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Filled Coffee Cake Muffins

 Filled Coffee Cake Muffins
There’s a surprise inside these moist muffins with a crunchy topping. —Caroline Wamelink, Cleveland Heights, Ohio
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups King Arthur Unbleached 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 King Arthur Unbleached 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

2 of 2

Filled Coffee Cake Muffins (continued)

Directions (continued)

  • 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.