Cinnamon Coffee Cake Muffins recipe
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Ingredients
- 1 cup chopped pecans ¾ cup packed brown sugar 1 tablespoon ground cinnamon 2 cups cake flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup milk 2 teaspoons vanilla extract 1 ½ teaspoons instant coffee granules 1 cup white sugar ½ cup unsalted butter, softened 4 large eggs ½ cup unsweetened applesauce
Nutrition Info
- 186.8 caloriescarbohydrate: 26.4 gcholesterol: 41.8 mgfat: 8.2 gfiber: 0.9 gprotein: 2.8 gsaturatedFat: 3.1 gservingSize: -sodium: 106.7 mgsugar: 16.2 gtransFat: : -unsaturatedFat: : -
Directions Cinnamon Coffee Cake Muffins
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners.
Place pecans on the prepared baking sheet.
Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated, set aside.
Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl.
Combine sugar and butter in a large mixing bowl, beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated.
Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.