Name: Single‑Serve Mug Coffee Cake
Prep time: 5 min
Cook time: PT-487532H1M36S
Total time: PT-487532H1M36S
Ingredients: 3 tablespoons all-purpose flour; 2 tablespoons granulated sugar; 1/8 teaspoon baking powder; Pinch of salt; 1 tablespoon milk; 1 tablespoon vegetable oil; 1/4 teaspoon vanilla extract; 1 tablespoon brown sugar; 1/4 teaspoon ground cinnamon

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I recently tried the Single‑Serve Mug Coffee Cake—it’s a mini cinnamon‑dusted cake made in a mug, cooked in the microwave in under a minute. It’s like coffee cake, but for one—warm, cozy, and effortless.

Single‑Serve Mug Coffee Cake

Why I’ll Love This Recipe

I love that this recipe comes together in just minutes—no mixing bowls, no oven, and almost zero cleanup. It delivers that classic coffee cake flavor with a cinnamon‑brown sugar topping and tender crumb. When I want a sweet breakfast or quick dessert without baking a whole cake, this mug version hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon granulated sugar
2½ tablespoons all‑purpose flour
⅛ teaspoon salt
¼ teaspoon baking powder
1 tablespoon vegetable oil or plain nonfat Greek yogurt
1 tablespoon milk (nonfat or almond milk works)
A dash of vanilla extract
½ tablespoon brown sugar
¼ teaspoon ground cinnamon

directions

I spray a microwave‑safe mug or ramekin with nonstick cooking spray.
I stir together granulated sugar, flour, salt, baking powder, oil (or yogurt), milk, and vanilla until smooth.
I sprinkle the brown sugar and cinnamon evenly on top as a mini streusel.
I microwave it on high for about 45 seconds—if your microwave is weaker, I add 10‑second increments until the cake is set.
I let it sit for a moment (it’s hot!) and then dig in.

Servings and timing

This makes one serving in one mug. Prep takes about 1–2 minutes, cooking takes around 45 seconds, so total time is roughly under 5 minutes. It’s ideal for single‑person enjoyment.

Variations

I sometimes swap oil for plain yogurt or even melted butter for richer flavor.
I occasionally add mini chocolate chips or chopped nuts into the batter for extra texture.
I’ve tried drizzling powdered sugar glaze or a dusting of cinnamon sugar on top for added sweetness.
I sometimes mix in a pinch of nutmeg or a few blueberries into the batter.

storage/reheating

Mug cakes are best eaten fresh—though if I happen to have leftovers, I cover the mug and refrigerate for up to 1‑2 days. I reheat gently in the microwave for 10–15 seconds. The cake is least satisfying after that, so I usually save it for immediate enjoyment.

FAQs

What if my mug cake turns out rubbery or dense?

That often happens if over-mixed or overcooked. I mix gently and microwave just until set—about 45 seconds is key. Overcooking can yield a tough texture.

Can I bake it in the oven instead of the microwave?

Yes! I can bake it in a small ramekin at 350 °F (175 °C) for 10–15 minutes until set. Baking gives a slightly firmer crumb and warm crust.

Can I make a larger batch?

Absolutely—I simply multiply the ingredients and use separate mugs or ramekins. Trying to double in one mug can cause overflow and uneven cooking.

Is this recipe gluten‑free or dairy-free?

Yes. I swap in gluten‑free all‑purpose flour for a gluten‑free version. I can use almond milk and oil instead of dairy milk and butter for a dairy‑free version.

What mug size works best?

I use a 6–8 oz microwave-safe mug or ramekin. Larger cups may lead to uneven cooking; smaller ones risk overflow since the batter rises.

Conclusion

I find this Single‑Serve Mug Coffee Cake to be a delightful, no‑fuss treat when I crave something sweet and cozy for one. With minimal ingredients, virtually no cleanup, and warm cinnamon flavor in under a minute, it’s become my go‑to when I want indulgence without commitment.