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Mini Coffee Cakes

By: Dena Engelland

"'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.'"

Rate/Review | Read Reviews (16)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1/3 cup butter, softened
1/4 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 (3.4 ounce) package instant vanilla pudding mix
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups 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 mixing bowl, cream butter and sugar. Beat in egg. combine flour, pudding mix, baking powder and salt; add to the creamed mixture alternately with milk. Beat until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.