Best Coffeecake Muffins Recipes

BROWNIE COFFEECAKE MUFFINS

Steps:

• Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
• Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
• Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
• Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
• Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
• Spread batter into muffin cups filling a little more than half full.
• To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
• Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
• Bake for approximately 25 minutes until cake tester comes out clean.
• Cool on rack -- enjoy!

HEALTHIER BLUEBERRY OAT BRAN COFFEECAKE MUFFINS

Steps:

• Preheat oven to 400°F.
• For topping, in a small bowl stir together the flour, brown sugar, spice, and butter. use pastry blender, your hands, or two knives to blend until crumbly. Add chopped nuts. Mix well.
• Lightly coat bottoms of twelve 21/2 -inch muffin cups with cooking spray; set aside.
• In a medium bowl combine all dry ingredient, use whisk to combine well. Make a well in the center and set aside.
• In a small bowl, beat egg. Then combine all other ingredients EXCEPT dried fruit.
• Add wet mixture to dry mixture. FOLD until damp, careful not to stir too many times.
• Add fruit, fold in gently.
• Divide evenly into muffin tin. Sprinkle on topping and press lightly down on muffin.

COFFEECAKE MUFFINS

Steps:

• For the Streusel: Pulse 5 TBSP of granulated sugar, brown sugar, flour, cinnamon and butter in a food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling.
• Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to a bowl and set aside for streusel topping. Do not wash food processor yet.
• For the muffins: Adjust oven rack to middle position and heat oven to 375°F Grease muffin tin with cooking spray and line with paper liners.
• Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar baking powder, salt and butter in food processor until mixture resembles wet sand. Transfer to large bowl.
• Using a rubber spatula, gradually fold in egg mixture until just combined. Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
• Bake until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 22-28 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

RAISIN SPICE COFFEECAKE MUFFINS

Steps:

• 1. STREUSEL TOPPING: mix brown sugar, panko crumbs and walnuts together in a bowl. Cut in butter to make a crumbly topping. Sit aside.
• 2. MIX TOGETHER: flour, baking powder, salt, cinnamon, nutmeg, then add and mix in brown sugar.
• 3. CUT IN: shortening and apple butter
• 4. ADD: Raisins and 1/2 c chopped walnuts
• 5. COMBINE: eggs and milk. Stir together JUST until mixed. Using an ice cream scoop, put heaping scoops into muffin tins sprayed with Baker's Joy.
• 6. Sprinkle a small amount of crumb topping on top of muffins. Bake 350° for about 18-22 min. Time will var from oven to oven. A toothpick inserted in the middle should come out clean when muffins are done.