“New” Vanilla Muffins with Coffee Whipped Cream Topping

Ingredients:

  • Ingredients for the Muffins
  • 12 muffin cup liners, vegetable oil, or cooking spray
  • 1 cup applesauce
  • 2 teaspoons vanilla extract
  • ½ cup of butter, softened to room temperature
  • 1 cup milk
  • 2 eggs
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Ingredients for the Muffins
  • 12 muffin cup liners, vegetable oil, or cooking spray
  • 1 cup applesauce
  • 2 teaspoons vanilla extract
  • ½ cup of butter, softened to room temperature
  • 1 cup milk
  • 2 eggs
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Directions:

  1. Wash hands with soap and warm water.
  2. Preheat oven to 350°F.
  3. Line one 12 count muffin pan or two 6 count muffin pans with muffin liners or coat with pans lightly with oil or cooking spray.
  4. In the large bowl, add applesauce, vanilla extract, softened butter, milk, eggs, and sugar.  Mix until well combined.
  5. In the medium bowl, add flour, baking powder, and salt, and mix until well combined.
  6. Pour the dry ingredients into the wet ingredients bowl, 1/3 at a time. Mix after each addition, just to combine.*
  7. Fill each muffin cup ¾ full of batter.
  8. Bake for approximately 18-20 minutes, until a toothpick inserted into a muffin comes out clean and the edges of the muffin are lightly golden brown.
  9. Serve immediately or cool completely before adding whipped topping. Muffins can be stored in the refrigerator for three to four days

Directions for Coffee Whipped Topping

  1. In a medium bowl*, combine heavy cream, sugar, coffee, and cinnamon (if using). 
  2. Whisk with a mixer, whisk, or fork until the mixture thickens and forms soft peaks*. This takes approximately 3-5 minutes with a mixer and 10 minutes by hand.
  3. If desired, chill the whipped topping for 15 minutes before adding to the muffins.  
  4. Spoon the topping onto the muffins and serve immediately.

Nutrition Facts (Per Serving):

Calories, 270; Carbohydrate, 31 g; Protein, 6 g; Total Fat, 14 g; Saturated Fat, 6 g; Trans Fat, 0 g; Cholesterol, 55 mg; Fiber, 2 g; Total Sugars, 10 g; Sodium, 150 mg; Calcium, 163 mg; Folate, 32 mcg; Iron, 2 mg.

Makes 12 servings, approximately ½ cup or one muffin each

*Over mixing the muffin batter will make the muffins tougher in texture. Make sure to just combine the wet and dry ingredients.

Chill the bowl you will use for the whipped topping in the freezer while preparing the muffins. This will help to form soft peaks in the whipped topping faster.

Soft peaks can be seen when the mixer, whisk, or fork is turned upside down with some of the mixture on it. The mixture should form a small peak and then lay down.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

“New” Vanilla Muffins with Coffee Whipped Cream Topping

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Ingredients

  • Ingredients for the Muffins
  • 12 muffin cup liners, vegetable oil, or cooking spray
  • 1 cup applesauce
  • 2 teaspoons vanilla extract
  • ½ cup of butter, softened to room temperature
  • 1 cup milk
  • 2 eggs
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Ingredients for the Muffins
  • 12 muffin cup liners, vegetable oil, or cooking spray
  • 1 cup applesauce
  • 2 teaspoons vanilla extract
  • ½ cup of butter, softened to room temperature
  • 1 cup milk
  • 2 eggs
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Directions

  1. Wash hands with soap and warm water.
  2. Preheat oven to 350°F.
  3. Line one 12 count muffin pan or two 6 count muffin pans with muffin liners or coat with pans lightly with oil or cooking spray.
  4. In the large bowl, add applesauce, vanilla extract, softened butter, milk, eggs, and sugar.  Mix until well combined.
  5. In the medium bowl, add flour, baking powder, and salt, and mix until well combined.
  6. Pour the dry ingredients into the wet ingredients bowl, 1/3 at a time. Mix after each addition, just to combine.*
  7. Fill each muffin cup ¾ full of batter.
  8. Bake for approximately 18-20 minutes, until a toothpick inserted into a muffin comes out clean and the edges of the muffin are lightly golden brown.
  9. Serve immediately or cool completely before adding whipped topping. Muffins can be stored in the refrigerator for three to four days

Directions for Coffee Whipped Topping

  1. In a medium bowl*, combine heavy cream, sugar, coffee, and cinnamon (if using). 
  2. Whisk with a mixer, whisk, or fork until the mixture thickens and forms soft peaks*. This takes approximately 3-5 minutes with a mixer and 10 minutes by hand.
  3. If desired, chill the whipped topping for 15 minutes before adding to the muffins.  
  4. Spoon the topping onto the muffins and serve immediately.

Nutrition Facts (Per Serving)

Calories, 270; Carbohydrate, 31 g; Protein, 6 g; Total Fat, 14 g; Saturated Fat, 6 g; Trans Fat, 0 g; Cholesterol, 55 mg; Fiber, 2 g; Total Sugars, 10 g; Sodium, 150 mg; Calcium, 163 mg; Folate, 32 mcg; Iron, 2 mg.

Makes 12 servings, approximately ½ cup or one muffin each

*Over mixing the muffin batter will make the muffins tougher in texture. Make sure to just combine the wet and dry ingredients.

Chill the bowl you will use for the whipped topping in the freezer while preparing the muffins. This will help to form soft peaks in the whipped topping faster.

Soft peaks can be seen when the mixer, whisk, or fork is turned upside down with some of the mixture on it. The mixture should form a small peak and then lay down.

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