Post by Loupy on Jun 14, 2017 14:45:52 GMT -7
Coffee Cake Muffins
From: Katie @ chocolatecoveredkatie.com/2017/06/13/coffee-cake-muffins-recipe
Soft, classic, buttery homemade coffee cake muffins – they melt in your mouth!
These addictively soft & delicious coffee cake muffins are loved by everyone who tries them! Easy to make. Perfect for brunch and great for company.
Total time: 20 min
Makes: 7 muffins
Ingredients
1/2 cup milk of choice
2 tsp vinegar
1 tsp pure vanilla extract
1 1/2 tbsp oil or butter spread (or applesauce for fat-free)
1 cup spelt, white, or oat flour
1/4 cup unrefined sugar (or xylitol for sugar-free)
2 tsp baking powder
1/4 tsp + 1/16 tsp salt
1/2 cup diced strawberries, or berries of choice
For the streusel, stir together 2 tbsp flour (I used oat), 3 tbsp coconut or brown sugar, 1 1/2 tbsp oats, and 2 tbsp oil or butter spread (or applesauce for fat-free).
Instructions
Preheat oven to 350 F.
Line a muffin tin with liners.
Make the streusel, and set aside.
In a large bowl, whisk first 4 ingredients.
Let sit at least 10 minutes.
Then stir in the next 4 ingredients, just until evenly mixed.
Gently stir in the berries. Portion batter into the muffin tins, then divide the streusel among the tops.
Bake on the center rack, 20 minutes or until muffins have risen and are light and fluffy.
Allow to 10 minutes before removing from the tins, or let sit at least 1 hour if you wish to peel off the liners without sticking.
Nutritional Information:
Per Muffin
Calories: 150
Total Fat: 4.6g
Sat FatL 0.6g
Sodium: 94mg
Potassium: 97mg
Total Carbs: 26.3g
Fiber: 2.6g
Sugars: 11.7g
Protein: 2.8g
From: Katie @ chocolatecoveredkatie.com/2017/06/13/coffee-cake-muffins-recipe
Soft, classic, buttery homemade coffee cake muffins – they melt in your mouth!
These addictively soft & delicious coffee cake muffins are loved by everyone who tries them! Easy to make. Perfect for brunch and great for company.
Total time: 20 min
Makes: 7 muffins
Ingredients
1/2 cup milk of choice
2 tsp vinegar
1 tsp pure vanilla extract
1 1/2 tbsp oil or butter spread (or applesauce for fat-free)
1 cup spelt, white, or oat flour
1/4 cup unrefined sugar (or xylitol for sugar-free)
2 tsp baking powder
1/4 tsp + 1/16 tsp salt
1/2 cup diced strawberries, or berries of choice
For the streusel, stir together 2 tbsp flour (I used oat), 3 tbsp coconut or brown sugar, 1 1/2 tbsp oats, and 2 tbsp oil or butter spread (or applesauce for fat-free).
Instructions
Preheat oven to 350 F.
Line a muffin tin with liners.
Make the streusel, and set aside.
In a large bowl, whisk first 4 ingredients.
Let sit at least 10 minutes.
Then stir in the next 4 ingredients, just until evenly mixed.
Gently stir in the berries. Portion batter into the muffin tins, then divide the streusel among the tops.
Bake on the center rack, 20 minutes or until muffins have risen and are light and fluffy.
Allow to 10 minutes before removing from the tins, or let sit at least 1 hour if you wish to peel off the liners without sticking.
Nutritional Information:
Per Muffin
Calories: 150
Total Fat: 4.6g
Sat FatL 0.6g
Sodium: 94mg
Potassium: 97mg
Total Carbs: 26.3g
Fiber: 2.6g
Sugars: 11.7g
Protein: 2.8g