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Java Muffins

 Java Muffins
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
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon McCormick® Pure 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

  • 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.
  • In another bowl, whisk flours, baking powder, baking soda, cinnamon
  • and salt. Add to butter mixture; stir just until moistened. Fold in

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Java Muffins (continued)

Directions (continued)

  • 1/4 cup pecans.
  • Coat 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.
  • Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 220 calories, 9 g fat (3 g saturated fat), 46 mg cholesterol, 209 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.