COFFEE CAKE MUFFINS | Overnight Refrigerate to Morning Oven | DIY demonstration

Overnight COFFEE CAKE MUFFINS!! Easy to make!! Prepare batter the night before baking these freshly hot homemade MUFFINS for breakfast, bunches, or anytime you wish!! Recipe below...

COFFE CAKE MUFFINS

Prepare 18 muffin cups with paper liners or butter/grease lightly. Set aside.

• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 teaspoon soda
• 1/2 cup brown sugar, lightly packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup sugar
• 10 tablespoons (1/2 cup and 2 tablespoons) butter, softened
• 1 cup buttermilk

TOPPING:

• 1/2 cup walnuts or pecans, chopped, may omit
• 1/4 teaspoon ground nutmeg
• 1/2 cup brown sugar, lightly packed
• 1/2 teaspoon ground cinnamon

1. In a large bowl; whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. Using a hand mixer; cream together butter, sugar, and 1/2 cup brown sugar until well combine. About 30 seconds. Beat in 1 egg at a time for 15 seconds each.
3. Stir in flour and buttermilk by alternating in 3 different parts.
4. Add 3 tablespoons of batter into each prepare muffin cup. Tap pan to settle batter evenly.
5. With a folk combine topping. Add 1 level tablespoon to the top of each muffin. Gently push topping into each muffin batter using fork.
6. Cover with plastic wrap, or tinfoil. Refrigerate overnight.
7. Next morning; remove muffins from refrigerator before preheating oven to 350 degrees F.
8. Bake in preheated oven for 25-30 minutes, or until toothpick inserted comes out clean.
9. Cool in baking pan for 10 minutes before removing to cooling rack. Cool completely.

TIPS: Freeze airtight wrapped COFFEE CAKE MUFFINS for up to 3 months.

~~~ENJOY your Homemade COFFE CAKE MUFFINS~~~