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Filled Coffee Cake Muffins

There’s a surprise inside these moist muffins with a crunchy topping. —Caroline Wamelink, Cleveland Heights, Ohio
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup strong brewed coffee
  • 1/3 cup canola oil
  • 1 egg
  • 1/4 cup apricot preserves
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/4 cup chopped walnuts

Directions

  • In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, baking soda and salt. In another bowl, combine the coffee, oil and egg. Stir into dry ingredients just until moistened.
  • Fill paper-lined muffin cups half full. Drop 1 teaspoon preserves into center of each muffin; cover with remaining batter. In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over tops.
  • Bake at 400° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 237 calories, 11g fat (3g saturated fat), 25mg cholesterol, 177mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 3g protein.

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