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.
Nutrition & Diet Analysis (per serving)
879
kcal
44% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
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).
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).