Coffee Cake Muffins Recipes

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COFFEE CAKE MUFFINS



Coffee Cake Muffins image

I combine the dry ingredients for these coffee cake muffins the night before baking. In the morning, I add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give them coffee cake-like flavor. -Margaret McNeil, Germantown, Tennessee

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 15

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/3 cup canola oil
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. , Spoon 1 tablespoon of batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. , Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.

Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

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

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar (optional)
1 cup packed dark-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

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



Coffee Cake Muffins image

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

1 cup packed dark brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup unsalted butter, room temperature plus more for pans
1 3/4 cups all-purpose flour, plus more for pans (spooned and leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
confectioners' sugar, for dusting (optional)

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



Coffee Cake Muffins image

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

2 ¼ cups all-purpose flour
¾ cup white sugar
3 tablespoons ground cinnamon
1 ¼ tablespoons baking powder
¼ tablespoon salt
¾ cup whole milk
2 tablespoons whole milk
10 tablespoons unsalted butter, softened
2 large eggs, beaten
½ tablespoon vanilla extract
1 ⅞ cups all-purpose flour
½ cup unsalted butter, melted
¼ cup white sugar
2 tablespoons white sugar
4 ½ tablespoons brown sugar
¾ teaspoon pumpkin pie spice, or more to taste
¼ teaspoon salt

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

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

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

1 1/2 cups all-purpose flour
1/2 cup Imperial Sugar Light Brown Sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup canola oil
2 large eggs
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup Imperial Sugar Light Brown Sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups all-purpose flour
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon milk

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.

CINNAMON COFFEE CAKE MUFFINS



Cinnamon Coffee Cake Muffins image

I made these coffee cake muffins for my partner who requested them for his birthday. These are slightly more wholesome as I have substituted applesauce for half of the butter needed.

Provided by miazmommi

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 55m

Yield 24

Number Of Ingredients 13

1 cup chopped pecans
¾ cup packed brown sugar
1 tablespoon ground cinnamon
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
2 teaspoons vanilla extract
1 ½ teaspoons instant coffee granules
1 cup white sugar
½ cup unsalted butter, softened
4 large eggs
½ cup unsweetened applesauce

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.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 26.4 g, Cholesterol 41.8 mg, Fat 8.2 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 106.7 mg, Sugar 16.2 g

CINNAMON TOAST CRUNCH™ COFFEE CAKE MUFFINS



Cinnamon Toast Crunch™ Coffee Cake Muffins image

Love coffee cake? Then these Cinnamon Toast Crunch™ Coffee Cake Muffins are absolutely perfect for you and your family or friends. Cinnamon Toast Crunch™ Cinnadust™ brings some epic flavor to sweet and easy streusel-topped muffins. Bake up a batch whenever you're craving delicious, warm coffee cake in muffin form!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 12

Number Of Ingredients 4

1 box (14.8 oz) Betty Crocker™ Cinnamon Toast Crunch™ Coffee Cake Mix
Water, vegetable oil and eggs called for on coffee cake mix box
1/3 cup Betty Crocker™ Cinnamon Toast Crunch™ Frosting (from 16-oz container)
1/2 cup Cinnamon Toast Crunch™ Cereal

Steps:

  • Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  • In medium bowl, stir coffee cake mix, water, oil and eggs with spoon just until blended (batter may be lumpy). Divide batter evenly among muffin cups (about 3 tablespoons each). Sprinkle Streusel over batter in each cup; press lightly.
  • Bake 15 to 19 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Carefully remove from pan, and place on cooling rack. Let stand 5 minutes.
  • Place cooling rack with muffins over cookie sheet or waxed paper. In small microwavable bowl, place frosting. Microwave uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle. Dip fork into warmed frosting, and drizzle half the frosting over muffins. Sprinkle cereal pieces on top. Drizzle remaining frosting over cereal pieces.

Nutrition Facts : Calories 240, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 21 g, TransFat 0 g

PECAN COFFEE CAKE MUFFINS



Pecan Coffee Cake Muffins image

These moist, cakelike muffins with heaps of crumb topping are to die for! They're wonderful for company, entertaining, brunch or anytime. -Shannon Saltsman, Olmsted Falls, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs, room temperature
1/3 cup half-and-half cream
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel., Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 420 calories, Fat 22g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 284mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

Make and share this Coffee Cake Muffins recipe from Food.com.

Provided by looneytunesfan

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 cup sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg, beaten
3/4 cup milk
1/3 cup butter or 1/3 cup margarine, softened
1 teaspoon cinnamon
1/3 cup melted butter or 1/3 cup margarine

Steps:

  • Preheat oven to 350°. Grease a 12-cup muffin pan.
  • Mix flour, 1/2 cup sugar, baking powder, salt and nutmeg in a medium bowl.
  • Beat egg and milk in a small bowl.
  • Beat softened butter in a large bowl until light and fluffy. Add flour mixture and egg mixture alternately, mixing with a wooden spoon after each addition. Do not overmix.
  • Spoon batter into prepared muffin pan, filling each cup 2/3 full.
  • Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.
  • Mix remaining sugar and cinnamon in a bowl. Remove muffins. Dip muffin tops in melted butter, then in cinnamon sugar. Place right side up on a wire rack; cool or serve warm.

Nutrition Facts : Calories 228.6, Fat 11.4, SaturatedFat 7, Cholesterol 46.9, Sodium 228.5, Carbohydrate 29.6, Fiber 0.5, Sugar 16.8, Protein 2.8

KITTY TUCKER'S COFFEE-CAKE MUFFINS



Kitty Tucker's Coffee-Cake Muffins image

This recipe for tasty muffins that give you coffee-cake flavor comes from Kitty Tucker of Billings, Montana.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 10

6 tablespoons unsalted butter, room temperature, plus more for pan
1/2 cup packed light-brown sugar
2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup golden raisins

Steps:

  • Preheat oven to 350 degrees. Butter a 12-cup standard muffin tin. In a small bowl, using your fingertips, combine 2 tablespoons butter, brown sugar, and 1/2 cup flour; set aside.
  • In a large bowl, whisk together remaining flour, baking powder, baking soda, and salt. In a separate bowl, using an electric mixer, beat remaining 4 tablespoons butter and granulated sugar until light and fluffy. Add eggs one at a time; beat after each addition until combined. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat until just combined. Fold in raisins.
  • Divide batter equally into tin; top with brown-sugar mixture. Bake until browned and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Let stand 5 minutes before lifting muffins out onto a cooling rack. Serve warm or at room temperature.

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From thefirstyearblog.com


COFFEE CAKE MUFFINS
2022-06-07 Combine the sugars, cinnamon, and salt together. Melt the butter and pour into the sugar mixture and whisk to combine. Then, stir in the flour and mix until it forms a crumbly dough. For the Muffins: Preheat the oven to 375° and line a muffin tin. In a large bowl, whisk together the sugars and the eggs until combined.
From nomastehungry.com


COFFEE CAKE MUFFINS WITH STREUSEL & GLAZE! — BUNS IN MY OVEN
2020-08-10 To make the muffins: Preheat oven to 400 degrees. Line a 12 cup muffin tin with muffin liners. Add the flour, sugar, baking powder, cinnamon, and salt to a mixing bowl and stir to combine. Make a well in the center. Whisk together the egg, milk, oil, and vanilla in a small bowl. Pour the mixture into the well and stir together with a fork.
From bunsinmyoven.com


COFFEE CAKE MUFFINS - SUGAR SPUN RUN
2018-04-30 Instructions. Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside. Combine your melted butter and canola oil in a large bowl. Stir well. Add sugar and stir to combine. Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
From sugarspunrun.com


COFFEE CAKE MUFFINS - JOYOFBAKING.COM *VIDEO RECIPE*
Coffee Cake Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.Line 12 muffin cups with paper liners, or you can butter, or spray the muffin cups with a non stick vegetable spray. Streusel: In a bowl, stir together the flour, sugar, and ground cinnamon.With a pastry blender or your fingertips, blend the butter into the flour …
From joyofbaking.com


EASY CINNAMON COFFEE CAKE MUFFINS WITH CRUMBLE TOPPING
2022-01-21 Muffins. Whisk together flour, sugar, baking powder, cinnamon and baking soda, together in a large bowl until combined. Next add the oil, milk and eggs, mix with a spatula until combined. Spoon batter into the prepared muffin pan, filling each one ¾ of the way full. Sprinkle crumble topping over top and gently press mixture into the batter.
From thetableofspice.com


COFFEE CAKE MUFFINS RECIPE - SERIOUS EATS
2020-05-07 Make the streusel: Combine flour, dark brown sugar, butter, and cinnamon in a small bowl, and using a fork or your fingers mash into a paste that resembles wet sand. Set aside. For the Muffins: In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined. In a separate bowl mix together butter, oil, and ...
From seriouseats.com


CINNAMON COFFEE CAKE MUFFINS WITH CRUMB TOPPING | BABAGANOSH
2019-10-09 Instructions. Prepare the crumb topping: Combine the sugar, brown sugar, cinnamon, and salt in a medium bowl. Whisk in the melted butter. Add the flour and mix until combined. Spread out crumb topping mixture onto parchment paper lined cookie sheet. Set aside. Preheat oven to 375 degrees Fahrenheit.
From babaganosh.org


COFFEE CAKE MUFFINS (STREUSEL MUFFINS) - KYLEE COOKS
2021-06-24 Make the batter. In a large mixing bowl, combine the dry ingredients and set aside. In a medium bowl, whisk together the melted butter, egg and sour cream. Add butter, egg and sour cream mixture to the dry ingredients, and fold together until just combined. Fold in HALF of the streusel topping to the batter.
From kyleecooks.com


EASY COFFEE CAKE MUFFINS - THE SEASONED SKILLET
Add in butter, flour and stir using a rubber spatula just until moist and crumbly, then set aside. 2. Preheat Muffins & Melt Butter – preheat the oven to 350°F (176°C), and line a muffin tin with paper or reusable liners. Then, melt butter, and allow to …
From seasonedskilletblog.com


COFFEE CAKE MUFFINS RECIPE (SMALL BATCH) - DESSERT FOR TWO
2019-05-11 Instructions. Preheat the oven to 375, and line 4 cups in a muffin pan with cupcake liners. In a small bowl, make the crumb topping: combine all the ingredients and pinch together to make crumbs. Set aside. Next, in a medium bowl, beat together the oil and sugar with an electric mixer on medium speed for 4 minutes.
From dessertfortwo.com


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