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Coffee Cake Muffins

 Coffee Cake Muffins
I combine the dry ingredients for these 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
12 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups King Arthur Unbleached 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 canola oil
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Directions

  • In a small bowl, 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, combine the egg, milk and
  • oil; stir into dry ingredients just until moistened.
  • Spoon 1 tablespoon of batter into paper-lined muffin cups. Top each
  • with 1 teaspoon nut mixture and about 2 tablespoons batter.
  • Sprinkle with the remaining nut mixture.
  • Bake at 400° for 22-24 minutes or until a toothpick comes out

2 of 2

Coffee Cake Muffins (continued)

Directions (continued)

  • clean. Cool for 5 minutes before removing from pan to a wire rack.
  • Combine glaze ingredients; spoon over muffins. Serve warm. Yield: 1
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 214 calories, 9 g fat (1 g saturated fat), 20 mg cholesterol, 158 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.