Coffee Cake Muffins

  • Yield: 12 servings


1/4cup firmly packed light brown sugar
1/4cup chopped pecans
1teaspoon ground cinnamon
1 1/2cups all-purpose flour
1/2cup granulated sugar
2teaspoons baking powder
1/4teaspoon baking soda
1/4teaspoon salt
1-- egg
3/4cup milk
1/3cup vegetable oil


  1. Preheat the oven to 400F.  Place paper baking cups in a 12-cup muffin pan and spray lightly with nonstick cooking spray.  Combine the brown sugar, pecans and cinnamon in a bowl and mix well.  Combine the four, granulated sugar, baking powder, baking soda and salt in a bowl.  Make a well in the center of the mixture.  Combine the egg, milk and oil and whisk until blended.  Ad to the flour mixture and stir just until moistened.  Spoon 1 tablespoon of the mixture into each muffin cup.  Sprinkle with half the brown sugar mixture.  Top evenly with the remaining batter.  Sprinkle with the remaining brown sugar mixture.  Bake for 20 to 24 minutes or until lightly browned.


Recipe reprinted with permission from Anne Grimes’ Dumplings ‘N More; Recollections & Recipes (Ayden, North Carolina, 2008).