COFFEE CAKE MUFFINS
The BEST coffee cake muffins recipe made with Greek yogurt and topped with a cinnamon streusel topping and sweet vanilla glaze. So easy!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 38m
Number Of Ingredients 23
Steps:
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Coat a standard 12-cup muffin pan with nonstick spray or fit the cups with paper liners and coat the liners with nonstick spray (I find these muffins work best with liners, but if you don't have any on hand, they'll still turn out OK).
- Start the muffins: In a liquid measuring cup, whisk together the milk and Greek yogurt. Set aside for 5 minutes.
- Make the streusel: In a medium bowl, whisk together the 1:1 flour, brown sugar, cinnamon, and allspice. Add the butter and working quickly with your fingers, rub the butter into the dry ingredients until you are left with irregular crumbs. The dry ingredients should all feel moist; some crumbs will be like crumbs of wet sand; other crumbs can be as large as small peas. Place the mixture in the refrigerator.
- Return to the muffins: In a medium bowl, whisk together the 1:1 flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- To the bowl with the milk mixture, add the eggs, oil, honey, vanilla extract, and lemon zest (if using). Whisk until well blended.
- Pour the liquid ingredients over the dry ingredients. With a rubber spatula, stir quickly but gently to combine, stopping as soon as the flour disappears. It will look a little lumpy.
- Divide the batter evenly among the muffin cups, filling them no more than 3/4 of the way to the top.
- Remove the streusel from the refrigerator and scatter the crumbs over the top of the muffins (use it all!).
- Bake the muffins for 18 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the muffin pan on a wire rack and let cool in the pan for 5 minutes. Gently remove the muffins from the pan (a butter knife can help) and place them on the wire rack to cool completely. Do not let them sit in the muffin pan for longer than 5 minutes, or they may become soggy. The muffins will be very delicate at first but will firm up as they rest.
- Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk. Drizzle over the top of the cooled muffins. Enjoy!
Nutrition Facts : ServingSize 1 (of 12), Calories 300 kcal, Carbohydrate 44 g, Protein 4 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 7 g
COFFEE-CAKE MUFFINS WITH PECAN STREUSEL
These muffins make a deliciously sweet addition to your brunch buffet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 18
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.
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
SOUR CREAM PECAN-STREUSEL MUFFINS
Make and share this Sour Cream Pecan-Streusel Muffins recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees F.
- Prepare 12 muffin cups with paper liners.
- For the pecan mixture, mix all ingredients; set aside.
- For the muffin batter, sift the first 4 dry ingredients together.
- Stir in the egg, sour cream and 1/3 cup butter just until moistened.
- Divide and fill batter tins 1/2 full with the batter.
- Cover with 1/2 of the pecan/sugar mixture.
- Then fill with remaining batter.
- Top/sprinkle with remaining pecan/sugar mixture.
- Bake for 20-22 minutes.
Nutrition Facts : Calories 344.1, Fat 19.9, SaturatedFat 8.6, Cholesterol 49.2, Sodium 290, Carbohydrate 39.5, Fiber 1.6, Sugar 22.3, Protein 4
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
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