I made a batch of my friend Erin’s 100% Whole Grain Cinnamon Apple Muffins – for, oh maybe the fifth or sixth time (they’re THAT good) – and while John was enjoying one he asked if I could make a coffee cake version. I nonchalantly said “sure”, but couldn’t get the idea of the coffee cake muffins out of my head; so voila!
These muffins are incredibly tender – despite the fact that there is no white flour in them – and the crumb topping is beyond addictive. Their petite size makes it easy to inhale two or three muffins without even batting an eye, but they’re healthy enough that you can do just that.
These muffins would make an excellent addition to your Mother’s Day brunch, but don’t wait until a special occasion…
… make them today!
Mini Coffee Cake Muffins
Prep Time: 10 minutes
Cook Time: 12 minutes
Keywords: bake breakfast
Ingredients (16 mini muffins)
Muffins
- 1 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp Kosher salt
- 1 large egg, preferably organic
- 1/3 cup pure maple syrup
- 6 Tbsp neutral-flavored oil, such as safflower
- 1/4 cup 2% plain Greek yogurt
- 1 tsp pure vanilla extract
Crumb Topping
- 3 Tbsp unsalted butter, preferably grass-fed, melted
- 2 Tbsp unrefined granulated sugar, such as evaporated cane juice
- 2 Tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp Kosher salt
- 1/2 cup whole wheat pastry flour
Instructions
Preheat oven to 350°F. Lightly grease 2 mini muffin tins with neutral-flavored oil, such as safflower.
In a large mixing bowl, combine 1 cup flour, baking powder, baking soda, cinnamon, and salt; whisk until well-combined.
In a medium mixing bowl, combine egg, maple syrup, oil, yogurt, and vanilla extract; whisk until smooth.
Pour wet ingredients into dry and stir just until combined (no flour should be visible).
Using a mini ice cream scoop or spoon, spoon batter into the prepared muffin cups, filling each about 3/4 of the way full (you’ll use about 16 cups total).
In a small bowl, combine the melted butter, sugar, brown sugar, cinnamon, and salt; stir until well- combined. Stir in flour until well-combined. Evenly divide the crumb topping amongst the filled muffin cups, gently pressing the crumbs into the muffin batter.
Bake for 10-14 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
Allow muffins to cool in the pan for 10 minutes before removing to a wire rack to cool complete.
