|Coffee Cake Muffins|
Once I decided to make some muffins this morning and got the feedback from my husband that coffee cake sounded good, I looked up this recipe for coffee cake muffins on Pinterest. Pinch of Yum had a yummy picture that looked exactly like what I wanted to bake. Believe it or not, they taste even BETTER than what I'd anticipated. They are so good, that I ate another whole jumbo sized muffin after I got home from lunch with a friend. And after this lunch, I stopped by the fancy cupcake bakery to see what all of the hullaballoo was about. I could have eaten one of those cupcakes, but I wanted to see what the coffee cake muffins tasted like when they were cool. Well, I ate the whole thing, and the cupcakes are still in their cute little box. Maybe after dinner...
These muffins are very moist, very buttery, very tender, very delicious. The original recipe called for plain yogurt or sour cream, but I had the French Vanilla Bean Yogurt on hand, so I used that. Definitely a good move. These are perfect little coffee cakes. If you are looking for a sweet coffee cake muffin recipe, look no further. You've found what you need. Enjoy.
Coffee Cake Muffins
--adapted from Pinch of Yum
- 1/2 cup King Arthur Unbleachd All-Purpose Flour
- 1/4 teaspoon salt
- 1/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold butter, cut into slices
- 2 cups King Arthur Unbleachd All-Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 6 oz. vanilla yogurt (I used AE French Vanilla Bean yogurt)
- 1/4 cup sour cream
- 2 large eggs, room temperature
- 1 cup sugar
Preheat oven to 350 degrees Fahrenheit.
Butter and flour a 12-cup muffin tin* and set aside.
For the streusel: Mix the flour, salt, sugars, and cinnamon in a medium size bowl. Put in the butter slices and rub with your finger tips until the butter is completely incorporated and looks crumbly. Set aside.
For the muffin: In a small bowl, mix the flour, baking powder, and baking soda. Set aside. In a large mixing bowl, cream the butter, yogurt, and sour cream. Mix in the eggs until well blended. Add the sugar and mix again until well blended. Add the dry ingredients to the wet, and stir just until dry ingredients are evenly moistened. Do not over mix.
Place batter in a large zip top bag. Cut about 1/2 inch from the corner of the bag. Pipe in a layer of batter into each muffin cup. Sprinkle about half a tablespoon of streusel on top of that layer of batter. Then pipe the remaining batter evenly into each muffin cup, filling about 3/4 of the way up. Sprinkle each muffin with more streusel until it's gone.
Bake at 350 degrees for 12-14 minutes, or until browned and puffed. Remove from oven and allow to cool for about 5-7 minutes before turning muffins out onto a cooling rack or a clean baking sheet.
Store uneaten muffins in an airtight container.
Makes 12 regular sized muffins
*You can also make 6 jumbo muffins. Adjust baking time to about 22-26 minutes if you decide to do this.
|The regular size muffins look different. Maybe|
it was all of the mistake making I did with them.