How To Make Coffee Cake Muffins
These coffee cake muffins take on a classic dessert and turn it into bite-sized deliciousness with a raspberry filling and a cinnamon and walnut topping.
Preheat oven to 400 degrees F 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.
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 pasty blender), and stir in walnuts.
Sprinkle topping evenly over the muffin batter and bake for 18 to 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.
- Calories: 225.90kcal
- Fat: 9.56g
- Saturated Fat: 2.44g
- Trans Fat: 0.14g
- Monounsaturated Fat: 4.75g
- Polyunsaturated Fat: 2.00g
- Carbohydrates: 32.90g
- Fiber: 0.72g
- Sugar: 17.07g
- Protein: 2.48g
- Cholesterol: 21.09mg
- Sodium: 146.67mg
- Calcium: 75.51mg
- Potassium: 53.34mg
- Iron: 1.12mg
- Vitamin A: 30.63µg
- Vitamin C: 0.60mg
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