Monday, December 10, 2012

Coffe Cake Goes Personal Size

OMGGG these coffee cake like muffins were SO good. The streusel topping was my favorite part and I may or may not have been eating it by the spoonful, whoops. These are a bit time intensive, but SO worth it. These were

These would be an excellent thing to make to have on hand for breakfasts for the many house guests I know a lot of us will be having over the next few weeks. And hey it IS the holiday season so splurge a little and enjoy these.

And just a little FYI, these cupcakes were the other menu item I mentioned in yesterday's post.

Coffee Cake Cupcakes from The Shiksa in the Kitchen

Coffee cake cupcakes


  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • Pinch of salt
  • 1 cup finely chopped pecans
  • 1 tbsp melted unsalted butter


  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs, room temperature
  • 1 cup sour cream or Greek yogurt, room temperature
  • 1 tsp almond or vanilla extract


  • 1 1/2 cups powdered sugar
  • 2 1/2 tbsp milk

  • 1 tsp vanilla
  • 1 tsp melted butter

Preheat oven to 350 degrees F.

In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt. Add the chopped pecans and melted butter. Continue mixing with a fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.

In a medium bowl, sift together the flour, baking soda and salt.

Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium. to cream the butter for a minute till it becomes light and airy.

Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scarping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.

Beat in the eggs, then the sour cream, then the almond or vanilla extract.

Fold the dry ingredients into the wet and stir till evenly moistened. Don't over-mix.

Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. A helpful to do this would be a small ice cream scoop!

Sprinkle 1 1/2 tsp of streusal onto the top of the batter in each tin.

Fill the tins the rest of the way with batter and sprinkle again with 1 1/2 tsp of streusal on each cupcake.

Bake the cupcakes for 30-35 minutes until they test clean with a toothpick or skewer. Remove from oven and let cool completely for icing with glaze.

To make glaze sift the powdered sugar into a small mixing bowl and then add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. Then place frosting with help from a spatula into a bag (Ziploc for example) and snip off one end of the bag and drizzle the glaze over the cupcakes. Let dry at least 30 minutes and then enjoy!

No comments:

Post a Comment