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.


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.




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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