These muffins have the ideal 50/50 ratio of streusel to cake that every proper coffee cake should have – and the muffin portion is so light, rather than eat the streusel and throw away the muffin– it begs you to eat the whole thing…and perhaps even go for another. No health–redeeming qualities – this is pure morning indulgence.
“Good morning, Sunshine,” the dawn nudges me through my bedroom window. I roll to my left, away from the light, and burrow deeper under the duvet, hoping the patiently waiting kitties outside my bedroom door haven’t heard me stir. I’ve made this bed too much of a sanctuary to leave these sweet dreams and warm warren of covers so easily. I sleep in a freezing-cold room, a habit I learned from my mother. Each evening, I throw my window wide open to the night air, and if the eve isn’t cold enough, I supplement with A/C as well. Sixty-seven degrees – ideal sleeping conditions for coveting a deeper snuggle, but not a temperature that beckons throwing the covers off each morning. I wear nothing but a tank top and panties, ensuring the need for my well-insulated nest. I surround myself with no less than four pillows – two under my head, one that I drape myself over, like a lover, and a fourth on standby, in case one escapes to the floor during the night. My blanket is “microplush,” my duvet, goose down. I arrange myself beneath the warmth and weight of these friends, creating a womb for dreaming, and dread the morning that always seems to come too soon.
A steaming cup of coffee brought to me in bed, with just the right amount of milk – my favorite morning treat, but not a pleasure I’ve experienced lately. If I want coffee, it’s up to me to leave this nest and brew it. Caffeine alone will not tempt me from my lair, but coffee and one of these muffins does the trick.
Best Coffee Cake Muffins
These muffins have the ideal 50/50 ratio of streusel to cake that every proper coffee cake should have – and the muffin portion is so light, rather than eat the streusel and throw away the muffin– it begs you to eat the whole thing.
- Crumb topping
- ½ cup (packed) dark brown sugar
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 ¼ cup all-purpose flour Batter
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter, softened
- ¾ cup sugar
- 1 large eggs
- ⅔ cups full-fat plain yogurt
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- Make crumb topping: Mix both sugars, cinnamon, and salt in medium bowl. Add melted butter and stir to blend. Add flour and toss until clumps form. Set aside.
- Make Muffins: Preheat oven to 350°F. Line 12 muffin tins with papers or grease with butter. Sift flour, baking soda, and salt into medium bowl and set aside. In the bowl of a mixer, beat butter until smooth. Add sugar and beat until light and fluffy. Add egg and beat until well combined. Add yogurt, lemon zest and vanilla and beat until blended. Add flour mixture in 2 additions, beating just until incorporated.
- Fill each muffin tin ¼ full of batter. Sprinkle ½ of crumb topping over. Cover topping with remaining batter, smoothing as evenly as possible. Cover with a thick layer of remaining topping. Do not overfill.
- Bake muffins until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 25 minutes. Cool and serve slightly warm or at room temperature.