COFFEE WALNUT MUFFINS
Make and share this Coffee Walnut Muffins recipe from Food.com.
Provided by Evie3234
Categories Quick Breads
Time 30m
Yield 9 muffins
Number Of Ingredients 10
Steps:
- Dissolve coffee in hot water and add milk or cream, beaten egg and oil.
- Stir flour, baking powder, salt and sugar together and stir in the nuts.
- Pour the liquid ingredients into the dry and mix only to moisten.
- Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.
COFFEE CAKE MUFFINS
Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.
Provided by Nick
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
- Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
- Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 59.2 g, Cholesterol 78.2 mg, Fat 18.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 367.8 mg, Sugar 24.7 g
CAPPUCCINO MUFFINS
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. -Janice Schulz, Racine, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 35m
Yield about 14 muffins (3/4 cup spread).
Number Of Ingredients 18
Steps:
- In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Nutrition Facts : Calories 273 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 261mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
COFFEE WALNUT BREAKFAST MUFFINS
I don't drink coffee, but I love these muffins. They are full of coffee and chocolate flavor, but not too much of either. From the Frog Commissary Cookbook.
Provided by pattikay in L.A.
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease and flour 12 muffin pan cups.
- Cream the butter with the sugars, coffee and vanilla.
- Beat together the eggs and milk.
- Combine the flour, salt and baking powder.
- Alternately add the wet and dry ingredients to the butter mixture.
- Stir just to combine.
- Add the chips and nuts.
- Fill the tins full.
- Bake for 20-25 minutes.
- Cool 5 minutes, then remove and cool on racks.
Nutrition Facts : Calories 372.3, Fat 21.8, SaturatedFat 8.2, Cholesterol 53.2, Sodium 212, Carbohydrate 41.3, Fiber 2.1, Sugar 23.5, Protein 6.2
COFFEE CAKE MUFFINS
I combine the dry ingredients for these coffee cake muffins the night before baking. In the morning, I add the remaining items, fill the muffin cups and pop them in the oven. Brown sugar, cinnamon and pecans give them coffee cake-like flavor. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a small bowl, combine brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. , Spoon 1 tablespoon of batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons batter. Sprinkle with the remaining nut mixture. , Bake until a toothpick inserted in center comes out clean, 22-24 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; spoon over muffins. Serve warm.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
SUPER SIMPLE CINNAMON NUT MUFFINS
I baked these muffins when I had nothing in my pantry except basics. Like a yummy quick bread, these muffins work with various add-in's: blueberries or chocolate chips or diced apple. Nuts and raisins are optional too. Leave a comment if you come up with a cool variation.
Provided by LJeffTheChef
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, salt, cinnamon and baking powder in a mixing bowl. Mix in milk and apple sauce.
- Fold in raisins and nuts.
- Pour into non-stick sprayed paper muffin liners in a muffin tin and bake at 400F degrees for 25-30 minutes.
FRUIT AND NUT MUFFINS
I got this recipe from a good friend. The muffins can be eaten anytime, of course, but they are especially popular for coffee breaks and brunches. One thing you can count on...they're really nice and moist!
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples, sugar, raisins and nuts; set aside. In another bowl, beat eggs, oil and vanilla; stir into apple mixture. Combine dry ingredients; carefully fold into apple mixture. Do not overmix. Fill 18 greased muffin cups almost to the top. Bake at 375° for 18-20 minutes or until muffins test done.
Nutrition Facts : Calories 270 calories, Fat 13g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN COFFEE CAKE MUFFINS
Steps:
- Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel., Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 420 calories, Fat 22g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 284mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
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