"These moist, buttery muffins with their nutty topping are so easy to make," assures Dena Engelland from Sterling, Kansas. Stir up a batch of the cute cakes and let them bake alongside the frittata while you fix the rest of the meal."
Mini Coffee Cakes
Mini Coffee Cakes
Prep Time
10 min
Cook Time
20 min
Yield
about 1 dozen
Ingredients
- 1/3 cup butter, softened
- 1/4 cup sugar
- 1 egg
- 1-1/2 cups all-purpose flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1-1/4 cups 2% milk
- 1/2 cup chopped walnuts
- TOPPING:
- 1/2 cup chopped walnuts
- 1/3 cup packed brown sugar
- 2 tablespoons butter, melted
- 1/4 teaspoon ground cinnamon
Directions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, pudding mix, baking powder and salt; gradually add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts.
- Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts
1 each: 273 calories, 14g fat (5g saturated fat), 40mg cholesterol, 354mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 6g protein.
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