Beth's Coffee Cake Muffin Recipe | ENTERTAINING WITH BETH
- Hey guys, now that the weatheris starting to turn cool,
I wanted to arm you with areally great muffin recipe
that's fantastic witha cup of coffee or tea.
Or also makes a great dessertidea when you've having
a brunch!
They're my chocolateswirl coffee cake muffins!
They're really easy to puttogether and so delicious, too.
Let me show you how to make them.
In a large mixing bowl you'regoing to add four eggs,
three quarters cup canolaoil or vegetable oil,
six tablespoons of melted butter.
I really love to use thecombination of oil and butter.
Especially in muffins becausethe oil will make them
really light and give it a great texture,
and the butter will givethem lots of flavor.
So I do like to use both.
Three quarters cup of white sugar,
and to that you're gonnaadd half a cup of water.
Go ahead and just mix thatall up until everything
is combined and thenyou can set that aside.
Then in a smaller bowl you're going to add
two cups of flour,
two and a half teaspoons of baking powder,
and a half a teaspoon of salt.
You can go ahead and whiskthat up until it's combined.
Then you are slowly goingto add your dry ingredients
to your wet ingredients, just in thirds,
whisking it up until nice and combined.
And then to that you'regonna add half a cup
of chopped pecans.
Now, I love to add the nuts,especially in the fall,
there's something so greatabout the taste of a pecan
in a muffin.
But if not a nut person,you could leave them out.
But I also find they'rereminiscent of, sort of,
those traditional coffee cakes.
So I think they're a good thing to add.
Now we're gonna make thefilling for our coffee cakes.
So in a small bowl you'regonna add one tablespoon
of instant coffee.
Now, this is the instantcoffee, the kind that you can
just add hot water to and make coffee.
It's not the coffee grounds.
So make sure you get the instant.
And then two tablespoons ofunsweetened cocoa powder.
And three tablespoons of sugar.
I know it sounds like alot of sugar, but remember,
you've got the coffee andthe unsweetened cocoa powder.
So you do need to sweeten this mixture up.
Whisk that up with a fork andthen you can set that aside.
Then, here comes the crowningglory, the crumb topping.
This is what makes thesemuffins so delicious.
So, in a smaller bowl we're going to add
two thirds cup of flour,
four tablespoons of brownsugar, a quarter teaspoon
of ground cinnamon,
a quarter teaspoon of baking powder,
and four tablespoons of melted butter.
You can go ahead andwhisk that up with a fork
until you get a nice, wet crumb.
Then you're gonna take outa muffin tin and spray the
whole thing with baking spray.
And you do want to, kind of,brush it with a pastry brush,
even on the top, becausethese do get to be sticky
and you want to make surethat they will release
without a problem.
Then, with an ice cream scoop,you're gonna fill it about
three quarters of the way full.
And then you're gonna takeabout a teaspoon of the cocoa
coffee mixture and put that on top.
Then top with some morebatter, just until it's at the
top of the well.
You can do that for all your muffin wells.
Then you want to go in witha knife and just do a little
gentle swirl on each one.
You don't wanna mix it toomuch, just a gentle swirl
will do the trick.
And then you want to takeabout one tablespoon of
the crumb topping
and put that on top of each muffin.
Then we're gonna put thisin a 375 degree oven,
just for about 16 to 17 minutes.
They're done when theystart to turn golden brown
and have risen up.
And then you can take themout of the muffin tins
and put them on a cooling rack.
And then, just for the pastry,I know this is like sugar
overload, but that's why Ithink these are best served
for dessert or like a tea time.
I do like to dust each onewith a little bit of powdered
sugar because they do lookreally pretty that way.
And are just sort ofreminiscent of a traditional
coffee cake.
And then I like to displaythem on a decorative cake stand
just to elevate them.
Take them out of that realmof muffin and then turn them
into like a mini cake.
And then when you cut into them you'll see
you have a beautifultextured muffin speckled with
delicious pecans, mixedwith that cocoa and coffee
riveting, and of course,the crumb topping on top.
It's really a winner.
I hope you guys give this one a try.
And let me know what you think.
And I will see you backhere next week for another
delicious recipe.
Until then, bye.
(upbeat music)
Learn how to make my coffee cake muffin recipe, an easy coffee and chocolate swirled muffin base with a delicious cinnamon crumb topping. This is a great recipe for Christmas Morning Breakfast! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2 FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA FOLLOW ME ON PINTEREST http://bit.ly/WBefLa WATCH MORE BREAKFAST TREATS! Blueberry Waffles http://bit.ly/EWBWaffles Apple Cider Pancakes http://bit.ly/EWBApplePancakes Raspberry Ricotta Pancakes http://bit.ly/EWBRaspPan Ultimate Banana Bread http://bit.ly/EWBBanBread Cinnamon Crumb Coffee Cake http://bit.ly/EWBCoffeeCake Foolproof Crepes http://bit.ly/EWBCrepes Cornbread Muffins with Raspberry Jam http://bit.ly/EWBCornBread Pain Perdu http://bit.ly/EWBPainPerdu Cinnamon Bun Breakfast Puddings http://bit.ly/EWBPuddings Easy Scones http://bit.ly/EWBScones BETH’S COFFEE CAKE MUFFIN RECIPE Makes 12 INGREDIENTS: 4 eggs ¾ cup (180 ml) canola oil 6 tbsp (90 ml) melted butter ¾ cup (150 g) sugar ½ cup (120 ml) water 2 cups (240 g) flour 2 ½ tsp (12.5 ml) baking powder ¾ tsp (4 ml) salt ½ cup (75 g) chopped pecans For Interior Swirl: 1 tbsp (15 ml) instant coffee granules 2 tbsp (30 ml) unsweetened cocoa 3 tbsp (45 ml) white sugar For Crumble: 2/3 cup (80 g) flour 4 tbsp (60 g) brown sugar ¼ tsp (1.25 ml) cinnamon ¼ tsp (1.25 ml) baking powder 4 tbsp (60 ml) melted butter METHOD: Preheat oven to 375F/(190C) Combine eggs, oil, butter, sugar and water in a large bowl and whisk until smooth. In a separate bowl combine flour, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients in thirds, until combined. Don’t over mix. In a small bowl combine cocoa, instant coffee, and sugar, whisk to combine and set aside. In another small bowl combine flour, sugar, cinnamon, baking powder, and butter. Whisk with a fork to combine. Prepare a muffin tin with baking spray, covering inside of wells and lightly spray top of pan too since muffins will rise up and slightly cover the top. With an ice cream scoop, spoon in half a scoop of batter into the muffin well, top with 1 tsp (5 ml) of the filling, cover with second half scoop of batter. Take a knife and gently swirl interior to distribute filling. Top with 1 tbsp (15 ml) of crumb topping. Repeat process until all the wells are full. Bake for 16-17 mins until golden brown and risen. Allow to cool slightly. Dust with powdered sugar if desired ☺ ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.