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
1/4 cup apricot preserves I have apricot preserves, but I think peach or strawberry would also be yummy.
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.
Cover with remaining batter.
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.
Bake at 400 degrees for 18 minutes or until a toothpick comes out clean.
And yes there are 2 without topping on it. Not because I didn’t have enough, but because my son doesn’t like walnuts.