These coffee cake muffins are too good! So good, that last weekend when I made a dozen, they were gone in less than 24 hours. There were only five people in the house.
1 ¾ cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 (3 5/8-ounce) package instant vanilla pudding
¼ cup granulated sugar
1/3 cup butter, room temperature (I melt in the microwave a little)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 ¼ cups skim milk
¾ cup water
½ cup chopped walnuts
1/3 cup firmly packed light brown sugar
1 tablespoon butter, melted
½ teaspoon ground cinnamon
1. Preheat oven to 375 degrees. Lightly butter twelve muffin cups
2. In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, pudding, sugar, butter, and oil; stir until mixed. With a handheld mixer set on medium speed, beat in vanilla, milk, and water until smooth. Spoon batter into prepared muffin cups, filling two-thirds full. Set aside.
3. To Prepare Topping: In a small bowl, mix walnuts, sugar, melted margarine, and cinnamon.
4. Spoon on walnut topping evenly, pressing down slightly into batter so nuts stay on.
5. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pan on wire rack until completely cooled.
All of the recipe’s I write are eggless. My youngest daughter has a severe anaphylactic allergy to eggs. Other writers may post recipes on this site that have eggs in the recipe. But, if I’m the author—they will be eggless. I found this recipe in a great book called, Bakin’ Without Eggs by Rosemarie Emro. If you know someone who has a child with an egg allergy, please pass this on.