COFFEE CAKE MUFFINS
These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food.
Provided by alligirl
Categories Quick Breads
Time 45m
Yield 12 jumbo muffins, 12 serving(s)
Number Of Ingredients 14
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
These moist and flavorful coffee cake muffins can be enjoyed any day of the week.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Yield Makes 12 jumbo muffins
Number Of Ingredients 14
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
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
WEEKDAY COFFEE CAKE MUFFINS
I have been making this recipe since I was first married. It comes from a Better Homes cookbook and it is one of our favorites.
Provided by mandagirl
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
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.
Nutrition Facts : Calories 184.5, Fat 7.8, SaturatedFat 2.2, Cholesterol 19.5, Sodium 178.5, Carbohydrate 26.4, Fiber 0.7, Sugar 12.9, Protein 2.9
KITTY TUCKER'S COFFEE-CAKE MUFFINS
This recipe for tasty muffins that give you coffee-cake flavor comes from Kitty Tucker of Billings, Montana.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 12-cup standard muffin tin. In a small bowl, using your fingertips, combine 2 tablespoons butter, brown sugar, and 1/2 cup flour; set aside.
- In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt. In a separate bowl, using an electric mixer, beat remaining 4 tablespoons butter and granulated sugar until light and fluffy. Add eggs one at a time; beat after each addition until combined. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat until just combined. Fold in raisins.
- Divide batter equally into tin; top with brown-sugar mixture. Bake until browned and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Let stand 5 minutes before lifting muffins out onto a cooling rack. Serve warm or at room temperature.
CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS
Love coffee cake? Then these Cinnamon Toast Crunch™ Coffee Cake Muffins are absolutely perfect for you and your family or friends. Cinnamon Toast Crunch™ Cinnadust™ brings some epic flavor to sweet and easy streusel-topped muffins. Bake up a batch whenever you're craving delicious, warm coffee cake in muffin form!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
- Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
- Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.
Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 21 g, TransFat 0 g
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