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Coffee Cake Muffins

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 1 dozen.
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

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

  • 1. 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.
  • 2. 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.
  • 3. 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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