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Mini Coffee Cakes

Mini Coffee Cakes
"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."
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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 near the center comes out
  • clean. Cool for 10 minutes; remove from pan to a wire rack. Yield:
  • about 1 dozen.
© Taste of Home 2013

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Mini Coffee Cakes (continued)

Nutrition Facts: 1 serving (1 each) equals 273 calories, 14 g fat (5 g saturated fat), 40 mg cholesterol, 354 mg sodium, 32 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013