Coffee Pecan Muffins Recipes

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.

Steps:

• Preheat oven to 350°. Stir together the sugar and cinnamon in a small bowl; set aside. Butter 10 cups of a standard nonstick muffin tin; set aside.
• Make streusel: Spread out pecans on a baking sheet. Toast in oven, shaking occasionally, until crisp and fragrant, 8 to 10 minutes. Let cool completely.
• Raise oven temperature to 375°. Put brown sugar, cinnamon, salt, and flour in a medium bowl. Blend in butter with your fingertips until well combined. Crumble pecans into small pieces; work into streusel with fingertips until just combined. Cover, and refrigerate.
• Combine dry ingredients: Sift flour, baking powder, salt, granulated sugar, and spices into a large bowl; set aside.
• Combine wet ingredients: Whisk together eggs, vanilla, and milk in a separate large bowl. Whisk in melted butter.
• Pour wet ingredients over dry ingredients; fold with a rubber spatula until combined. Spoon batter into buttered cups, filling each less than one-third full. Gently press batter into an even layer.
• Divide reserved streusel among cups, then top with remaining batter. Sprinkle with reserved cinnamon sugar. Fill any empty cups in the tin halfway with water. Bake muffins until puffed and golden brown, about 18 minutes.
• Let cool slightly in tin, 5 to 10 minutes. Turn out onto a wire rack; let cool a few minutes more before serving warm.

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

Steps:

• Preheat oven to 400°F
• Grease 8 lg. muffin cups.
• In a large bowl, stir together flour, sugar, baking powder, and salt.
• In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg.
• Let stand for 5 minutes.
• Add mixture to flour mixture and mix "lightly". Fold in pecans.
• Spoon batter evenly into prepared muffin cups.
• Bake 20 minutes, or until a cake tester comes out clean.
• Remove muffin tin to wire rack.
• Cool 5 minutes before removing muffins from cups, finish cooling on rack.

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.