Recipe: Coffeecake Muffins
This is an easy-to-make coffeecake muffin that is great for serving at a brunch.
Tampa Bay Times
Beverly Powell of Odessa, Fla., is "looking for some easy recipes for a brunch buffet."
Jennie Miller of Crystal Beach, Fla., shares one of her favorite muffin recipes.
She says the coffeecake muffins are so easy and delicious that they don't last long. She says she has often included these muffins on a brunch table but also makes them as a treat for her family.
What's appealing about this recipe is that you don't have to drag out a mixer to prepare it. These muffins have just the right balance of sweetness and cinnamon goodness. As Miller states in her directions, "I measured the batter and filling into the muffin cups. I was happily surprised when all the muffin cups were equally full."
If you are serving these on a brunch table, flavored butters, such as a strawberry butter or an orange butter, would be a great accompaniment.
Makes 12 servings
1/4 cup firmly packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1 large egg
3/4 cup milk
1/3 cup vegetable oil
1. Preheat oven to 400 degrees.
2. In a small bowl, combine brown sugar, pecans and cinnamon. Stir until combined, then set aside.
3. In a large bowl, mix flour, baking powder, baking soda, sugar and salt. Make a well in center of mixture.
4. Stir together egg, milk and oil, and add to flour mixture, stirring just until combined.
5. Place paper baking cups in muffin pan, and lightly coat with cooking spray. Spoon about 1 tablespoon batter into each of the 12 cups; sprinkle evenly with half of the brown-sugar mixture. Top evenly with remaining batter, and sprinkle with remaining brown-sugar mixture.
6. Bake for 20 to 22 minutes or until lightly browned.
— Jennie Miller, Crystal Beach, Fla.