Cinnamon Coffee Cake Muffins

01Method

1. 1

   Heat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and fit two 12-cup muffin tins with paper liners.

2. 2

   Spread the pecans in a single layer on the lined baking sheet.

3. 3

   Toast in the oven until aromatic, about 6 to 8 minutes. Transfer to a medium bowl, add the brown sugar and cinnamon, and stir until evenly coated. Set aside.

4. 4

   In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, stir together the milk, vanilla extract, and coffee granules until the granules dissolve.

5. 5

   In a large bowl, beat the butter and white sugar with an electric mixer until the mixture is light, fluffy, and the sugar has dissolved. Add the eggs one at a time, mixing briefly after each. Blend in the applesauce until smooth. Incorporate the flour mixture in two additions, alternating with the milk mixture, mixing just until combined.

6. 6

   Spoon about one tablespoon of batter into each liner, ensuring the bottom is covered. Add half a tablespoon of the pecan mixture on top, then cover with the remaining batter and finish with the rest of the pecan topping.

7. 7

   Bake until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Allow the muffins to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.