Small batch coffee cake muffins (and other things)

I have been having a great time baking and cooking from Christina Lane's books and website, Dessert for Two.  You might know that I favor small-batch baking; it meshes well for our family of 3 and lets me bake and cook (i.e., have fun) more often.  It took me a while to discover Christina but it's certainly better late than never!  I love her signature small-batch recipes and I've had a lot of delicious success with them.

I know I can't (or shouldn't) post every one of the recipes I've tried but I had to post this one for a small-batch of 4 coffee cake muffins.  They were just glorious!  Plus, I always feel the need to give muffins some love and attention every once in a while because they are just so darn lovable.

These coffee cake muffins have crumb topping not only on top of them but also a bit tucked in the center...because if you're going to eat coffee cake or crumb cake, you want plenty of those sweet crunchy crumbs! 

I whipped the batter up one morning by hand (many of Christina's recipes use a handheld mixer and since I don't have one, I've found they can easily be done by hand with a whisk or a wooden spoon given a little patience) and had these 4 muffins fresh for breakfast.  I was impressed by how nicely risen they turned out, with a sturdy firm cake lightly infused with cinnamon and nutmeg, anchoring all the delicious sweet crumbly goodness.

Some mornings call for a muffin, or two.  Next time you feel like indulging in a sweet treat for breakfast, this is a great way to do that with a little restraint.  After all, it's only 4 muffins...but I think they're 4 fabulous ones!

Super-streusel muffins

The combination of a snow day and the presence of extra sour cream in the refrigerator can be a dangerous thing.  It can lead to the making of decadent treats. For me, it led to the making of these "super-streusel" muffins a couple of weeks ago.

I think our winter started off pretty calmly...after last year's relentlessly long winter and countless snow storms, I initially thought that maybe we would be lucky this year.  Looking at it now, it seems we just had a late start!  We've had our share of snow, a couple of snow days/school closings, and in general, it has been extremely cold and icy out.  All that said, I'm really grateful we haven't had issues with power outages like we did a couple of years ago.  It's hard to complain when you're warm and toasty in your own home.

The cold leads me - and keeps me - in the kitchen, and it seems to be making us hungry all the time!  During a snow day, we seem to be doing the following on repeat: cook-eat-shovel.  I can barely keep up with my fellas' appetites!  But with all the calories we're burning from snow-shoveling, I think we can handle some hearty meals and a few sweet treats.  

And these muffins were one of the sweet treats I baked during the last snow day.  I had leftover sour cream after making the mini chocolate bundt cakes.  Since sour cream always makes me think of coffee cakes, it's no surprise I ended up here with what I'm calling "super-streusel" muffins.  I call them that because these muffins are loaded with streusel/crumb topping - the ratio of muffin to streusel topping is almost 1 to 1.  No one's going to complain about insufficient streusel here!

This recipe I used was intended for large, or jumbo, muffins.  Since I don't have a jumbo muffin tin, I improvised.  I used my regular-size muffin tin and set tall paper baking cups within the openings.  This gave me the height I needed to imbed all that streusel-goodness within.  I bought these paper cups eons ago (they must have been on sale) and I'm happy I finally had a reason to use them.  Alternatively, you could buy and use similar tall parchment cups or make your own!

Instead of following the recipe and doing a layering of streusel in the middle of the muffins and then placing more on top (which would work better if you had the jumbo tin), I kept all the streusel on top of the muffin batter.  To get it all on there, I lightly pressed some of the streusel on top of the batter first and then topped them off with more.

The cake itself is super moist and fluffy, the topping is simply sweet and crunchy. Frankly, these muffins have many of the elements that provide you with an express route to goodness in baked goods: butter, sugar, sour cream...It's full-on muffin indulgence for a snow day!

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.