Whole Wheat Double Crumb Coffee Cake Muffins

One of the things I think I miss most here in Spain is crumb cake.  I don’t eat all that much at home, except down the shore in the summer.  The rest of the year, it’s just nice knowing that I could drive down and pick some up.  Except Mondays and January through the first two weeks in February when my favorite bakery is closed.  It’s a nice option.  Worst case, I could pick up some Entenmann’s.  Except here not so much.  The last time I made crumb cake at home turned out okay, but it definitely wasn’t the best I’d ever eaten.  I decided to try again, and mixed things up by making individual muffins instead of a full cake.  Because, you know, the muffin cups.  And I kind of wanted to keep my brownie pan free in case I decided to make brownies.  Emergency brownies are a thing.

I started with this recipe and tweaked it.  Mainly making it whole-wheaty.  And most importantly, doubling the crumb topping.  As I was assembling my muffins, it was clear that the topping, while delicious, just wasn’t going to cut it.  Double crumb it was!

Ingredients:

Cake:

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup + 2 tsp whole milk Greek yogurt
  • 1/4 cup 2% milk
  • 4 tbsp unsalted butter, melted.

Topping:

  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 6 tbsp cold unsalted butter

Directions:

  1. Preheat your oven to 400°F (204°C).
  2. In a large bowl whisk the egg to combine the yolk and white.
  3. Add Greek yogurt, milk, and melted butter and mix well.
  4. Add flours, granulated sugar, baking powder and salt.
  5. Combine but don’t over-mix.
  6. Spread the batter into a prepared 8×8 pan or 6 large muffin cups.  Or 12 small muffin cups.  Or 24 mini muffin cups…
  7. Make the topping.  Cut brown sugar and flour into the butter in a bowl.
  8. Spread topping over cake (or muffins!)
  9. Bake muffins for 20-25 minutes, or until a knife inserted in the middle comes out clean.
  10. Remember to turn your pan in the oven to avoid hot spots.
  11. 8×8 cake should take 25-30 minutes.  Smaller muffins, or mini muffins especially, would take less time.

The nutritional info for these guys is at the bottom of the page.  They’re not light, but so delicious.  If you were concerned, you could make smaller-sized muffins.  They’d still be delicious.

What’s your favorite crumb cake recipe??  Do you have a favorite summer food?

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Crumb Cake ingredients.

IMG_3300Mar 15, 2015

Making the topping.

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Already topped and ready to go in the oven.

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Close-up Before.

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All done.

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Close-up After.

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Final touches. Powdered sugar.

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Look at all that crumb. That’s a cake-crumb ratio that I’m happy with!

IMG_3314Mar 15, 2015

Yum.

I went ahead and calculated the nutritional info for these guys.  You might not want to hear it.  Just focus on the whole-wheaty health factor.  If you’re using My Fitness Pal, the muffins are already in there.  Just search “Whole Wheat Double Crumb Coffee Cake Muffins.”  That’s for one whole large muffin {1/6 of the batter}.  I didn’t include the powdered sugar in my nutritional info, because it’s optional, and totally not a lot of calories, right?

So here you go.

Calories per large muffin: 460

Grams of fat: 18.6

Grams of carbohydrates: 69.7

Grams of fiber: 3.8

Grams of protein: 8.7

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6 thoughts on “Whole Wheat Double Crumb Coffee Cake Muffins

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