New York Style Coffee Cake Crumb Muffins

These New York Style Coffee Cake Crumb Muffins actually have a little coffee in them, and they’re topped with a cream cheese glaze. You’ll love them as part of your breakfast, for a coffee break, or even as dessert. And the addition of ground hazelnut makes them perfect to have with hazelnut coffee!

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If you’re a fan of muffins, you might also enjoy Hearty Peanut Butter Chocolate Chip Muffins, Mocha Banana Muffins, or Morning Glory Muffins. And I have even more muffin recipes that you can find in my Recipe Index.

New York Style Coffee Cake Crumb Muffins
Serves: 12
 
Ingredients
Muffins
  • 2 cups flour
  • ¼ cup brown sugar
  • 1 cup buttermilk
  • ½ cup unsalted butter
  • 2 eggs
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 2 tablespoons brewed coffee
  • 1 tablespoon ground hazelnut
Crumb Topping
  • ½ cup flour
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons butter
  • 1 teaspoon vanilla
  • Pinch of salt
Glaze
  • ¼ cup cream cheese
  • ¼ cup sugar
  • 2 tablespoons water water
Instructions
  1. Preheat oven to 350° F. Place liners in a muffin pan.
  2. In a large bowl, mix the flour, brown sugar, and buttermilk for 2 minutes.
  3. Add the butter, eggs, cinnamon, baking powder, coffee, and hazelnut. Mix together with a wooden spoon. Pour batter into the muffin pan.
  4. Combine the crumb ingredients in a small bowl. Stir for 2 - 3 minutes. Top the muffins with the crumbs and press lightly. Bake for 20 minutes.
  5. Meanwhile, stir together the glaze ingredients until it resembles icing (about 7 minutes).
  6. Remove the muffins from the oven and top with the glaze using a piping bag.
Notes
If you are feeling extra indulgent, add some chocolate hazelnut spread to the batter.

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Pumpkin Dinner Rolls

At our home, we have a pretty traditional Thanksgiving. We eat turkey, cranberry sauce, mashed potatoes, and plenty of dessert. We also take lots of naps.

This year I’ve decided to shake things up just a bit. I’ll be smoking our turkey, because the flavor is indescribably delicious, and we’ll be serving these Pumpkin Dinner Rolls to dazzle the whole family.

This Thanksgiving, we'll be serving these Pumpkin Dinner Rolls to dazzle the whole family. They're a delicious alternative to typical holiday dinner rolls.

These dinner rolls get their amazing golden color from delicious pumpkin puree. Yum! Adding a tiny amount of cinnamon gives them a layer of flavor that will complement anything else on your table.

But don’t let the pumpkin and cinnamon fool you. These are definitely not a dessert. However, they do have a mild sweetness that shines against the savory dishes on your menu. Try them and let me know what you think.

Pumpkin Dinner Rolls
Serves: 12
 
These delicious dinner rolls are easy to make. They add color to your table and a mild sweetness. Enjoy!
Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon molasses
  • 2 tablespoons honey
  • 4 tablespoons unsalted butter, melted
  • 1¼ cups pumpkin puree
  • 2¼ teaspoons yeast (or 1 packet)
  • warm water
Instructions
  1. In a mixing bowl, combine the flour, sugar, salt, and cinnamon.
  2. Add the molasses, honey, butter, and pumpkin puree. Stir briskly to blend. If the mixture is extremely stiff and hard to stir then add very warm water 1 tablespoon at a time. It should look like a stiff dough, not a cake batter. So make sure not to add too much water at once.
  3. Add in the yeast and knead the dough until it's smooth to the touch. Set the dough aside and cover with a damp cloth. Allow to rise at room temperature for 60 - 90 minutes until doubled in size.
  4. Heat oven to 375° F and spray a muffin pan with nonstick cooking spray.
  5. Divide the dough into 12 balls and place in muffin pan. Cover and allow the rolls to rise for about 30 minutes.
  6. Uncover and bake at 375° for 15 - 20 minutes until very light golden brown. Remove the rolls to a cooling rack and serve hot.

I really hope you enjoy this recipe. It’s a delicious alternative to your typical holiday dinner rolls. Try them with honey butter or to scoop up the last bit of mashed potatoes. I love them slathered with apple butter.

This Thanksgiving, we'll be serving these Pumpkin Dinner Rolls to dazzle the whole family. They're a delicious alternative to typical holiday dinner rolls.

Other bread recipes you might like…

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Paleo Banana Muffins

By contributing writer Tessa

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul’s favorite combination: bananas and peanut butter. But peanut butter is not paleo and with so many peanut allergies, it is banned in many schools. So any nut or seed butter will do in this recipe.

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.

 

Muffin Recipes

Healthy muffins like this can be eaten for breakfast, lunch, or snack time. We have more muffins you might enjoy too:

Paleo Banana Muffins
Serves: 14
 
Ingredients
  • ¾ cup (280g) any nut or seed butter (I used sunflower seed butter)
  • 3 very ripe bananas (~300g) , peeled
  • ¼ cup (60g) coconut oil, palm shortening, or butter
  • ½ cup palm sugar or other granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup (70g) cassava flour
  • ¼ cup (27g) coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder (use grain free brand for paleo)
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350° F and prepare a muffin tin.
  2. In a food processor or a powerful blender, process the nut butter, bananas, coconut oil, sugar, eggs, and vanilla until smooth and creamy.
  3. In a large bowl, whisk the flours, baking soda, baking powder, and salt, making sure there are no lumps.
  4. Pour the wet ingredients into the dry and mix until blended.
  5. Place the batter in the muffin pan about ⅔ of the way up.
  6. Bake in a preheated oven for 18 - 22 minutes until the tops are just set.
Notes
If you are using sunflower seed butter, you can add a splash of lemon juice
to avoid the greenish tint to your muffins!

 

These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.These hearty Paleo Banana Muffins could also be called Elvis Muffins to celebrate the King of Soul's favorite combination: bananas and peanut butter. And any nut or seed butter will work in this recipe.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Banana Nut Bread

This quick and easy banana nut bread recipe is loaded with flavor and perfect for breakfast or an after school snack. The kids will love this sweet treat.By contributing writer Beth

This quick and easy banana nut bread recipe is loaded with flavor and perfect for breakfast or an after school snack. Your kids will love this sweet treat! I like to serve it with a big mug of warm, spiced apple cider.

You know the best time to have banana bread? When there are soft, brown bananas hanging from your banana tree! I don’t know how we ever have leftover bananas since we eat so many, but it’s possible that my kids hide a few just so I’ll make this recipe.

Tip: If you ever have more brown bananas than you can use, just peel them and throw them in a freezer bag. They freeze beautifully and come out sweet and mushy – just like you need them for baking anyway!

This recipe whips together in around 10 minutes and then fills the whole house with its delicious aroma while baking. Even though this recipe is great any time of year, I particularly like it during the cooler months when I don’t mind turning on my oven.

Banana Nut Bread
Serves: 16
 
Ingredients
  • ½ cup sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1 cup mashed banana (about 2 medium bananas)
  • ⅓ cup plain yogurt
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup chopped pecans
Instructions
  1. PrehHeat oven to 350 degrees F.
  2. Spray a 9 x 13 inch pan with non-stick cooking spray.
  3. In a large mixing bowl, combine the sugar and butter, scraping down the sides of the bowl. Whip about 1 minute until light and fluffy.
  4. Stir in the eggs one at a time and beat well after each addition.
  5. Add bananas, yogurt, and vanilla. Blend well.
  6. In a small bowl, combine the flour, baking soda, salt, and cinnamon. Stir to combine.
  7. Add the dry mixture and pecans to the banana batter. Stir quickly just until dry ingredients are combined.
  8. Pour batter into the prepared pan. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Since ovens vary, you might need to cook an additional 10 minutes to get the center cooked.
  9. Remove from the oven and allow to cool on a rack for about 45 minutes or until completely cooled.
  10. Cut into squares and serve. Wrap any leftovers in an airtight container and refrigerate for up to 5 days.

This quick and easy banana nut bread recipe is loaded with flavor and perfect for breakfast or an after school snack. The kids will love this sweet treat.

You might also like…

This post may contain a link to an affiliate. See my disclosure policy for more information.