Beth's Coffee Cake Muffin Recipe | ENTERTAINING WITH BETH
Learn how to make my coffee cake muffin recipe, an easy coffee and chocolate swirled muffin base with a delicious cinnamon crumb topping. This is a great recipe for Christmas Morning Breakfast!
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BETH’S COFFEE CAKE MUFFIN RECIPE
Makes 12
INGREDIENTS:
4 eggs
¾ cup (180 ml) canola oil
6 tbsp (90 ml) melted butter
¾ cup (150 g) sugar
½ cup (120 ml) water
2 cups (240 g) flour
2 ½ tsp (12.5 ml) baking powder
¾ tsp (4 ml) salt
½ cup (75 g) chopped pecans
For Interior Swirl:
1 tbsp (15 ml) instant coffee granules
2 tbsp (30 ml) unsweetened cocoa
3 tbsp (45 ml) white sugar
For Crumble:
2/3 cup (80 g) flour
4 tbsp (60 g) brown sugar
¼ tsp (1.25 ml) cinnamon
¼ tsp (1.25 ml) baking powder
4 tbsp (60 ml) melted butter
METHOD:
Preheat oven to 375F/(190C)
Combine eggs, oil, butter, sugar and water in a large bowl and whisk until smooth.
In a separate bowl combine flour, baking powder and salt. Whisk to combine.
Add the dry ingredients to the wet ingredients in thirds, until combined. Don’t over mix.
In a small bowl combine cocoa, instant coffee, and sugar, whisk to combine and set aside.
In another small bowl combine flour, sugar, cinnamon, baking powder, and butter. Whisk with a fork to combine.
Prepare a muffin tin with baking spray, covering inside of wells and lightly spray top of pan too since muffins will rise up and slightly cover the top.
With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp (5 ml) of the filling, cover with second half scoop of batter. Take a knife and gently swirl interior to distribute filling. Top with 1 tbsp (15 ml) of crumb topping.
Repeat process until all the wells are full. Bake for 16-17 mins until golden brown and risen.
Allow to cool slightly. Dust with powdered sugar if desired ☺
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Beth's Blueberry Crumb Cake Recipe
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Learn how to make my homemade blueberry crumb cake recipe! A delicious breakfast treat inspired by my childhood summers. Enjoy! xx
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WATCH MORE BREAKFAST TREATS!
Blueberry Waffles
Apple Cider Pancakes
Raspberry Ricotta Pancakes
Ultimate Banana Bread
Cinnamon Crumb Coffee Cake
Foolproof Crepes
Cornbread Muffins with Raspberry Jam
Pain Perdu
Cinnamon Bun Breakfast Puddings
Easy Scones
BLUEBERRY CRUMB CAKE RECIPE
Makes 9 squares
*PRINT RECIPE HERE*
INGREDIENTS:
½ cup (120g) of butter
¾ cup (150g) sugar
2 eggs
1 tsp (5 ml) vanilla
2 cups (240g) of flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
½ cup (120 ml) milk
2 cups (300g) fresh blueberries
Topping:
1 cup (200g) of sugar
½ cup (60g) flour
1 tsp (5 ml) cinnamon
½ cup (120g) butter
METHOD:
Preheat oven to 350F (175C).
Spray a square 10” x 10” (25cm x 25cm) pan with baking spray. Set aside
In the bowl of an electric mixer beat together butter and sugar until smooth and fluffy, add eggs one at a time and beat well until light and fluffy, add vanilla. Set aside.
In a small bowl combine flour, baking powder and salt whisk together. Add flour mixture in thirds, alternating with the milk until a batter forms. Remove bowl from the mixer.
Fold in blueberries. Transfer batter to pan. Set aside.
In a small bowl whisk together the topping. Add the sugar, flour and cinnamon. Whisk to combine. Cut in butter with hands until small crumbs form. Sprinkle topping on top of batter until a layer is formed and batter is fully covered.
Bake 40-45 mins until golden brown and a toothpick comes out clean. Allow to cool completely. Run sharp knife along perimeter of cake to loosen before removing it. Cut into 9 squares and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Crumb Cake With Strawberry Jam/ Пирог Гости на пороге
Ingredients:
4 cups of flour
3/4 of a cup of sugar
2 sticks of butter( about 220 gr)
2 eggs
1/2 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of lemon juice
1 and 1/2 cup of strawberry jam ( or any jam)
optional: 2 tablespoons of almond flour or almond meal
Method:
Combine: flour, sugar, salt.
1 teaspoon of baking soda shock with lemon juice, combine with dry ingredients.
2 sticks of butter( right out of the fridge) cut into small pieces and add to flour.
Work in with either pastry cutter, or fork.
Add eggs.
Mix it together to form crumbs.
Line baking dish with parchment paper.
Visually separate crumbs into thirds.
Add 2/3 on the bottom of the dish.
Spoon out jam, spread it with spatula.
add remaining 1/3 of crumbs on top.
Optional: Sprinkle with almond flour.
Bake in preheated to 375 degrees Fahrenheit oven for 45 min or until slightly browned.
Cut into squares while it is still hot.
let cool. Sprinkle with powdered sugar.
Serve and enjoy!
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Best Classic Coffee Cake Recipe with Extra Crumb Topping
This classic coffee cake recipe is super moist, packed with cinnamon and sugar, and extra crumb topping! Classic coffee cake would be amazing for breakfast or any time of the day. Coffee cake surprisingly does not contain any coffee, but is known to be a delicious snack to go with coffee, hence where it got its name. There are a lot of steps in this recipe due to all of the layers in coffee cake, but it is well worth the time to make this coffee cake recipe! My favorite part about coffee cake is the crumb topping, so this recipe has extra crumb topping! Feel free to add chopped pecans to the crumb topping for an additional crunch. You may have extra crumb topping leftover, and if you do, feel free to freeze any remaining crumb topping. It will be good in the freezer for up to 6 months and then you have it on a hand for a small baked good or to make your second batch of this coffee cake recipe!
Ingredients
Crumb Topping
4 tbsp unsalted butter (cubed & softened)
1/2 cup brown sugar
1/2 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/8 tsp Kosher salt
Cinnamon Layer
2 tbsp. granulated sugar
1/2 tbsp. all-purpose flour
1/4 tsp ground cinnamon
Coffee Cake Batter
1 1/2 cups all-purpose flour
3/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp Kosher salt
8 tbsp. unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup sour cream (substitute additional milk or plain Greek yogurt)
1/8 cup Whole Milk
2 large eggs
1/2 tsp vanilla extract
Directions
1. To make the crumb topping, add cubed softened butter, brown sugar, all-purpose flour, ground cinnamon, and kosher salt to a large bowl. Use a pastry cutter, two forks, or your hands to mix together, breaking apart the butter until it is mixed into the ingredients and is a crumb-like consistency. Set this bowl aside.
2. To make the cinnamon sugar mixture, add granulated sugar, all-purpose flour, and ground cinnamon to a small bowl. Use a small whisk or a fork, and mix together to break up any granulated sugar. Place this bowl with the other bowl that you set aside.
3. To make the dry ingredients of the batter, add all-purpose flour, baking powder, baking soda, and kosher salt to a large bowl. Whisk these ingredients together until they are combined. Set this flour mixture aside. It will be added to the wet ingredients.
4. In later large bowl of a hand or stand mixer, cream together the softened butter and add the granulated sugar mixing until it is fully incorporated. Add the sour cream to the mixture. If you do not have sour cream, you can also use milk or plain Greek yogurt. Continue mixing until the sour cream is incorporated into the mixture.
5. Add milk and then add the eggs, one at a time, and add vanilla extract. Start adding in the flour mixture in small increments making sure to not over mix the batter. It will be pretty smooth, but will be thicker than regular cake batter. Add in the remaining flour mixture and use a spatula to add any flour from the sides and the bottom of the bowl into the mixture.
6. Grease the sides in the bottom of an 8 x 8 pan. Add half of the batter mixture to the bottom of the pan. Use a spatula and evenly spread out the batter making sure it covers the bottom and reaches the corners of the pan. This batter is really thick, so be patient with this process.
7. Using a spoon, sprinkle the cinnamon sugar mixture onto the batter in the pan. Try to get this layer as even as possible since it creates that nice line in the middle of the coffee cake. Add the remaining batter to the pan and carefully spread out the batter evenly on top of the cinnamon sugar mixture making sure the batter goes to the corners of the pan. Try not to stir or mix the batter together or you will not have that line of cinnamon sugar in the middle of the coffee cake.
Start adding generous amounts of crumb topping to the top of the batter, making sure you cover the corners of the pan with crumb topping too.
8. Bake in a 350 °F preheated oven for around 30 - 35 minutes or until a toothpick comes out clean and where the crumb topping turns a light brown.
Other Videos To Watch!
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Homemade Blueberry Muffins-
Apple Crisp-
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EASY COFFEE CAKE RECIPE | BOX CAKE MIX RECIPE | How to make a 6 ingredient box cake mix Coffee Cake
EASY COFFEE CAKE RECIPE | BOX CAKE MIX RECIPE | How to make a 6 ingredient box cake mix Coffee Cake
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Pumpkin Crumb Cake
Pumpkin crumb cake is a perfectly moist pumpkin cake infused with all of your favorite fall flavors. Topped with a buttery crumble topping and a homemade glaze, this is sure to become a family favorite!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1/2 cup butter melted and then cooled for several minutes
• 1/2 cup granulated sugar
• 1/4 cup brown sugar tightly packed
• 2 large eggs room temperature
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons sour cream
• 1 1/2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 2 teaspoons pumpkin spice
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
Streusel Topping:
• 1 cup all-purpose flour
• 3/4 cup brown sugar tightly packed
• 2 tablespoons granulated sugar
• 1 teaspoon pumpkin spice
• 6 tablespoons salted butter melted
Glaze (optional):
• 1/2 cup powdered sugar
• 2-3 tablespoons milk
✅Instructions
1️⃣ Preheat oven to 350 Fahrenheit and lightly grease a 9x9 baking pan or line with parchment paper.
2️⃣ Combine melted butter and sugars in a large bowl and stir until well-combined.
3️⃣ Add eggs and stir to combine.
4️⃣ Add in pumpkin puree and vanilla extract. Stir until well combined.
5️⃣ Add sour cream and stir until combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
6️⃣ In a separate medium-sized bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.
7️⃣ Using a spatula, gradually add dry ingredients to the wet mixture and stir until just combined -- do not over-mix!
8️⃣ Spread batter evenly into prepared 9x9 pan.
Streusel Topping:
1️⃣ Prepare the crumble by whisking together flour, sugars, and pumpkin spice.
2️⃣ Pour the melted butter into the mixture. Using a fork, stir until crumbles form.
3️⃣ Evenly sprinkle streusel topping over the top of your pumpkin batter.
4️⃣ Transfer pan to oven and bake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
5️⃣ Allow to cool before adding glaze.
Glaze (optional):
1️⃣ Make glaze by whisking together powdered sugar and 1 tablespoons of milk. Add more milk, 2 teaspoons at a time, until thin enough to drizzle.
2️⃣ Drizzle over cooled pumpkin crumb cake.
3️⃣ Cut and serve. Enjoy!
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