Brownie Coffeecake Muffins Recipes

COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit and prepare 12 muffin cups with paper liners.
• In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In another large bowl, combine the coffee, oil, and egg. Stir the dry ingredients into the coffee mixture until just combined and moist. You don't want to over-mix!
• Fill the paper-lined muffin cups with enough muffin batter to cover the bottom. Drop 1 teaspoon of raspberry preserves into the center of each muffin cup and top with remaining batter.
• In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs (works best using a pastry blender), and stir in walnuts.
• Sprinkle topping evenly over the muffin batter and bake for 18-20 minutes. Remove pan from oven and cool 5 minutes.
• In a small bowl, combine powdered sugar, milk, and vanilla. Mix to a smooth, thick consistency. Add more milk to thin, if necessary. Drizzle glaze over warm muffins and serve.

BROWNIE CUPCAKES

Steps:

• Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
• Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.

BROWNIE COFFEECAKE MUFFINS

Steps:

• Preheat oven to 350°. Coat pan(s) with non-stick baking spray.
• Whisk Flour, Cocoa, Baking Powder and Baking Soda in medium bowl.
• Melt Butter and 1 Cup of Chocolate Chips over double boiler and stir until smooth. Remove from heat to cool slightly.
• Whisk Sugar into cooled Butter/Chocolate mixture, then whisk in Eggs and Vanilla until all are well-blended. Then stir in the Sour Cream.
• Scrape the combined Wet Ingredients into the Flour mixture; stir until smooth. Then stir in remaining 1/2 Cup of Chocolate Chips.
• Spread batter into muffin cups filling a little more than half full.
• To make Streusel Topping, cut Butter into small cubes and mix with all other ingredients with a fork (or fingers) until course crumbs form.
• Top each muffin with 2 heaping teaspoons of Streusel (I had some left over and next time will try to divide it among the filled muffin cups).
• Bake for approximately 25 minutes until cake tester comes out clean.
• Cool on rack -- enjoy!

ULTIMATE BROWNIE MUFFINS

Steps:

• Preheat oven to 350F/180C. Line 12 muffin cups with liners. Set aside.
• To make the brownies: In a medium heatproof bowl, place chocolate and butter. Heat mixture in the microwave in 20-second intervals, stirring between each interval, until melted. Alternatively, you can set the bowl over a saucepan of simmering water, stirring occasionally. Set aside.
• In a small bowl sift flour, cocoa, and salt. Set aside.
• Using a mixer fitted with the whisk attachment, whisk eggs and sugar on high speed until thick and pale, about 4 minutes. Reduce speed to low and slowly add in chocolate mixture. Stop the mixer. Add flour mixture and fold, using a rubber spatula, just until combined. Do not overmix.
• Divide batter between liners, filling them about ¾ full. Bake for 13-16 minutes or until a toothpick inserted into the center of the muffins comes out with moist crumbs and not dry. Be careful not to overbake as this will make the brownies dry. Transfer to a wire rack and let cool for 10 minutes before removing from pan. Allow muffins to cool completely on a wire rack.
• Store muffins in an airtight container at room temperature or in the refrigerator for up to 2 days. Allow to reach room temperature before serving.

COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375° F. Line a standard 12-cup muffin tin with paper liners and set aside.
• Prepare the streusel. In a small bowl, use a fork to whisk the flour, brown sugar, sugar and cinnamon together. Add the melted butter and stir until clumps form. Place the bowl in the refrigerator while preparing the muffin batter.
• In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Set aside.
• In a separate medium bowl, whisk together the milk, eggs, melted butter and vanilla. Pour wet ingredients into a bowl of dry ingredients. Stir just until combined and any flour pockets have disappeared.
• Use an ice cream scoop to transfer batter to prepared muffin tin. Divide batter evenly among 12 cups. Sprinkle streusel on top of muffins and bake at 375° F for 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack so the bottoms don't get soggy.
• To make the glaze, whisk together confectioners' sugar and milk. Use a spoon to drizzle icing over muffins. Serve and enjoy!

COFFEECAKE MUFFINS

Steps:

• For the Streusel: Pulse 5 TBSP of granulated sugar, brown sugar, flour, cinnamon and butter in a food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling.
• Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to a bowl and set aside for streusel topping. Do not wash food processor yet.
• For the muffins: Adjust oven rack to middle position and heat oven to 375°F Grease muffin tin with cooking spray and line with paper liners.
• Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar baking powder, salt and butter in food processor until mixture resembles wet sand. Transfer to large bowl.
• Using a rubber spatula, gradually fold in egg mixture until just combined. Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.
• Bake until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 22-28 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.

COFFEE CAKE MUFFINS (MINI CRUMB CAKE BITES)

Steps:

• Preheat oven to 350°F. Spray mini muffin pans with nonstick cooking spray (I like using the nonstick spray that contains flour for these).
• Stir granulated sugar, oil, egg, and vanilla in a large bowl until combined. Stir in milk.
• In a medium bowl, whisk baking powder, 1/2 teaspoon salt, and 1 1/2 cups flour. Slowly stir dry ingredients into wet ingredients. Fill muffin pans with 1 tablespoon of batter per cavity (33-36 muffins).
• Melt the butter in the same bowl you used for the dry ingredients. Stir in cinnamon, 2 tablespoons flour, a pinch of salt, and brown sugar. Mixture will be crumbly. Place about 1/2 to 3/4 teaspoon of crumb topping on each muffin.
• Bake for 9-10 minutes until a toothpick comes out clean from the center of the muffin. Cool before removing from pan and serving. It's easiest to use a knife to help remove these from the pan.
• Store in an airtight container for up to 3 days for freeze for up to one month. You may also bake them in in mini muffin liners instead of straight in the muffin pan.