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

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

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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