Coffee cake muffins, stuffed...

I saw a recipe for coffee cake muffins on the Williams-Sonoma blog recently and thought I'd give them a try.  I'm always on the lookout for good muffin recipes.  I love to make them because they're usually quick & easy and versatile enough to have for breakfast, as a midday snack, or even as dessert.  I love a muffin for dessert, actually.
I don't know if it's a seasonal craving or what, but again, I'm talking about coffee cake muffins today while I posted about an old-fashioned coffee crumb cake this time last year.  Amazingly enough, I looked back and I'm posting this on the same day that I posted that coffee cake last year.  The timing wasn't intentional at all (same with the marble cupcakes previously), which makes me scratch my head a little but however coincidental it is, I'm just happy I made these little guys.  

Coffee cake can be really good, don't you think?  I love the streusel or crumb topping on them.  It adds a layer of sweetness, sometimes a little spice or nuttiness, and a nice coating of crunch that I adore.  There's a key element to this recipe that rounds out the whole thing and that's a little surprise stuffing inside...  
Having fun with the stuffing, using strawberry preserve, apricot preserve, Nutella, and chestnut cream
These muffins are quite moist, thanks in large part to the sour cream in them.  On their own, they don't actually have a ton of flavor or sweetness to them but that's okay because they're not meant to be plain.  The filling is a key component that adds another layer of flavor and sweetness.  The recipe suggests your preferred fruit preserve.  For my half-dozen muffins, I stuffed them with a variety of fillings.  Having some fun with it, I not only used apricot and strawberry preserves but I also went with Nutella and even tried a dollop of chestnut cream in one.
Aside from the filling, I played around with the recipe a bit more by substituting some of the all-purpose flour with whole wheat pastry flour.  I also added a touch of cinnamon to the streusel topping.  Surprisingly, it wasn't in the original recipe and though I'm not a big fan of too-much cinnamon, I seem to be craving it lately - at least in moderation.  I'm glad I used it because it added a warm flavor and scent to the muffins, and made the kitchen smell like cinnamon rolls while they were baking. 
It was fun digging into these muffins and taste-testing the different fillings.  The little guy called dibs on the Nutella ones and my husband really liked the one with apricot preserve.  I think they all came out great, and the filling of choice is simply a matter of preference so have fun with it.  I like the whole package but I have to admit I'm really partial to that sweet crumb topping!  These muffins go down easy with a cup of coffee or tea.


I divided the recipe below in half and made 6 muffins.  I do that all the time and it works well for us. In this case, I find that these muffins are best eaten as fresh as possible so a small batch makes sense for us.  These muffins are nice while they're still slightly warm but I like it cooled enough so that the crumb topping has hardened and you get that nice crunchy crust on top.
This muffin is filled with apricot preserve
I wanted to mention that the batter is almost like biscuit dough - thick, fluffy, and sticky.  I did the scooping and handling of the batter using 2 spoons.  I happened to have fruit preserves around but I suspect using jam would be perfectly alright since these muffins housed the chestnut cream and Nutella quite well.  Whenever I'm going to put a filling like these into a cupcake or muffin, I like to chill the filling.  I don't think it's necessary (particularly since this batter is thick) but I feel like the fillings are easier to work with and might stay a bit better suspended in the middle of the batter even after baking.  And since most of my fillings (except for the Nutella) are in the fridge anyway, maybe it's also a matter of convenience.  


Recipe:

Coffee Cake Muffins with Filling
Adapted from Home Baked Comfort by Kim Laidlaw via the Williams-Sonoma blog, Taste

- For 12 muffins - 

For the streusel topping:
1/4 cup (45 g.) all-purpose flour
1/4 cup (60 g.) firmly packed light brown sugar
1/4 teaspoon ground cinnamon (optional; I added this and liked it)
3 tablespoons cold unsalted butter, cut into small chunks

For the batter:
2 cups (315 g.) all-purpose flour (if you like, substitute up to half of the total with whole wheat pastry flour, like I did)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick (1/2 cup or 125 g.) cold unsalted butter, cut into chunks
1/2 cup (125 g.) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup (250 g.) sour cream
For the filling: 1/4 cup of your preferred fruit preserves (apricot, strawberry, peach, etc.).  I also used Nutella and chestnut cream so have fun with it!  I like to use cold filling.

Preheat oven to 400 degrees.  Position a rack in the center of the oven.  Line a standard 12-cup muffin tin with paper liners, or grease with butter.

Make streusel: In a bowl, stir the flour and brown sugar together.  Add butter and, using your fingers, work it into the mixture until small chunks form.  Place streusel in the freezer while you make the batter next.

Make muffin batter: Whisk flour, baking powder, baking soda, and salt together in a bowl.  In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, about 1 minute.  Beat in eggs, one at a time, scraping down the sides and bottom of the bowl as needed.  Beat in vanilla.  Add sour cream and beat on low-speed until combined.  Remove the bowl from the stand mixer, add dry ingredients, and stir together with a rubber spatula until just combined and the batter is moistened.  The batter will be thick and sticky, much like biscuit dough.

Spoon a heaping tablespoon of batter into each prepared muffin cup (I use two spoons to ease the batter out).  Spoon a teaspoon of preserves, or other filling you're using, into the center of each. Top with another spoonful of batter, covering the filling.  The cup should be full.  Load the top of each muffin with a generous portion of the streusel.

Bake until muffins are golden brown and a toothpick inserted into the muffin comes out clean (save for the filling), about 13-15 minutes.  Let muffins cool in the pan on a wire rack for about 5 minutes before unmolding onto the rack. You can enjoy these muffins while they're still a bit warm.  I like to let them cool long enough so that the crumb topping is nice and crisp.




56 comments:

  1. gosh, i want the nutella first!!!
    if this happen in my kitchen, this could be another war just started....
    LoL,
    my mom used to made this kind of cake, with several nuts and jams filing, we used to fight for our fave then...
    thx for the memories.....

    ReplyDelete
    Replies
    1. Thanks for sharing that - your mom must've been a good cook and clearly influenced you a ton! My son hoarded the nutella so I didn't get a crack at those...maybe next time. : )

      Delete
  2. Oh wow - what a fun idea! Your description of the batter has me totally intrigued, but I love the idea of having a little jam or something sweet inside. I've only recently started making coffee cakes, and I'm totally loving it - that crumb on the top? Irresistible!

    ReplyDelete
    Replies
    1. Thanks, Jess. A sweet filling balances out the whole muffin well since it's not very sweet on its own. I re-discovered the coffee cake a year ago and I crave it once in a while now. The crumb topping is totally the best!

      Delete
  3. These muffins sound perfect Monica! I am always in the mood for a coffee cake streusel muffin and love that you stuffed them with all these yummy fillings - it would be hard for me to choose just one too but the cashew cream and Nutella sound awesome with the cinnamon :) They all look so good and I wish I had a few of these for my breakfast - yum!

    ReplyDelete
    Replies
    1. Hi Kelly - yes, I think everyone's craving some coffee cake and crumb topping lately! The filling thing was kind of fun and it caught my eye. My husband liked the apricot most. I think the chestnut cream is almost not sweet enough here. Thanks!

      Delete
  4. Stuffed muffins are my favorite! I'm always looking for new recies to try, since they're the perfect thing to snack on, and yours look lovely! I adore that crumb topping as well, how yummy! :)

    ReplyDelete
    Replies
    1. I was afraid the filling would ooze out or sink to the bottom but no problems at all. I suppose because the batter is so thick. I'm sure your stuffed muffins are fantastic!

      Delete
  5. i love these more than i can effectively talk about right now. like, LOVE them so much. I enjoy a filled coffee cake, but every time i try a coffee cake muffin, they explode, and so i've never made it all the way to a filled coffee cake muffin. I love that you used different jams and fillings in each one (chestnut cream, even!); that's a great way to customize things if you're doing a brunch and aren't sure what everyone likes. great work, monica.

    ReplyDelete
    Replies
    1. Thanks for the high praise! I was afraid of the filling seeping out or sinking but the batter is thick and it just held tight in there without a problem whatsoever. These definitely make breakfast fun; I think people would have fun picking out a filling and comparing them. I love it when food is a little bit of a conversation-starter. Thanks again, Shannon.

      Delete
  6. I love coffee cake, especially with streusel topping sounds delicious.. these look fantastic :) Thanks for the recipe

    ReplyDelete
  7. Love this! So fun to have a little surprise in each muffin!

    ReplyDelete
    Replies
    1. Yes - the stuffing is kind of fun! :)

      Delete
  8. I love the stuffing surprise in each! What a great idea. These look delicious and perfect for breakfast/dessert/snacks :)

    ReplyDelete
    Replies
    1. They really are good for all those occasions...but I really love the crumb topping when it is just cooled so it's crispy. Thanks, Bianca!

      Delete
  9. I would love the nutella-filled one! Or even better, a mix of nutella and apricot preserves!

    ReplyDelete
    Replies
    1. What a great idea - apricot goes so well with chocolate!

      Delete
  10. Love the surprise in those little beauties! They look irresistible!

    ReplyDelete
    Replies
    1. It did make the food a bit more interesting...thanks!

      Delete
  11. I'm always on a look out for good muffin recipes too! I think it's the most recipes I have in that category --haha! These are definitely going on the bucket list! Crumb topping and stuffed is how I like my muffins. This looks simply amazing Monica. :) Happy Friday and have a terrific weekend!

    ReplyDelete
    Replies
    1. Thanks, Anne. Enjoy your weekend, too.

      Delete
  12. Oh I love that there is a filling inside! Coffee cake is one of my favorites - there's something that is just so good about it. Such fun in muffin form and then with the surprise inside! Plus, I can never ever turn down a crumb topping : ) Have a great weekend!!

    ReplyDelete
    Replies
    1. I hear you...there's just something so good about it - so true! Have a wonderful weekend!

      Delete
  13. The crumb topping is enough to get me excited about most coffee cakes, but I love your surprise fillings even more!!

    ReplyDelete
    Replies
    1. Food is definitely exciting stuff! : )

      Delete
  14. Hi,
    These look insanely good!I wish I could grab one.

    ReplyDelete
  15. Anytime there's struesel, I love it. It's a nice touch with the stuffing. The ideas are endless.
    I can't wait to try this recipe out.
    You got to add a pin it button, this would all around pinterest.
    Have a great week ahead sweety.

    ReplyDelete
    Replies
    1. There are countless possibilities, I agree. You are very sweet about adding the pin button - I don't think my photography has all that much going for it though - plus, I think I'm a little lazy to figure out all the technology. : ) Maybe I'll try again one day...(I did install a pin button on my own desktop so I can pin myself - at least I managed that much!)

      Delete
  16. So glad to have stumbled on these stuffed muffins with streusel topping! Totally delectable!
    Shahsi @ RunninSriLankan

    ReplyDelete
    Replies
    1. Great for a weekend morning breakfast. Have a great one!

      Delete
  17. Oh my! I instantly loved these by virtue of them being a variation on a coffee cake. But they're filled with more yumminess?! Love. :)

    ReplyDelete
    Replies
    1. Thanks, Tina. Nothing like a hidden surprise, a little color, and...sweet crumb topping!

      Delete
  18. Ooh! I absolutely love the surprise filling in the middle. Fruit preserve filling and Nutella sounds diviiiine! And I'm glad that you mention the muffins are nice and moist because of the sour cream. Awesome recipe! (:

    ReplyDelete
    Replies
    1. Thank you, Monica. The sour cream does make them really moist and then the filling provides the extra sweetness and flavor. I'm glad you like it.

      Delete
  19. Wow, these look so good, Monica! I love how if you don't mark which is which, you get a surprise when you bite inside ;) I'm totally marking these down. I'd love one for dessert!

    ReplyDelete
    Replies
    1. Amy, you are so perceptive. : ) Sometimes I make cupcakes/muffins w/o nuts for my son and I'll use a different kind of liner. These, I didn't since I only made 6 and I thought I could memorize it. My son asked me how I knew which was which and I think he was uber impressed that I had it in my head and didn't mess it up! He would not have enjoyed biting into an apricot one. : )

      Delete
  20. I absolutely love coffee cake muffins! I especially love how you put filling inside of them too!

    ReplyDelete
    Replies
    1. Thank you, Rachel. I'm glad you like them!

      Delete
  21. This sounds like a fun and convenient idea! Love that it's individual portion and we can put all kinds of different filling, instead of one big same flavor coffee cake! :)

    ReplyDelete
    Replies
    1. A fun little twist on a coffee cake so I thought I'd try it. Thanks, Nami.

      Delete
  22. Love these filled coffee cake muffins! I like muffins too, more than cupcakes and will happily eat those for dessert.

    ReplyDelete
    Replies
    1. I really enjoy a muffin for dessert too, Nazneen. It's just the bit of sweetness I'm looking for most days (though I'll probably have a piece of dark chocolate on the side with it)! : )

      Delete
  23. I was just thinking about these the other day and I 'm so glad you posted this. The idea of stuffing muffins with your choice of fruit preserve or nutella (that would be my daughter's choice I know) is great plus it keeps the muffins moist. Seems like you had fun making them.

    ReplyDelete
    Replies
    1. Your daughter is totally my kind of girl! I did have fun with this - thank you, Balvinder!

      Delete
  24. I don't like drinking coffee at all but for some reason I love eating coffee cake (coffee and walnut is one of my favourite ever cakes) and those gooey centres just have me drooling... I'm imagining a chestnut & walnut whipped filling. YUM!

    ReplyDelete
    Replies
    1. I wasn't a coffee fan when I was younger but things changed! Coffee cakes are so good, whether there's coffee involved or not, and I do love walnuts in baked goods. And I absolutely love chestnuts so I'm game for that!

      Delete
  25. I love muffins with surprise centers! Its just a sudden burst of flavor that I love! Strawberry and Apricot preserves are my favorite! And the crumb topping is like the icing on the cake! It's just such a perfect breakfast/tea time treat! :)

    ReplyDelete
    Replies
    1. Thank you, Samina! It is a nice package, altogether!

      Delete
  26. Finally going to try these this weekend thanks for posting

    ReplyDelete
    Replies
    1. Sounds great...hope you have fun with them!

      Delete
  27. They look lovely! The filling looks yummy! Why are they called Coffee Cake Muffins if you don't use coffee to make them?

    ReplyDelete
    Replies
    1. These are fun to customize. And you are right, coffee cake often does not have any coffee in it...the name apparently comes from the fact that the cake pairs so well with a cup of coffee. ; )

      Delete

LinkWithin

Related Posts Plugin for WordPress, Blogger...