COFFEE CAKE MUFFINS
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
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
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
- Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
- Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
- Stir in 100g chocolate chips or dried fruit if using.
- Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CARROT CAKE MIX MUFFINS
Make and share this Carrot Cake Mix Muffins recipe from Food.com.
Provided by ghostlyvision
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
- Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
- Bake for 25 - 30 minutes, test with a toothpick for doneness.
- Cool on wire rack.
BLUEBERRY MUFFIN CAKE
A delicious breakfast coffee cake that tastes like your favorite blueberry muffins.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
- Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
- Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
- Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 42.4 g, Cholesterol 35.3 mg, Fat 12.3 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 344.4 mg, Sugar 21.3 g
COFFEE CAKE MUFFIN MIX
Our local home-school group has an annual Christmas craft breakfast. Forty children signed up to come to my table and make this mix. It was so rewarding to see their excitement as they created a special gift to give. -Tamera Serafin, New Windsor, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk flour, sugar, baking powder and salt. Transfer to a 1-qt. resealable plastic bag. In a snack-size plastic bag, combine brown sugar, walnuts and cinnamon. Store bags in a cool, dry place or in freezer up to 3 months., To prepare muffins: Preheat oven to 350°. Place flour mixture in a large bowl. Cut in shortening until crumbly. In a small bowl, whisk egg and milk until blended. Add to flour mixture; stir just until moistened. In a small bowl, mix brown sugar mixture with melted butter., Fill greased or paper-lined muffin cups half full. Sprinkle with brown sugar mixture. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 216 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 198mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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