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Coffee Cake Muffins

February 2, 2015 by Sophie Leave a Comment

Can you guys believe it’s February?! I can’t.

I know. I’m always talking about how much time flies on this blog.

IMG_3175I guess it’s because I don’t really sit down that often to think about what time of year it is until I’m writing up a blog post. Alright, February. Valentine’s. Oh man. Bring on the pink and excessively sweet.

IMG_3180Before the Valentine’s hype comes full circle in the blog realm I wanted to post about a classic breakfast-y treat.

IMG_3151I gotta say… I love coffee cake. I didn’t grow up making or really eating it because no one in my fam seemed to like it as much as I do.

Har har. I should call it tea cake because I rarely drink coffee, but that’s an entirely different thing.

IMG_3165I first really began to understand the wonder of this lovely snack (yes, it’s a snack. c’mon guys.) when I worked at the bakery downtown where we would make the Cake Bible recipe now and again. It has sour cream in it for that perfect little tang. So good.

IMG_3176These guys have got it all. Cinnamon. Dense, but wonderfully delicious cake. Sweet glaze drizzle. Streusel/crumbles.

Omg. Don’t even get me started on this streusel though.

IMG_3179It’s perfect. Big, tender cinnamon-y crumbles interspersed with the delicate little ones. Nom. I so would eat just the crumble on its own (and I maaay have had a small handful of crumbles while baking these guys…shh).

They just disappear before your eyes (crumbs and all).

output_H9nlh8Coffee Cake Muffins: (Adapted from Cook’s Illustrated)

For the Crumble Topping:
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups AP flour

For the Cake:
1 1/2 cups AP flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup canola oil
2 eggs

Glaze: 1 tbsp milk and 1/4 cup powdered sugar

Crumble: In a small mixing bowl, combine the sugars, cinnamon and salt and whisk together. Slowly pour in the melted butter and whisk until incorporated. Then add the flour, and mix with a rubber spatula until it just combines. Spread out on to a baking sheet and allow to dry out while you make the cake.

Cake: Preheat the oven to 375 degrees. Line a muffin tin with papers. Whisk together the dry ingredients in the same bowl you used for the crumble. Add the wet ingredients to a separate bowl and whisk until combined. Pour the wet mixture into the dry mixture, and stir with a rubber spatula until it just comes together. Divide the batter into the muffin tin and top with a generous amount of the crumble (press into the muffin batter a little bit). Bake for 15-20 minutes until a toothpick inserted comes out clean. Allow to cool for about 10 minutes before glazing.

IMG_3172There ya have it. I think I prefer to have my coffee cake in muffin form. You get so much more surface area and texture! And in a slab cake it’s more difficult to serve or grab ‘n go.

IMG_3167These little muffins are right up my alley with the cinnamon and streusel. This semester is crazy busy with my culinary classes, and with a muffin like this for breakfast (or an afternoon snack) my days are made much better. 🙂

IMG_3192

Filed Under: Breads, Breakfast, Cake, Uncategorized

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Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. … Read More

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