Whole Wheat Coffee Cake Muffins
User Reviews
5
Whole Wheat Coffee Cake Muffins
Description
This recipe integrates whole wheat pastry flour to create muffins with a denser texture and nuttier flavor than all-purpose flour alone. The batter is balanced with Greek yogurt and eggs to provide moisture and lift, while melted butter enriches the crumb. A cinnamon and brown sugar streusel is mixed with cold butter to form coarse crumbs, which serve as both filling and topping, lending a sweet and lightly spiced contrast to the whole wheat base.
Instructions emphasize careful folding to avoid overmixing, preserving tender muffin texture. Muffins are assembled in layers: batter, streusel, more batter, and topping streusel, pressed slightly together to prevent separation. Baking at 350°F produces golden muffin tops that are crisp and crumbly over a moist center with a subtle cinnamon sweetness from the streusel.
These muffins offer a pleasant balance between hearty whole wheat flavor and the familiar indulgence of coffee cake spices and streusel. They work well as a breakfast item or alongside coffee for a treat. The recipe yields about 8-9 muffins and requires moderate preparation.
Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 3 egg large
- 1 cup Greek yogurt plain, 2% fat
- 1/2 cup unsalted butter melted and cooled
- streusel filling + topping
- 3/4 cup brown sugar loosely packed
- 3/4 cup whole wheat pastry flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter cut into pieces, cold unsalted
Instructions
- Preheat oven to 350 degrees F. In a bowl, mix together brown sugar, flour, cinnamon and salt for the streusel topping. Cut in cold butter pieces using a fork or your fingers, until small crumbs remain. Set aside.
- In a smaller bowl, mix together flour, baking powder, cinnamon, baking soda and salt. In a larger bowl, whisk together eggs and sugar until smooth, then add in yogurt. Whisk for a minute or two (it will start out lumpy!) until combined and light in color, then whisk in cooled butter. Fold in the dry ingredients just until combined. Do not overmix!
- Line a muffin tin with liners or spray well with nonstick spray. Fill the muffin tins almost halfway full with batter, then sprinkle with some of the streusel topping. Add another few tablespoons of batter on top, making sure to slightly press down so the top and bottom batters meet (or else the muffins will sort of separate easily). Top with another handful of the streusel topping.
- Bake for 18-20 minutes, or until golden on top. Serve hot with butter!
Notes
- This recipe was adapted from Food Network Magazine, December 2012 edition.
User Reviews
Overall Rating
5
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