Coffee Cake Muffins

  • Yield 12 servings

These muffins make a convenient on-the-go snack.


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



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