CHOCOLATE CHIP COFFEE CAKE
I've been making this special breakfast treat since I was a teenager. With chocolate chips and cinnamon in the middle and on top, it never fails to please all ages. -Trish Quinn, Middletown, Pennsylvani
Provided by Taste of Home
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 284 calories, Fat 12g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
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, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield about 14 muffins (3/4 cup spread).
Number Of Ingredients 18
Steps:
- In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIP COFFEE MUFFINS
"I found this recipe while thumbing through some old cookbooks," Leslie Rosengarten relates from Minster, Ohio. "The muffins are great with a cup of coffee, but my kids like them with milk."
Provided by Taste of Home
Time 45m
Yield 15 muffins.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt. Whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., For topping, combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 291 calories, Fat 14g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 203mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
COFFEE CAKE MUFFINS
I combine the dry ingredients for these coffee cake muffins the night before baking. In the morning, I add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give them coffee cake-like flavor. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. , Spoon 1 tablespoon of batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. , Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP COFFEE CAKE
A tasty sour cream coffee cake with a streak of chocolate chips in the middle.
Provided by Kerrilyn Blood
Categories Desserts Cakes Coffee Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a medium bowl, stir together the flour, baking powder and soda. Set aside.
- In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
- Add the flour mixture and combine. Batter will be thick.
- In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
- Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 54.9 g, Cholesterol 59.8 mg, Fat 17 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 244.2 mg, Sugar 32.8 g
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CHOCOLATE CHIP MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 35 minsCategory Breakfast & BrunchCalories 348 per serving
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla. Whisk in the eggs, followed by the sour cream. Add the dry ingredients and whisk until evenly combined. Stir in 2/3 cup of the chocolate chips.
- Spoon the batter evenly into the prepared pan, filling the muffin cups about three-quarters full. Sprinkle the tops with the remaining chocolate chips, followed by the coarse sugar. Bake for 18 to 20 minutes, until domed and golden brown. Let the muffins cool in the pan for about 10 minutes, then transfer to a rack to cool completely. The muffins are best enjoyed fresh on the same day, but leftovers will keep well in a covered container for a few days. (To refresh individual muffins, warm in the microwave for 15 to 20 seconds.)
CHOCOLATE CHIP COFFEE CAKE MUFFINS | BAKER BETTIE
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5/5 (1)Category All RecipesServings 14Total Time 48 mins
- At least 30 minutes before baking, measure out the milk and set it out with the egg to come to room temperature. Measure out the rest of the ingredients. Position an oven rack to the center position. Preheat the oven to 400°F/205°C. Prep your muffin tin(s) with muffin liners.
- MAKE THE STREUSEL: In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt together. Stir in the melted butter and mix with a fork until crumbly. Stir in the pecans if using. Set aside.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- MIX THE WET INGREDIENTS: In a separate bowl, lightly whisk together the egg, milk, oil, and vanilla extract until well combined.
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