Coffee Cake Muffins With Kahlua Recipes

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COFFEE CAKE MUFFINS



Coffee Cake Muffins image

Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.

Provided by Nick

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 17

2 ¼ cups all-purpose flour
¾ cup white sugar
3 tablespoons ground cinnamon
1 ¼ tablespoons baking powder
¼ tablespoon salt
¾ cup whole milk
2 tablespoons whole milk
10 tablespoons unsalted butter, softened
2 large eggs, beaten
½ tablespoon vanilla extract
1 ⅞ cups all-purpose flour
½ cup unsalted butter, melted
¼ cup white sugar
2 tablespoons white sugar
4 ½ tablespoons brown sugar
¾ teaspoon pumpkin pie spice, or more to taste
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
  • Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
  • Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 59.2 g, Cholesterol 78.2 mg, Fat 18.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 367.8 mg, Sugar 24.7 g

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

These moist and flavorful coffee cake muffins can be enjoyed any day of the week. Taken from Everyday Food.

Provided by alligirl

Categories     Quick Breads

Time 45m

Yield 12 jumbo muffins, 12 serving(s)

Number Of Ingredients 14

1 cup packed dark brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup unsalted butter, room temperature plus more for pans
1 3/4 cups all-purpose flour, plus more for pans (spooned and leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
confectioners' sugar, for dusting (optional)

Steps:

  • Prepare streusel topping:
  • In a medium bowl, stir together brown sugar, flour, and salt.
  • With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • Preheat oven to 350 degrees.
  • Prepare muffins:
  • Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins).
  • In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  • Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy.
  • Beat in eggs, one at a time, until well combined.
  • With mixer on low, beat flour mixture into butter mixture.
  • Divide half the batter among prepared muffin cups.
  • Top with half the streusel mixture, then remaining batter, and top with streusel.
  • Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
  • Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  • Dust with confectioners' sugar, if desired.

KAHLUA COFFEE CAKE



Kahlua Coffee Cake image

Make and share this Kahlua Coffee Cake recipe from Food.com.

Provided by lmn_pepper

Categories     Breads

Time 1h

Yield 1 coffeecake, 4-6 serving(s)

Number Of Ingredients 8

1 (18 ounce) package Pillsbury yellow cake mix
1 (3 ounce) box instant vanilla pudding
4 eggs
1 cup sour cream
1 cup vegetable oil
1 cup chopped pecans
1 cup packed brown sugar
3/4 cup Kahlua

Steps:

  • In a small bowl combine pecans, brown sugar and Kahlua, mix well and set aside for now.
  • In a large mixing bowl, combine yellow cake mix, dry pudding mix, and beat in eggs one at a time beating well after each addition.
  • Add in sour cream and vegetable oil; mix well.
  • Beat for a couple minutes on medium speed then blend in your pecan mixture; mix well.
  • Grease with solid Crisco, very well, a bundt pan. Being sure to get into all the creases in the pan so that it is very well covered with solid shortening. As cake can stick if not a well greased pan.
  • Pour your cake batter into the pan, and put into a preheated 350°F oven.
  • Bake at 350°F for 45-60 minutes or until toothpick tests done.
  • Allow to cool in pan for 10 minutes then remove to a cooling rack to cool completely. Serve.

Nutrition Facts : Calories 1865.9, Fat 106.2, SaturatedFat 20.2, Cholesterol 239.3, Sodium 1270.3, Carbohydrate 196.3, Fiber 4, Sugar 146.3, Protein 16.3

KAHLUA MUFFINS



Kahlua Muffins image

I found this recipe at Bed & Breakfast Online, a neat site that features B&B's from all over the U.S. and their favorite recipes. This recipe is from Highland Croft B&B in Guthrie, OK. It is an awesome recipe that fills the house with a wonderful aroma while baking and be warned, you won't be able to eat just one!

Provided by Deborah1

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 8

1 box yellow cake mix
1 (3 ounce) box vanilla instant pudding mix
4 eggs
1 cup sour cream
1 cup vegetable oil
1 cup chopped pecans
1 cup brown sugar
3/4 cup Kahlua

Steps:

  • In a small bowl combine pecans, brown sugar and Kahlua.
  • Let sit until needed.
  • In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened.
  • Add the eggs, one at a time and mix well after each.
  • Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic.
  • Slowly mix in the pecan mixture, until well mixed.
  • Pour into very well greased muffin cups, see note below.
  • Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean.
  • Pop out of pan and cool on rack, if you can wait that long to eat one.
  • NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans.
  • I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim.
  • I find the darker the pan, the better the muffin.
  • If they stick, you did not grease enough.
  • Just run a spatuala around the edge to release.
  • I noted these make 18 regular size muffins.
  • These do not rise a lot so you can fill 2/3 way full without spill over.
  • When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.

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