Prep 20 mins
Cook 20 mins
My mom used to make these yummy muffins when I was young! They bring back so many good memories!
- 1 1⁄2 cups flour
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup shortening
- 1 egg, beaten
- 1⁄2 cup milk
- 1⁄2 cup brown sugar
- 1⁄2 cup chopped walnuts
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 2 tablespoons butter, melted
- Sift together flour, sugar, baking powder,& salt; cut in shortening.
- Combine egg and milk; add to flour.
- Stir until moist.
- Combine filling ingredients together.
- fill greased muffin tins with 3/4 of dough; sprinkle with filling and top with remaining dough.
- Bake@ 350 for 20 minutes.
These muffins were excellent! They really did taste like little coffeecakes. I was too lazy to measure the batter and put the filling in between, so I sprinkled it over the top before I baked it. It tasted great, but it was messy getting them out of the pan! Next time I'll take the time to put it in the middle where it belongs!
These muffins are really nice! I baked them this evening specially for my cousin bro. who has come down from Doha, Qatar two days back(he's on holiday and loves to eat cakes, cookies, sweets, etc)! I used almonds as a substitute instead of walnuts and margarine instead of shortening and butter. To make these slightly guilt-free, I used low-fat milk;) The most important thing - I combined the mixture of the filling and the dough in one large bowl(I'd made them separate first but the dough batter seemed really tight and once I added in the filling batter, I was able to mix better and felt confident that the end product would be good). I'm so glad I took this step because I wouldn't want to look like a dummy, lol:) I baked these at 180C for 20 minutes - came out as though I'd just picked them up from the bakery! Thanks for a great recipe!
Simply amazing. I made a batch for DW to take to a baby shower. As other reviewers suggested, I added 1 tsp vanilla, 1 tsp cinnamon, and 1 tbsp milk to the batter. I was able to get 14 regular sized muffins (I actually doubled the batter and added ingredients). I could have made more, but because of a slight mistake, which worked out quite well, I chose not to. I layered the batter and filling as directed, but I also put filling across the tops of the muffins. The filling on top turned into a glaze that added a nice layer of flavor. My kids are bugging me to make more. I have to say I'm spoiled now. Every coffee cake muffin I eat from now on I will compare to these! Thanks Shortstuff for this outstanding recipe.