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
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
MARSHALL FIELD'S CINNAMON CRUNCH MUFFINS
Make and share this Marshall Field's Cinnamon Crunch Muffins recipe from Food.com.
Provided by Nancy Sneed
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and margarine.
- Add the sugar and cream until fluffy; blend in the eggs.
- In a bowl combine the sour cream and baking soda; set aside.
- Sift the flour, salt, baking powder, and nutmeg together.
- Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
- Do not overmix.
- Fold in 2 3/4 cups of the Cinnamon Crunch.
- Spoon the batter into paper-lined muffin tins, filling the a little over half full.
- Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
- Bake for 25 minutes or until the muffins are golden brown.
- Cinnamon Crunch-----------------.
- Preheat your oven to 350 degrees.
- In a large bowl, work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix.
- Spread it on a cookie sheet.
- Bake for 5 to 8 minutes or until golden brown.
- Let stand for several hours or overnight to dry.
- Break it into chunks and store in an airtight container.
Nutrition Facts : Calories 376.4, Fat 18.6, SaturatedFat 6.5, Cholesterol 38.8, Sodium 137.8, Carbohydrate 50.3, Fiber 1.8, Sugar 27.1, Protein 4.2
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