Tag: muffin recipe

The Perfect Coffee Cake Muffins

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Coffee cake is one of those breakfast items that I often order when I’m dining out, but never think to make at home. And I don’t know why that is because it is so simple to whip up, it’s super pantry friendly, and it’s darn tasty. A few key ingredients that you always have at home are all you really need. The real magic here is the T-Sugars Cassonade Sugar (brown sugar) in the recipe that gives this cake deep caramel touches throughout the streusel. Plus the bonus of T-Sugars Icing Mill sugar dusted over top for added sweetness to finish things off. These sugars are my pantry staples. They work in most sweet recipes and their perfect packaging makes them easy to store and use again.

Speaking of ease, that is one of my favorite things about this coffee cake recipe. It can be adapted to your favorite fruit or what you have in season or you can keep it classic with no fruit at all. Since it is Summer I decided to throw in ripe fresh peaches and blueberries. Both are vibrant, juicy and have the loveliest floral essence to them. Paired with the richness of the streusel top, you will find yourself wanting to make coffee cake at home more often. At least I do!

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Makes 12 muffins

For the streusel:

  • 2/3 cup granulated sugar
  • 2/3 cup T-Sugars Cassonade Sugar
  • 2/3 cup all-purpose flour
  • 1 tablespoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch salt
  • 8 tablespoons (1 stick) unsalted butter
  • *after cooked sprinkle T-Sugars Icing Sugar Mill generously over the top of the cake

For the cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/opcups buttermilk
  • 3/4 cup T-Sugars Cassonade Sugar
  • 2 tablespoons vanilla extract
  • 8tablespoons (1 stick) unsalted butter browned (melted over the stove top)
  • 1 fresh peach diced
  • 1/2 pint of fresh blueberries
  1. Spray a 9-inch cake pan with nonstick spray. Preheat the oven to 350° F.
  2. For the streusel, whisk the sugar, brown sugar, flour, cinnamon, nutmeg, and salt in a medium bowl to combine. Cut the butter into 1-tablespoon pieces, then add it to the mixture and use your hands to mix it in until you’ve formed moist crumbs. Set aside.
  3. For the cake, mix the flour, baking powder, baking soda, and salt in a large bowl to combine. In a separate medium bowl, whisk the eggs, buttermilk, sugar, vanilla extract and browned butter to combine.
  4. Add the egg mixture to the flour mixture, and mix until fully combined with a spatula. Do not over mix.
  5. Fold in fruit.
  6. Pour batter into the prepared baking pan and top with the streusel.
  7. Bake the coffee cake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Cool completely before topping with T-Sugars Icing Sugar Mill. Slice and serve.

Muffin Mondays | Blood Orange Corn Muffins


Sunshine in the form of muffins, that is what these are. The inspiration for these comes from amazing sunshine corn cakes from Clementine. They are delicate, crumbly and have a bit of a crunch from the gritty corn. They have a sweet zesty touch from thick bits of orange throughout the muffin and a lovely thin slice of orange baked on top. Those are sunshine corn cakes.

Inspired by these delicious beauties I picked up some super sweet blood oranges from the farmers market this weekend. Blood orange plus corn meal and flour make a perfect muffin. My muffins use blood oranges rather than regular oranges. Let pulp, more juice and zest. They are bright, sweet and bring a little sunshine to your morning!

recipe below…


Muffin Mondays | Apple Pie Muffins

It tastes like a pie! And a muffin! But serioulsy, it tastes like apple pie. Warm apple pie if you eat them hot out of the oven like it did. Two wonderful buttery worlds collide and the resulting muffin is everything you need this Thanksgiving. Thick juicy apples rolled in a sweet spicy mix of cloves, cinnamon, nutmeg and ginger. It all comes together to form a delicate muffin. The brown sugar oat crumble on top is the perfect pie (muffin) crust. Make sure to leave your apples in fairly large chuncks so they do not disappear into the muffin. This is afterall all about the apples. I used some beautiful tart honey crisp apples in this muffin.

If the thought of baking a pie for Thanksgiving is a little daunting, then why not bake apple pie muffins instead? I mean who doesn’t love muffins? I do!

Apple Pie Muffins

recipe adapted from My Baking Addition


2 ¼ cups all-purpose flour
2 tsp pumpkin pie spice
1 tsp baking soda
½ tsp salt
1 egg
¾ cup sour cream
¼ cup milk
½ cup butter, melted
1 tsp vanilla extract
1 ½ cups packed brown sugar
2 cups peeled, chopped apples

for the topping:
½ cup packed brown sugar
1/3 cup all-purpose flour
¼ cup rolled oats
1 tsp ground cinnamon
3 tbsp butter, melted


Preheat the oven to 375 degrees F. Line 12 cup muffin pan with paper liners. In a large bowl whisk together flour, pumpkin pie spice, baking soda and salt. In another bowl whisk together the egg, sour cream, milk, butter, vanilla and brown sugar. Stir until sugar has dissolved. Pour wet batter into dry ingredients and stir until just combined, do not over mix. Gently fold in apples. Fill muffins cups to the top.

In a small bowl stir together brown sugar, flour, rolled oats and cinnamon. Drizzle melted butter over the top and mix until blended. Sprinkle crumble over top of the muffins. Bake in preheated oven for 25 minutes or until the tops of the muffins spring back when lightly pressed. Cool on wire rack. Store at room temperature.


Muffin Mondays | Peach Shortcake Muffins

Peaches check. Shortcake check. Muffinized yes! The glorious beauty of summer stone fruits, in this case ripe juicy peaches, stuffed into crumbly shortcake all tucked into a muffin form. Break them open hot out of the oven and slather them with fresh whipped cream and more fresh peaches, I mean what can be better? Enjoy these on the patio in the warm summer sunshine. Happiness.

I am so obsessed with summer stone fruits and want anything plum, peach or nectarine. Throwing them into my favorite baked goods only extends the pleasure. These muffins take no time to whip up. Butter is cut into the flour creating a biscuit like texture. The fragrant sweet peaches add umph to the dough. The whole thing is just lovely I tell ya!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

continue reading for recipe…


Muffin Mondays | Cherry Sour Cream Muffins

Cherry sour cream muffins. Juicy, sweet, nutty. The sour cream gives them a richness that almost tastes like cheesecake. The muffin is loaded with ripe cherries that bleed sweet fruit juice with each bite. I used half almond meal and half flour to create a light crumbly texture that is buttery and luscious.

I topped a few with a brown sugar almond meal crumble, I topped some with toasted sliced almonds and the others I left simple and unadorned. I loved the varitety.

Enjoy summer cherries in muffin form!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

recipe below…