CINNAMON COFFEE CAKE MUFFINS
I made these coffee cake muffins for my partner who requested them for his birthday. These are slightly more wholesome as I have substituted applesauce for half of the butter needed.
Provided by miazmommi
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners.
- Place pecans on the prepared baking sheet.
- Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated; set aside.
- Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl.
- Combine sugar and butter in a large mixing bowl; beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated.
- Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 26.4 g, Cholesterol 41.8 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 106.7 mg, Sugar 16.2 g
COFFEE CAKE MUFFINS
These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food.
Provided by alligirl
Categories Quick Breads
Time 45m
Yield 12 jumbo muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Prepare streusel topping:
- In a medium bowl, stir together brown sugar, flour, and salt.
- With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Preheat oven to 350 degrees.
- Prepare muffins:
- Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
- In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
- Beat in eggs, one at a time, until well combined.
- With mixer on low, beat flour mixture into butter mixture.
- Divide half the batter among prepared muffin cups.
- Top with half the streusel mixture, then remaining batter, and top with streusel.
- Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Dust with confectioners' sugar, if desired.
CIAMBELLA AMARETTO COFFEE CAKE MUFFINS
Steps:
- 1. Preheat the oven to 375 degrees. Line a 12-cup muffin pan with baking cups and then coat lightly with cooking spray. 2. SOAK THE RAISINS: In a medium mixing bowl, toss the raisins and Amaretto. Let the flavors meld while you put together the batter. 3. MAKE THE BATTER: In a large mixing bowl, whisk together the flour, sugar and baking powder. 4. In another large mixing bowl, whisk together the melted butter, milk, eggs, egg yolks, lemon and orange zests and vanilla and almond extracts 5. With a rubber spatula, add the butter mixture to the flour mixture and stir until all the ingredients are well blended. 6. Fold both the soaked raisins and Amaretto liquor into the batter; mix just until blended. The batter will be sticky and thick. 7. Scoop the batter into the muffin cups only 3/4 full. This batter will rise almost twice in the baking process. 8. MAKE THE TOPPING: In a small bowl, mix the almonds, egg white, sugar and lemon zest until it forms a paste. Place a dab over the middle of each muffin. Take a toothpick and swirl the topping around the top of the muffin (it will merge slightly with the batter). 9. Bake the muffins 15-25 minutes, or until a tester comes out clean. Do not over bake. Let the muffins cool 15 minutes before removing from the pan. Serve cooled at room temperature.
COFFEE CAKE MUFFINS
Make and share this Coffee Cake Muffins recipe from Food.com.
Provided by looneytunesfan
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease a 12-cup muffin pan.
- Mix flour, 1/2 cup sugar, baking powder, salt and nutmeg in a medium bowl.
- Beat egg and milk in a small bowl.
- Beat softened butter in a large bowl until light and fluffy. Add flour mixture and egg mixture alternately, mixing with a wooden spoon after each addition. Do not overmix.
- Spoon batter into prepared muffin pan, filling each cup 2/3 full.
- Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.
- Mix remaining sugar and cinnamon in a bowl. Remove muffins. Dip muffin tops in melted butter, then in cinnamon sugar. Place right side up on a wire rack; cool or serve warm.
Nutrition Facts : Calories 228.6, Fat 11.4, SaturatedFat 7, Cholesterol 46.9, Sodium 228.5, Carbohydrate 29.6, Fiber 0.5, Sugar 16.8, Protein 2.8
COFFEE CAKE MUFFINS
Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.
Provided by Nick
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
- Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
- Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 59.2 g, Cholesterol 78.2 mg, Fat 18.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 367.8 mg, Sugar 24.7 g
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