Moist
Coffee Cake Muffins
By FBWorld Team
Capture
that springtime brunch buzz and impress friends by serving
these Moist Coffee Cake Muffins. Guests will snap them
up and leftovers will make a quick and easy weekday breakfast.
Here's to brunch, Enjoy!
Moist
Coffee Cake Muffins
Makes:
1 1/2 Dozen
Topping
Ingredients:
1 cup Pecans (finely chopped)
1/2 cup toffee Bits
1/4 cup Dark Brown Sugar (firmly packed)
1/4 cup Butter (4 tablespoons), softened)
2 tbls. unbleached All-Purpose Flour
1/2 tspn. Cinnamon
1 tspn. Nielsen-Massey Pure Coffee Extract
Procedures:
Combine ingredients in a small bowl and set topping mixture
aside.
Muffin
Ingredients:
2 cups unbleached All-Purpose Flour
1 tspn. Baking Powder
1/2 tspn. Baking Soda
1/2 tspn. Salt
1/2 cup Butter, (1 stick) softened)
1/2 cup Dark Brown Sugar (firmly packed)
1/2 cup Sugar
2 tspn. Nielsen-Massey Organic Fairtrade Madagascar Bourbon
Pure Vanilla Extract
2 Eggs
1/2 cup Sour Cream
Procedures:
1. Preheat oven to 350 degrees F. Place
18 paper liners into two standard cupcake tins; set aside.
In a medium bowl, add flour, baking powder, baking soda
and salt; whisk to blend and set aside.
2.
In a large mixing bowl, add butter, sugars and vanilla
extract. With a handheld mixer, beat on medium-high speed
until incorporated, about 2-3 minutes.
3.
Add eggs one at a time, beating after each addition. Reduce
speed to low. Add dry ingredients one-half at a time alternating
with sour cream, beat after each addition; scrape sides
of bowl as needed. Do not overmix batter.
4.
Fill each liner with 2 heaping tablespoons of batter then
evenly place a heaping tablespoon of topping on batter.
Firmly press topping into batter with finger tips. Some
of the topping should be visible.
5.
Bake until done about 15-17 minutes. Serve muffins warm.
To cool, carefully place muffins in 2 (9 x 13 inches)
pans and cover with plastic wrap; set aside to cool. Make
sure the wrap does not touch the muffin tops; this method
of cooling will make delicious Moist Coffee Cake Muffins.
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