Most weekends, I have brunch plans, which means I avoid cooking breakfast at home.
This weekend, though, I had a slow Saturday morning, and figured I’d use the time to make one of my favorites – coffee cake. I only made it in muffin form so that I wouldn’t accidentally eat the whole thing…but I’m surprised by how well they turned out.
Coffee Cake Muffins (adapted from Brown Eyed Baker’s recipe)
1/4 cup brown sugar (I used light, but dark would work just as well)
1 tsp cinnamon
2 cups flour
1 cup sugar
1 stick salted butter
1 1/2 tsp baking powder
1/2 tsp baking soda
6 oz greek yogurt (I used 0% fat but 2% also works)
2 tsp vanilla extract
1) Preheat the oven to 350 degrees and grease a muffin pan.
2) Mix brown sugar and cinnamon in a medium size bowl, set aside.
3) Mix flour and sugar in a large bowl. Using a pastry cutter, cut the butter into the flour/sugar mixer. Alternately, you can do this in a food processor. You want the butter to be in very, very small pieces, almost a sandy texture.
4) Add 1/2 cup of the flour/sugar/butter mixture to the brown sugar, and mix thoroughly. Set aside again.
5) Put 3/4 cup of flour/sugar/butter mixture in a small bowl, and set aside.
6) Add baking powder and baking soda to remaining flour mixture. In a separate bowl, combine the greek yogurt, egg, and vanilla – mix well, then add to the flour mixture in the large bowl. Stir until just barely mixed.
7) Take the small bowl of flour/sugar/butter mixture, and incorporate into the large bowl of dough. Just barely mix. Spoon mixture into 12 muffin tins.
8) Top the muffins with the brown sugar strudel. Bake for 18 minutes.
Note: At this point, you might be tempted to make a basic sugar glaze (one cup powdered sugar, 2 tsps water) and drizzle it over the coffeecake muffins. This would be a great decision.