Coffee Cake Muffins

Today is the first day of school here. We have had a long standing tradition of pancakes for breakfast, but my daughter is beginning her junior year.  I felt it was time for a bit of a change to celebrate her grown-ness (yeah I just made that word up). I found a yummy recipe in my 2012 Taste of Home Quick Cooking cookbook that I felt was perfect for your teens first day back to school or a mom’s brunch.

These true (yes, there is coffee) Coffee Cake Muffins have a crumb topping with a jam filled center. Amazing!

 

Coffee Cake Muffins

1 1/2 cups All purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

3/4 teaspoons ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup brewed coffee

1/3 cup canola or vegetable oil

1 egg

1/4 cup apricot preserves I have apricot preserves, but I think peach or strawberry would also be yummy.

 

Topping:

1/4 cup flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

3 tablespoons cold unsalted butter

1/4 cup chopped walnuts

 

In a large bowl, combine the dry ingredients and then stir in the coffee, oil and egg.

Fill paper lined muffin tins about a 1/4 of the way full. Drop 1 teaspoon of preserves in the center.

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Cover with remaining batter.

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Time to make the topping. In a small bowl, combine the flour, sugar and cinnamon and cut in the cold butter.  Stir in the walnuts. Sprinkle over the tops.

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Bake at 400 degrees for 18 minutes or until a toothpick comes out clean.

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And yes there are 2 without topping on it. Not because I didn’t have enough, but because my son doesn’t like walnuts.

Enjoy!

 

 

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