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
JUMBO COFFEEHOUSE MUFFINS
Enjoy these coffee flavored muffins that are made using Betty Crocker® chocolate chip muffin mix.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place jumbo foil baking cup in each of 6 jumbo muffin cups; spray foil cups with cooking spray.
- In medium bowl, mix chocolate milk, oil, 2 tablespoons coffee powder and the eggs with whisk until blended. Gently stir in muffin mix just until blended (batter may be lumpy). Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake 22 to 24 minutes or until browned and tops spring back when touched lightly. Cool 5 minutes (if you did not use foil baking cups, run knife around edges of cups before removing); carefully remove from pan to cooling rack. Cool completely.
- In medium bowl, mix cheese, sugar and 1/2 teaspoon coffee powder until blended. Spoon about 1 tablespoon cheese mixture on top of each muffin. Sprinkle crushed coffee beans over cheese topping. Store in refrigerator.
Nutrition Facts : Calories 645, Carbohydrate 61 g, Fat 7 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 692 mg
JUMBO COFFEE CAKE MUFFINS
Make and share this Jumbo Coffee Cake Muffins recipe from Food.com.
Provided by Pinay0618
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
- In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
- Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
- Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
- Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.
- For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.
Nutrition Facts : Calories 442.5, Fat 21.2, SaturatedFat 7.9, Cholesterol 54.6, Sodium 365.7, Carbohydrate 58, Fiber 1.6, Sugar 31.5, Protein 6.8
JUMBO COFFEE CAKE MUFFINS
These tender cinnamon-sugar muffins will satisfy big eaters at breakfast.
Provided by Midwest Living
Categories Food
Time 25m
Yield 6 muffins
Number Of Ingredients 14
Steps:
- Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
- In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
- Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
- Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
- Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.
Nutrition Facts : Calories 436 calories, Carbohydrate 56 g, Cholesterol 54 mg, Fat 21 g, Protein 7 g, Sodium 328 mg
JOHN'S JUMBO COFFEE-CAKE MUFFINS
Every so often, reward yourself for sensible eating with a sweet treat. One of our baking expert John Barricelli's moist, cinnamon-scented delights is just right.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
- Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
- Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.
- Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 425 g, Fat 20 g, Protein 5 g
COFFEE CAKE MUFFINS
The classic coffee cake is transformed into a convenient muffin, loaded with a mile-high crumb topping!
Provided by Chungah Rhee
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, canola oil and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. To make the glaze, combine confectioners' sugar, vanilla and milk. Whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed. When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.
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