Learn how to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that’s oh so delicious. Makes the perfect appetizer or a fun way to serve up a personal sized dinner with your family!
I was inspired to make this recipe by another recipe we’d made from Pillsbury, Easy Taco Melts. Instead of filling biscuits with taco filling, however, we decided to make them into mini muffin tin pot pies.
You’ll need just a handful of ingredients to make these yummy mini chicken pot pies.
Boneless Skinless Chicken Thighs – You can also use chicken breasts. Just be sure to cook these beforehand and shred, so they’re ready to go. I like to use my Instant Pot to cook the chicken, then just shred it up while it’s hot.
Cream of Chicken Soup – If you want to make these gluten-free, you can also use a gluten-free cream of chicken soup.
Frozen Vegetables – I like to use a mixture of peas and carrots with corn. However, if you’d like to add green beans or any other veggies, this recipe is easy to accommodate.
Salt and Pepper
Grands Biscuits – If you’d like to make these gluten-free, you can mix up gluten-free biscuits and sub the dough for Grands Biscuits.
How to Make Muffin Tin Chicken Pot Pies
Before getting started, be sure to prep by pre-heating your oven to 375° F; then grease a muffin tin with cooking spray and set aside ’til needed.
Then Assemble your Mini Pot Pies…
In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
Bake at 375° F for about 20-25 minutes, or ’til golden brown. Then cool on a wire rack for about 5 minutes before serving.
These are a really cozy meal or appetizer, perfect for a fun night with your family.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Muffin Tin Chicken Pot Pie
How to make easy muffin tin chicken pot pie with Grands biscuits and a creamy chicken and vegetable filling that's oh so delicious!
Large Mixing Bowl
Muffin Tin
1 pound boneless skinless chicken thighs (cooked and shredded)
10.5 ounces cream of chicken soup
3/4 cup frozen peas and carrots (thawed)
1/4 cup frozen corn (thawed)
1/2 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
16.3 ounces Grands Biscuits
Pre-heat the oven to 375° F, and grease a muffin tin with cooking spray.
In a large mixing bowl, mix together the shredded chicken, cream of chicken soup, vegetables, salt, and pepper.
Press each biscuit into a separate muffin cup, pressing the biscuits up the sides to the top of each cup.
Add about 2 spoonfuls of the chicken mixture to each biscuit, and level it.
Bake at 375° F for about 20-25 minutes, or 'til golden brown.
Cool on a wire rack for about 5 minutes before serving.
Appetizer, dinner, main dish
American
mini pot pies, muffin tin chicken pot pie, muffin tin pot pies
How to make quick and easy Jello sugar cookies with your favorite Jello flavors. Soft and chewy, these cookies are so colorful and perfect for holidays and celebrations, like baby showers and parties.
Growing up I baked a lot with my grandma. One of her favorite desserts to make was easy Jello cookies, essentially sugar cookies rolled in Jello powder before baking.
These cookies made with Jello always had the crispy, chewy texture of a sugar cookie yet a slightly fruity taste, as well. As a kid, I absolutely loved that tangy flavor.
Why I Think You’ll Like This Recipe Too
They’re super easy to make.
You only need a few simple ingredients to make them.
They’re such a colorful and versatile food for any type of party or celebration with the people in your life, like friends, family, and co-workers. Think red and green for Christmas, blue for a boy baby shower, pink for a girl baby shower, green for St. Patrick’s Day, pink or red for Valentine’s Day… You get the picture.
You can use whatever flavor Jello powder you like. So, you can make strawberry Jello cookies or raspberry Jello cookies, even lime Jello cookies.
There’s no need for frosting on these cookies because the Jello powder adds enough of a festive touch as is.
Kids love to help make this Jello sugar cookie recipe because of how fun it is.
Ingredients and Substitutions Notes:
You’ll need a few simple ingredients to make this Jello cookie recipe…
Unsalted Butter – You can use salted butter if that’s all you have; you may just want to decrease the amount of salt you use by maybe 1/2 teaspoon.
Cane Sugar – You can also use granulated sugar.
Large Eggs
Vanilla Extract – I love using pure Mexican vanilla I get from Leos Imports. It makes such delicious desserts.
Whole Milk – You can also use 2% or skim milk, but keep in mind, this lower fat milk may change the texture of the cookie.
Sea Salt – Or just table salt. I prefer to use Redmond Sea Salt.
Jello Mix – You can use whatever flavors Jello you like. I picked up a box of Raspberry Jello and Berry Blue Jello for this batch. Just be sure to keep it in powder form, no need to actually make Jello with it.
How to Make Jello Sugar Cookies
Here’s a basic rundown, step-by-step, of how to make Jello cookies for your own family.
First Mix the Cookie Dough…
In a large mixing bowl, cream or mix together the softened butter and sugar.
Then mix in the eggs, vanilla extract, and milk.
In a separate bowl, whisk together the flour, baking powder, and salt.
Then add the dry ingredients to the wet ingredients, mixing everything together ’til it forms a soft dough.
Form and Roll the Cookies…
Take spoonfuls of dough and roll into 1-inch dough balls. Pour a little bit of the Jello powder at a time, straight out of the box into small bowls, and roll the dough balls in the Jello powder. Again, you can use raspberry, strawberry Jello, or whatever flavor you like.
Place the Jello coated dough balls on an un-greased cookie sheet.
Using the bottom of a glass or cup, flatten the dough balls to about 1/2-inch thickness; this allows the cookies to bake evenly.
Bake at 350° F for about 8-10 minutes. When the cookies are done, remove from the cookie sheet and place on a cooling rack.
Once they’ve cooled, you can serve them and enjoy with a glass of cold milk.
Expert Tips and Recipe FAQ’s
Why aren’t my sugar cookies chewy?
Several factors play a role in whether or not your cookies turn out chewy, probably most of all, the ingredients that you use. As long as you follow this recipe to a t and use the proper ingredients, you should have chewy sugar cookies. If you use margarine instead of butter, or melted butter instead of softened butter, that will greatly affect that chewy texture. If you don’t use large eggs, that can change the texture. Not using whole milk can also change the texture of your cookies. Changing the ratio of ingredients can also affect the end results.
Why aren’t my sugar cookies fluffy?
Again, ingredients. Make sure you follow the recipe to a t, including using the proper amount of dry ingredients, like flour and baking powder. But also, oven temperature can really affect how cookies bake. It’s a given that oven temperatures will vary from household to household. So, if you notice your sugar cookies are coming out flat and not baking into a soft, chewy cookie, think about decreasing the temperature of your oven before baking.
How do I store Jello cookies?
Once they’ve cooled completely, you can store them in an airtight container on the counter.
Can I freeze these cookies?
Yes, you totally can. Just place completely cooled cookies in an airtight container or freezer bag, and put them in the freezer for up to 3 months.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Jello Sugar Cookies
Easy to make Jello sugar cookies made with your favorite flavor Jello. Soft and chewy, colorful, and versatile for holidays and celebrations.
Large Mixing Bowl
Whisk
Cookie Sheet
Wire Rack
1 cup unsalted butter
2 cups cane sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 tablespoons whole milk
3 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons sea salt
3 ounces Jello mix (whichever flavor/s you prefer)
Pre-heat the oven to 350° F.
In a large mixing bowl, cream or mix together the softened butter and sugar.
Then mix in the eggs, vanilla extract, and milk.
In a separate bowl, whisk together the flour, baking powder, and salt.
Then add the dry ingredients to the wet ingredients, mixing everything together 'til it forms a soft dough.
Take spoonfuls of the dough and roll into 1-inch dough balls. Pour a little bit of the Jello powder at a time, straight out of the box into small bowls, and roll the dough balls in the Jello powder. Again, you can use raspberry, strawberry Jello, or whatever flavor you like.
Place the Jello coated dough balls on an un-greased cookie sheet.
Using the bottom of a glass or cup, flatten the dough balls to about 1/2-inch thickness; this allows the cookies to bake evenly.
Bake at 350° F for about 8-10 minutes. When the cookies are done, remove them from the cookie sheet and place on a cooling rack.
Once they've cooled, you can serve them and enjoy with a glass of cold milk.
Once they’ve cooled completely, you can store the cookies in an airtight container on the counter.
Cookies & Bars, Desserts
American
cookies made with Jello, Jello cookie recipe, Jello cookies, Jello sugar cookie recipe, Jello sugar cookies
Sometimes the hot summer weather calls for an easy recipe that’s lighter on the tummy yet delicious at the same time. We enjoy our favorite open-faced chicken salad sandwich or tuna salad, but it’d been awhile since we’d made chicken salad.
My grandmother, my dad, and my mom used to make tuna/chicken salad with all kinds of good ingredients like apples, nuts, and more. We decided to get a little funky with it and add some crunch to the salad.
Below is a printable recipe without photos, for your convenience.
The first step was to boil our eggs and get our crunchy ingredients chopped up. We chopped up green onions, purple onion, and an apple.
Then we opened our chicken and drained it; we used Applewood Smoke Chunk Chicken.
When the eggs were done, it was time to smash them up really well.
Finally, we mixed all the ingredients together in a bowl.
Then we added Miracle Whip to give the salad a creamy, tangy texture/flavor.
Finally, we applied the mixture to pita slices with lettuce. Dan also added mustard to his pita sandwiches.
Next time we might even add chopped up pecans…. but for now, this was light and de-lish! Perfect for a summer meal or even an end of the summer party. Enjoy!
Crunchy Chicken Salad Pitas
Mix up a light, delicious dinner, filling pita pockets with a crunchy and flavorful chicken salad filled with apples and nuts.
12.5 ounces chicken (shredded)
4 large eggs (boiled, peeled, and smashed)
1/4 cup green onions (chopped)
1/4 cup purple onion (minced)
1 apple (cored and chopped)
1/2 cup Miracle Whip
1/2 cup pecans (optional)
Chop green onions, purple onion, and an apple. Open chicken and drain it.
Mix all ingredients together in a bowl, including nuts if you choose. Add Miracle Whip to give the salad a creamy, tangy texture/flavor. Finally, layer on pita slices with lettuce. You can add mustard for extra flavor, if desired.
Dinner Ideas, lunch, sandwiches
American
chicken salad pitas
(Disclosure: I was not compensated for this post in any way. This recipe and all views/opinions remain honestly and solely my own.)
Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious Tex-Mex family meal with creamy enchiladas in casserole form!
Inspiration for this Crock Pot chicken enchilada casserole comes from our family cookbook and from my favorite recipe for chicken enchiladas. We’ve made this meal since our oldest was a toddler. It’s always been a favorite, and the best part is…. It’s easy peasy.
All the ingredients melt together and make a delicious slow cooker enchilada casserole. In fact, if you think this recipe is delicious, you’ll love turkey enchilada casserole, as well.
Why You’ll Love This Casserole Recipe
It’s a slow cooker enchilada casserole. So your CrockPot will do all the hard work for you.
In other words, it’s easy to make. You can throw everything in the CrockPot and let it cook while you work on other things or just enjoy life while dinner cooks for you.
It’s deliciously creamy. With both cream cheese and cream of chicken soup, this casserole is a creamy enchilada casserole.
This recipe makes enough to have leftovers. I love leftovers after enchilada night!
It’s easy to change it up… For instance, you can make chicken enchilada casserole or beef enchilada casserole. You can swap out corn tortillas for flour, especially if you’re gluten-free.
It’s a budget-friendly dinner recipe with not a ton of prep work. Most ingredients don’t require prep.
Cleanup’s a breeze, especially if you insert a slow cooker liner in your CrockPot.
Speaking of ingredients…
Ingredients and Substitutions Notes
Here are just a few notes on the ingredients you’ll need to make this CrockPot enchilada casserole…
Cream Cheese – You can use a lower fat cream cheese, like Neufchatel cheese, but I much prefer whole fat.
Cream of Chicken Soup – You can use regular or gluten-free cream of chicken. If you don’t want to use soup, you can substitute sour cream instead.
Red Enchilada Sauce – You can use store bought sauce for the convenience of it, or you can make homemade enchilada sauce.
Rotel – I use a can of diced tomatoes with green chilies.
Boneless Skinless Chicken Thighs – You can also use chicken breasts, but I love using chicken thighs for casseroles because they add more juice and flavor.
Corn Tortillas – I regularly make and prefer enchiladas made with corn tortillas, especially since I’m gluten-free. I feel the corn tortillas don’t get as soggy as flour tortillas, and they have much more authentic flavor. Not that this casserole is authentic; it’s not. But I do prefer the taste of corn tortillas.
Shredded Cheese – You’ll need cheddar cheese and Monterey Jack, though I’ve been known to substitute Manchego cheese, or sheep cheese, (which I find at Costco) at times.
How to Make CrockPot Chicken Enchilada Casserole
The first thing to do when making this casserole is to cook the chicken; you can use boneless skinless chicken breasts or thighs, though I do prefer thighs because they have so much more flavor and juiciness. We make a batch of Instant Pot taco chicken with ours.
Prep the Ingredients:
In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
Add the shredded chicken to the sauce mixture and mix together well.
Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Assemble the Casserole:
Now it’s time to make the layers. First spray your slow cooker with cooking spray (this eliminates a hard, crusty ring around the side of the slow cooker when cleanup comes).
Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
Then add a layer of tortilla triangles (or strips).
Add another layer of the sauce mixture.
Then top it off with a mixture of the shredded cheeses.
Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
Top off the sauce layer with the rest of the shredded cheese mixture.
Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn’t brown.
While you can fry your tortillas in a little bit of oil before putting into the casserole, this may be more work than you’d bargained for. This is why I like to use corn tortillas, which are less likely to get soggy than flour tortillas. Personally, I feel they taste better too, and they’re usually gluten-free, so it’s a win-win.
Can I use green sauce?
Yes, you can. Just know it’ll change the flavor and possibly even the texture of your finished casserole.
Can I make CrockPot enchilada casserole ahead of time?
You can make it ahead of time. In fact, you can layer it all together and put it in the fridge for a day or two. However, I recommend no longer than that uncooked.
Does chicken enchilada casserole freeze well?
Yes, you can freeze the cooked casserole for up to 3 months. Just make sure it cools before covering with a layer of plastic wrap and aluminum foil; then place it in the freezer.
How do I store leftovers?
Just put them in an airtight container and refrigerate for 3-4 days.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
CrockPot Chicken Enchilada Casserole
Throw together a quick and easy CrockPot chicken enchilada casserole, so your slow cooker can make dinner for you. Delicious family meal!
Slow Cooker
Slow Cooker Liner
8 ounces cream cheese (softened)
10.5 ounces cream of chicken soup
10 ounces red enchilada sauce
10 ounces Rotel
1 1/2 pounds boneless skinless chicken thighs (cooked and shredded)
6 whole corn tortillas
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
In a large mixing bowl, mix the cream cheese, soup, enchilada sauce, and Rotel.
Add the shredded chicken to the sauce mixture and mix together well.
Cut the tortillas into triangles or strips, perfect for layering in the slow cooker.
Spray the inside of your slow cooker with cooking spray to eliminate sticking.
Start with a thin layer of the sauce mixture in the bottom of the slow cooker.
Then add a layer of tortilla triangles (or strips).
Add another layer of the sauce mixture.
Then top it off with a mixture of the shredded cheeses.
Continue with a second round of layers, starting with tortilla triangles, then a layer of sauce.
Top off the sauce layer with the rest of the shredded cheese mixture.
Cook on low heat for 2-3 hours or high heat for 1-2 hours, making sure the cheese doesn't brown.
Serve with your favorite toppings and enjoy!
Store leftovers in an airtight container and refrigerate for 3-4 days.
How to make easy Pringles chicken, breaded with your favorite flavor Pringles chips. It’s tender yet crispy, delicious, and easy to make, perfect for lunch, dinner, snack, or appetizer!
This crunchy, delicious, yummy treat is a family favorite, especially when paired with chicken dipping sauce. Think Pringles chicken nuggets, but I also like to call them Chicken Pringlers.
Dinner with Pringle chicken is always a huge hit, and I love that you can make it with different flavors.
Ingredient and Substitution Notes:
You really only need 4 ingredients to make Pringles coated chicken…
Pringles – You can use whatever flavor you want. We’ve used regular and cheese. We’ve even used gluten-free versions of these tasty chips.
Seasoned Salt – This just gives extra flavor to the chicken and the crispy coating.
Boneless Skinless Chicken Breasts – You can also use thigh meat, which gives a juicier, sometimes more tender, chicken nugget. Many prefer to use wings, as well.
Buttermilk – You can use regular buttermilk, you can mix up buttermilk powder into liquid, or you can make your own buttermilk with the same measure of milk but add a tablespoon of vinegar.
How to Make Pringles Chicken
A big plus is that this Pringles chicken recipe is so easy to make. Before getting started, be sure to pre-heat the oven to 400°F and grease a 16×20 baking sheet, so everything’s ready to go.
Here’s how to bread the chicken and bake it…
First crush the Pringles, using a gallon bag and rolling pin or a food processor. Then add the crushed chips or potato crisps to a gallon bag with the seasoned salt, seal the bag, and shake it around to mix.
Cut the chicken breast into small 1-2 inch nuggets.
Dip the nuggets in the buttermilk.
Then place the nuggets, 2-3 at a time, into the gallon bag, and shake them around to coat them with the Pringles chip breading.
Place the nuggets in a single layer on a baking sheet.
Then bake the Pringles crusted chicken at 400°F for about 20 minutes, or ’til they’re cooked thru. At this point, you can remove them from the oven and let stand, uncovered, about 5-10 minutes to crisp up even more.
Serve it with your favorite chicken dipping sauce, with fries or salad on the side.
Pringles breaded chicken is really good and has such a delicious flavor. I can’t wait to try making it again with more flavors like Barbecue or Dill Pickle.
Expert Tips and Recipe FAQ’s
Can I cook chicken nuggets in the air fryer?
While I prefer to make this oven baked chicken, you can also use an air fryer to make Pringles fried chicken. Just pop it in the air fryer for the appropriate amount of time for fried chicken to cook internally and crisp up.
Can I make Pringles chicken tenders instead of nuggets?
Sure! Yes, you totally can make this into tenders; just cut the chicken into longer strips rather than nuggets.
I love when chicken salad sandwiches are on the menu because they’re easy to make and usually hit the spot.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Crispy Pringles Chicken
How to make easy Pringles chicken, breaded with your favorite flavor Pringles chips. So crispy, delicious, and easy to make!
5.2 ounces Pringles chips
1 tablespoon seasoned salt
2 pounds boneless skinless chicken breasts
1 cup buttermilk
Pre-heat the oven to 400°F and grease a 16×20 baking sheet.
Crush the Pringles, using a gallon bag and rolling pin or a food processor.
Then add the crushed chips or potato crisps to a gallon bag with the seasoned salt, seal the bag, and shake it around to mix.
Cut the chicken breast into small 1-2 inch nuggets.
Dip the nuggets in the buttermilk.
Then place the nuggets, 2-3 at a time, into the gallon bag, and shake them around to coat them with the Pringles chip breading.
Place the nuggets in a single layer on a baking sheet.
Then bake the Pringles crusted chicken at 400°F for about 20 minutes, or 'til they're cooked thru. At this point, you can remove them from the oven and let stand, uncovered, about 5-10 minutes to crisp up even more.
Serve with your favorite chicken dipping sauce, with fries, or salad on the side.
Bake up an easy to make cinnamon streusel coffee cake with pecans for breakfast or brunch. This praline coffee cake is moist, buttery, and topped with a crispy cinnamon sugar topping that can’t be beat.
With holidays throughout the year, coffee streusel cake seems just the right recipe to make. This particular coffee cake recipe is from my grandma’s recipe box.
This brown sugar coffee cake is so delicious, and the batter is a thick, deliciously rich batter. It’s a delight for the senses as it bakes with its sweet, cinnamon smell wafting through the house, and a taste of heaven when it’s done.
Why You’ll Love This Recipe
It’s super easy to make, and it bakes in about an hour.
The cake is buttery and moist, while the cinnamon sugar topping gives a crispy texture to the top of the cake. The cake pairs so well with that delightfully crispy topping.
You can eat it for dessert, or make it for breakfast or brunch. It’s perfect for both.
It’s an old-fashioned cinnamon coffee cake that’s especially perfect for Easter, Thanksgiving, and Christmas.
You can take it to a family get together or a church potluck.
Why Is It Called Coffee Cake?
Since the time that coffee was introduced to Europe in the 1600’s, Scandinavians liked to pair their coffee with things like sweet breads and cakes. However, the name ‘coffee cake’ really wasn’t commonly used until the late 1800’s.
As Dutch and German immigrants came to the United States, bringing their cherished family recipes with them, coffee cake began to be very popular, especially on the East Coast.
O&H Danish Bakery wrote a very fascinating and interesting history of coffee cake, where you can read more about this sweet breakfast treat and how it came to be.
Ingredient Notes
Most of the ingredients you probably already have on hand. Here are a few with notes…
Butter – I like to use unsalted butter for the cake and salted butter for the topping. Whatever you do, be sure to use real butter; don’t use margarine, as that will completely change the texture and flavor of your finished cake.
All-Purpose Flour – You can make this with regular all-purpose flour or a good gluten-free all-purpose flour. Just be sure if you do make it gluten-free that you also add a little xanthan gum, as well as check all of your other ingredients to make sure they’re truly gluten-free.
Evaporated Milk – You can use any brand of evaporated milk you happen to have.
Brown Sugar, Cinnamon, and Chopped Pecans – These 3 ingredients, along with the flour and butter, really give the topping the best flavor. In my opinion, they really make the recipe. While I love pecans in this coffee cake, if nuts aren’t your thing, that’s ok; go ahead and leave them out.
How to Make Cinnamon Streusel Coffee Cake
Before you get started, be sure to gather your ingredients. Then grease an 8×8 baking dish, and pre-heat the oven to 350° F.
Also, keep in mind that you can double this recipe and make it in a 9×13 baking dish or a bundt pan, if you’re needing to feed a bigger crowd.
Let’s Start with the Batter…
Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well ’til combined.
Sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
At this point, you’ll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Now for the Topping…
Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
Add the chopped pecans and softened salted butter to the mixture, mixing ’til combined.
Your mixture will be a crumbly mixture, perfect for crumbling onto the cake.
How to Layer a Praline Coffee Cake
Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
Cover with half the batter.
Then crumble 1/3 more of the praline topping mixture.
Scoop and spread the remaining batter on top of that.
Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
Bake the cake at 350° F for about 1 hour, or ’til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
Expert Tips and Recipe FAQ’s
What’s the difference between coffee cake and crumb cake?
Coffee cake is more cake, less topping; crumb cake is more topping, less cake. Crumb cake has a much thicker topping on it.
How can I keep streusel topping crunchy?
This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.
Why does the streusel sink?
As your coffee cake bakes, the streusel will sort of meld into the cake… Meaning some of it will actually melt and combine with the top of the cake. It’s made of things that melt together, including the butter, cinnamon, and sugar; and that’s ok. However, the flour is there to keep the whole thing from just melting down into the cake entirely, and that melding together, in my opinion, is what makes this cake taste even better.
Can I make this cinnamon streusel cake ahead of time?
Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.
Can I freeze coffee cake with pecans?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Cinnamon Streusel Coffee Cake with Pecans
Easy to make cinnamon streusel coffee cake with pecans. Moist, buttery, and topped with a crispy cinnamon sugar topping.
8×8 Baking Dish
Mixer
Liquid Measuring Cup
Coffee Cake Batter:
1/4 cup unsalted butter (softened)
6 tablespoons cane sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 tablespoon lemon juice
Streusel Topping:
3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons all-purpose flour
1/4 cup chopped pecans
1/4 cup salted butter (softened)
Grease an 8×8 baking dish, and pre-heat the oven to 350° F.
Coffee Cake Batter:
Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well 'til combined.
In a separate bowl, sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
Mix together the evaporated milk and lemon juice in a liquid measuring cup.
Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
At this point, you'll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Streusel Topping:
Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
Add the chopped pecans and softened butter to the mixture, mixing 'til combined. The mixture will be a crumbly mixture, perfect for crumbling onto the cake.
Layer the Cake:
Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
Cover with half the batter.
Then crumble 1/3 more of the praline topping mixture.
Scoop and spread the remaining batter on top of that.
Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
Bake the cake at 350° F for about 1 hour, or 'til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
How can I keep streusel topping crunchy? This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.
Can I make this cinnamon streusel cake ahead of time? Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.
Can I freeze coffee cake with pecans? Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.
