Menu
Jam-filled Muffins Jam-filled Muffins
Sunshine Muffins Sunshine Muffins
Raspberry Muffins Raspberry Muffins
Chocolate Chip Banana Muffins Chocolate Chip Banana Muffins
Monkey Muffins Monkey Muffins
Fruit and Nut Muffins Fruit and Nut Muffins
Banana Mocha-Chip Muffins Banana Mocha-Chip Muffins
Chocolate Banana Bran Muffins Chocolate Banana Bran Muffins
Morning Muffins Morning Muffins
Mango Muffins Mango Muffins
Honey Banana Muffins Honey Banana Muffins
Banana Apple Muffins Banana Apple Muffins
Raspberry Chocolate Chip Muffins Raspberry Chocolate Chip Muffins
Honey Muffins Honey Muffins
Bran Muffins Bran Muffins
Chocolate Banana Muffins Chocolate Banana Muffins
Basic Banana Muffins Basic Banana Muffins
Chocolate Chip Coffee Muffins Chocolate Chip Coffee Muffins
Bran Banana Muffins Bran Banana Muffins
Banana Nut Muffins Banana Nut Muffins

Java Muffins

5 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

1 dozen

Updated: Sep. 30, 2022
If you love your morning java like I do, get a double dose by paring this crunchy pecan-topped muffin with your favorite hot cup of Joe. They travel well and are ideal to take to work—for that mid-morning coffee break, of course. —Zainab Ahmed, Mountlake Terrace, Washington
Java Muffins
Java Muffins Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped pecans, divided

Directions

  1. Preheat oven to 375°. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in applesauce. In a small bowl, whisk buttermilk, coffee, coffee granules and vanilla until granules are dissolved; gradually add to butter mixture.
  2. In another bowl, whisk flours, baking powder, baking soda, cinnamon and salt. Add to butter mixture; stir just until moistened. Fold in 1/4 cup pecans.
  3. Coat 12 muffin cups with cooking spray or use paper liners; fill three-fourths full. Sprinkle with remaining pecans. Bake 15-20 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

1 muffin: 220 calories, 9g fat (3g saturated fat), 46mg cholesterol, 209mg sodium, 33g carbohydrate (19g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.