I love making muffins and these coffee cake muffins are no exception. They are great to have on hand for busy mornings when you need to get out the door.
This post is sponsored by Door County Coffee. I have been provided with samples to try. All opinions are my own.
It’s been a long time since I’ve made muffins. Not quite sure why because everyone in my family loves them. I have quite a number on the site too. These coffee cake muffins were perfect with the cinnamon hazelnut coffee.
Rather than just leave the cinnamon nut topping on top of the muffins, I gently swirled it thorough the batter. That way you get cinnamon goodness in every bite. If your family has a nut allergy, it’s perfectly fine to omit them.
Coffee cake muffins and a Door County Coffee travel mug make for a perfect mid-morning snack at work. Honestly, I have never had a travel mug that has kept my coffee as hot for as long as this one did. Needless to say it was a pleasant surprise.
Before I received my goodie box, I took a peek at their website to see what kinds of coffee they offered. Well, they offer so many flavors, there is absolutely something for everyone! Plus you can find K-cups, ground, regular, decaf, flavored or non-flavored. My husband and I have had fun trying everything.
A couple of our favorites include the cinnamon hazelnut, blueberry cobbler, frosted cinnamon bun, and, surprisingly the orange creme. We weren’t sure we’d like orange in a coffee but it’s really good!
- ¼ cup packed brown sugar
- ¼ cup chopped pecans
- 1 teaspoon ground cinnamon
- 1-½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup canola oil
- ¾ cup milk
- ½ cup confectioners' sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees F. In a small bowl, combine the brown sugar, pecans and cinnamon; set aside. Prepare a muffin tin by lining with paper muffin cups, set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a separate bowl or measuring cup, combine the egg, oil and milk. Gently stir into dry ingredients just until moistened.
- Spoon batter into paper-lined muffin cups, filling about ¾ of the way full. Top each with about 2 teaspoons of the nut mixture. Using a clean butter knife, carefully swirl the nut mixture into the batter.
- Bake at 400° for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
- In a small bowl, combine glaze ingredients and whisk until smooth. Drizzle over warm muffins. Serve warm.
Muffins are delicious at room temperature too. Store covered and reheat in a microwave if desired.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 162mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 2g
Nutrition information automatically calculated. Recipe author has not checked the calculations.