CAPPUCCINO MUFFINS
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Schulz, Racine, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield about 14 muffins (3/4 cup spread).
Number Of Ingredients 18
Steps:
- In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
CAPPUCCINO MUFFINS WITH STREUSEL TOPPING
Breakfast will NEVER be the same once you've tried these little gems! Excellent as leftovers the next morning, too, with a dab of butter. The original recipe came from a Reiman publication (Taste of Home?), but I'm never happy leaving a recipe as-is, gotta do my own thing.
Provided by Debber
Categories Quick Breads
Time 35m
Yield 15 muffins, 7-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375. Paper or grease 15 muffin cups.
- In a mixing bowl, combine first seven ingredients.
- In a smaller bowl, whisk egg, milk, melted butter and vanilla. Stir into dry ingredients in other bowl, just until moistened. Add cup of choc. chips.
- Fill muffin cups 3/4's full. Set aside.
- TOPPING: combine remaining dry ingredients, cut in butter to resemble coarse crumbs. Sprinkle over batter in cups.
- Bake at 375 for 24 minutes, check with a toothpick. Cool for 5 minutes.
- LEFTOVERS: Either reheat in the toaster oven or serve at room temperature Split in half and spread with butter & honey, alongside a cup of tea or cappuccino.
Nutrition Facts : Calories 629, Fat 29.6, SaturatedFat 18, Cholesterol 87.4, Sodium 367.1, Carbohydrate 87.9, Fiber 2.9, Sugar 50.7, Protein 7.8
STREUSEL-TOPPED PLUM MUFFINS
Living on a fruit farm, I had plenty of fresh ingredients on hand when I found this muffin recipe. Originally, it called for cherries, but my husband and I agree it's delicious made with our homegrown plums. -Betty Timmreck, Eau Claire, Michigan
Provided by Taste of Home
Time 45m
Yield 15 muffins.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 255 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 194mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM BANANA STREUSEL MUFFINS
Make and share this Sour Cream Banana Streusel Muffins recipe from Food.com.
Provided by RecipeNut
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.
- In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.
- Fill greased or paper lined muffin cups three-fourths full.
- For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
- Sprinkle over muffins.
- Bake at 375F for 20 to 25 minutes.
Nutrition Facts : Calories 285.5, Fat 10.9, SaturatedFat 6.5, Cholesterol 58.9, Sodium 339.9, Carbohydrate 43.7, Fiber 1.2, Sugar 23.4, Protein 4.3
MAKEOVER CAPPUCCINO MUFFINS
These makeover muccins were just great! I seriously could not tell a difference between them and my original recipe-and neither could my family! -Leslie Rosengarten, Minster, Ohio
Provided by Taste of Home
Time 40m
Yield 15 muffins.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flours, sugars, baking powder, coffee granules, cinnamon and salt. In a small bowl, whisk the egg, milk, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and walnuts. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., In a small bowl, combine the brown sugar, flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 110mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE STREUSEL MUFFINS
These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. -Dulcy Grace, Roaring Spring, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. Whisk together first 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples. , Fill 12 greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops.
Nutrition Facts : Calories 295 calories, Fat 10g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 398mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE STREUSEL PECAN MUFFINS
A very rich and chocolaty muffin, this is perfect with a cup of hot tea or coffee or as a snack. I use semi-sweet chips myself because the milk chocolate makes for a very sweet muffin; just sub a bag of semi sweet chips.
Provided by JanetB-KY
Categories Quick Breads
Time 40m
Yield 12 Muffins
Number Of Ingredients 15
Steps:
- FOR TOPPING:.
- COMBINE flour, brown sugar, cinnamon and 2 tablespoons melted butter butter in small bowl with fork until mixture resembles coarse crumbs; stir in pecans.
- FOR MUFFINS:.
- PREHEAT oven to 375° F; grease or paper-line 12 muffin cups.
- COMBINE 1 cup morsels, milk and 3 tablespoons butter in a microwave safe bowl; microwave on full power for about 60 seconds and then stir until morsels are melted and mixture is smooth; if not fully melted, put back in for 10 second intervals.
- COMBINE flour, sugar, baking powder, cinnamon, pecans and remaining morsels in large bowl.
- COMBINE egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened.
- Spoon into prepared muffin cups, filling 2/3 full then sprinkle with Topping.
- BAKE for 20 to 25 minutes then cool in pan for 5 minutes; remove to wire rack to cool completely.
Nutrition Facts : Calories 211.7, Fat 13.4, SaturatedFat 4.5, Cholesterol 32.2, Sodium 109.1, Carbohydrate 20.8, Fiber 1.4, Sugar 9.1, Protein 3.3
ANY-FRUIT-WILL-DO MUFFINS WITH STREUSEL TOPPING
Originally from Bon Appetit and claimed as one of their best muffin recipes. Consider making for breakfast, too.
Provided by gailanng
Categories Breakfast
Time 50m
Yield 10-12 muffins
Number Of Ingredients 17
Steps:
- For the streusel topping:.
- Mix sugar, cinnamon and pinch of salt in a small bowl or work bowl of a food processor, add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of butter. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter; stir in nuts. Set aside.
- For the muffins:.
- Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary.
- Whisk 2 1/2 cups flour with next 4 ingredients in a medium bowl, set aside.
- Whisk together next 4 ingredients in a large bowl; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet add a few more tablespoons of flour, up to 1/4 cup, to stiffen batter.).
- Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup.
- Bake 15 minutes, reduce heat to 350 degrees and bake 10 to 12 minutes or until muffins are golden brown and spring back when lightly pressed with fingertips. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature.
- NOTES:.
- To simplify muffin making, quadruple the streusel topping recipe and freeze.
- Orange, lemon, or lime zests can be used to flavor the muffins, if you like.
- Lemon works well with blueberry.
- Orange zest with cranberry or rhubarb.
- Lime zest with banana chunks.
- Almost any fruit works in this recipe. Good choices include:.
- apples, cut into small dice.
- bananas, cut into firm, small chunks.
- blueberries.
- cranberries, coarsely chopped.
- dried sour cherries or cranberries.
- raspberries.
- rhubarb, diced (fresh or frozen).
- strawberries, quartered or cut into small dice.
- To prevent delicate, highly colored fruits like raspberries, cranberries, and blueberries from getting mashed and discoloring the batter, use semi frozen fruit.
- It is not necessary to use paper baking liners if the muffin tin is commercial, glazed, or nonstick.
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