Americans drink around 146 billion cups of coffee a year, so it’s no surprise that nearly every city is dotted with coffee shops. From your local java joint to the ever-present Starbucks, it’s not hard to find a latte on every block.
However, some places in the United States take their morning cup of coffee more seriously than the rest. The good folks at WalletHub decided to rank the 100 most populated cities in the US based on 12 metrics, including the affordability of coffee, the percentage of adult coffee drinkers and even doughnut shops per capita. (Because there’s nothing better than a freshly baked doughnut with your morning cuppa!) Wallethub also took into account the average price for a pound of coffee and the number of households with a coffeemaker at home.
The Top Cities for Your Coffee Fix
Via wallethub.comThe winner was Seattle, which turned out to be the best city for coffee lovers. That’s no surprise—it’s where Starbucks got its start. Seattle was closely followed by San Francisco and Portland, Oregon.
If you’ve got your heart set on delicious doughnuts, head over to Chicago, which ranked first with the most doughnut shops per capita. For a super-affordable cappuccino, move to Hialeah, Florida. Unfortunately, Toledo, Ohio is a no-go for caffeine-lovers—it ranked dead last on the list.
Here’s the official list of the best coffee cities across America. You can also check ’em out on this interactive map.
1 / 35Taste of Home
Cinnamon Fruit Biscuits
Because these sweet treats are so easy, I’m almost embarrassed when people ask me for the recipe. They’re a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, IowaGo to Recipe
Quick Cherry Turnovers
Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they’re so delicious, they’d be welcome any time of the day. Feel free to experiment with other pie fillings as well. —Elleen Oberrueter, Danbury, IowaGo to Recipe
Chocolate Banana Bundles
Banana and chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New JerseyGo to Recipe
Caramel Bubble Ring
Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin’ good baked good.—Laura Clifton, Wenatchee, WashingtonGo to Recipe
Lemon Pound Cake Muffins
I make these lemony muffins for all kinds of occasions. My family always requests them when we have a brunch. They’re so good! —Lola Baxter, Winnebago, MinnesotaGo to RecipeTaste of Home
Cherry Chip Scones
These buttery scones dotted with dried cherries and vanilla chips are so sweet and flaky that I sometimes serve them for dessert. —Pam Brooks, South Berwick, MaineGo to Recipe
Chocolate Toffee Biscuits
These sweet, crunchy biscuits are so quick and easy to mix up, they’re my go-to treat with my morning coffee. —Wendy Weatherall, Cargill, OntarioGo to Recipe
Ricotta-Raisin Coffee Cake
These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don’t have or don’t like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. —Carol Gaus, Elk Grove Village, IllinoisGo to Recipe
Raspberry Cheese Danish
Your guests will think you made these yummy rolls from scratch…or bought them from a specialty bakery. No one needs to know the recipe calls for refrigerated dough! —Karen Weir, Litchfield, ConnecticutGo to Recipe
Moist Pumpkin Scones
After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.Go to Recipe
Nutella Hand Pies
These pint-sized Nutella hand pies made with puff pastry are too good to keep to yourself! —Taste of Home Test KitchenGo to Recipe Check out these 16 puff pastry desserts that will satisfy your sweet tooth.
Banana Macadamia Muffins
These muffins taste even better the next day, so to save time, I often make them the night before. They stay moist for days. —Stasha Wampler, Clinchport, VirginiaGo to Recipe
Banana Beignet Bites
When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they’re pretty fantastic any time of the year. —Amy Downing, South Riding, VirginiaGo to Recipe
Berry-Filled Doughnuts
Four ingredients are all you’ll need for this sure-bet breakfast treat. Friends and family will never guess that refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. —Ginny Watson, Broken Arrow, OklahomaGo to Recipe
Lemon Pull-Apart Coffee Cake
I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. —Mary Tallman, Arbor Vitae, WisconsinGo to RecipeTaste of Home
Pumpkin Ginger Scones
I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It’s so simple to prepare this way. —Brenda Jackson, Garden City, KansasGo to Recipe
Cinnamon Swirl Quick Bread
While cinnamon swirl bread is a natural for breakfast, we love it so much we enjoy it all day long. This is a nice twist on traditional cinnamon swirl yeast breads. —Helen Richardson, Shelbyville, MichiganGo to RecipeTaste of Home
Apricot Cream Biscuits
Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, AlabamaGo to Recipe
Pecan Coffee Cake
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, IllinoisGo to RecipeTaste of Home
Pumpkin Doughnut Drops
I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, WisconsinGo to Recipe
Cranberry Banana Coffee Cake
I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch. —Gloria Friesen, Casper, WyomingGo to Recipe
Glazed Doughnut Holes
Here’s a simple recipe to create a colorful and fun breakfast—or snack! For the glaze, use any type of juice you like. —Taste of Home Test KitchenGo to RecipeTaste of Home
Sour Cream Chip Muffins
Take one bite and you’ll see why I think these rich, tender muffins are the best I’ve ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, IdahoGo to RecipeTaste of Home
Apple Pear Coffee Cake
A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It’s one of my most-requested recipes, probably because it’s a bit different. —Joanne Hoschette, Paxton, MassachusettsGo to RecipeTaste of Home
Cranberry Nut Muffins
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I’ve tried many cranberry recipes for bread and muffins, but this remains my family’s all-time favorite! —Flo Burtnett, Gage, OklahomaGo to Recipe
Buttercup Squash Coffee Cake
My father grows a large buttercup squash patch, so each fall, I get an ample amount of his harvest. I make this treat to share with my co-workers. They rave about the moist cake, the crunchy streusel and the applesauce between the layers. —Mary Jones, Cumberland, MaineGo to Recipe
Cappuccino Muffins
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. —Janice Schulz, Racine, WisconsinGo to Recipe
Rich Chocolate Chip Coffee Cake
When I was a teacher, this recipe was recommended by one of my student’s parents. I’ve made it so many times, I can’t imagine hosting a brunch without it. Chocolate chips add sweet bursts of flavor to the rich and tender coffee cake. —Michelle Krzmarzick
Torrance, CaliforniaGo to Recipe
Raspberry Breakfast Braid
We like using blackberries, marionberries, a mixture of raspberries and blackberries, or all three in this quick and easy pastry. —Tressa Nicholls, Sandy, OregonGo to Recipe
Pecan Pie Mini Muffins
While these are delicious year-round, you could easily turn them into an edible Christmas gift. They look festive on a decorative tray wrapped in red or green cellophane or tucked into a giveaway cookie plate. And don’t forget to include the recipe so your recipient can enjoy this treat over and over again! —Pat Schrand, Enterprise, AlabamaGo to Recipe
Monkey Bread
Both of my boys really enjoyed helping me make this butterscotch monkey bread when they were young. It seemed to taste twice as good when they helped fix it. It’s one of our favorites for breakfast or as a snack. —Carol Allen, McLeansboro, IllinoisGo to RecipeTaste of Home
Cherry Almond Streusel Scones
My kids and I love to mix the ingredients together and turn out these delicious scones. The tart cherries and the brown sugar and almond streusel complement the tender scones perfectly. —Teresa Ralston, New Albany, OhioGo to RecipeTaste of Home
Monkey Bread Biscuits
I came up with an easy, savory—instead of sweet—dinner version of monkey bread featuring garlic and Italian seasoning. —Dana Johnson, Scottsdale, ArizonaGo to Recipe
Cinnamon Doughnut Muffins
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, OntarioGo to Recipe
Lemon Blueberry Drop Scones
I enjoy serving these fruity scones for baby and bridal showers. They’re a bit lower in fat than most other scones, so you can indulge with little guilt. —Jacqueline Hendershot, Orange, CaliforniaGo to Recipe ⓘ
