Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Tuesday, 12 April 2016

Small Batch Coffee Cake Muffins

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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)

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 soda
1/8 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
60ml of sunflower oil (1/4 cup)
2 TBS vanilla yogurt (can also use sour cream, or plain yogurt)
1 large free range egg yolk
1/2 tsp vanilla
1/4 tsp lemon extract 


For the Streusel topping:
50g soft light brown sugar (1/4 cup, lightly packed)
1 TBS granulated sugar
pinch salt
1/4 tsp ground cinnamon
3 /TBS plain flour
1 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 centre should come out clean.

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Bon Appetit!


6 comments:

  1. On my to make list soon Marie..I have been keeping a huge batch..and we bake 6 at a time 3 days..bran ones..but these would be a different treat and I love the small batch for a change..thanks!

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    1. You can't beat a good bran muffin Monique, but these are really nice once in a while, and where it only makes a few that's a real bonus! xo

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  2. These were huge and VERY delicious! I think you can easily make 5 out of the batter instead of 4 but I must say I enjoyed the full big muffin I had very much :)

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    1. Yes, I would say they are Bakery Style Ijeoma! Glad that you enjoyed them! xo

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  3. We had these today for afternoon tea and loved them. That strusel mix is the magic ingredient for sure! My muffin papers must be smaller than those in the UK because I got 6 decent sized muffins, so enough for us for three days.

    I'm like you in that if there are goodies in the house, I'm tempted to scoff the lot :-)

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    1. So happy they were enjoyed Marie! They are almost dangerous! I could eat the whole lot myself, but I do share. xoxo

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