Mini Coffee Cake Muffins

Mini Coffee Cake MuffinsIMG_3879 copy

My father often calls me a “money leech” : a person who merely sucks money but does nothing in return.  Of course he is joking—at least I think he is—but I often use my baking as a way to make up for my unfortunate title.  He enjoys many of my creations: cakes, muffins, scones, bread; but perhaps one of his favorite sweet treats I make are my mini coffee cake muffins.  They are delectable, moist muffins spiked with cinnamon and nutmeg and topped with a sweet and crunchy streusel topping.

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They really are a treat and a perfect pop-able size (My father scarfs at least three in one sitting).  These are incredibly light as well. Because I use canola oil as my fat, rather than butter, the muffins still remain incredibly moist without being overly dense.  And the sweetness on these jewels can easily be adjusted.  If you are craving a sugar sweet donut-like muffin, in the way the sugar granules stick to your lips upon biting into it, then the streusel topping is a must.  If you’ve acquired a more mature palate, then topping the muffins with chopped walnuts will be perfect.

These babies are packed full of nutrient dense foods!

– Walnuts: One of the greatest nuts out there. Repeatedly on many superfood lists, and packs a hearty punch of omega 3 fatty acids–helpful for
or your brain and your heart

– Canola Oil: One of the greatest oils on the planet. This flavorless oil has a great omega 3:omega 6 ratio making it nearly perfect.  Heart healthy as well.

– Cinnamon: An excellent spice for regulating blood sugar levels.  Your pancreas will thank you if you sprinkle this spice on any food containing sugar.

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The dry ingredients: cinnamon, brown sugar (or Truvia), all purpose flour (or the flour you choose to use), baking powder, baking soda, salt
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I often measure all my wet ingredients in one big measuring jug. That way I only dirty one item and can pour my wet easily into my dry ingredients.

This recipe easily make 24 mini muffins with some extra batter leftover to make a mini bundt, a mini loaf, or an excellent cooks treat.  (The leftover batter makes any cleanup in the world worth it!)

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The muffins without the streusel. From here you can sprinkle on the chopped walnuts instead of sprinkling on the streusel.
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The muffins with the streusel.

Makes: 24 mini muffins + mini loaf/bundt (or 30 mini muffins)

Prep time: 20 mins

Cook time: 10-15 mins

Recipe:

Muffins:

  • 1 1/2 cups all purpose flour (may substitute up to half for whole wheat flour, oat flour, brown rice flour, etc.)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup brown sugar (may substitute entirely for 1/4 cup Truvia Brown Sugar Blend)
  • 1 egg
  • 1/2 cup any milk (can substitute for water)
  • 1/3 cup canola oil (may substitute up to a 1/6 cup of unsweetened applesauce)
  • 1 teaspoon vanilla extract
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The muffin batter.

Streusel (optional)*:

  • 1/4 cup all purpose flour (can substitute any type of flour)
  • 1/4 cup brown sugar (can substitute entirely for 2 tablespoons of Truvia Brown Sugar Blend)
  • 3 tablespoons cold Earth Balance (can substitute for any other non-hydrogenated shortening, or real butter)
  • 1/8 teaspoon salt**
  • 1/4 teaspoon cinnamon
  • 1/4 cup walnuts
  1. Preheat oven to 400 degrees F
  2. Line a 24 mini muffin pan with liners and spray a mini bundt/loaf with cooking spray
  3. In a small bowl combine all of the streusel ingredients (if using the streusel) except the walnuts.  Using a fork or a pastry blender, cut the Earth Balance into the dry ingredients until you get the texture of coarse cornmeal.  Once this texture is achieved stir in the walnuts.  Store in the refrigerator until ready to use.
  4. In a large mixing bowl combine all the dry ingredients.  (Whisk well to avoid any lumps later on)
  5. In a separate bowl whisk together the wet ingredients (make sure to break up the egg yolk)
  6. Fold the wet ingredients into the dry ingredients until the batter is just moistened. (Do not over-mix!)
  7. Using a tablespoon or a mini ice cream scoop, spoon the batter evenly into the mini muffin tin.  Set aside the remaining batter
  8. Pick a mini loaf, or mini bundt to bake the remaining batter in.
  9. If using the streusel topping, sprinkle 1 teaspoon of the streusel over each mini muffin.
  10. If using a bundt pan sprinkle 1/3 of the remaining streusel on the bottom of the bundt pan, spoon half the batter on top and sprinkle the rest of the streusel on top of the batter. Add the remaining batter on top of the streusel.  If using mini loaf pan, spoon the remaining batter into the pan, and sprinkle the remaining streusel on top of the batter.
  11. Bake 10 minutes for the mini muffins, and 15-20 minutes for the mini bundt/loaf.
  12. Let cool completely and enjoy!

*If you decide to not use the streusel topping, top each muffin with the same amount of chopped/crushed walnuts

**If using Earth Balance salt is not necessary in the streusel, if using unsalted butter, salt is necessary

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Delicious mini muffins and mini loafs 🙂
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