How To Make These Coffee Cake Muffins

I love coffee cake and muffins well they are delicious so putting the two together you have these amazing looking coffee cake muffins that are so yummy

These muffins have a really delightful looking topping that is crumbly and buttery that sets these muffins of so right

These muffins will be so perfect for a tea or brunch , who will be able to resist them ?

This great recipe is brought to you by Beth from Entertaining With Beth on YouTube , thanks for sharing this recipe with us

Here below the video tutorial to watch along with the ingredients and the instructions you will need to make these muffins from the YouTube channel

Photo source 

BETH’S COFFEE CAKE MUFFINS
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 pecansFor 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
Original recipe source:Entertaining With Beth