Coffee Cake Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 293.3
- Total Fat: 11.0 g
- Cholesterol: 8.4 mg
- Sodium: 176.5 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 0.9 g
- Protein: 2.3 g
View full nutritional breakdown of Coffee Cake Muffins calories by ingredient
Introduction
The base of these tasty muffins is flavored with a good amount of cinnamon and some strong-brewed coffee for that perfect coffee cake flavor. The base of these tasty muffins is flavored with a good amount of cinnamon and some strong-brewed coffee for that perfect coffee cake flavor.Number of Servings: 12
Ingredients
For the Muffins:
1½ cups all-purpose flour
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup strong brewed coffee, chilled or ¾ cup milk
⅓ cup canola oil
1 egg
¼ cup raspberry preserves
For the Topping:
¼ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon cinnamon
3 tablespoons cold butter, cut into small cubes
¼ cup walnuts, finely chopped
For the Vanilla Glaze:
½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla
Tips
- Not a coffee drinker? Substitute ¾ cup of milk for the coffee in the muffin batter.
- Change up the flavors by trying a different fruit preserve for the filling. Orange marmalade is another one of my favorites!
Directions
1 For the Muffins: Preheat oven to 400 degrees F and prepare 12 muffin cups with paper liners.
2 In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don't want to over-mix!
3 Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
4 For the Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pasty blender), and stir in walnuts.
5 Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
6 For the Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MEL635.
2 In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don't want to over-mix!
3 Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
4 For the Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pasty blender), and stir in walnuts.
5 Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
6 For the Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.
Serving Size: Makes 12 Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MEL635.