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 cakelike flavor. —Margaret McNeil, Germantown, Tennessee
Coffee Cake Muffins
Coffee Cake Muffins
Prep Time
20 min
Cook Time
25 min
Yield
1 dozen
Ingredients
- 1/4 cup packed brown sugar
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 3/4 cup 2% milk
- 1/3 cup canola oil
- GLAZE:
- 1/2 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened.
- Spoon 1 tablespoon batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture.
- Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.
Nutrition Facts
1 muffin: 215 calories, 9g fat (1g saturated fat), 17mg cholesterol, 170mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 3g protein.
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