Cinnamon Coffee Cake Muffins

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 16
• 1 1/2 teaspoons cinnamon
• 1 1/2 cups flaked coconut
• 1/2 cup chopped pecans or 1/2 cup walnuts
• 1/4 cup cold butter
• 2 tablespoons brown sugar
• 1 cup butter, softened
• 1 3/4 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 3 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1 cup coarsley chopped chocolate
• 1/2 cup butterscotch chips or 1/2 cup chocolate-covered english toffee bar
• 1 tablespoon cinnamon

Recipe

• 1 set oven to 425 degrees (you will turn down heat when ready to bake muffins).
• 2 line 16 muffin tins with paper liners.
• 3 to make the topping: combine all the topping ingredients in a small food processor and chop into a crumbly mixture; set aside.
• 4 to make the muffin batter: blend the softened butter with the sugar.
• 5 add in eggs, vanilla and buttermilk; whisk with a large whisk until smooth.
• 6 in a small bowl, blend the flour, salt, baking powder, baking soda and cinnamon.
• 7 mix the flour mix into the creamed mix; stir to combine well (you may beat this mixture with an electric mixer, this should be smooth and no lumps).
• 8 stir in the butterscotch chips or chopped toffe bar (can use both if desired); mix to combine.
• 9 using a large icecream scoop, fill a generous amount into each muffin tin.
• 10 top with as much topping as you can on top of the muffin batter.
• 11 reduce the oven temperature to 400 degrees.
• 12 place the muffin tins on the third upper rack of the oven.
• 13 bake 20-25 minutes, or until nicely browned, and spring back when gently pressed.