Coffee cake muffins

June 16, 2014

My mom makes this coffee cake that is awesome. I wanted to bring it to a meeting, but thought cupcakes would transport easier. So I created these awesome treats. They are best when they are straight from the oven. I wouldn't make them ahead of time, but they could be eaten as leftovers if you reheated them.

 

3/4 cup sugar

1/4 cup shortening

1 egg

1/4 tsp. salt

1 1/2 cup flour

3 tsp. baking powder

1/2 cup milk

1 tsp. vanilla

 

Cream together sugar and shortening. Add egg, blend. Add salt, blend. Combine flour and baking soda in separate bowl. Combine milk and vanilla in measuring cup. Alternate adding a little of the dry and wet mixtures to the sugar mixture. Blend it all up.

 

1/2 cup brown sugar

1 tsp. butter

1 tsp. cinnamon

1 tsp. flour

1/4 cup nuts

 

In another bowl combine the topping ingredients.

 

Get out your muffin tins. I used a cookie scoop to put batter into each cup, then a spoon to add some of the cinnamon sugar mixture, then the cookie scoop again. It was quick, clean and easy.

 

Bake at 375 for 20 minutes or until the tops of the muffins are golden brown.

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