Food & Drink Magazine

Small Batch Coffee Cake Muffins

By Mariealicerayner @MarieRynr
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When there are only two of you in the family, making whole batches of things can mean a lot of waste unless it is something that can be easily frozen.   Recipes which make only a few of anything are really best.  Also as I am a person who has amost no willpower, its not a great thing to have large amounts of any kind of goodie in the house.  I am very weak when it comes to tasty things.
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I am not very good at dusting things with sugar either . . .  I always get more in some spaces and less in others.  I don't seem to get it done very evenly.   But never mind, it all goes down the same.  I wanted to make some muffins for Tom to take on the train with him as he travels back to Weymouth tomorrow and decided Coffeecake muffins would be really tasty.
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The recipe only makes four, so just enough for Todd and Tom to each have one today and then two for Tom to take on the train.  It's a really long journey!
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They are moist and layered with streusel . . .  in the middle and on the top.  The streusel in the middle almost turns to caramel . . .  and the streusel  on top ends up candy crunch like.   Very good.
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Perfect for the small family or for those who have little or  no willpower, like me  . . .
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*Small Batch Coffee Cake Muffins*Makes 4(no more, no less)Printable Recipe 
Delicious, moist and buttery muffins with a scrumptious layer of streusel in the middle and a layer of crunchy streusel on top! 
For the Muffins:70g of plain flour (1/3 cup +1 TBS)185g caster sugar (1/3 cup)1/8 tsp baking soda1/8 tsp baking powder1/4 tsp ground cinnamon1/8 tsp ground nutmeg60ml of sunflower oil (1/4 cup)2 TBS vanilla yogurt (can also use sour cream, or plain yogurt)1 large free range egg yolk1/2 tsp vanilla1/4 tsp lemon extract 
For the Streusel topping:50g soft light brown sugar (1/4 cup, lightly packed)1 TBS granulated sugarpinch salt1/4 tsp ground cinnamon3 /TBS plain flour1 1/2 TBS butter melted 
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Preheat the oven to 190*C/375*F/ gas mark 5.  Line 4 muffin cups with paper liners.Measure the streusel topping ingredients into a bowl and mix and pinch together until clumpy.  Set aside.
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Whisk together all of the dry ingredients in a bowl.  Whisk all of the wet ingredients together and then add all at once to the dry ingredients, just to combine.  Spoon 1 heaped TBS of the batter into each of the 4 muffin cups.  Top with half of the streusel and then the remaining batter.  Sprinkle the remaining streusel on top.
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Bake for  20 to 25 minutes until well risen and golden brown.  A toothpick inserted in the center should come out clean.
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Bon Appetit!

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