It took CH approximately 28+ years to figure out that: (1) a Coffee Crisp chocolate bars do, in fact, have coffee in them (at the time, he disliked coffee and this was shocking to him), (2) coffee cake does NOT, in fact, have coffee in it (previously, a deal breaker on the suspicion of coffee alone), (3) coffee isn’t so bad after all, and (4) coffee cake is delicious. CH is now quite happy with himself :)!
Growing-up I remember my Mom making coffee cake – she got the recipe from a friend at work and it was amazing. A while back (while stocking the freezer for my pregnant girlfriend), I came upon this recipe from Melissa at I Was Born To Cook and it immediately brought back memories of my early days enjoying this treat – except this was a modern approach in muffin form, and a few less ingredients involved, so I gave them a shot. As soon as I made these with my friend, I knew I had to make them again for CH because a) he loves all things cinnamon and b) he loves muffins, so I had a feeling this would be a win-win in his books. And they were.
These muffins aren’t overly sweet – they have perfect balance and the layered approach definitely helps that. I’d bake-up a few batches of these to have on hand in the freezer for an unexpected weekend guest or just to please a hungry-breakfast-seeking family member.
Coffee Cake Muffins
Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20-30 minutes
Ingredients for the Muffins:
- 5 TBSP butter, melted, divided into 2 TBSP and 3 TBSP
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 1 egg
- 1 cup milk, plus more if needed
Ingredients for the topping:
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 cup chopped walnuts, pecans or cashews
- 2 TBSP butter (from divided amounts above)
Preheat oven to 400 degrees and line muffin tins with paper liners.
In a small bowl, mix topping ingredients together, along with 2 tablespoons of the melted butter. Set aside.
In another bowl, mix together flour, sugar and baking powder.
In a third bowl, mix milk, egg and remaining 3 tablespoons of melted butter together. Whisk until well incorporated.
Make a well in dry ingredients, add wet to it, and blend. Fold until dry ingredients are wet, then add in half of the brown sugar/nut mixture. Batter should be lumpy, not smooth, and thick but very moist. Add more milk if needed to achieve this consistency.
Spoon batter into tins, filling them about 2/3 of the way. Sprinkle remaining brown sugar/nut mixture on top. Bake 20-30 minutes, or until toothpick comes out clean. Let rest at least 5 minutes before serving.
Recipe from I Was Born To Cook