Jumbo Coffee Cake Muffins Recipe Recipe For Chicken

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JUMBO COFFEE CAKE MUFFINS



Jumbo Coffee Cake Muffins image

Sugary, crunchy topping. Delicious, delicate, and slightly spicy cake. Perfect to enjoy while sipping coffee!

Categories     Muffins     Breakfasts & Brunch     Coffee Cake     Quickbreads

Time 30m

Yield 6

Number Of Ingredients 26

all-purpose flour
sugar
baking powder
vegetable shortening
eggs
salt
milk
sugar
brown sugar
cinnamon
margarine
all-purpose flour
chocolate chips
all-purpose flour
sugar
baking powder
vegetable shortening
eggs
salt
milk
sugar
brown sugar
cinnamon
margarine
all-purpose flour
chocolate chips

Steps:

  • Preheat oven to 350℉ (180℃). Grease and flour jumbo muffin tin. Stir flour, granulated sugar, baking powder, and salt into mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Mix egg and milk; add all at once to flour mixture; stir just until moistened. Combine topping ingredients except for butter. Cut in butter until mixture resembles coarse crumbs. Place half of batter in muffin pan. Sprinkle ½ topping mixture over, then top with remaining batter and topping. Bake for about 20 minutes. If desired, add ⅓ cup chocolate chips with topping inside of muffins and then another ⅓ cup chocolate chips on top of muffins.

Nutrition Facts :

JUMBO COFFEE CAKE MUFFINS



Jumbo Coffee Cake Muffins image

These tender cinnamon-sugar muffins will satisfy big eaters at breakfast.

Provided by Midwest Living

Categories     Food

Time 25m

Yield 6 muffins

Number Of Ingredients 14

Nonstick cooking spray
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup shortening
1 8 ounce carton dairy sour cream or plain yogurt
½ cup granulated sugar
½ cup milk
1 beaten egg
¼ cup packed brown sugar
¼ cup chopped nuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Steps:

  • Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
  • In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
  • In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
  • Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
  • Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
  • Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.

Nutrition Facts : Calories 436 calories, Carbohydrate 56 g, Cholesterol 54 mg, Fat 21 g, Protein 7 g, Sodium 328 mg

JUMBO COFFEE CAKE MUFFINS



Jumbo Coffee Cake Muffins image

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

Provided by Pinay0618

Categories     Quick Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

nonstick cooking spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup shortening
1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Steps:

  • Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
  • In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
  • In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
  • Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
  • Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
  • Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.
  • For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.

Nutrition Facts : Calories 442.5, Fat 21.2, SaturatedFat 7.9, Cholesterol 54.6, Sodium 365.7, Carbohydrate 58, Fiber 1.6, Sugar 31.5, Protein 6.8

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

JOHN'S JUMBO COFFEE-CAKE MUFFINS



John's Jumbo Coffee-Cake Muffins image

Every so often, reward yourself for sensible eating with a sweet treat. One of our baking expert John Barricelli's moist, cinnamon-scented delights is just right.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Yield Makes 12

Number Of Ingredients 14

1 cup packed dark-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
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, for dusting

Steps:

  • Prepare streusel: In a medium bowl, stir together brown sugar, flour, cinnamon, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • Prepare muffins: Preheat oven to 350 degrees. Butter and flour two jumbo 6-cup muffin pans. In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  • Using an electric mixer, beat together butter, sour cream, granulated sugar, and vanilla on medium speed until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat in flour mixture just until combined.
  • Divide half the batter among muffin cups; top with half the streusel. Cover with remaining batter; top with remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in pan 5 minutes, then transfer to a rack to cool completely. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 425 g, Fat 20 g, Protein 5 g

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.

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