mix together softened butter and sugars.
• Add in egg and vanilla (lemon extract and zest).
• Add in dry ingredients and stir to combine.
• Mix in raisins and walnuts. (white chocolate chips)
• Form into a 3 1/2 inch round disc and place on a parchment lined baking sheet.
• Bake at 350 degrees F for 12-13 minutes or until lightly golden brown around the edges and soft in the middle.
• For salted white chocolate chip cookie sprinkle lightly with flaky salt before baking.

Notes

1. This giant oatmeal cookie is best enjoyed fresh out of the oven but if you happen to have leftovers, keep them stored in an airtight container at room temperature.
2. Measure carefully and don’t over mix. These are two things that are important when working with small amounts of ingredients like in this cookie. Be sure to measure accurately and don’t over mix. This can create a tough cookie.
3. I prefer using old fashioned oats as you get a chewier cookie but you can also use quick oats. Your cookie will just be slightly less chewy but still delicious!

 

Nutrition

Calories: 379kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 260mg | Potassium: 214mg | Fiber: 2g | Sugar: 29g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

Continue reading Giant Oatmeal Cookie {3 Variations}. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.