Cinnamon Swirl Coffee Cake Muffins Recipe 45

CINNAMON COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners.
• Place pecans on the prepared baking sheet.
• Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated; set aside.
• Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated.
• Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.

CINNAMON SWIRL COFFEE CAKE MUFFINS RECIPE - (4/5)

Steps:

• Preheat oven to 350°F and line one 12-cup muffin pan with paper liners or spray with cooking spray. CRUMB TOPPING: Combine all ingredients until mixture resembles coarse crumbs. Set aside until ready to use. FILLING: whisk together all ingredients until well combined. Set aside until ready to use. MAKE THE MUFFINS: combine flour, sugar, baking powder, and salt in a large bowl. In a separate, smaller bowl, whisk together oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir with big wooden spoon until just combined. Add 1 1/2 tablespoons of batter to each of the prepared muffin cups. Then, add 3/4 to 1 teaspoon (depending on how much you like cinnamon!) of the cinnamon swirl filling to the center of the batter. Top with an additional 1 1/2 tablespoons of batter. Cover muffins with crumb topping, then bake at 350°F for 15 to 20 minutes or until a toothpick inserted comes out clean. Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely. While they cool, whisk together the cream and powdered sugar to form a thick glaze. If too thick, add a bit more cream. If too thin, add more powdered sugar. Drizzle over top of cooled muffins.

CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350°.
• Butter and flour the tube pan (10-inch).
• Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
• Scrape down the bowl.
• Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl again.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Add this mixture to the butter mixture in thirds, alternating with the sour cream.
• Beat for 45 seconds after each addition, and begin and end with the flour mixture.
• Pour the batter into the prepared tube pan.
• Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
• Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
• Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
• With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
• Scatter the streusel over the batter in the pan.
• Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
• Remove the pan from the oven to a wire rack to cool for 15 minutes.
• Serve warm or at room temperature.

CINNAMON ROLL SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix flour, sugar, milk, eggs, baking powder, vanilla, and salt for cake together in a large bowl until completely combined. Slowly pour in butter and mix to incorporate; pour into the prepared baking pan.
• Whisk brown sugar, flour, and cinnamon for topping together in a bowl. Cut in butter with 2 knives or a pastry blender until well combined. Drop evenly over the batter, then swirl with a knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• Mix powdered sugar, milk, and vanilla for glaze together in a small bowl. Drizzle over the warm cake.

CINNAMON SUGAR SWIRL COFFEE CAKE

Steps:

• Add both ingredients to a small bowl and stir to combine.
• Preheat oven to 350F.
• Spray a 12-cup Bundt pan very well with cooking spray and add about 1/3 cup of the cinnamon-sugar to the pan. Carefully roll the cinnamon-sugar around the pan, getting it into all the nooks and crannies, so the pan is well coated in cinnamon-sugar; set both the Bundt pan and remaining cinnamon-sugar aside.
• To a large bowl, add the butter, sugar, and cream (beat) on high speed with a handheld electric mixer until light and fluffy.
• Add the eggs, vanilla, and beat on high speed to combine. Scrape down the sides of the bowl if necessary.
• Add the sour cream and beat on high speed to incorporate.
• Add the flour, baking soda, salt, and beat on low speed or mix by hand until incorporated; don't overmix or cake will be tough.
• Turn half the batter out into the prepared Bundt pan, smoothing the top lightly with a spatula. Tip - Make sure you don't add more than half; novice bakers tend to underestimate how much batter they're adding and the problem is that you then don't have sufficient batter to properly complete the cake. Set remaining batter aside.
• Evenly sprinkle the remaining cinnamon-sugar over the cake batter. It may look like a lot but it melts into the batter/cake while baking.
• Turn the remaining cake batter out over the cinnamon-sugar layer, smoothing the top lightly with a spatula.
• Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Since all ovens, pans, climates, etc. are different, I recommend starting to check on the cake at the 30 to 35-minute mark, and keep a close eye on it from there until it's done; don't overbake or it will be dry. Watch your cake and not the clock and if it takes a bit less or longer for your cake to be sufficiently baked than my baking time estimates, do what is needed for your cake.
• Allow the cake to cool in the pan on a wire rack for about 20 minutes before inverting it onto a serving platter and serving.