CINNAMON COFFEE CAKE MUFFINS
This delicious coffee cake muffin recipe is made with a tasty swirl of cinnamon all the way through. It's sure to be a crowd pleaser!
Provided by Laura Fuentes
Categories Muffins
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
- In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and set aside.
- In a smaller bowl, or large measuring cup, whisk milk, butter, eggs and vanilla until smooth. Pour wet mixture into the dry bowl and mix (with a hand blender or by hand) until you have a thick but smooth batter.
- For the crumb topping, stir together the flour, sugars, and cinnamon in a medium bowl. Add the melted butter and stir with a fork until the mixture is crumbly and resembles wet sand.
- For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
- Begin to assemble the batter inside the lined muffin tin by scooping 2 tablespoons of batter into each muffin cavity. Place a teaspoon of cinnamon sugar mixture on top, give it a quick swirl, and top with more muffin batter, filling the tin 3/4 to the top.
- Sprinkle about a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
- Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. Remove from oven and allow muffins to cool down to room temperature in the pan prior to transferring them to a wire rack to glaze.
- Once cooled, drizzle a little glaze over cooled muffins.
Nutrition Facts : ServingSize 1 muffin, Calories 224 calories, Sugar 17g, Sodium 245.5mg, Fat 8.8g, SaturatedFat 5.2g, TransFat 0.0g, Carbohydrate 32.9g, Fiber 0.9g, Protein 3.7g, Cholesterol 52.3mg
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.
CINNAMON COFFEE CAKE
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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
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.
COFFEE CAKE MUFFINS
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Yield Makes 12 jumbo muffins
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.
CINNAMON CRUMB CAKE MUFFINS
Somewhere between muffins and mini-crumb cakes, these tender breakfast treats have a surprise layer of crunchy, cinnamon-scented crumbs hiding underneath. Browning the butter for the crumbs adds a rich, caramelized depth that rounds out the flavors of vanilla and lemon zest in the batter. These muffins keep well for several days stored airtight at room temperature, and freeze perfectly for up to two months.
Provided by Melissa Clark
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
- Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
- Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
- Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
- Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
- Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
COFFEE CAKE MUFFINS
Make and share this Coffee Cake Muffins recipe from Food.com.
Provided by shortstuff
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Sift together flour, sugar, baking powder,& salt; cut in shortening.
- Combine egg and milk; add to flour.
- Stir until moist.
- Combine filling ingredients together.
- fill greased muffin tins with 3/4 of dough; sprinkle with filling and top with remaining dough.
- Bake@ 350 for 20 minutes.
Nutrition Facts : Calories 229, Fat 10.3, SaturatedFat 3, Cholesterol 24.1, Sodium 186, Carbohydrate 31.8, Fiber 1, Sugar 17.4, Protein 3.4
COFFEE CAKE MUFFINS
The BEST coffee cake muffins recipe made with Greek yogurt and topped with a cinnamon streusel topping and sweet vanilla glaze. So easy!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 38m
Number Of Ingredients 23
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a standard 12-cup muffin pan with nonstick spray or fit the cups with paper liners and coat the liners with nonstick spray (I find these muffins work best with liners, but if you don't have any on hand, they'll still turn out OK).
- Start the muffins: In a liquid measuring cup, whisk together the milk and Greek yogurt. Set aside for 5 minutes.
- Make the streusel: In a medium bowl, whisk together the 1:1 flour, brown sugar, cinnamon, and allspice. Add the butter and working quickly with your fingers, rub the butter into the dry ingredients until you are left with irregular crumbs. The dry ingredients should all feel moist; some crumbs will be like crumbs of wet sand; other crumbs can be as large as small peas. Place the mixture in the refrigerator.
- Return to the muffins: In a medium bowl, whisk together the 1:1 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- To the bowl with the milk mixture, add the eggs, oil, honey, vanilla extract, and lemon zest (if using). Whisk until well blended.
- Pour the liquid ingredients over the dry ingredients. With a rubber spatula, stir quickly but gently to combine, stopping as soon as the flour disappears. It will look a little lumpy.
- Divide the batter evenly among the muffin cups, filling them no more than 3/4 of the way to the top.
- Remove the streusel from the refrigerator and scatter the crumbs over the top of the muffins (use it all!).
- Bake the muffins for 18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool in the pan for 5 minutes. Gently remove the muffins from the pan (a butter knife can help) and place them on the wire rack to cool completely. Do not let them sit in the muffin pan for longer than 5 minutes, or they may become soggy. The muffins will be very delicate at first but will firm up as they rest.
- Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk. Drizzle over the top of the cooled muffins. Enjoy!
Nutrition Facts : ServingSize 1 (of 12), Calories 300 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 7 g
CINNAMON COFFEE CAKE MUFFINS
Make and share this Cinnamon Coffee Cake Muffins recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 425 degrees (you will turn down heat when ready to bake muffins).
- Line 16 muffin tins with paper liners.
- To make the topping: combine all the topping ingredients in a small food processor and chop into a crumbly mixture; set aside.
- To make the muffin batter: blend the softened butter with the sugar.
- Add in eggs, vanilla and buttermilk; whisk with a large whisk until smooth.
- In a small bowl, blend the flour, salt, baking powder, baking soda and cinnamon.
- Mix the flour mix into the creamed mix; stir to combine well (you may beat this mixture with an electric mixer, this should be smooth and NO lumps).
- Stir in the butterscotch chips or chopped toffe bar (can use both if desired); mix to combine.
- Using a large icecream scoop, fill a generous amount into each muffin tin.
- Top with as much topping as you can on top of the muffin batter.
- Reduce the oven temperature to 400 degrees.
- Place the muffin tins on the third upper rack of the oven.
- Bake 20-25 minutes, or until nicely browned, and spring back when gently pressed.
Nutrition Facts : Calories 498.6, Fat 25.8, SaturatedFat 15.2, Cholesterol 93.4, Sodium 399.7, Carbohydrate 61.6, Fiber 1.8, Sugar 37.9, Protein 6.8
CINNAMON COFFEE CAKE MUFFINS
These muffins are a great treat to take to the office. The dry ingredients can be combined the night before in order to speed up the process in the morning.
Provided by Chef Buggsy Mate
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine the brown sugar, pecans and cinnamon; set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl beat the egg, milk and oil; stir into dry ingredients just until moistened.
- Spoon 1 Tbs. of batter into paper-lined muffin cups.
- Top each with 1 teaspoon nut mixture and 2 more tablespoons of batter.
- Sprinkle with the remaining nut mixture.
- Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
- Combine glaze ingredients; drizzle over cool muffins.
Nutrition Facts : Calories 213.8, Fat 8.8, SaturatedFat 1.5, Cholesterol 17.8, Sodium 151, Carbohydrate 31.3, Fiber 0.8, Sugar 17.9, Protein 2.9
EASY CINNAMON ROLL COFFEE CAKE
Disclosure: This post may contain affiliate links.Craving homemade cinnamon buns? This easy Cinnamon Roll Coffee Cake is quicker to make and delivers all of the...
Provided by Katelyn | Sugary Logic
Time 55m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° F. Grease an 8x8-inch baking pan.
- Make the cinnamon-sugar mixture (for the middle and the top). Combine the light brown sugar and cinnamon. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt.
- In a mixing bowl, cream the ½ cup of butter and ½ cup of granulated sugar together until light and fluffy. Add the egg, mix until incorporated. Next, add Greek yogurt (or sour cream) and vanilla. Mix until combined.
- Add the dry ingredients into the butter mixture. Mix just until combined, do not over-mix.
- Pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the cinnamon-sugar mixture over the batter. Spoon the remaining batter into the pan. Sprinkle the rest of the cinnamon-sugar mixture over the top, making sure all the surface is covered. Gently smash the batter down with a spoon until smooth.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Make the cream cheese icing: With an electric mixer, beat the softened cream cheese and butter until fluffy. Carefully add the sugar. Beat until combined. Then add the cream or milk, mix until combined. Pipe the icing over the cake. *If serving warm, heat the cake before piping the icing.
CINNAMON RIPPLE COFFEE CAKE MUFFINS
this is the best coffee cake in a muffin cup you will ever eat...I have adapted this to a jar recipe..in fact, any recipe that has 4 cups of ingredients will fit in a wide mouth canning jar...
Provided by grandma2969
Categories Quick Breads
Time 32m
Yield 12 medium muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400*.
- Lightly butter 12 muffin cups or coat with nonstick spray or use paper liners.
- CINNAMON RIPPLE:.
- Combine the brown sugar, butter, flour and cinnamon in a small bowl. Work together with a fork or your fingertips until well blended -- set aside.
- BATTER:.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.stir until well blended.In a seperate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla till smooth.
- Add the liquid ingredients to the dry ingredients all at once and fold just until moistened.
- Sprinkle with the CINNAMON RIPPLE and fold once or twice to distribute evenlt.Do not overmix.
- Divide batter evenly among muffin cups.
- Bake until tops are golden and a tooth pick inserted in centers comes out clean.22-25 minutes.
- Cool on wire rack before removing from pan.
Nutrition Facts : Calories 297.6, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.8, Sodium 386.8, Carbohydrate 40.9, Fiber 1, Sugar 18.6, Protein 5
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From dinnerthendessert.com
5/5 (7)Total Time 45 minsCategory DessertCalories 287 per serving
- In a medium bowl, mix together the flour, brown sugar and cinnamon from the topping part of the recipe then cut the butter in until it resembles small chunks the size of peas.
- In a stand mixer cream together the butter and sugar on medium speed until light and fluffy, about 1-2 minutes.
COFFEE CAKE MUFFINS - IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
Category Breakfast, BrunchCalories 266 per serving
- Prepare the streusel. In a small bowl, use a fork to whisk the flour, brown sugar, sugar and cinnamon together. Add the melted butter and stir until clumps form. Place the bowl in the refrigerator while preparing the muffin batter.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Set aside.
- In a separate medium bowl, whisk together the milk, eggs, melted butter and vanilla. Pour wet ingredients into a bowl of dry ingredients. Stir just until combined and any flour pockets have disappeared.
COFFEE CAKE MUFFINS WITH CINNAMON CRUMB TOPPING | HELLO ...
From hellolittlehome.com
4.8/5 (13)Total Time 40 minsCategory BreadCalories 360 per serving
- While muffins are cooling, whisk together powdered sugar, milk, and vanilla extract until smooth.
EASY CINNAMON COFFEE CAKE MUFFINS WITH CRUMBLE TOPPING ...
From thetableofspice.com
Cuisine AmericanTotal Time 32 minsCategory Breakfast, Brunch, Snack
CINNAMON SWIRL COFFEE CAKE MUFFINS WITH WALNUTS - GOODNESS ME!
From goodnessme.ca
Author Katie MittonEstimated Reading Time 2 mins
CINNAMON COFFEE CAKE MUFFINS - STUCK ON SWEET
From stuckonsweet.com
Servings 12Estimated Reading Time 3 minsCategory MuffinTotal Time 35 mins
COFFEE CAKE MUFFINS - JUST SO TASTY
From justsotasty.com
Cuisine AmericanTotal Time 45 minsCategory Breakfast, DessertCalories 387 per serving
CINNAMON SWIRL COFFEE CAKE MUFFINS | TASTY KITCHEN: A ...
From tastykitchen.com
5/5
APPLE CINNAMON GINGER COFFEE CAKE MUFFINS
From fitmencook.com
Total Time 35 minsCalories 290 per serving
CINNAMON COFFEE CAKE MUFFINS - TASTY REWARDS
From tastyrewards.com
COFFEE CAKE MUFFINS WITH CINNAMON STREUSEL - FOOD ...
From foodandnutrition.org
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From tfrecipes.com
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From sugarspunrun.com
CINNAMON COFFEE CAKE MUFFINS - TFRECIPES.COM
From tfrecipes.com
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