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
How to Make Ina's Blueberry Coffee Cake Muffins | Food Network
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Make the batter in advance and bake muffins for a yummy breakfast treat. This video is part of Barefoot Contessa show hosted by Ina Garten . SHOW DESCRIPTION :Ina Garten knows how to entertain with simplicity, style and fun. Visit with Ina at home in the sumptuous Hamptons of New York to discover her shortcuts and strategies for make-ahead menus, fabulous food and memorable parties.
Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
Recipe:
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Pecan Streusel Coffee Cake
#shorts #food #cake
Makes 1 10-inch Cake
Pecan Streusel:
1 1/2 c chopped pecans
3/4 c packed brown sugar
1 Tbsp ground cinnamon
Cake:
2 c all-purpose flour
1 c whole wheat pastry flour (or use all white)
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter, softened
1 1/2 c sugar
1 1/2 c sour cream
3 large eggs, at room temperature
1 tsp vanilla extract
1 1/2 tsp grated lemon zest (optional)
1. Grease and flour a 10-inch bundt or tube pan.
2. Preheat the oven to 350 degrees.
3. To prepare the filling, combine the pecans, brown sugar, and cinnamon in a bowl and stir to mix well. Reserve.
4. To prepare the cake, whisk together the flours, baking powder, baking soda and salt in a large bowl.
5. In a separate bowl, cream the butter, and sour cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon zest, if using.
6. Add the reserved dry ingredients and beat until just smooth.
7. Pour about half the batter into the prepared pan. Sprinkle the reserved filling evenly down the center of the batter, preventing the filling from touching the sides of the pan. Cover with the remaining batter. Bake until a wooden skewer tests clean when inserted in the thickest part, 45 to 55 minutes.
8. Cool in the pan for 10 minutes before turning out.
Coffee Pecan Muffins
COFFEE PECAN MUFFINS:
I need to start with a disclaimer. I grew up in Boulder Colorado and healthy food is no foreign concept to me. So, I apologize if you thought these muffins were some ridiculously delicious butter and gluten filled pieces of perfection, because they aint. If you want some tasty and seriously healthy morning munchies this is the recipe for you.#glutendairysugarifyouwantgrainandhappinessfree
Ingredients:
Makes 8
Base: Here are the “base ingredients”. Everything else I add is just to spruce them up but you can make them with just these six ingredients.
-1 cup almond or peanut butter (almond is better, but peanut is far cheaper so it’s up to you)
-2 eggs
-2 bananas
-1 tsp. baking soda
-1/2 tsp. salt-1 tsp. vanilla extract
Additions:
-1 TBLS apple sauce
-2 TBLS coffee-Spices (I did a dash of cinnamon, cardamom, and nutmeg)
-2 tsp. maple syrup
-1 TBLS coconut oil
-1/4 cup chopped pecans (adds a nice texture)
Directions: Preheat the oven to 425 on convention. Place the bananas, almond/peanut butter, and eggs in the blender and mix. Add the baking soda and salt and blend. Add all the other ingredients besides the pecans and blend for about 20 seconds until everything is incorporated. Add the pecans last and mix with a spoon, don’t blend it because we want the pecans to stay intact. Pour in muffin tins and cook for 12 minutes. At first they may seem a little undercooked, but let them cool for a little and they will be perfect. If you bake them for too long they can get a bit dry.
Martha Stewart Makes Coffee Cakes 3 Ways | Martha Bakes S2E1 Coffee Cakes
If you love coffee cakes as much as Martha does, you'll love learning all three of the indispensable recipes featured in this episode. Watch as Martha demonstrates a rhubarb upside-down crumb cake, jam-filled crumb-topped coffee cake muffins, and a streusel cake with a confectioners' sugar glaze.
#CoffeeCake #StreuselCake #CakeRecipes #Dessert #Baking
0:00 Introduction
0:46 Rhubarb Upside-Down Crumb Cake Recipe
7:19 Jam-Filled Crumb-Topped Coffee Cake Muffins
12:33 Ultimate Streusel Cake Recipe
18:46 Confectioners' Sugar Glaze cake topping
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
Full Recipes:
Rhubarb Upside-Down Cake -
Jam Filled Coffee Cake Muffins -
Ultimate Streusel Cake -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Coffee Cakes 4 Ways | Martha Bakes S2E1 Coffee Cakes
Pecan Pie Mini Muffins Recipe - Laura Vitale - Laura in the Kitchen Episode 981
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