Miniature Coffee Cakes
Miniature coffee cakes with a tender crumb, infused with cinnamon and vanilla, topped with walnuts. Perfect for breakfast, brunch, or a sweet snack with coffee.
Ingredients
- 1 3/4 cups all-purpose flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon salt ⓘ
- 1 package (3 3/8 oz.) instant vanilla pudding ⓘ
- 1/3 cup margarine, softened ⓘ
- 1/4 cup sugar ⓘ
- 1 egg, beaten ⓘ
- 1 teaspoon vanilla ⓘ
- 1 1/4 cups milk
- 1/2 cup chopped walnuts ⓘ
- Walnut Topping (see following) ⓘ
Instructions
- Preheat oven to 375°F (190°C). Line 2 1/2-inch muffin pan cups with paper liners.
- In a bowl, combine flour, baking powder, cinnamon, salt, and vanilla pudding mix; set aside.
- In a large bowl, beat margarine and sugar until light and fluffy using an electric mixer.
- Beat in the beaten egg and vanilla extract.
- Add the flour mixture and milk alternately to the butter mixture; beat until blended.
- Stir in chopped walnuts.
- Spoon batter into the prepared muffin cups until 2/3 full.
- Sprinkle with walnut topping.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly in the pan.
- Serve warm or cool completely on wire racks before serving.
Tips & Substitutions
For a lighter texture, sift the dry ingredients together before mixing. If you don't have margarine, unsalted butter can be used instead, though it may alter the flavor slightly. You can substitute half of the walnuts with chocolate chips for a different twist. If you prefer a sweeter cake, increase the sugar to 1/3 cup.
Serving Suggestions
These miniature coffee cakes are delightful served warm with a cup of coffee or tea. They also make a wonderful addition to brunch alongside Mary'S Pumpkin Apple Bread or as a sweet treat in a lunchbox. Consider serving them with a dollop of whipped cream or a drizzle of icing for extra sweetness.
Storage & Reheating
To store leftovers, keep the mini coffee cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Miniature Coffee Cakes contains roughly 284 calories, with 4g protein, 49g carbohydrates, and 8g fat. It is a good source of calcium (17% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 497mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these coffee cakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with the cake's structure. The texture may vary slightly, but they should still taste great!
Can I use a different type of nut?
Absolutely! While walnuts add a lovely crunch, you can substitute them with pecans or almonds based on your preference. Just chop them finely to ensure even distribution in the batter.
What can I use instead of instant vanilla pudding?
If you don't have instant vanilla pudding, you can use an equal amount of a homemade mixture of cornstarch, sugar, and vanilla extract. Combine 3 tablespoons of cornstarch with 2 tablespoons of sugar and a teaspoon of vanilla extract for a similar effect.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).