Wednesday, November 2, 2016

Coffee Cake Muffins Recipe

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This delicious coffee cake muffins recipe amazingly enough contains no coffee! Its called a coffee cake most likely due to its origin, where this cake was enjoy with a cup of coffee or tea (sound better than tea cake I suppose).

This is one of my favorite muffins to make as the pie filling layer and the sweet crumble topping keeps the muffin moist and tasty. I also like to eat with with some whipped cream and sometimes on occasion ice cream. I funnily enough hardly ever have it with tea or coffee. 

INGREDIENTS BATTER

  • 2 cups of all-purpose flour
  • 1 cup of granulated sugar (preferably white)
  • 1/2 teaspoon of salt
  • 2 teaspoon of baking powder
  • 1/2 cup butter (not to soft)
  • favourite pie filling, about 20 ounces, the following works best, cherry, peach, blueberry or raspberry.
  • 1 large egg
  • 3/4 cup of milk (not skim)

INGREDIENTS TOPPING

  • 1 cup of all-purpose flour
  • 1/2 cup butter (not to soft)
  • 1 cup of packed brown sugar

INSTRUCTIONS

  1. preheat oven to 374 degrees Fahrenheit.
  2. We will start with topping.
  3. In a small bowl combine the brown sugar and the flour (1 cup).
  4. Now add the butter and cut it into the mixture (A fork works well).
    • I prefer to cut the butter into small block first and add it the the mixture, this way it is more uniform.  Do it quickly so the butter has less chance of melting.
  5. The mixture will now resemble largish crumbs.
  6. put in fridge while completing the batter mixture.
  7. In a large mixing bowl, put in the flour, granulated sugar, salt and baking powder, and stir.
  8. Now add the butter and cut it into the mixture (as done with the topping instructions).
  9. The mixture should now resemble largish crumbs.
  10. Add the milk and egg into a separate bowl and blend together with a fork.
  11. Now add this to the above mixture and mix until everything is coated (the mixture must NOT be mixed until smooth).  The batter is now complete.
  12. Now add the batter to a Greased muffin pan.
  13. Gently Add thin layer of your chosen pie filling so that it rests on top of the batter mixture.
  14. Now remove the topping from the fridge and sprinkle over the pie filling layer.
  15. Bake in over for up to 40 minutes, the top will be golden. (I check at the 30 minute mark using toothpick test. Make sure you differentiate between moist batter and the pie filling.)
Let cool and enjoy you coffee cake muffins with a cup of coffee?  Or be like me and enjoy it with some whipped cream, yum!

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