Best Jumbo Coffee Cake Muffins Recipes

John's Jumbo Coffee-Cake Muffins image

Provided by Martha Stewart

Time 55m

Yield Makes 12

Number Of Ingredients 14

1 cup packed dark-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
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

Steps:

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

Nutrition Facts : Calories 425 g, Fat 20 g, Protein 5 g

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

Jumbo Coffee Cake Muffins image

Provided by Annacia * @Annacia

Categories Muffins

Number Of Ingredients 14

- nonstick cooking spray
1 1/2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/4 cup(s) shortening
1 - 8 - ounce carton dairy sour cream or plain yogurt
1/2 cup(s) granulated sugar
1/2 cup(s) milk
1 - beaten egg
1/4 cup(s) packed brown sugar
1/3 cup(s) chopped nuts
2 tablespoon(s) granulated sugar
1 teaspoon(s) 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.
Note 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.

Jumbo Coffee Cake Muffins image

Provided by @MakeItYours

Number Of Ingredients 20

Ingredients
For the streusel:
1 cup packed brown sugar
1 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup cold butter (1 stick), cut into small pieces
For the muffins:
1/2 cup butter (1 stick), at room temperature
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup nonfat Greek-style yogurt
1 tablespoon fresh lemon juice
1 cup sugar
1 1/2 teaspoons vanilla
2 eggs
Makes 12 muffins

Steps:

Prepare the streusel: In a medium size bowl, stir together the brown sugar, flour, cinnamon and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles large coarse crumbs; refrigerate until ready to use.
Prepare the muffins: Pre-heat the oven to 350°F. Line 10-jumbo muffin cups with paper liners. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.Using an electric mixer, beat together the butter, yogurt, lemon juice, sugar, and vanilla on medium speed until light and fluffy. Beat in the eggs, one at a time, until well combined. With the mixer on low, beat in the flour mixture, just until combined.Divide half the batter among the ten muffin cups; top with half the streusel. Cover with the remaining batter; top with the remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 30-35 minutes. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.