I keep telling you how I’m not a big fan of breakfast, but then I follow that up by making you some type of breakfast dish. My brain does not make any sense. Maybe I’m actually starting to like breakfast? Who knows.
I really think I just love breakfast pastries. Doughnuts, muffins, cinnamon rolls. I can never get enough of them. And don’t even start me on breakfast sandwiches. If it would not physically kill me after a few weeks, I would eat a porkroll, egg, and cheese every morning.
Brunch too. I told you how Meg and I went to brunch a few weeks ago and it was one of the best meals I have had in a long time. Breakfast doesn’t even compare.
But I don’t really consider coffee cake to be a strictly “breakfast” food. My grandma used to always purchase those classic Entenmann’s coffee cakes whenever I came to visit and I would eat a slice any time of the day. Any time I walked into the kitchen I would cut myself a piece and be on my way. Coffee cake is the perfect midnight snack, trust me I know first-hand.
And how could you say no to the cinnamony-brown sugary-streusel topped cake at any time of the day? All cakes should have streusel, I’m just saying. That’s why these Whole Wheat Coffee Cake Muffins are the perfect combination of muffin and coffee cake. Plus I feel a little bit better eating two since they’re made with whole wheat flour.
Really though, if you are a fan of muffins or coffee cake, you have to try this recipe. It will change your life.
Whole Wheat Coffee Cake Muffins
Made famous by the always wonderful How Sweet It Is
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
3 large eggs
1 cup plain 2% Greek yogurt
1/2 cup unsalted butter, melted and cooled
Streusel Filing and Topping
3/4 cup loosely packed brown sugar
3/4 cup whole wheat flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
Preheat oven to 350 degrees. In a medium bowl, mix together the brown sugar, flour, cinnamon, and salt for the streusel. Cut the cold butter into the dry ingredients using a knife or a pastry cutter until it is about the size of peas and is evenly distributed throughout the dry ingredients.
In another bowl, combine the flour, baking powder, cinnamon, baking soda, and salt. Mix together until they are evenly distributed. Put to the side.
In a larger bowl, whisk together eggs and sugar until they are completely smooth. Add in the yogurt and mix until it is completely incorporated. Lastly, whisk in the cooled, melted butter. Then slowly fold in the dry ingredients until they are moistened. Don’t overmix the batter!
Line a muffin tin with wrappers or spray well with cooking spray. Fill the muffin tins halfway with the batter and then sprinkle on some of the streusel. Press the streusel into the batter and top with a tablespoon or two of the remaining batter. Top with the rest of the streusel.
Bake for 18-20 minutes or until they are golden brown and a toothpick inserted into the center comes out clean. Remove from the over, serve with butter, and enjoy!
Seriously, I can never look at muffins or coffee cake the same way again.