Best Johns Jumbo Coffee Cake Muffins Recipes

Jumbo Coffee Cake Muffins image

Provided by Pinay0618

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

nonstick cooking spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup shortening
1 (8 ounce) carton sour cream or 1 (8 ounce) carton plain yogurt
1/2 cup granulated sugar
1/2 cup milk
1 beaten egg
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Steps:

Lightly coat 6 jumbo (3-1/2-inch) muffin cups with cooking spray or line with paper bake cups. Set aside.
In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Cut in the shortening until the mixture is crumbly.
In another bowl, stir together the sour cream or yogurt, the 1/2 cup sugar, the milk, and egg. Add to the dry ingredients and stir until just combined.
Stir together the brown sugar, nuts, the 2 tablespoons sugar, and cinnamon.
Spoon half the batter into prepared muffin cups. Sprinkle half of the nut mixture into cups. Top with remaining batter and the remaining nut mixture.
Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack. Remove from pan and serve warm.
For standard-size muffins, use twelve regular (2-1/2-inch) muffin cups; divide batter evenly as above. Bake in 400 degree F oven for 15 to 18 minutes. Cool 5 minutes. Remove from pans and serve warm.

Nutrition Facts : Calories 442.5, Fat 21.2, SaturatedFat 7.9, Cholesterol 54.6, Sodium 365.7, Carbohydrate 58, Fiber 1.6, Sugar 31.5, Protein 6.8

Coffee Cake Muffins image

Provided by alligirl

Time 45m

Yield 12 jumbo muffins, 12 serving(s)

Number Of Ingredients 14

1 cup packed dark brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup unsalted butter, room temperature plus more for pans
1 3/4 cups all-purpose flour, plus more for pans (spooned and leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
confectioners' sugar, for dusting (optional)

Steps:

Prepare streusel topping:
In a medium bowl, stir together brown sugar, flour, and salt.
With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
Preheat oven to 350 degrees.
Prepare muffins:
Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
Beat in eggs, one at a time, until well combined.
With mixer on low, beat flour mixture into butter mixture.
Divide half the batter among prepared muffin cups.
Top with half the streusel mixture, then remaining batter, and top with streusel.
Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Dust with confectioners' sugar, if desired.