coffee cake muffins
delicious and easy coffee cake muffins
“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”
“What’s for breakfast?” said Pooh. “What do you say, Piglet?”
“I say, I wonder what’s going to happen exciting today?” said Piglet.
Pooh nodded thoughtfully.
“It’s the same thing,” he said.
These delicious muffins are perfect for weekend breakfasts or for snacks all week long! Reminiscent of both cinnamon coffee cake and cinnamon buns, these muffins are sure to become a part of your regular baking rotation.
I encourage the use of organic ingredients where cost and availability permit.
ingredients
batter
1.5 c whole wheat flour*
2 tsp baking powder
1/2 tsp salt
1/4 c butter or margarine
1/2 c sugar
1 egg
3/4 c milk
1/2 tsp vanilla
spice mix
2 tsp melted margarine
1/2 c packed brown sugar
2 tbsp flour
1 tsp cinnmon
*Don’t be afraid to use whole wheat flour for your baking. Even the pickiest of my kids friends love anything I bake with whole wheat flour. It adds a wonderful flavour to everything and is far healthier than white flour.
instructions
Preheat oven to 400°F.
Combine all ingredients for the spice mix. Set aside.
Combine first 3 ingredients for batter in one bowl.
Cream butter, sugar and egg in another bowl. Add the milk and vanilla.
Combine wet and dry ingredients, stirring to moisten.
Spoon part of batter into prepared muffin tins. Spoon spice mixture over top batter for each muffin. Spoon remaining batter over spice mixture to finish muffins.
Bake for 10-12 minutes for mini muffins and 20-25 for regular sized muffins.
On their own or with a little bit of butter, these muffins will be a wonderful addition to your breakfast table and, if there are any left, can be enjoyed at snack time in the coming week.
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Denice,
I just had to tell you, I printed this recipe out when I saw it and made them this weekend.
They were amazing and ridiculously easy.
I’m sure these will become a regular habit- and may even vie with my favorite scone recipe as my ‘weekend special’ breakfast.
Thanks for sharing!
Liz, thanks for letting me know that you enjoyed them! I am so glad. They disappear very quickly whenever I make them
The fact that they are so easy to make just sweetens the deal, doesn’t it?
[...] Coffeecake muffins from Little Light. I made these last weekend and they were YUMMY (and super easy!) [...]
You are so right saying that picky eaters will love this! My 14-month-old son is really a picky eater. So far, this muffin is the only thing that I’ve made and he ate with no struggle! Hahaha
Now I have some questions about this muffin recipe Just to confirm I am doing it right:
batter
1/4 c butter or margarine –> this should be melted, right?
spice mix
2 tsp melted margarine —–> is this 2 tea spoon?
1/2 c packed brown sugar
2 tbsp flour –? is this 2 table spoon? Just confirming!
1 tsp cinnamon
Do you use an 8 oz cup?
So you should write more recipes for picky kids … do you know any good recipe for lasagna?
Hi Mondana, thanks for your comment.
The butter should not be melted but would probably be easiest to work with at room temperature.
tsp is tea spoon and tbsp is table spoon.
Yes, all measurements referring to ‘cup’ are based on an 8 ounce measuring cup.
hi there! I have a breakfast program for the children at our church where we come in bake/cook and play games while everything is in the oven. I try to keep it all pretty healthy and lower in sugar…do you think i could add shreaded carrots to the batter and wheat germ and chopped nuts to the filling? If so, how much? I dont want to alter the taste too much:-) thank you!