Best 6 Coffee Cake Muffins With Pecan Streusel Recipes

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Coffee cake muffins with pecan streusel are a delightful and flavorful treat that combines the classic flavors of coffee cake with a crunchy pecan streusel topping. Perfect for breakfast, brunch, or as an afternoon snack, these muffins are sure to satisfy your sweet tooth. With their moist and tender crumb, coffee cake flavor, and crunchy pecan topping, these muffins are a delicious and easy-to-make treat that will be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN COFFEE CAKE MUFFINS



Pecan Coffee Cake Muffins image

These moist, cakelike muffins with heaps of crumb topping are to die for! They're wonderful for company, entertaining, brunch or anytime. -Shannon Saltsman, Olmsted Falls, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs, room temperature
1/3 cup half-and-half cream
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar, optional

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.

PECAN COFFEE CAKE MUFFINS



Pecan Coffee Cake Muffins image

Much quicker to make than coffee cake! These pecan-packed muffins have the flavour of a coffee cake, but in handheld form - and in far less time.

Provided by Stacie

Categories     Desserts

Time 35m

Number Of Ingredients 12

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, softened
½ cup sugar
1 egg
3/4 cup milk
½ teaspoon vanilla extract
½ cup pecans, chopped
½ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Steps:

  • Preheat oven to 400°F. In a large bowl, stir together flour, baking powder and salt. Make a well in the centre.
  • In a large mixing bowl, combine the butter, sugar and egg and beat on medium speed until blended. Add in the milk and vanilla and beat on medium until blended together.
  • Pour wet mixture into the well of the dry mixture. Add in pecans. Stir until just moistened.
  • To make spice mix, mix ingredients together in a bowl.
  • Grease a muffin pan and add about a tsp of the batter to each muffin cup. Sprinkle a little of the spice mix on top. Then spoon the rest of the batter evenly over top of the muffins and top with the remainder of the spice mix.
  • Bake for 20 minutes or until a toothpick comes out clean from the centre of a muffin.

Nutrition Facts : Calories 202 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 225 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

COFFEE-CAKE MUFFINS WITH PECAN STREUSEL



Coffee-Cake Muffins with Pecan Streusel image

These muffins make a deliciously sweet addition to your brunch buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 10

Number Of Ingredients 18

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup pecan halves (1 1/8 ounces)
3 tablespoons light- or dark-brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons cold unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon ground cinnamon
A few gratings of whole nutmeg
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup milk
8 tablespoons (1 stick) butter, melted, plus more for tin

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.

PECAN STREUSEL COFFEE CAKE



Pecan Streusel Coffee Cake image

An old-fashioned classic! I always loved this as a child. Tastes great with a cold glass of milk, although nowadays I like to have a nice cup of cappuccino. :)

Provided by PalatablePastime

Categories     Breads

Time 50m

Yield 1 cake

Number Of Ingredients 19

1/4 cup light brown sugar
1/4 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon ground mace
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
6 tablespoons butter, cut into small pieces
2 cups coarsely chopped pecans
4 tablespoons butter
1/2 cup light brown sugar
1/2 cup sugar
2 large eggs, lightly beaten
2 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Steps:

  • Preheat oven to 350°F Grease bottoms and sides of 8-inch cake pan; dust with flour.
  • To make streusel topping: mix together brown sugar, sugar, flour, cinnamon, mace, ginger, and allspice.
  • Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add pecans and work some of the mixture onto the nuts; set aside.
  • To make cake: cream together butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla, mixing until smooth.
  • Separately combine flour, baking powder, baking soda, and salt; mix well.
  • Mix together dry ingredients with creamed butter and buttermilk, alternating with each, blending well after each addition.
  • Pour half of batter into pan and smooth out; sprinkle half of streusel over batter.
  • Pour remaining batter into pan and cover with remaining streusel. Bake at 350°F for 30-45 minutes or until toothpick inserted comes out clean.
  • Remove cake from oven and cool in pan 15-20 minutes.
  • To remove from pan, invert plate over top and turn, remove pan, replace with plate and invert again. Replace dropped toppings to the top. Cut into wedges and serve.

Nutrition Facts : Calories 5150.9, Fat 287.5, SaturatedFat 91.4, Cholesterol 738.1, Sodium 3490.8, Carbohydrate 596.2, Fiber 30.2, Sugar 332.1, Protein 74.3

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

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

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/3 cup canola oil
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract

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.

OATMEAL COFFEE CAKE WITH PECAN STREUSEL



Oatmeal Coffee Cake with Pecan Streusel image

Tender with good oat flavor, this is an old American coffee cake with streusel topping. Delicious for coffee time, a snack, or brunch.

Provided by MooninAries Awakening

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 15

½ cup brown sugar
½ cup chopped pecans
3 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1 ½ cups boiling water
1 cup rolled oats (not instant)
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup light brown sugar, packed
½ cup unsalted butter, at room temperature
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x12-inch baking dish.
  • Mix brown sugar, pecans, butter, and flour together in a small bowl for streusel; set aside.
  • Pour boiling water over oats in a bowl. Combine flour, baking powder, baking soda, and salt in a separate bowl.
  • Cream brown sugar and butter in a large mixing bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Scrape down the bowl and continue beating until mixture is smooth. Mix in oats, vanilla extract, and cinnamon. Stir in flour mixture with a rubber scraper or wooden spoon. Pour batter into the prepared baking dish and cover with streusel.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 45.5 g, Cholesterol 59 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 212.5 mg, Sugar 27.1 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Be sure to measure your ingredients accurately for consistent results.
  • Do not overmix the batter, as this can result in tough muffins.
  • Fill the muffin cups only 2/3 full to allow for rising.
  • Bake the muffins until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  • Serve the muffins warm or at room temperature.
  • For a fun twist, try adding a different type of streusel topping, such as cinnamon-sugar or chocolate chip.

Conclusion:

These coffee cake muffins with pecan streusel are a delicious and easy-to-make breakfast or snack. They are perfect for a crowd, and they can also be frozen for later. With their moist, tender crumb and sweet, nutty streusel topping, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a tasty and satisfying treat, give these coffee cake muffins with pecan streusel a try. You won't be disappointed!

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