Jam Filled Crumb Topped Coffee Cake Muffins Recipe 475

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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.

JAM-FILLED CRUMB TOPPED COFFEE CAKE MUFFINS RECIPE - (4.7/5)



Jam-Filled Crumb Topped Coffee Cake Muffins Recipe - (4.7/5) image

Provided by sherryl61

Number Of Ingredients 18

For the Crumb Topping
1 1/2 cups all-purpose flour
1/2 cup packed dark-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
For the Muffins
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
12 tablespoons unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup creme fraiche
Heaping 1/4 cup jam

Steps:

  • Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside. (You can also use foil cupcake liners sprayed with nonstick cooking spray. Or better yet, a silicone muffin mold sprayed with nonstick spray). Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside. Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined. Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

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  • Preheat oven to 375. Line a 12-cup 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 and add flour. Stir using a rubber spatula just until moist. The mixture will not look very crumbly yet. Spread out mixture on parchment paper to dry until crumbly ready to use.
  • To make the muffins, in a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
  • In a medium bowl, whisk together milk, canola oil, vanilla and eggs. Pour mixture over the dry ingredients and stir using a rubber spatula until just incorporate, being careful not to overmix.


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