Cinnamon Toast Crunch Coffee Cake Muffins Recipes

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 CRUMB CAKE MUFFINS

Steps:

• Heat oven to 375 degrees and line a 12-cup muffin tin with liners.
• Make the topping: In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it's ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
• Whisk together flour, sugar, spices and salt in a medium bowl. Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
• Make the batter: Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
• In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds. Add softened butter and beat for 20 seconds to work it into the flour. Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
• Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. Spoon the batter on top of the crumbs, dividing it evenly.
• Bake muffins for 5 minutes to firm up the tops so the crumbs don't sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees. Sprinkle the remaining crumbs on top of each muffin. Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes longer. Cool on a rack for 15 minutes. Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.

COFFEE CAKE MUFFINS

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.

CINNAMON FRENCH TOAST MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cups in 12 regular-size muffin cups.
• In medium bowl, stir together muffin mix, water, oil and eggs until blended (batter will be lumpy). Stir in maple flavor until blended. Divide batter evenly among muffin cups.
• In resealable plastic bag, coarsely crush 1 cup of the cereal. In small bowl, mix crushed cereal, streusel topping from muffin-mix box and melted butter. Divide evenly on top of batter in muffin cups.
• Bake 15 to 20 minutes or until golden brown. Cool in pan 5 minutes. Carefully remove from muffin cups to cooling rack. Serve warm or cool.

CINNAMON COFFEE CAKE MUFFINS

Steps:

• Combine the brown sugar, pecans and cinnamon; set aside.
• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
• In another bowl beat the egg, milk and oil; stir into dry ingredients just until moistened.
• Spoon 1 Tbs. of batter into paper-lined muffin cups.
• Top each with 1 teaspoon nut mixture and 2 more tablespoons of batter.
• Sprinkle with the remaining nut mixture.
• Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.
• Combine glaze ingredients; drizzle over cool muffins.

CINNAMON COFFEE CAKE MUFFINS

Steps:

• Set oven to 425 degrees (you will turn down heat when ready to bake muffins).
• Line 16 muffin tins with paper liners.
• To make the topping: combine all the topping ingredients in a small food processor and chop into a crumbly mixture; set aside.
• To make the muffin batter: blend the softened butter with the sugar.
• Add in eggs, vanilla and buttermilk; whisk with a large whisk until smooth.
• In a small bowl, blend the flour, salt, baking powder, baking soda and cinnamon.
• Mix the flour mix into the creamed mix; stir to combine well (you may beat this mixture with an electric mixer, this should be smooth and NO lumps).
• Stir in the butterscotch chips or chopped toffe bar (can use both if desired); mix to combine.
• Using a large icecream scoop, fill a generous amount into each muffin tin.
• Top with as much topping as you can on top of the muffin batter.
• Reduce the oven temperature to 400 degrees.
• Place the muffin tins on the third upper rack of the oven.
• Bake 20-25 minutes, or until nicely browned, and spring back when gently pressed.