Mini Coffee Cake Bites Recipes

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MINI COFFEE CAKE BITES



Mini Coffee Cake Bites image

Just 25 minutes is all it takes to make these cinnamony mini coffee cake bites. Perfect for families on the go.

Provided by By Brooke Lark

Categories     Side Dish

Time 25m

Yield 36

Number Of Ingredients 8

2 cups Original Bisquick™ mix
2/3 cup milk
1 egg
2 tablespoons granulated sugar
1/3 cup Original Bisquick™ mix
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Heat oven to 400°F. Spray 36 mini muffin cups with baking spray with flour.
  • In medium bowl, stir together 2 cups Bisquick mix, the milk, egg and granulated sugar until well blended. Divide batter evenly among muffin cups.
  • In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle topping over batter in each cup.
  • Bake 9 to 12 minutes or just until tops spring back when lightly touched. Remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts : ServingSize 1 Serving

SOUR CREAM COFFEE CAKE BITES {MINI MUFFINS}



Sour Cream Coffee Cake Bites {Mini Muffins} image

These gorgeous little sour cream coffee cake mini muffins will steal the show at breakfast, brunch, or dessert! They're surprisingly easy to make and I guarantee that they won't even last a day!

Provided by Crystal | Beat Bake Eat

Categories     Breakfast     Dessert

Time 30m

Number Of Ingredients 16

3 tablespoons butter, melted
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
3 tablespoons butter, melted
1/2 cup full fat sour cream
1/2 cup brown sugar, loosely packed
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 tablespoon baking powder
1/3 cup powdered sugar
1/2 tablespoon cream or milk (you may need a little more)
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Spray mini muffin pan with nonstick cooking spray or grease with oil. *I don't recommend using liners.

Nutrition Facts : Calories 92 kcal, ServingSize 1 serving

MINI COFFEE CAKES



Mini Coffee Cakes image

"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1 dozen.

Number Of Ingredients 14

1/3 cup butter, softened
1/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 tablespoon baking powder
1/4 teaspoon salt
1-1/4 cups 2% milk
1/2 cup chopped walnuts
TOPPING:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. , Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 354mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.

COFFEE LOVER'S MINI CHEESECAKES



Coffee Lover's Mini Cheesecakes image

Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons brewed espresso
FILLING:
8 ounces semisweet chocolate
2 tablespoons brewed espresso
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
4 large eggs, room temperature, lightly beaten
2 cups frozen whipped topping, thawed
24 chocolate-covered coffee beans
Baking cocoa, optional

Steps:

  • Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

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