Tuesday, January 11, 2011

Sweet Treat Tuesday-Coffee Cake Muffins

Can I just tell you how delicious these muffins were? I love anything with cinnamon and sugar, so when I saw the recipe for these, I knew I was going to make them, and make them soon! I decided since we were all home yesterday due to the 8 inches of snow we got, I would make something special for breakfast. My boys were definitely excited about these. I can't wait to make them again, and again. The recipe calls for whole white wheat flour, if you don't have that, just substitute for all purpose, it will be fine. Go and make these quick. I bet you have all the ingredients!

Coffee Cake Muffins

Streusel Topping
1/4 cup flour
1/4 cup brown sugar
1/4 cup sugar
2 tsp ground cinnamon
1/4 cup butter, softened

Muffin Batter
1 cup white whole wheat flour  (if you don't have this you could use AP)
1 cup AP flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup butter, COLD and cut into cubes
1/4 cup applesauce
1 egg
1 cup buttermilk
1 1/2 tsp vanilla extract

Directions:Streusel Topping
Mix flour, sugars and cinnamon in a small bowl. Add in softened butter. Using a fork mash until well combined. Place streusel mixture into fridge while you make the muffin batter.

Muffin Batter
Preheat oven to 375 degrees F.

Line regular size muffin tins with liners or spray with non-stick baking spray. I also like to spray my muffin liners with nonstick spray. In a large bowl combine/whisk flours, sugar, baking powder and salt.  Cut COLD butter into small cubes and then add to flour mixture. Using paddle attachment, mix the butter into the flour mixture until fully incorporated. This will take about 2-3 minutes on medium speed.  Mix in applesauce, then add in egg, buttermilk and vanilla extract. Mix all together until just smooth, but don't over mix.

Take streusel topping out of fridge. Place a spoonful of batter into each muffin cup and then 1-2 tsp of the streusel topping. Next, add another spoonful of batter and lastly another 1-2 tsp of streusel topping. This will help make a small swirl in the muffin.

Bake in preheated oven for 20-25 minutes. Remove muffins from oven and then place on cooling racks for 10 minutes before serving. Store any left-over muffins in a well sealed container.

Makes 12 muffins.

This recipe is linked to Prairie Story Recipe Swap Thursday and Mangos and Chutney.


Siggy said...

You and Avril are bound and determined to get me to make these! They look FABULOUS!!! Great Job Amber :)

Avril said...

LOVE that you made these muffins Amber! I'm thinking that next time I make them I'm going to make them into JUMBO size muffins....SUPER yum! :-)

Rita said...

Everything in there to make it good; love the addition of the streusel topping. I know that is my kind of dessert

Unknown said...

Perfection, and easy. My kind of breakfast...and lunch...and yes dinner!

Michele said...

Yummy. I love coffee cake, it's one of the first things I ever started baking way back when. These would definitly be a special breakfast treat.

The Matthews' Family said...

Do you know what I could sub for buttermilk? Rice milk with lemon? My daughter has a milk allergy. Thanks

amber@This Mommy Cooks said...

The Matthews' Family- yes, if you need to substitute I would use rice milk and a TBSP of vinegar. I found a great site on substitutes for dairy, you should check it out.

April J Harris said...

These sure do sound good! I love cinnamon and sugar in just about anything!!

Christina said...

These sound so good! I love coffee cake!

Lisa said...

Streusel topping gets me every time. These muffins sound delicious.

Hezzi-D said...

I love coffee cake but find myself eating big chunks of it. Protioning it into muffin cups is perfect for an on the go breakfast or snack!


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