Coffee Cake Muffins

We are heading down to my parents house this weekend for my nieces birthday and some family hang time and I thought I’d bring a breakfast treat along to share.  Coffee cakes are under-rated and insanely delicious, says the girl who doesn’t even really like sweets.  At first thought – it’s just cake, but for morning.  But then I think about it again and – IT’S LIKE CAKE FOR THE MORNING.  With those crumbly goodies on top… what was I thinking?  These lil’ guys are splendid.  And they really do go quite well with a hot cup of joe.

All in all they take about 45 minutes to put together and bake.

Ingredients n’ thangs: 

For Crumbly Topping:

  • 1/3 Cup Granulated Sugar
  • 1/3 Cup Dark Brown Sugar
  • 1 Teaspoon Cinnamon
  • 1 3/4 Cup Flour
  • Pinch of Salt
  • 1 Stick Unsalted Butter, Melted
For The Muffin Batter:
  • 1 1/4 Cup Flour
  • 1/2 Cup Granulated Sugar
  • 1/4 Teaspoon Baking Soda
  • Pinch of Salt
  • 6 Tablespoons Unsalted Butter, Softened But Still Cool
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Plain Yogurt (I Used Fat Free)

***You’ll also need baking cups that are taller than a normal cup cake wrapper.  Otherwise you’re toppings will fall off and nobody wants that***

Preheat oven to 325 degrees.

First you’ll want to make the topping.  In a bowl mix sugars, cinnamon, salt and flour to combine.  Pour melted butter on top and stir with a fork until mixed into that crumbly consistency.  Set aside.

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In your stand up mixer add the flour, sugar, baking soda and salt and mix using paddle.  Cut butter into pieces and add 1 tablespoon at a time. Allow this to mix for 1-2 minutes to ensure there aren’t any chunk of butter left.  Add the egg, the yolk and the yogurt and combine.

Divide batter into baking cups.  Recipe makes 10-12.  Add a spoonful of the crumbly filling on top, letting it just sit on top.  I didn’t use all of the crumbles, because it just felt like it was a LOT.  My cake did poke through on  a few but overall I felt like there was plenty of topping.  You be the boss of your muffins, though.

Bake for 20 minutes until tops are brown and a toothpick can be inserted into the middle and come out clean.  I popped mine under the broiler for 90 seconds at the end too, to brown up the tops, but that’s optional.  If you do this – watch them, because they burn quick.  And that would be sad.

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Let muffins cool for about 10 minutes before serving.  Store in an air-tight dry container.

Enjoy!  And really, hot coffee is a delicious accompaniment.

Follow me @mymorningbite on Instgram and on Facebook too!

Recipe comes from Cooks Illustrated.  Slightly modified.

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