Coffee Cake Muffins

Coffee cake always reminds me of long winter days, studying at Starbucks. The pain of studying is much more tolerable when you are sitting next to the fireplace in Starbucks on a cold winter day. It reminds me of the holidays, winter baking, and everything good during cold weather. But the problem with coffee cake is that it requires knives for serving. So I thought I would eliminate that problem. I am not completely sure these qualify as muffins, they are very cake-like. I have given these a makeover into a 200 calorie version. It does not even matter what was in the original 350 calorie recipe because these are just as fabulous.



You will obviously be serving these with coffee. If you are serving them after dinner, serve Wagner Riesling Ice Wine. This is a sweet dessert wine from the Finger Lakes in New York. Ice wine is made from grapes that are frozen on the vine. Basically this process just freezes out the water content of the grapes, making the juice more concentrated. You will notice this when you drink ice wine, it is much thicker than other wines. This wine is very sweet and has flavors of pears and oranges. It is also delicious when served with fresh fruit and soft cheeses.


Coffee Cake Muffins
Makes 18

1/2 cup all-purpose flour
1/2 cup dark brown sugar
4 tbsp butter, at room temperature
1 tsp cinnamon

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp kosher salt
5 tbsp butter, at room temperature
1/3 cup unsweetened applesauce
1 cup sugar
2 eggs
1/2 cup reduced fat sour cream
1/2 cup nonfat yogurt

Preheat the oven to 350 degrees. Prepare muffin pans with paper liners. The recipe makes 18 muffins.

Make the streusel. In a small bowl, combine the flour, dark brown sugar, butter, and cinnamon. Mix together with your hands until it has the consistency of wet sand.

Make the muffins. In a large bowl, mix together the flour, baking powder, baking soda, and salt.

In a medium bowl combine the butter, applesauce, and sugar. Beat with an electric mixer until incorporated. Add the eggs one at a time and beat each one until combined. Mix in the sour cream and yogurt. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until just combined.

Divide the batter in half. Divide one half of the batter evenly among the muffin cups. Sprinkle with half the streusel mixture. Then divide the remaining half of batter among the muffin cups. Top with remaining streusel mixture.

Bake the muffins for 25 minutes, rotating pains halfway through. A knife or toothpick inserted in the center should come out clean.

Adapted from Serious Eats.

Breakfast Pizza

For my holiday party this year, I served six pizzas. It may seem daunting. But it really is so easy and here is how… I used my basic pizza dough recipe which produces dough for two pizzas and I planned on a couple different topping combinations. See white pizza and caramelized onion and gruyere pizza, I doubled these to make two pizzas of each. Make all the dough in the days before the party. Portion it into dough balls for each pizza and freeze it for a few hours to stop the rise. Then store the dough in the fridge. Prepare all your sauces and toppings (caramelized onions, bacon, white sauce) in the days before the party so you can throw them together quickly the day of. The day of the party, roll out the dough into pizza rounds between sheets of parchment. Keep these in the fridge until you are ready to bake. Heat the oven with pizza stone in place to 500 degrees. If you don’t have a pizza stone, use a baking sheet. Remove the top sheet of parchment from the pizzas, leaving the underneath parchment for easy oven transfers via a baking sheet turned upside down or a pizza peel. Spread your sauce over each pizza and add your toppings. I put the toppings on two pizzas at a time but baked them one by one. Bake for 10-12 minutes.




I was not particularly sure how many people would come to the party so I actually made dough for 8 pizzas. Which is the other reason why this food plan is so great, it is easily adjustable. You told your ditzy friend to bring chips and dip? Oh they forgot… Luckily you can make an extra pizza. I suggest you always make more pizza dough than you need, it really keeps well in the freezer or fridge. And to soothe your holiday party woes in the morning, you can make this breakfast pizza. You definitely don’t need a special occasion though to make this amazing pizza. The toppings are really quite flexible. I created this classic version but I suggest you use whatever is in your fridge: spinach, bell peppers, onions, caramelized onions, sausage, and any kind of cheese that sounds good to you. Choosing your own ingredients can be intimidating. But once you make this pizza by the recipe, you will be inspired to create your own combinations. I do not use a pizza stone for this simply because of the runny eggs, they would make a huge mess.



Breakfast Pizza

1/2 recipe basic pizza dough
1/4 cup mozzarella
1/4 cup sharp cheddar cheese
3 slices bacon, sliced into 1/4 inch strips
4 eggs
1/4 tsp Red pepper flakes
1/4 tsp Freshly ground black pepper

Preheat your oven to 350 degrees. In a medium skillet over medium heat, sauté the bacon slices until the fat is rendered. Do not cook them until crispy (they will cook more in the oven.)

Using a rolling pin, roll out your pizza dough between 2 sheets of parchment to a 10 inch circle. Remove the top layer of parchment and place the pizza dough round on a baking sheet.

Sprinkle cheddar cheese, red pepper flakes, and black pepper over the pizza dough. Evenly distribute the bacon slices, top with mozzarella cheese. Crack each egg in one quadrant of the pizza.

Bake in the oven for 20-25 minutes, this produces fully cooked eggs. Adjust your baking times if you would like softer eggs.

This is a Bubbly Kitchen original recipe.