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Mini Caramel Coffee Cakes
Decadent mini caramel coffee cakes topped with a crunchy streusel topping and a caramel drizzle. Perfect for a sweet morning treat or decadent dessert.
Servings: 12 mini coffee cakes
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup 1 stick unsalted butter, softened
- 2 large eggs
- ½ cup whole milk
- 2 teaspoons vanilla extract
- 1 cup caramel chips
Streusel Topping
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons butter melted
- 2 tablespoons sliced almonds slightly crushed
- ¼ cup caramel chips
- ¼ cup caramel or about 10 caramels unwrapped
- 1 tablespoon milk
Instructions
- Preheat oven to 350°. Lightly grease a muffin tin with non-stick cooking spray or vegetable oil, or line with paper muffin liners.
- Prepare streusel topping and set aside.
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- Combine sugar, melted butter, milk, eggs and vanilla in a large mixing bowl; beat until well blended. Add flour mixture, stirring just until moistened. Mix in chips.
- Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
- Bake for 20 to 25 minutes, until a tester inserted into the center comes out clean.
- Cool muffins for five minutes in the muffin pan before removing to a wire rack to cool.
- Streusel Topping
- In a small bowl, whisk together sugar and flour. Add butter and mix until mixture has a sandy texture. Add almonds and caramel chips if using, stir to combine.
- Caramel Drizzle
- In a small microwaveable bowl, heat caramel and milk, stirring occasionally, until caramel is melted and smooth.
- Put melted caramel in a Ziploc bag, cut off one corner and drizzle caramel over the tops of the muffins.