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.
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
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
Make and share this Coffee Cake Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 58m
Yield 14 muffins
Number Of Ingredients 14
Steps:
- For topping: Add brown sugar, rolled oats, flour, walnuts, cinnamon and butter in a food processor (put the butter in last so it is on top).
- Pulse a few times until the mixture is coarse and crumbly (This can also be done by hand or with a pastry blender); set topping aside.
- Spray muffin pan with non-stick spray.
- In a bowl, whisk the buttermilk and eggs together.
- Add the melted butter and stir until well blended.
- In another bowl, mix together the flour, brown sugar, baking powder, baking soda, and cinnamon.
- Pour the buttermilk/butter mixture over the flour mixture, stirring just until moistened.
- Scoop 1/4 cup of batter into prepared muffin cups (will be almost full).
- Sprinkle evenly with the topping, covering the top of each muffin completely.
- Bake at 400 degrees for 15 to 18 minutes, or until a pick inserted in the center comes out mostly clean, with a few moist crumbs attached.
- Cool for 3 minutes and turn out on cooling rack.
Nutrition Facts : Calories 337.9, Fat 15, SaturatedFat 8.4, Cholesterol 64, Sodium 243.3, Carbohydrate 45.9, Fiber 1.2, Sugar 20.4, Protein 5.7
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
BLUEBERRY COFFEE CAKE MUFFINS
Provided by Ina Garten
Time 37m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
WEEKDAY COFFEE CAKE MUFFINS
I have been making this recipe since I was first married. It comes from a Better Homes cookbook and it is one of our favorites.
Provided by mandagirl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Sift 1 1/2°C flour, sugar, baking powder and salt into mixing bowl.
- Cut in shortening till mixture resembles coarse crumbs.
- Mix egg and milk.
- Add all at once to flour mixture.
- Stir just until moistened.
- Combine brown sugar, nuts, 1 T.
- flour, cinnamon and butter.
- Place half of the batter in greased or paper lined muffin pans.
- Sprinkle nut mixture evenly over each one.
- Top with remaining batter.
- Bake in 350 degree oven for about 20 minutes.
Nutrition Facts : Calories 184.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 19.5, Sodium 178.5, Carbohydrate 26.4, Fiber 0.7, Sugar 12.9, Protein 2.9
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.
CHAI-SPICED COFFEE CAKE MUFFINS
Provided by Justin Chapple
Categories main-dish
Time 1h45m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Make the topping: In a medium bowl, mix the flour with the oats, brown sugar, chai, and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
- Meanwhile, make the batter: Line a 12-cup muffin pan with paper or foil liners. In another medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, beat the 1 stick of butter with the granulated sugar and chai at medium speed until fluffy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
- Using a 3- to 4-tablespoon ice cream scoop, scoop the batter into the prepared muffin cups; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool. Dust with confectioners' sugar before serving.
COFFEE CUPCAKES
These individual cupcakes with coffee frosting are easy to make and look great on a cake stand
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Time 47m
Yield Makes 18
Number Of Ingredients 10
Steps:
- Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
- To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.
Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium
PLUM COFFEE-CAKE MUFFINS
You can substitute an equal amount of chopped peaches or nectarines for the plums. Or use your favorite berries instead-the recipe is very versatile.
Yield makes 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Generously butter 10 cups of a standard 12-cup muffin tin; set aside. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon; set aside.
- In another large bowl, whisk together the eggs, vanilla, and milk. Whisk in the melted butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined. Dividing evenly, fill each of the 10 muffin cups halfway with batter. Smooth the batter with an offset spatula.
- Distribute the plum pieces evenly among the cups (about 3 tablespoons per muffin), scattering them over the batter. Spoon the remaining batter on top, dividing evenly. Sprinkle tops with the reserved cinnamon-sugar mixture.
- Bake, rotating the pan halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of one muffin comes out clean, 16 to 18 minutes. Transfer the pan to a wire rack and let stand 5 to 10 minutes. Turn out the muffins onto the rack to cool a few minutes. Serve warm.
- To keep the chopped fruit in an even layer, the muffin cups are first partially filled with batter then topped with fruit and another layer of batter. The tops are sprinkled with cinnamon-sugar before baking.
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.
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