I made these coffee cake muffins for my partner who requested them for his birthday. These are slightly more wholesome as I have substituted applesauce for half of the butter needed.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
10 mins
total:
55 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Filling:
Batter:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners.

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  • Place pecans on the prepared baking sheet.

  • Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated; set aside.

  • Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl.

  • Combine sugar and butter in a large mixing bowl; beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated.

  • Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.

Cook's Notes:

You can use 1 packet of Starbucks(R) Via(R) Instant Italian Roast coffee in place of the coffee granules.

You can also bake this in a greased 9x13-inch pan or glass casserole dish. Alternate batter, filling, batter, and filling, and serve it right out of the pan/dish. Adjust baking time accordingly.

You can also use a greased fluted tube pan (such as Bundt(R)). Because you will be flipping the cake after baking, alternate filling, batter, filling, and batter. Adjust baking time accordingly.

Nutrition Facts

187 calories; protein 2.8g; carbohydrates 26.4g; fat 8.2g; cholesterol 41.8mg; sodium 106.7mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
03/19/2020
I halved the recipe and got exactly 12 muffins. The bake time and the amount of the ingredients was spot on. I thought they were very good and tasted even better as they sat. I will make these again. Thanks for sharing your recipe. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/19/2020
I halved the recipe and got exactly 12 muffins. The bake time and the amount of the ingredients was spot on. I thought they were very good and tasted even better as they sat. I will make these again. Thanks for sharing your recipe. Read More
Rating: 3 stars
09/01/2020
I made halve of the recipe, and I think it was OK. I think they are not fantastic but maybe a little tweaking can make them better. Be careful to not over beat the batter or they might come out tough. The sugar content is actually good. You may want to bump up the sugar of the batter however remember that the pecan crumble will add up sweetness! I am not sure if I want to make this again. If I do, I may do so tweaking it a bit. Read More