Source: Sarah Lipoff
Life gets busy, and when you're in a rush, something usually gets skipped — like breakfast. I often find myself running out the door without even having coffee or a small nibble, which leaves a morning meal to the coffee shop or work's snack area. I made the decision to stop insulting my fellow commuters with my grumbling tummy and start getting organized with premade breakfasts — like these sinfully good coffee cake muffins. They're so good that you'll make sure to stop and grab one while you're walking out the door.
Nutty Coffee Cake Muffins
From Sarah Lipoff, POPSUGAR Food
Notes
Not a pecan fan? Use walnuts instead.
Ingredients
- 1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup sugar
1/2 cup vegetable oil
3/4 cup Silk Cashewmilk
2 eggs
1/2 teaspoon vanilla
- For the topping
1/4 cup brown sugar
1/4 cup sugar
1/2 cup chopped pecans
1/4 teaspoon salt
1/2 cup flour
1/4 cup vegetable oil
Directions
- Preheat your oven to 375˚F.
- Mix together the flour, baking powder, baking soda, salt, and sugars in a bowl, breaking up any lumps.
- Create a well in the dry ingredients, and add the cashew milk, eggs, vanilla, and oil. Gently stir until the batter is smooth.
- Lightly grease muffin tin or place a liner in each cup. Evenly distribute the batter, creating 12 muffins.
- Mix together the topping ingredients in a small bowl, and then press 1 tablespoon of the ingredients on the top of each muffin.
- Bake for 16 to 20 minutes, or until the centers of the muffins are set.
- Let cool slightly before removing from pan and serving.
Information
- Category
- Breakfast/Brunch, Pancakes/Waffles
- Cuisine
- North American
- Yield
- 12 muffins
- Total Time
- 19 minutes, 59 seconds
Image Source: Sarah Lipoff