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Mini Peppermint Coffee Cakes

Total Time

Prep: 30 min. Bake: 15 min. + cooling


20 servings

I like these cute little muffins because they're easy to prepare and are wonderful as little snacks or gifts during the holidays. They're a little different from your typical Christmas cookie, and they're great for a festive breakfast, too. —Ethel Lambert, Baltimore, Maryland


  • 1 package funfetti cake mix (regular size)
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/3 cup butter, melted
  • 3 large eggs, room temperature
  • 1/2 cup crushed peppermint candies
  • 1/2 cup sugar
  • 1/2 cup pecan halves, finely chopped
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350°. Line 20 muffin cups with paper liners.
  2. In a large bowl, combine cake mix, water, sour cream, butter and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in peppermint candies. Fill prepared cups three-fourths full. In a small bowl, combine sugar, pecans and cinnamon; sprinkle over tops.
  3. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.

Nutrition Facts

1 mini coffee cake: 183 calories, 8g fat (4g saturated fat), 37mg cholesterol, 212mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 2g protein.

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