Moist Coffee Cake Muffins Recipe

Moist Coffee Cake Muffins RecipeWhen it comes to baking, muffins are one of my favorite type’s of recipes to make. Muffins are super versatile and there are thousands of different recipes out there. You can make them as a little side dish, as a snack or as a super-licious dessert. Check out this recipe from our friends over at Nielsen-Massey. It will make approximately 1 1/2 dozen muffins.

Moist Coffee Cake Muffins Recipe

Topping

1 cup finely chopped pecans
1/2 cup toffee bits
1/4 cup firmly packed dark brown sugar
1/4 cup butter (4 tablespoons), softened
2 tablespoons unbleached all-purpose flour
1/2 teaspoon cinnamon
1 teaspoon Nielsen-Massey Pure Coffee Extract
Combine ingredients in a small bowl and set topping mixture aside.

Muffins

2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed dark brown sugar
1/2 cup sugar
2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
2 eggs
1/2 cup sour cream

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.

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. 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.

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.

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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Comments

  1. Jo-Ann Brightman says:

    I would love to try these muffins. I like how some of the topping is pressed into the muffins and the rest remains on top. I am very likely to make more topping so that there is a lot on each muffin!

  2. I like the ingredients in the topping. I’d be apt to just eat it without the muffins.

  3. rochelle haynes says:

    Loving the coffee cakes love to try them
    a good breakfast idea maybe i will give them a try

  4. Boy these look good. I’ve been eating very little sugar to get my diet healthier, but sure miss it. Maybe I could find a savory muffin recipe that’s satisfying. I’ve seen some good recipes with coconut and almond flour, nuts, and fruit ingredients for sweetness and crunch. The coffee extract and their chocolate extract that I’m using now, really help too.

  5. Tamra Phelps says:

    Oh, I want one of these right now. I love coffee cake, so these would be great.

  6. Cathy Jarolin says:

    I would really enjoy these delicious looking Muffins with my morning coffee. I love moist muffins ,cupcakes and cakes! Dry cakes just have no flavor to me:) Thank you for sharing your Delicious Muffin recipe. I shared it on pinterest. I can hardly wait to try them.

  7. gloria patterson says:

    WOW these muffins sound so good. Big fan of muffins………… I like to make a big batch of muffins then freeze them. I place muffins on a cookie sheet and freeze then I bag them up. I also wrap some so we can grab one or more and out the door

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