How To make Coffee Pecan Muffins
1 3/4 c All-purpose flour
1/2 c Dk.brown sugar,firmly packed
1 tb Baking powder
1/4 ts Salt
3/4 c Milk
2 tb Instant coffee
1 ts Vanilla extract
1/2 c Unsalted butter, melted
1 lg Egg, lightly beaten
1 c Pecans, chopped
Preheat oven to 400 F. Grease 8 lg. muffin cups. In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium-sized bowl, combine milk, instant coffee powder, vanilla extract, butter, and egg. Let stand for 5 minutes. Add mixture to flour mixture and mix "lightly". Fold in pecans. Spoon batter evenly into prepared muffin cups. Bake 20 minutes, or until a cake tester comes out clean. Remove muffin tin to wire rack. Cool 5 minutes before removing muffins from cups, finish cooling on rack. From the recipe files of suzy@bestweb.net -----
How To make Coffee Pecan Muffins's Videos
Claire Saffitz Makes Coffee Coffee Cake | Dessert Person
Claire Makes Coffee Coffee Cake | Dessert Person. Most cakes are delicious when eaten with a cup of coffee, but what’s even more delicious? A cake that tastes of coffee itself! This coffee coffee cake has a light, silky crumb and a brown sugary flavor that’s perfectly offset by the bitter notes of brewed and instant coffee, which find their way into all three components — the batter, ribbon, and crumb topping. Watch Claire as she makes this new-classic cake from Dessert Person.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
13 x 9-inch pan (preferably metal)
Stand mixer
Ingredients:
Coffee Ribbon:
3 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 tablespoon instant coffee granules
Coffee Crumb Topping:
1 1/4 cups all-purpose flour (5.6oz / 160g)
1/2 cup packed light brown sugar (3.5oz / 100g)
2 teaspoons instant coffee granules
3/4 teaspoon ground cardamom
1/4 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into pieces, at room temperature
Cake:
3 1/2 cups all-purpose flour (16 oz / 455g)
2 1/2 teaspoons baking powder (0.35 oz / 10g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 6g)
1/2 teaspoon baking soda
2/3 cup sour cream (6 oz / 170g)
1/2 cup strong brewed coffee (4 oz / 113g)
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
12 tablespoons unsalted butter (6 oz / 170g), at room temperature
1/4 cup neutral oil, such as vegetable or grapeseed (2 oz / 57g)
1 cup granulated sugar (7 oz / 200g)
3/4 cup packed light brown sugar (5.3 oz / 150g)
4 large eggs (7 oz / 200g(, at room temperature
Video Breakdown:
0:00 Start
0:15 Intro to Coffee Coffee Cake
0:40 Show Intro / Animation
0:59 Coffee Coffee Cake Recipe
1:21: Special Equipment / Ingredients
2:32 Prep Pan / Assemble Toppings
5:09 Make The Batter
5:23 Maya Cameo
10:17 Pour Batter & Bake
10:30 Felix Cameo
13:12 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Coffee Cake Muffins With Pecan Crumble
One of our family favorites! Coffee Cake Muffins are great to take on the go or enjoy with your morning cup of coffee. Thank you Bertie (Angela's Mom) for the pecans!
Ingredients:
For the Muffins:
1½ cups all-purpose flour
½ cup brown sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup milk
⅓ cup canola oil
1 egg
¼ cup applesauce
For the Topping:
¼ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon cinnamon
3 tablespoons cold butter, cut into small cubes
¼ cup chopped pecans
Instructions
For the Muffins:
1. Preheat oven to 400 degrees F and prepare 12 muffin cups with paper liners.
2. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt.
3. In another large bowl, combine the milk, oil, and egg. Stir the dry ingredients into the wet mixture until just combined and moist.
4. Fill the paper-lined muffin cups halfway.
For the Topping:
5. In a small bowl, combine the flour, brown sugar, and cinnamon and chopped pecans.
6. Cut in butter until mixture resembles coarse crumbs.
7. Sprinkle topping evenly over the muffin batter and bake for 18 minutes.
8. Remove pan from oven and cool 5 minutes.
**Thank you again Brad Low! Check out his graphics reel below!
Coffee Cake Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Coffee Cake Muffins. This is a recipe for a Streusel Coffee Cake only in muffin form. It has a wonderfully rich and buttery flavor and a soft and moist texture. The crispy streusel combines flour with dark brown sugar, ground cinnamon, and butter. I like how the streusel mixture sits both on top of the muffins plus runs through their centers.
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Butternut Pecan Muffins Recipe | Fall Autumn Muffin Recipe
Do you love muffins? How about butternut squash muffins? These have all the spice you could want in a fall muffin. These muffins make a delicious breakfast or snack. They're light and fluffy, with crunchy pecans. So perfect for fall and so good with your morning cup of coffee!
???????????? BUTTERNUT PECAN MUFFINS
1 ¾ cup all-purpose flour
½ cup white sugar
½ cup brown sugar
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon allspice
1 cup cooked butternut squash, mashed
2 eggs
½ cup oil
¼ cup milk
1 teaspoon vanilla
½ cup pecans, chopped
Bake at 350F or 177C for 20 minutes.
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#butternutsquashrecipe #butternutsquashmuffins
#pumpkinmuffins #fallrecipes
SUPER FLUFFY Vegan Coffee pecan cake slice ! #vegan #recipes #cake #cakerecipes #foodie #foodporn
SUPER FLUFFY Vegan Coffee pecan cake slice
Ingredients
Dry
1 1/2 cup all purpose flour/ white spelt flour or gluten free all purpose flour
1 cup almonds or walnuts ground
1/2 tsp baking soda
1 tsp baking powder
3/4 cup coconut sugar or caster sugar
1 cup pecans toasted and roughly chopped
Wet
1 cup non dairy milk
1/3 cup coffee ( 2 tbsp coffee with 1/3 cup water) or strong espresso coffee
1/4 cup melted non dairy butter
Frosting
1 1/2 cup soaked cashews
1 tsp vanilla essence
1/4 cup maple syrup
4 tbsp coffee mixed with 1 tbsp hot water
1/4 cup coconut cream
Topping
Chopped toasted pecans
The magic
Cake
- Preheat oven to 165C / 330 f
- Sift flour into large bowl and then add remaining dry ingredients
- Mix all wet ingredients in a smaller bowl
- Pour wet into dry and whisk gently to bring together
- Grease or line your tin with parchment paper. My tin was 28cm x 15xm.
- Pour batter into cake tin and make sure it’s even, give it a knock on the table to smooth out
- Place in oven and bake for 40 - 45 minutes You’ll know it’s ready when you put a knife or tooth pick in and comes out clean. Check at 35 minutes as it might cook faster depending on your oven
- Let the cake cool before taking it out of your tin and before lathering on your frosting
- Top with pecans and I love to have it with a generous drizzle of cream!
- Don’t forgot to say your prayer of gratitude ????
Frosting
- Soak cashews over night or quick soak in hot water for 30 minutes
- Blend all ingredients till smooth
- Place in fridge for hour or so
- NOTES : you can make this whole cake a day before. Leave the cake out of the fridge and tightly sealed and leave frosting in the fridge. - I did this and it was actually even better the day after ! #vegan #veganrecipes #veganfood #recipes #cake #cakerecipes #foodie #foodporn
Pecan Coffee Cake Muffins
Pecan Coffee Cake Muffins | Get the FULL RECIPE:
These Pecan Coffee Cake Muffins have a crunchy cinnamon streusel topping that sits atop tender buttery cake. Just as the name implies, they pair nicely with hot cups of coffee. Tulip baking papers are made from parchment paper and are taller than regular baking cups. They can be found in the baking aisle at grocery stores or at craft stores. We recommend using them for this recipe for best results. If you use standard size baking cups, reduce the streusel topping recipe by half.
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