What memories from your childhood give you a good chuckle? Or make you cringe? Or make you smile? The good, the bad, the awkward, and everything in between. I remember the day I shaved my legs in the 4th grade without my moms permission (bad). I was never one to have a boyfriend (even well into my high school years) – I remember one guy saying that I was cute, but in a “weird way” (awkward). Making endless home videos with my cousin, skits that SNL would pay top dollar to reenact (amazing). Going every summer to Chautauqua, NY with my family. As kids, we would sometimes call it “Shit-tauqua” being brats that it was kinda boring sometimes … not realizing how precious those trips were. It’s safe to say that the fondest memories of my childhood though, were the simplest. My realization for my love for all things food did not peak until my mid twenties. However, when I look back on my childhood, some of the best memories I have are the ones filled with family and food. These coffee cake muffins just bring me back to mornings in my kitchen growing up. I can visualize the mauve colored kitchen we had, with the beautiful wood cabinets, and darling breakfast nook. It’s odd that even as a child I appreciated my home’s esthetics. And when a circle cake pan filled with my moms coffee cake was cooling on the stove, it was sure to be a good morning. I am sure, nearly 20 years ago, it was more than likely a recipe my mom found on the back of a bisquick box. Fast forward 20 years later, and you can find thousands of recipes for coffee cake on google. This recipe was inspired by the one from -PinchofYum- They are far better than you could ever dream up in your head, and can be tweaked in SO many ways. I use a Trader Joes coconut yogurt for these, but do not panic if you do not live near a Trader Joes. I am sure a greek yogurt substitute would work just fine! Make these tonight, and enjoy them tomorrow, thank me later.
P.S. Any food for thought? Recipes/dishes your relatives make, or you even tasted once that has stuck with you through the years? SHARE!
INGREDIENTS: makes 12
- 2 cup unbleached all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 2 eggs
- 2 containers of Trader Joes Vanilla Coconut Yogurt (sub greek yogurt) 12 oz yogurt total
- 1 stick butter (at room temperature)
- crumb filling/topping:
- 1/2 cup brown sugar
- 1/2 cup unbleached flour
- 1/2 stick cold butter
- 1 heaping tsp cinnamon
**Variations I have used if you want a dairy/egg free option** Same steps : Butter, yogurt, sugar and oil (instead of egg), mix well. Add the flour, baking soda + powder, salt. Mix until combined. Your batter is complete.
Dairy/Egg free recipe:
- 2 cup unbleached all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 cup of earth balance butter at room temperature
- 2 containers of Trader Joes Coconut Vanilla Yogurt (12 oz)
- 3/4 cup sugar
- 1/4 cup vegetable oil
- SAME FILLING, BUT WITH EARTH BALANCE BUTTER
DIRECTIONS:
Pre heat the oven to 350* Line a muffin tin with cupcake liners (makes 12)
In one large bowl, with a handheld mixer, mix together the sugar, eggs, yogurt and butter. Once these are combined, pour in the flour, baking powder, baking soda, and salt, and beat together just until smooth. Set this bowl aside.
To make the crumb filling & topping : With a fork, in a small bowl, cut together the butter, brown sugar, flour and cinnamon, until it resembles wet sand.
Assembling the muffins: Fill each muffin cup using a small cookie scoop, approximately 1 tablespoon to fill 1/2 way up the liner. Take 1 Tbsp of the brown sugar crumb and place it on top of the batter. Once all of the muffins have the crumb filling, take the cookie scoop again, this time a heaping scoop to top of the muffins, bringing the batter to the top of the muffin liner. Take whatever left overs of crumb filling you have and sprinkle the tops of the muffins. Spritz the pan & tops of muffins with a non stick cooking spray. VERY LIGHTLY, just to ensure the muffins will not stick (they are large!) Bake at 350* for 17-22 minutes. Insert a toothpick to ensure the muffins are cooked all the way through. Let them cool on a wire rack, enjoy immediately, or store in an airtight container for a few days.
Tweaked from: