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
CIAMBELLA COFFEE CAKE
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes one 20-inch cake
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Lightly brush a 20-inch nonstick deep-dish pizza pan or cake pan with butter. Dust with flour, and shake to remove any excess. Lightly brush the outside of a small ramekin with butter. Dust with flour, and shake to remove excess. Place the buttered ramekin in the center of the prepared pizza pan; set aside.
- In a large mixing bowl, combine the flour, 1 1/2 cups sugar, and the baking powder. Whisk ingredients to combine.
- In another large mixing bowl, whisk together the melted butter, the milk, the eggs and egg yolks, the lemon zest, and the vanilla.
- Add the butter mixture to the flour mixture. Whisk together until all of the flour has been incorporated. Spoon the batter around the prepared pan, working from the inside of the pan to the outside (the pan will not be filled completely, and there will be a border from the edge of dough to pan).
- In a small bowl, mix together the egg white and the remaining 1/2 cup sugar; sprinkle mixture over the batter.
- Bake cake until golden brown, 20 to 25 minutes. Transfer to a wire rack. While the cake is still warm, use two forks to gently lift the ramekin out of the center of the cake. Let cake cool completely, and serve.
CIAMBELLA AMARETTO COFFEE CAKE MUFFINS
Steps:
- 1. Preheat the oven to 375 degrees. Line a 12-cup muffin pan with baking cups and then coat lightly with cooking spray. 2. SOAK THE RAISINS: In a medium mixing bowl, toss the raisins and Amaretto. Let the flavors meld while you put together the batter. 3. MAKE THE BATTER: In a large mixing bowl, whisk together the flour, sugar and baking powder. 4. In another large mixing bowl, whisk together the melted butter, milk, eggs, egg yolks, lemon and orange zests and vanilla and almond extracts 5. With a rubber spatula, add the butter mixture to the flour mixture and stir until all the ingredients are well blended. 6. Fold both the soaked raisins and Amaretto liquor into the batter; mix just until blended. The batter will be sticky and thick. 7. Scoop the batter into the muffin cups only 3/4 full. This batter will rise almost twice in the baking process. 8. MAKE THE TOPPING: In a small bowl, mix the almonds, egg white, sugar and lemon zest until it forms a paste. Place a dab over the middle of each muffin. Take a toothpick and swirl the topping around the top of the muffin (it will merge slightly with the batter). 9. Bake the muffins 15-25 minutes, or until a tester comes out clean. Do not over bake. Let the muffins cool 15 minutes before removing from the pan. Serve cooled at room temperature.
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.
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