Semi Homemade Raspberry Coffee Cake Mini Muffins
Semi Homemade Raspberry Coffee Cake Mini Muffins | This little twist on a Raspberry Coffee Cake is perfect for a weekend brunch or breakfast buffet. Transform the delicious flavors into mini bites of heaven and wow your guests! With spots of raspberry jam throughout the muffin, a cinnamon almond streusel and a vanilla glaze you know these Semi Homemade Raspberry Coffee Cake Mini Muffins are a winner.
Looking to make a full size cake? Scroll down for how you can skip the mini muffins and make a sheet cake out of this recipe! For breakfast, make these mini muffins and for dessert transform the recipe into a cake!
Ingredients
For the Muffin Batter
For the Cinnamon Almond Streusel
remaining cake mix
For the Vanilla Glaze
Instructions
For the Muffin Batter:
Looking to make a full size cake? Scroll down for how you can skip the mini muffins and make a sheet cake out of this recipe! For breakfast, make these mini muffins and for dessert transform the recipe into a cake!
Ingredients
For the Muffin Batter
- 1 (15.25 ounce) yellow cake mix *1 1/2 cups*
- 1 cup all-purpose flour
- 2/3 cup warm water
- 2 large eggs
- 1 package active dry yeast
- 2/3 cup seedless raspberry jam
For the Cinnamon Almond Streusel
remaining cake mix
- 1/3 cup sliced almonds
- 1 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
For the Vanilla Glaze
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
For the Muffin Batter:
- Preheat oven to 350°. Line mini muffin cups with 39 liners.
- In a large bowl combine 1 1/2 cups cake mix, flour, warm water, eggs and yeast. Mix until combined. Fill muffin cups two thirds full. Cover loosely; let stand at room temperature 45 minutes. Take off the cover and add 1/2 teaspoon of the raspberry jam and 1 teaspoon of the streusel on top of each muffin.
- Bake 12 minutes, some of the jam will spread out of the cups, use a knife or offset spatula to push the jam back into the muffin. Continue baking 3 minutes. The edges will be sticky, as soon as you can handle the muffins remove them from the pan. I like to use a toothpick and offset spatula. Cool completely. Pour drizzle into a zip top bag, snip the corner, in a back and forth motion add the drizzle to the top of each muffin.
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