Coffee Coffee Cake Muffins Food

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

CHAI-SPICED COFFEE CAKE MUFFINS

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 CAKE MUFFINS

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.

COFFEE CAKE MUFFINS

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.

COFFEE CAKE MUFFINS

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

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.

WEEKDAY COFFEE CAKE MUFFINS

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.

COFFEECAKE MUFFINS

Steps:

• For the Streusel: Pulse 5 TBSP of granulated sugar, brown sugar, flour, cinnamon and butter in a food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling.
• Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to a bowl and set aside for streusel topping. Do not wash food processor yet.
• For the muffins: Adjust oven rack to middle position and heat oven to 375°F Grease muffin tin with cooking spray and line with paper liners.
• Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar baking powder, salt and butter in food processor until mixture resembles wet sand. Transfer to large bowl.
• Using a rubber spatula, gradually fold in egg mixture until just combined. Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
• Bake until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 22-28 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

BLUEBERRY COFFEE CAKE MUFFINS

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.

JUMBO COFFEE CAKE MUFFINS

Steps:

• Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
• In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
• In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
• Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
• Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
• Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.
• For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.

CINNAMON COFFEE CAKE MUFFINS

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.