Cinnamon Swirl Coffee Cake Muffins Recipe 45

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners.
• Place pecans on the prepared baking sheet.
• Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated; set aside.
• Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated.
• Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.

Steps:

• Preheat oven to 350°F and line one 12-cup muffin pan with paper liners or spray with cooking spray. CRUMB TOPPING: Combine all ingredients until mixture resembles coarse crumbs. Set aside until ready to use. FILLING: whisk together all ingredients until well combined. Set aside until ready to use. MAKE THE MUFFINS: combine flour, sugar, baking powder, and salt in a large bowl. In a separate, smaller bowl, whisk together oil, egg, and milk. Pour wet ingredient mixture over dry ingredient mixture and stir with big wooden spoon until just combined. Add 1 1/2 tablespoons of batter to each of the prepared muffin cups. Then, add 3/4 to 1 teaspoon (depending on how much you like cinnamon!) of the cinnamon swirl filling to the center of the batter. Top with an additional 1 1/2 tablespoons of batter. Cover muffins with crumb topping, then bake at 350°F for 15 to 20 minutes or until a toothpick inserted comes out clean. Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely. While they cool, whisk together the cream and powdered sugar to form a thick glaze. If too thick, add a bit more cream. If too thin, add more powdered sugar. Drizzle over top of cooled muffins.