While my parents were here I invested a few lira into two really cute bundt pans. Until this bread I had not taken advantage of my new baking purchases. Fear no more. Now the bundt pans are unfortunately not the … Continue reading
My friend is always buying the coffee cake muffins from the coffee shop on campus as a pick her up before classes. All those coffee cakes add up and so I’ve been tempted to make her some. She has tried recipes before and just never found one that could compare to the ones she could buy, so I thought I would give it a try.
Now, I’ve never had a coffee cake muffin from the coffee shop before so didn’t have anything to compare to, but I thought that these were pretty darn good. And she AGREED! She ate two in her first sitting and had to resist eating more. She even confirmed that these little guys freeze well – a little nuke in the microwave and you also have a warm coffee cake – yum, heavenly.
They are pretty simple to make – don’t be scared off by the three parts, it comes together really fast. I used the recipe from Sweet Peas Kitchen and made minimal changes, the biggest change is that I cut the recipe into thirds causing some strange measurements but they turned out so I must have estimated the in-between measures well enough. So if you want the full recipe – definitely just use the original (try incorporating whole wheat flour though)
3/4 cup flour
1/4 cup brown sugar
1/3 Tbsp. cinnamon
1/4 tsp. coarse salt
3 1/3 Tbsp. butter
3/4 cup + 1/10 cup flour (for 1/4 I used whole wheat flour, and for the 1/10 cup I used a scant 1/8)
1/8-1/4 baking soda (do they make 1/6 measuring spoons????)
Scant 1/2 tsp. baking powder
3 1/3 butter
1/3 cup sugar
1/2 tsp. vanilla extract
1/2 cup yogurt (it should have been a scant but I used more to make sure they would be nice and moist)
1/2 cup confectioner’s sugar
1 Tbsp. soy milk
For the topping: In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, brown sugar, cinnamon and salt. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Transfer mixture to a medium bowl and place in refrigerator for 30 minutes before using.
Preheat oven to 350F. Line 24 muffin cups with muffin liners or spray with nonstick cooking spray.
For the muffins: In a medium bowl, whisk together flour, baking soda, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Beat in eggs one at a time,scraping down bowl as needed. Stir in vanilla extract by hand. Add flour mixture and sour cream and stir until just combined.
Divide batter evenly among muffin cups. Sprinkle half of the strudel mixture over the muffins, gently pressing it into the batter. Sprinkle evenly with remaining strudel mixture.
Bake rotating the pans halfway through until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool completely before removing muffins.
To make milk glaze, whisk the powdered sugar and milk together in a small bowl.
Place muffins on a wire rack set over a baking sheet and drizzle with glaze.
Have fun with the packaging and send them on their way!
At the end of it all I felt like I got my math lesson of fractions in for the day!