Pecan Coffee Cake Muffins Food

PECAN COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel., Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.

PECAN COFFEE CAKE MUFFINS

Steps:

• _For the Streusel Topping:In large mixing bowl, whisk together granulated sugar, brown sugar, cinnamon, salt and flour. Add cold butter and cut it into flour with pastry blender or two forks. Blend until mixture is grainy with small pea-sized pieces of butter speckled throughout. Add ice cold water 1 tablespoon at a time and blend it into the flour mixture with your fingers until a shaggy streusel topping is formed. Stir in chopped pecans. Cover and refrigerate streusel while muffin batter is prepared._For the Coffee Cake Muffins:Preheat oven to 375°F. Line muffin tin with tall tulip-style paper cupcake liners. In mixing bowl, whisk together flour, brown sugar, baking powder, baking soda and salt.In large measuring cup, whisk together eggs, milk and vanilla extract. Pour into dry ingredients and stir until just combined. Add melted butter and stir again until slightly lumpy batter is achieved. Fill each paper liner with a level 1/4 cup of muffin batter. Top batter with generous 1/4 cup of streusel topping. If using standard cupcake liners, top with 2 tablespoons.Bake muffins for 18-23 minutes or until toothpick inserted into centers comes out clean. Serve muffins warm with extra butter. Store leftovers in air-tight container.

PECAN COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 400°F. In a large bowl, stir together flour, baking powder and salt. Make a well in the centre.
• In a large mixing bowl, combine the butter, sugar and egg and beat on medium speed until blended. Add in the milk and vanilla and beat on medium until blended together.
• Pour wet mixture into the well of the dry mixture. Add in pecans. Stir until just moistened.
• To make spice mix, mix ingredients together in a bowl.
• Grease a muffin pan and add about a tsp of the batter to each muffin cup. Sprinkle a little of the spice mix on top. Then spoon the rest of the batter evenly over top of the muffins and top with the remainder of the spice mix.
• Bake for 20 minutes or until a toothpick comes out clean from the centre of a muffin.

COFFEE PECAN MUFFINS

Steps:

• Preheat oven to 400°F
• Grease 8 lg. muffin cups.
• In a large bowl, stir together flour, sugar, baking powder, and salt.
• In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg.
• Let stand for 5 minutes.
• Add mixture to flour mixture and mix "lightly". Fold in pecans.
• Spoon batter evenly into prepared muffin cups.
• Bake 20 minutes, or until a cake tester comes out clean.
• Remove muffin tin to wire rack.
• Cool 5 minutes before removing muffins from cups, finish cooling on rack.

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.

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.

AMAZING PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

COFFEE CAKE MUFFINS

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.

COFFEE-CAKE MUFFINS WITH PECAN STREUSEL

Steps:

• Preheat oven to 350°. Stir together the sugar and cinnamon in a small bowl; set aside. Butter 10 cups of a standard nonstick muffin tin; set aside.
• Make streusel: Spread out pecans on a baking sheet. Toast in oven, shaking occasionally, until crisp and fragrant, 8 to 10 minutes. Let cool completely.
• Raise oven temperature to 375°. Put brown sugar, cinnamon, salt, and flour in a medium bowl. Blend in butter with your fingertips until well combined. Crumble pecans into small pieces; work into streusel with fingertips until just combined. Cover, and refrigerate.
• Combine dry ingredients: Sift flour, baking powder, salt, granulated sugar, and spices into a large bowl; set aside.
• Combine wet ingredients: Whisk together eggs, vanilla, and milk in a separate large bowl. Whisk in melted butter.
• Pour wet ingredients over dry ingredients; fold with a rubber spatula until combined. Spoon batter into buttered cups, filling each less than one-third full. Gently press batter into an even layer.
• Divide reserved streusel among cups, then top with remaining batter. Sprinkle with reserved cinnamon sugar. Fill any empty cups in the tin halfway with water. Bake muffins until puffed and golden brown, about 18 minutes.
• Let cool slightly in tin, 5 to 10 minutes. Turn out onto a wire rack; let cool a few minutes more before serving warm.