Coffeecake Muffins

Leanne D.

By
@kitchenkaterer

I saw these muffins online and immediately wanted to try them! I will soon! Picture is from the internet.
I would use plans instead of walnuts ,I love the brown sugar,I think it makes a richer,warm flavor when baking and Mmmm! I love raspberry preserves!


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Method:

Bake

Ingredients

FOR THE MUFFINS:

1 1/2 c all-purpose flour
1/2 c brown sugar
2 t. baking powder
1 t. cinnamon
1/4 t. baking soda
1/4 t. salt
3/4 c strong brewed coffee,chilled or 3/4 c milk
1/3 c canola oil
1 egg
1/4 c raspberry preserves

FOR THE TOPPING:

1/4 c all-purpose flour
1/4 c brown sugar
1/4 t. cinnamon
3 t. cold butter,cut into smack cubes
1/4 c walnuts,finely chopped

FOR THE VANILLA GLAZE:

1/2 c powdered sugar
1 t. milk
1/2 t. vanilla

Directions Step-By-Step

1
For the Muffins: Preheat oven to 400 degrees F and prepare 12 muffin cups with paper liners.
In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don't want to over-mix!
Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
2
For the Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pasty blender), and stir in walnuts.
Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
3
For the Vanilla Glaze: In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy