When I was growing up my dad would bring home coffee cake from the local bakery on Sunday mornings and oh those big crumbs on top – YUM! Over the years, I have made a few healthier substitutions and tried to make coffee cake healthy, but honestly, I live by the 80% clean, 20% fun food rule and a good ol’ piece of coffee cake is just simply put, the BEST!!
The original recipe is from Ina Garten’s barefoot contessa at home cookbook, but I made a few tweaks to it. Let me know if you try it and be sure to tag #cookingfitchic – we love to see what our readers are making!
INGREDIENTS
For the crumbs
1/4 cup cane sugar
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 stick melted butter (or coconut oil, melted)
1 1/2 cups flour (can use oats – place in food processor and ground until flour like texture)
For the muffins
3/4 stick unsalted butter, at room temp
3/4 cane sugar
2 large organic eggs
1 teaspoon maple syrup
2/3 Greek Yogurt, plain
1 1/4 flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fish organic blueberries
1/2 cup congestion’s’ sugar for sprinkling, optional
DIRECTIONS
Preheat oven to 350. Line a 12 cup muffin pan
Combine streusel ingredients in a bowl and mix with hands, forming mini crumbs. Set aside
For the muffins:
Cream butter and sugar in bowl of electric mixer fitted with paddle attachment on high speed for 4-5 min. Reduce speed to low and add eggs, syrup and yogurt. Keeping mixer on low, sift in flour, baking powder and baking soda mixing just till combined. Fold in blueberries.
Using an ice cream scooper, spoon batter into prepared muffin tins. Top with streusel. Bake at 350 for 20 – 25 min or until toothpick comes out clean.
enJOY !
Heather
