Weekday Coffee Cake Muffins Food

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 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:

• 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:

• MIX the first 5 ingredients: brown sugar, nuts, flour, butter, cinnamon.
• COMBINE 1-1/2 cups flour, sugar, baking powder, salt. CUT in shortening. MIX milk, egg and ADD to flour. STIR 'til moistened.
• SPOON into paper muffin tin liners: 1 tablespoon first; sprinkle with brown sugar mixture; fill rest of way (to about 2/3) with batter. TOP with brown sugar mixture. BAKE at 375°F for 25 minutes.

COFFEE CAKE MUFFINS

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.

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:

• 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.