Mini Coffee Cakes Recipe

4 5 6
Mini Coffee Cakes Recipe
Mini Coffee Cakes Recipe photo by Taste of Home
Publisher Photo

Mini Coffee Cakes Recipe

Read Reviews
4 5 6
Publisher Photo
"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups 2% milk
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/2 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.
Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: about 1 dozen.
Originally published as Mini Coffee Cakes in Quick Cooking May/June 1999, p57

Nutritional Facts

1 each: 273 calories, 14g fat (5g saturated fat), 40mg cholesterol, 354mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 6g protein.

  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups 2% milk
  • 1/2 cup chopped walnuts
  • TOPPING:
  • 1/2 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon ground cinnamon
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.
  2. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Yield: about 1 dozen.
Originally published as Mini Coffee Cakes in Quick Cooking May/June 1999, p57

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Reviews forMini Coffee Cakes

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MY REVIEW
hassall User ID: 4339582 33182
Reviewed Apr. 22, 2012

"Followed the instructions and found the batter was too thick, added some milk but still too thick, came out okay but we didn't find much of a flavour, thats just my thoughts."

MY REVIEW
juicyfruit007 User ID: 1404522 72153
Reviewed May. 3, 2011

"Very good and easy. Did indeed go well with the frittata they were pictured with in the quick Cooking cookbook."

MY REVIEW
doylejo1 User ID: 1982725 57457
Reviewed Dec. 3, 2010

"I wanted bite sixe, so used the mini pans. I baked them for 13 - 14 minutes. Very good! I did add some cinnamon to the batte also."

MY REVIEW
cookinNC User ID: 4119721 86640
Reviewed Aug. 28, 2010

"Very good alternative to coffee cake...be careful not to over-fill the muffin cups. They rise a LOT! The topping is delicious - I think next time I would make extra topping and put a layer of it in the middle of the muffin."

MY REVIEW
RRohrer User ID: 3493609 70601
Reviewed Oct. 26, 2009

"This is an such easy recipe and just as yummy! The nutty crumb topping makes this one a winner!"

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