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.
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
KAHLUA MUFFINS
I found this recipe at Bed & Breakfast Online, a neat site that features B&B's from all over the U.S. and their favorite recipes. This recipe is from Highland Croft B&B in Guthrie, OK. It is an awesome recipe that fills the house with a wonderful aroma while baking and be warned, you won't be able to eat just one!
Provided by Deborah1
Categories Quick Breads
Time 30m
Yield 18 muffins
Number Of Ingredients 8
Steps:
- In a small bowl combine pecans, brown sugar and Kahlua.
- Let sit until needed.
- In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
- Add the eggs, one at a time and mix well after each.
- Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
- Slowly mix in the pecan mixture, until well mixed.
- Pour into very well greased muffin cups, see note below.
- Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
- Pop out of pan and cool on rack, if you can wait that long to eat one.
- NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
- I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
- I find the darker the pan, the better the muffin.
- If they stick, you did not grease enough.
- Just run a spatuala around the edge to release.
- I noted these make 18 regular size muffins.
- These do not rise a lot so you can fill 2/3 way full without spill over.
- When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.
KAHLUA COFFEE CAKE
Make and share this Kahlua Coffee Cake recipe from Food.com.
Provided by lmn_pepper
Categories Breads
Time 1h
Yield 1 coffeecake, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
- In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
- Add in sour cream and vegetable oil; mix well.
- Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
- Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
- Pour your cake batter into the pan, and put into a preheated 350°F oven.
- Bake at 350°F for 45-60 minutes or until toothpick tests done.
- Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.
Nutrition Facts : Calories 1865.9, Fat 106.2, SaturatedFat 20.2, Cholesterol 239.3, Sodium 1270.3, Carbohydrate 196.3, Fiber 4, Sugar 146.3, Protein 16.3
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