I have a huge confession.
I don’t really love coffee cake — at least, not usually. I like it well enough, but it’s not the thing I’d reach for when I’m suddenly hungry. It wouldn’t beat a doughnut (which, clearly, I’m currently obsessed with) and I rarely eat cake while drinking coffee. Call it picky, call it particular.
That said, if someone offered me a slice, I certainly wouldn’t turn it down. I’m complicated. Also slightly insane. And generally willing to accept most food — except anything starting with a b and ending with roccoli.
Recently my tastes shifted a bit: I discovered that I do enjoy coffee cake — but only when it’s a muffin. Not the square, streusel-topped slab, but this muffin. There’s something about the shape and the way the streusel mixes through the batter that makes all the difference.
What got me giddy was the assembly: batter, streusel, more batter, a final sprinkle of streusel. I may have flirted with overflow in the muffin tin, but it was worth the risk. These muffins are made with whole wheat pastry flour, but you would never guess — they’re tender and light, with a cozy cinnamon-streusel swirl right through the center. Simple things make me happy. Like muffins.
Whole Wheat Coffee Cake Muffins
Yield:
12
muffins
15
20
35
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Ingredients
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup plain 2% Greek yogurt
- 1/2 cup unsalted butter, melted and cooled
- streusel filling + topping
- 3/4 cup loosely packed brown sugar
- 3/4 cup whole wheat pastry flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
Instructions
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Preheat the oven to 350°F. For the streusel: in a bowl combine brown sugar, whole wheat pastry flour, cinnamon and salt. Cut in the cold butter with a fork or your fingers until the mixture forms small crumbs. Set aside.
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In a medium bowl whisk together the flour, baking powder, cinnamon, baking soda and salt. In a larger bowl whisk the eggs and granulated sugar until smooth, then add the Greek yogurt and whisk until combined and slightly lightened in color. Whisk in the cooled melted butter, then gently fold in the dry ingredients just until combined—do not overmix.
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Line a muffin tin with liners or grease it well. Fill each cup roughly halfway with batter, sprinkle a portion of the streusel on top, then add a few more tablespoons of batter and press gently so the layers meet (this helps prevent the muffins from separating). Finish with another handful of streusel on top.
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Bake for 18–20 minutes, until the tops are golden. Serve warm with butter.
Notes
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