Monday, January 11, 2010

Coffee Cake Muffins

I love muffins. I think they are delicious and convenient whether it is for a breakfast to go, an afternoon snack, or an after dinner dessert. Let's face the facts, muffins you get at the store or from a local bakery aren't the most healthiest things in the world. Just to give you an idea of how unhealthy muffins could be, let's take a look at some non-store bought muffins that are worth eating.

Costco's chocolate chocolate chip muffins
690 calories
58% total fat
55% total saturated fat

Dunkin Donuts' chocolate chip muffin
630 calories
35% total fat
30% saturated fat

Sprouts' chocolate chip muffin
430 calories
40% total fat (app)
35% saturated fat (app)

35-55% of you daily fat intake is dedicated to eating one muffin! If half of fat intake came from one thing I ate, I would either not eat for the rest of the day or not eat it all. It seems extreme but that is way too much fat for a single item to have. I think making muffins at home is the way to go. First, you can control how big or small you want your muffin to be. A Costco muffin is huge and many people can't finish one but if it is there, people will eat. If you make miniature sized muffins at home, you will think twice before you decide to pop one or two more in your mouth. Also, you can substitute healthier ingredients. For example, you can use yogurt, applesauce, and oil as healthier alternatives to butter. You can also use whole wheat flour, add bran or flax to your muffins as well. This way you can enjoy a muffin without feeling guilty!

The recipe I am sharing with you today, I will admit, is not a healthy muffin recipe. However, I made mini muffins to make up for the heaviness of the muffin. Even if you make the standard sized muffin, it is still healthier for you than if you were to buy store bought. I am sharing a recipe for coffee cake muffins that I found on Brown Eyed Baker's blog. It is great for the on to go breakfast! I have tried many muffin recipes and haven't liked any of them which has led me to buying store bought muffins but this recipe is great that it actually tastes like a muffin. The outside of the muffin has a nice crunch and the inside is moist and delicious just like a muffin should be. I would make muffins more often if they all turned out this great!

Coffee Cake Muffins
compliments of Brown Eyed Baker

½ cup pecans
¼ cup (1¾ ounces) dark brown sugar
1 teaspoon ground cinnamon
2 cups (10 ounces) all-purpose flour
1 cup (7 ounces) granulated sugar
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and softened
1½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream
1 large egg
1 teaspoon vanilla extract

For Glaze (optional):
1 cup confectioner’s sugar
2 tablespoons water


1. Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease a standard 12-cup muffin tin and set aside.
2. In the bowl of a food processor fitted with the metal blade, process the nuts, brown sugar, and cinnamon until the nuts are the size of sesame seeds, about ten 1-second pulses. Use a rubber spatula to scrape down the sides and bottom of the food processor bowl and transfer the mixture to a medium bowl and set aside.
3. Return the bowl and metal blade to the food processor, add the flour, granulated sugar, and salt and process until combined, about five 1-second pulses. Sprinkle the butter evenly over the flour mixture and process until the butter is the size of oats, about eight 1-second pulses. Remove ½ cup of the flour-butter mixture and stir it with a fork into the reserved brown sugar mixture until combined to make the streusel. Set aside ¾ cup of the streusel for the muffin batter and the remaining portion for topping the muffins.
4. Add the baking powder and baking soda to the remaining flour mixture in the food processor bowl and process until combined, about five 1-second pulses. Whisk together the sour cream, egg, and vanilla in a 1-cup glass measuring cup and add to the flour mixture. Process until the batter is just moistened, about five 1-second pulses. Add the remaining ¾ cup of the streusel to the flour mixture and process until the streusel is just distributed throughout the batter and the batter looks crumbly, about five 1-second pulses.
5. Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among 12 muffin cups. Sprinkle with a scant tablespoon of streusel on top of each muffin, pressing lightly so that the streusel sinks slightly into the batter. Bake the muffins until a toothpick inserted in the center of a muffin comes out with several crumbs clinging to it, about 18 minutes, rotating the pan from front to back halfway through the baking time. Avoid overbaking. Place the muffin tin on a wire rack and allow the muffins to cool in the tin for 2 minutes. Using the tip of a paring knife, loosen the muffins and gently transfer them from the tin to the wire rack. Cool for 5 minutes. Serve warm.
6. If glazing the muffins, place a sheet of parchment paper beneath the wire rack as the muffins cool. Whisk the confectioner’s sugar and water in a medium bowl until smooth. Spoon about 2 teaspoons glaze over each muffin, letting the glaze run down the sides of the muffins. Serve warm.

Yield: 12 standard sized muffins or 24 miniature muffins

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