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.
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Hira Yaseen
[email protected]These muffins are the best coffee cake muffins I've ever had. I will definitely be making them again and again.
Edidiya Edu
[email protected]I added a teaspoon of cinnamon to the streusel topping and it was amazing!
HASSAAN QADIR
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour. They turned out great!
Andrei2010 Andrei
[email protected]These muffins were a bit too sweet for my taste, but my kids loved them.
Anna Enright
[email protected]I'm not a big fan of coffee, but these muffins were still delicious. The streusel topping was my favorite part.
Nayan Kumar
[email protected]These muffins are a great way to use up leftover coffee. They're also a delicious and festive treat for the holidays.
Andrew Steindorf
[email protected]I love the combination of coffee and pecan in these muffins. They're the perfect way to start my day.
Irfan Anokha
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for freezing.
Blessing Great
[email protected]I followed the recipe exactly, but the muffins didn't rise very much. They still tasted good, though.
Md Fazla Rabbi
[email protected]The muffins were a bit dry, but the streusel topping was delicious.
Layla Fletcher
[email protected]These muffins were easy to make and turned out great! I will definitely be making them again.
Ryan Pillay
[email protected]I've tried many coffee cake muffin recipes, but this one is by far the best. The muffins are moist and flavorful, and the streusel topping is perfectly crunchy.
No problem
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them!
adil arshad
[email protected]These muffins were a hit with my family! The streusel topping was especially delicious.