Pecan Coffee Cake Muffins Recipes

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PECAN COFFEE CAKE MUFFINS



Pecan Coffee Cake Muffins image

Much quicker to make than coffee cake! These pecan-packed muffins have the flavour of a coffee cake, but in handheld form - and in far less time.

Provided by Stacie

Categories     Desserts

Time 35m

Number Of Ingredients 12

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, softened
½ cup sugar
1 egg
3/4 cup milk
½ teaspoon vanilla extract
½ cup pecans, chopped
½ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Steps:

  • Preheat oven to 400°F. In a large bowl, stir together flour, baking powder and salt. Make a well in the centre.
  • In a large mixing bowl, combine the butter, sugar and egg and beat on medium speed until blended. Add in the milk and vanilla and beat on medium until blended together.
  • Pour wet mixture into the well of the dry mixture. Add in pecans. Stir until just moistened.
  • To make spice mix, mix ingredients together in a bowl.
  • Grease a muffin pan and add about a tsp of the batter to each muffin cup. Sprinkle a little of the spice mix on top. Then spoon the rest of the batter evenly over top of the muffins and top with the remainder of the spice mix.
  • Bake for 20 minutes or until a toothpick comes out clean from the centre of a muffin.

Nutrition Facts : Calories 202 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 225 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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.

PECAN SOUR CREAM COFFEE CAKE



Pecan Sour Cream Coffee Cake image

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Provided by Chef John

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
1 ⅞ cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup butter
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup sour cream or creme fraiche

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
  • Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
  • Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g

COFFEE-CAKE MUFFINS WITH PECAN STREUSEL



Coffee-Cake Muffins with Pecan Streusel image

These muffins make a deliciously sweet addition to your brunch buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 10

Number Of Ingredients 18

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup pecan halves (1 1/8 ounces)
3 tablespoons light- or dark-brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons cold unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon ground cinnamon
A few gratings of whole nutmeg
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup milk
8 tablespoons (1 stick) butter, melted, plus more for tin

Steps:

  • Preheat oven to 350°. Stir together the sugar and cinnamon in a small bowl; set aside. Butter 10 cups of a standard nonstick muffin tin; set aside.
  • Make streusel: Spread out pecans on a baking sheet. Toast in oven, shaking occasionally, until crisp and fragrant, 8 to 10 minutes. Let cool completely.
  • Raise oven temperature to 375°. Put brown sugar, cinnamon, salt, and flour in a medium bowl. Blend in butter with your fingertips until well combined. Crumble pecans into small pieces; work into streusel with fingertips until just combined. Cover, and refrigerate.
  • Combine dry ingredients: Sift flour, baking powder, salt, granulated sugar, and spices into a large bowl; set aside.
  • Combine wet ingredients: Whisk together eggs, vanilla, and milk in a separate large bowl. Whisk in melted butter.
  • Pour wet ingredients over dry ingredients; fold with a rubber spatula until combined. Spoon batter into buttered cups, filling each less than one-third full. Gently press batter into an even layer.
  • Divide reserved streusel among cups, then top with remaining batter. Sprinkle with reserved cinnamon sugar. Fill any empty cups in the tin halfway with water. Bake muffins until puffed and golden brown, about 18 minutes.
  • Let cool slightly in tin, 5 to 10 minutes. Turn out onto a wire rack; let cool a few minutes more before serving warm.

APPLE COFFEE CAKE MUFFINS



Apple Coffee Cake Muffins image

Ahhhh, apple, cinnamon, pecans, and brown sugar. When the mornings get a little longer, why not bake this fall-time treat that rewards you for lingering over the morning coffee?

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 18

1/2 cup chopped pecans
1/3 cup Immaculate Baking Co.™ sprouted whole wheat flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons butter, softened
1 1/3 cups Immaculate Baking Co.™ sprouted whole wheat flour
1/2 cup cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt or kosher salt
1 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup butter, melted
2 eggs
1 teaspoon vanilla
1 cup finely chopped, peeled apple
3/4 cup powdered sugar
3 to 4 teaspoons milk

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups
  • In small bowl, mix first 4 Streusel ingredients. Add softened butter; mix with fingers to work butter into dry mixture until crumbly. Set aside.
  • In large bowl, stir 1 1/3 cups flour, the cane sugar, baking powder, baking soda, salt and 1 teaspoon cinnamon until blended. In another small bowl, beat sour cream, melted butter, eggs and vanilla with whisk until blended.
  • Add sour cream mixture to flour mixture in large bowl; stir just until blended. Stir in chopped apple. Gently fold in 1/2 cup of the streusel mixture.
  • Divide batter evenly among muffin cups. Top each with about 1 tablespoon of the remaining streusel mixture.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan.
  • In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.

Nutrition Facts : ServingSize 1 Serving

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

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 PECAN MUFFINS



Coffee Pecan Muffins image

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

Provided by Annacia

Categories     Scones

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 3/4 cups all-purpose flour
1/2 cup dark brown sugar, firmly packed
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 tablespoons instant coffee
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1 large egg, lightly beaten
1 cup pecans, chopped

Steps:

  • Preheat oven to 400°F
  • Grease 8 lg. muffin cups.
  • In a large bowl, stir together flour, sugar, baking powder, and salt.
  • In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg.
  • Let stand for 5 minutes.
  • Add mixture to flour mixture and mix "lightly". Fold in pecans.
  • Spoon batter evenly into prepared muffin cups.
  • Bake 20 minutes, or until a cake tester comes out clean.
  • Remove muffin tin to wire rack.
  • Cool 5 minutes before removing muffins from cups, finish cooling on rack.

Nutrition Facts : Calories 376.7, Fat 23.1, SaturatedFat 8.9, Cholesterol 60.1, Sodium 236.8, Carbohydrate 38.3, Fiber 2, Sugar 14, Protein 5.9

CINNAMON COFFEE CAKE MUFFINS



Cinnamon Coffee Cake Muffins image

These muffins are a great treat to take to the office. The dry ingredients can be combined the night before in order to speed up the process in the morning.

Provided by Chef Buggsy Mate

Categories     Quick Breads

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 15

1/4 cup brown sugar, packed
1/4 cup pecans, chopped
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 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

  • Combine the brown sugar, pecans and cinnamon; set aside.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • In another bowl beat the egg, milk and oil; stir into dry ingredients just until moistened.
  • Spoon 1 Tbs. of batter into paper-lined muffin cups.
  • Top each with 1 teaspoon nut mixture and 2 more tablespoons of batter.
  • Sprinkle with the remaining nut mixture.
  • Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.
  • Combine glaze ingredients; drizzle over cool muffins.

Nutrition Facts : Calories 213.8, Fat 8.8, SaturatedFat 1.5, Cholesterol 17.8, Sodium 151, Carbohydrate 31.3, Fiber 0.8, Sugar 17.9, Protein 2.9

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From temeculablogs.com


COFFEECAKE | KING ARTHUR BAKING
Muffins & Popovers; Pancakes & Waffles; Pastry ; Pie; Scones — See All Categories; Collections. New from the Test Kitchen; Best Basic Recipes; 5 Ingredients or Fewer; Sourdough Discard Recipes; Best Chocolate Recipes — View All Recipe Collections; Resources. Recipe Box; Bakers Hotline; Ingredient Weight Chart; How to Measure Flour; Recipe Success Guide; …
From kingarthurbaking.com


ULTIMATE COFFEE CAKE MUFFINS - PRETTY. SIMPLE. SWEET.
2017-02-28 To make the muffins: In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary.
From prettysimplesweet.com


COFFEE CAKE BANANA MUFFINS - FOOD WITH FEELING
2020-08-01 Pre-heat oven to 350 degrees F. Grease a muffin tin (you can also use liners but I still recommend giving the muffin liners a god spray with cooking oil). In a large bowl, mash your 2 bananas until very few lumps remain. Add in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
From foodwithfeeling.com


SOUR CREAM PECAN COFFEE CAKE MUFFINS - CINNAMON AND SUGAR
2021-07-23 Stir in vanilla. In a separate bowl, combine flour, baking soda, baking powder, and salt. To the butter/sugar mixture, alternate adding flour mixture and sour cream. Mix well each time. In a separate bowl, combine brown sugar, cinnamon, and chopped pecans and mix well. Spoon one rounded tablespoon of batter into each cupcake liner.
From cinnamonsugarandalittlebitofmurder.com


PECAN COFFEE CAKE MUFFINS - RECIPES | GO BOLD WITH BUTTER
Jun 22, 2016 - These Pecan Coffee Cake Muffins have a crunchy cinnamon streusel topping that sits atop tender buttery cake. Just as the name implies, they pair nicely with hot cups of coffee. Tulip baking papers are made from parchment paper and are taller than regular baking cups. They can be found in the baking aisle at grocery sto…
From pinterest.com


PECAN COFFEE CAKE MUFFINS | RECIPE | COFFEE CAKE MUFFINS, PECAN …
Sep 22, 2021 - Pecan Coffee Cake Muffins have a coffee cake flavor, but are ready to eat in less time. Enjoy for breakfast or as a sweet afternoon snack. Enjoy for breakfast or as a sweet afternoon snack.
From pinterest.com


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