Saturday, January
12, 2013
So anything with cinnamon, coffee flavoring is good for me. Isn’t
that a cute little cupcake stand? My daughter Valerie gave it to
me. (hugs) Anyway – these were awesome and it’s no wonder I blow up
like a balloon when I bake, because mostly I eat it all. My husband has
NO sweet tooth. Original recipe from
: Opens
Mouth
Coffee Cake Muffins
Yield: 12 Muffins
Prep time:
Cook time:
Total time:
Ingredients
-
Muffins Ingredients:
- 1/2 cup butter
- 1/2 cup applesauce
- 4 large eggs
- 1 cup Greek yogurt
- 1 tablespoon vanilla extract
- 2 teaspoons instant coffee powder
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons baking
powder
Filling/Topping:
- 1/2 cup packed brown sugar
- 1 cup chopped pecans or walnuts
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 tablespoons butter (melted)
- Preheat oven to 400 degrees and prepare a muffin pan (either lining with paper liners or using Pam to spray).
Instructions
- In a medium bowl, blend the eggs, sour cream (or milk), vanilla and instant coffee powder.
- In a large bowl, sift together the flour, sugar and baking powder, cut in the softened butter using a pastry blender or your fingers.
- Add this mixture slowly to the web ingredients, stirring just enough to moisten, but not smooth.
- Spoon half the batter into the prepared pan. Top with 1 tablespoon reserved brown sugar mixture and then with the remaining batter.
- In a small bowl, mix the filling ingredients. Sprinkle the tops generously.
- Bake for 20 to 25 minutes. Remove the muffins from the pan, and cool on a wire rack. Serve warm.
All photographs copyright Janet S. Grey
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