Mini Coffee Cake Bites Recipes

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SOUR CREAM COFFEE CAKE BITES {MINI MUFFINS}



Sour Cream Coffee Cake Bites {Mini Muffins} image

These gorgeous little sour cream coffee cake mini muffins will steal the show at breakfast, brunch, or dessert! They're surprisingly easy to make and I guarantee that they won't even last a day!

Provided by Crystal | Beat Bake Eat

Categories     Breakfast     Dessert

Time 30m

Number Of Ingredients 16

3 tablespoons butter, melted
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
3 tablespoons butter, melted
1/2 cup full fat sour cream
1/2 cup brown sugar, loosely packed
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 tablespoon baking powder
1/3 cup powdered sugar
1/2 tablespoon cream or milk (you may need a little more)
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Spray mini muffin pan with nonstick cooking spray or grease with oil. *I don't recommend using liners.

Nutrition Facts : Calories 92 kcal, ServingSize 1 serving

MINI COFFEE CAKE BITES



Mini Coffee Cake Bites image

Just 25 minutes is all it takes to make these cinnamony mini coffee cake bites. Perfect for families on the go.

Provided by By Brooke Lark

Categories     Side Dish

Time 25m

Yield 36

Number Of Ingredients 8

2 cups Original Bisquick™ mix
2/3 cup milk
1 egg
2 tablespoons granulated sugar
1/3 cup Original Bisquick™ mix
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • Heat oven to 400°F. Spray 36 mini muffin cups with baking spray with flour.
  • In medium bowl, stir together 2 cups Bisquick mix, the milk, egg and granulated sugar until well blended. Divide batter evenly among muffin cups.
  • In small bowl, mix all topping ingredients with fork until crumbly. Sprinkle topping over batter in each cup.
  • Bake 9 to 12 minutes or just until tops spring back when lightly touched. Remove from pans to cooling racks. Serve warm or cool.

Nutrition Facts : ServingSize 1 Serving

MINI COFFEE CAKES



Mini Coffee Cakes image

"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1 dozen.

Number Of Ingredients 14

1/3 cup butter, softened
1/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 tablespoon baking powder
1/4 teaspoon salt
1-1/4 cups 2% milk
1/2 cup chopped walnuts
TOPPING:
1/2 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. , Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 354mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.

COFFEE CAKE MUFFINS (MINI CRUMB CAKE BITES)



Coffee Cake Muffins (Mini Crumb Cake Bites) image

These little Crumb Cake Bites muffins are perfect for breakfast or lunch boxes! Easy to make and better than the ones from the store for sure, they'll delight your kids!

Provided by Dorothy Kern

Categories     Breakfast

Time 45m

Number Of Ingredients 11

¾ cup (150g) granulated sugar
⅓ cup vegetable oil
1 egg
1 teaspoon vanilla
½ cup milk
2 teaspoons baking powder
½ teaspoon salt (plus a pinch for the crumble)
1 ½ cups + 2 tablespoons (201g) all-purpose flour
2 tablespoons (28g) butter (melted)
2 teaspoons cinnamon
½ cup (50g) packed brown sugar

Steps:

  • Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
  • Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
  • In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
  • Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
  • Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It's easiest to use a knife to help remove these from the pan.
  • Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.

Nutrition Facts : TransFat 1 g, ServingSize 1 muffin, Calories 74 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 42 mg, Fiber 1 g, Sugar 7 g

CHOCOLATE CAKE BITES



Chocolate Cake Bites image

Treat your guests with these mouth-watering cream cheese cake candies made using Betty Crocker™ Super Moist™ devil's food cake mix - a refrigerated dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 66

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food or milk chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Rich & Creamy chocolate or milk chocolate frosting
20 oz chocolate-flavored candy coating (from two 16-oz packages)
Assorted candy sprinkles

Steps:

  • Heat oven to 350°F. Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  • In large bowl, crumble cake. Add frosting; mix well. Roll into 1-inch balls; place on wax paper-lined cookie sheet. Freeze about 45 minutes or until firm. Refrigerate to keep chilled.
  • In 1-quart microwavable bowl, microwave 8 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
  • Remove one-third of the balls at a time from refrigerator. Using 2 forks, dip and roll 1 ball at a time in coating. Place on wax paper-lined cookie sheet; immediately decorate with sprinkles. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 6-oz batches; dip remaining balls. (Reheat coating in microwave if it is too thick to coat.) Serve at room temperature. Store in airtight container.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cake Bite, Sodium 75 mg, Sugar 10 g, TransFat 0 g

MINTY MINI CHEESECAKE BITES



Minty Mini Cheesecake Bites image

Mini cheesecake bites with a minty crust. The mint and the pure cheesecake complement each other perfectly.

Provided by Sue

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h35m

Yield 48

Number Of Ingredients 8

1 (10 ounce) package chocolate-covered mint cookies (such as Girl Scout Thin Mints®), finely crushed
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
¾ cup milk
4 eggs, at room temperature
1 cup sour cream
¼ cup all-purpose flour
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
  • Spread a heaping teaspoon of crushed cookies over the bottom of each muffin cup.
  • Beat cream cheese and sugar in a large bowl using a electric mixer until smooth. Blend in milk. Add eggs, 1 at a time, mixing well after each addition. Add sour cream, flour, and vanilla extract; mix until smooth. Fill each muffin cup half-full with batter.
  • Bake in the preheated oven until the center of a cupcake no longer jiggles when pressed, 25 to 35 minutes. Let cool, 1 to 2 hours.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 11.4 g, Cholesterol 38.4 mg, Fat 9.4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 85.6 mg, Sugar 8.4 g

MINI CHEESECAKE BITES



Mini Cheesecake Bites image

I am always asked to make my cheesecake for gatherings & holidays. But the problem is everyone likes something different. So around times like Thanksgiving when I would have to make 3 different kinds to please everyone, I make bite sized mini's instead!

Provided by Stacie Lora

Categories     Dessert

Time 25m

Yield 12 mini pies, 12 serving(s)

Number Of Ingredients 5

2 (8 ounce) packages cream cheese
2 eggs
1/2 cup granulated sugar
1 tablespoon vanilla
12 vanilla wafers

Steps:

  • Preheat oven to 350 degrees.
  • Place foiled muffin cups into mini-muffin tin (12 total).
  • Add one vanilla wafer to each muffin cup.
  • In a medium bowl, mix cream cheese, sugar and vanilla on medium speed until smooth.
  • Add eggs, one at a time, mixing well after each addition, then mix until creamy.
  • Fill each muffin cup 3/4 full.
  • Bake 12 to 15 minutes or until the center is set and bounces back after lightly tapping it.
  • Cool completely on wire rack.
  • Refrigerate at least 3 hours, overnight is best.
  • Top with fresh sliced berries, or berries with powdered sugar, whip cream or berry glaze before serving. Even try your favorite candy bar crushed.

COFFEE LOVER'S MINI CHEESECAKES



Coffee Lover's Mini Cheesecakes image

Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 13

30 chocolate wafers, finely crushed (about 1-2/3 cups crumbs)
1/4 cup sugar
2 tablespoons butter, melted
2 tablespoons brewed espresso
FILLING:
8 ounces semisweet chocolate
2 tablespoons brewed espresso
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
4 large eggs, room temperature, lightly beaten
2 cups frozen whipped topping, thawed
24 chocolate-covered coffee beans
Baking cocoa, optional

Steps:

  • Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.

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