Best 2 Pecan Coffee Cake Muffins Recipes
Start your day with the tantalizing aroma of freshly baked pecan coffee cake muffins, filled with the irresistible combination of sweet, nutty pecans and a hint of coffee. These delectable muffins are not only easy to make but also promise a burst of flavor in every bite. Whether you need a quick breakfast treat or a delightful snack for your afternoon break, these muffins will add a touch of culinary magic to your day.
Let's cook with our recipes!
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.
COFFEE-CAKE MUFFINS WITH PECAN STREUSEL
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
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.
Tips:
- If you want a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- For a crunchier topping, use chopped pecans instead of pecan pieces.
- Be careful not to overmix the batter. Overmixing can make the muffins tough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk.
- Muffins are best served warm, but they can also be stored at room temperature for up to 3 days, or frozen for up to 2 months.
Conclusion:
These pecan coffee cake muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. With their moist, tender crumb and sweet, crunchy topping, they're sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these muffins a try!
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