Best 3 Pecan Coffee Muffins Recipes
Calling all coffee and pecan lovers! These delectable treats combine the delightful flavors of rich coffee and crunchy pecans in a moist and fluffy muffin. Perfect for breakfast, brunch, or an afternoon snack, these muffins are a delightful indulgence that will satisfy your sweet cravings. With just a few simple ingredients and easy-to-follow instructions, you can whip up a batch of these flavor-packed muffins in no time. In this article, we'll provide you with two irresistible recipes: a classic pecan coffee muffin recipe and a vegan-friendly version made with almond milk and flax eggs. So, grab your apron, preheat your oven, and let's embark on a delightful baking journey together!
Here are our top 3 tried and tested recipes!
PECAN COFFEE CAKE MUFFINS
Steps:
- Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel., Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 420 calories, Fat 22g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 284mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
COFFEE-CAKE MUFFINS WITH PECAN STREUSEL
These muffins make a deliciously sweet addition to your brunch buffet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 10
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Stir together the sugar and cinnamon in a small bowl; set aside. Butter 10 cups of a standard nonstick muffin tin; set aside.
- Make streusel: Spread out pecans on a baking sheet. Toast in oven, shaking occasionally, until crisp and fragrant, 8 to 10 minutes. Let cool completely.
- Raise oven temperature to 375°. Put brown sugar, cinnamon, salt, and flour in a medium bowl. Blend in butter with your fingertips until well combined. Crumble pecans into small pieces; work into streusel with fingertips until just combined. Cover, and refrigerate.
- Combine dry ingredients: Sift flour, baking powder, salt, granulated sugar, and spices into a large bowl; set aside.
- Combine wet ingredients: Whisk together eggs, vanilla, and milk in a separate large bowl. Whisk in melted butter.
- Pour wet ingredients over dry ingredients; fold with a rubber spatula until combined. Spoon batter into buttered cups, filling each less than one-third full. Gently press batter into an even layer.
- Divide reserved streusel among cups, then top with remaining batter. Sprinkle with reserved cinnamon sugar. Fill any empty cups in the tin halfway with water. Bake muffins until puffed and golden brown, about 18 minutes.
- Let cool slightly in tin, 5 to 10 minutes. Turn out onto a wire rack; let cool a few minutes more before serving warm.
PECAN & COFFEE MUFFINS
Steps:
- 1. Preheat oven to moderately hot. Grease 6-hole muffin pan. 2. Reserve 12 whole nuts. Chop remaining nuts finely, sprinkle chopped nuts on greased oven tray. 3. Combine ½ cup of the sugar with the water in medium saucepan; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, without stirring, about 10 minutes or until toffee is golden brown. Dip whole nuts into toffee oven chopped nuts, stir quickly until all nuts are covered in toffee; stand until set. Reserve whole nuts; chop remaining nut mixture finely. 4. Place flour in large bowl; rub in butter. Stir in remaining sugar and chopped nut mixture, then combined buttermilk, egg and coffee. Spoon mixture into prepared pan. Bake in moderately hot oven about 20 minutes. Serve cold muffins drizzled with coffee cream and topped with reserved whole nuts. 5. Coffee Cream: Beat cheese, sugar and combined coffee and water in small bowl until smooth. Makes 6 Per Serving 40.2g fat; 3590kj
Tips:
- For a richer flavor, use dark roast coffee.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- To make sure the muffins are evenly cooked, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- For a sweeter muffin, add an extra 1/2 cup of sugar to the batter.
- For a crunchier muffin, sprinkle the tops with chopped pecans before baking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These pecan coffee muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their moist, tender crumb and sweet, nutty flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these pecan coffee muffins a try. You won't be disappointed!
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