Quick and Easy Coffee Cake or Muffins

Quick and Easy Coffee Cake or Muffins

Print Recipe

Yield

2 coffee cakes OR 1 coffee cake plus 12 muffins OR 24 muffins 2 coffee cakes OR 1 coffee cake plus 12 muffins OR 24 muffins

Difficulty

Easy Easy

Prep Time

0:15 0:15

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

1 hour 1 hour

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Ingredients

4 cups all purpose flour
2/3 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup milk
6 tablespoons butter OR margarine
2 eggs
Sugar Nut Topping:
1/4 cup butter OR margarine
1 cup brown sugar
1 cup chopped walnuts

Directions

Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120°to 130°F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter.
Turn into 2 greased 8 or 9-inch square pans. Sprinkle evenly with Sugar-Nut Topping (see directions below). Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350°F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks. Best when served warm.
Sugar-Nut Topping: Combine butter and brown sugar with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in chopped walnuts.
*1 recipe also makes enough batter for 24 muffins OR 1 coffee cake plus 12 muffins.

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