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.

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