Coffee Cake Muffins Recipe

Coffee Cake Muffins RecipePhoto by: Taste of Home Coffee Cake Muffins Recipe Rating 5

There’s a surprise inside these moist muffins with a crunchy topping. —Caroline Wamelink, Cleveland Heights, Ohio

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Coffee Cake Muffins Recipe
  • Prep: 15 min. Bake: 20 min.
  • Yield: 12 Servings
15 20 35

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup strong brewed coffee
  • 1/3 cup canola oil
  • 1 egg
  • 1/4 cup apricot preserves
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/4 cup chopped walnuts

Directions

  • In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda and salt. In another bowl, combine the coffee, oil and egg. Stir into dry ingredients just until moistened.
  • Fill paper-lined muffin cups half full. Drop 1 teaspoon preserves into center of each muffin; cover with remaining batter. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops.
  • Bake at 400° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 237 calories, 11 g fat (3 g saturated fat), 25 mg cholesterol, 177 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Coffee Cake Muffins in Simple & Delicious April/May 2011, p50

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Reviews for Coffee Cake Muffins (4)

Coffee Cake Muffins Recipe

Coffee Cake Muffins

Tell us what you think of this recipe.
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Reviewed on Oct. 14, 2011 by danielleylee

These were a huge hit at the office meeting!!! The aroma these muffins make in the house while baking is awesome!


Reviewed on Jul. 14, 2011 by lunarsa

Made these delicious and moist muffins with apricot preserves. I cut the dry batter ingredients with pastry cutter first, then added the wet ingredients. Used a very strong coffee brew. Use the pastry cutter again for the topping and use ALL of it on the muffins. Came out just like those muffins in coffee shops.


Reviewed on Apr. 14, 2011 by megilee

Delicious muffins! I used some homemade strawberry-rhubarb jam instead of the apricot preserves.


Reviewed on Apr. 12, 2011 by jodiren

Everyone who tried one, liked it. They are very yummy! I used flavored coffee in one batch.

 
 
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