I made these muffins when I didn't feel like making our usual Saturday breakfast. I was too tired to make anything complicated, just something easy. I had these muffins bookmarked for awhile, now I finally had the opportunity to make them. I think next time I would sprinkle some walnuts on top or add them into the batter.
These were so good, Mr.Surly was sad to discover I only made 4. So the next time I made this I tripled the recipe, put it in a loaf pan and made coffee cake bread--so freaking delicious.
Coffee Cake Muffins
Makes 4 muffins (for 12 muffins, triple recipe)
4 Tbl flour
4 Tbl instant oats
1/3 c sugar
2 Tbl + 2 tsp brown sugar, divided
1 tsp ground cinnamon
Pinch freshly grated nutmeg
Pinch baking soda
Pinch baking powder
4 Tbl coconut oil (or butter)
1 large egg
2 Tbl + 2 tsp plain greek yogurt
Preheat oven to 350
Put 4 muffin liners in each corner of muffin pan.
Combine flour and oats together in small bowl.
In food processor add 1/3 c sugar, 8 tsp flour/oat mixture, 4 tsp brown sugar; pulse to combine ~3 times. Remove 2 Tbl of the mixture to a small bowl. Whisk in remaining brown sugar (4 tsp), cinnamon, and nutmeg to make streusel, set aside.
Back to food processor, to sugar mixture, add remaining flour/oat mixture, baking soda & powder, and salt. Pulse to combine (~ 5x) Add coconut oil. Pulse until mixture resembles small pebbles,~ 8 pulses. Add the egg and yogurt, process until you get a thick batter, ~8 more pulses.
Add a Tbl batter to each muffin liner. Top with some strusel topping, making sure to reserve some streusel for topping. Portion remaining batter among the muffins. Sprinkle with streusel topping.
Bake til golden brown and pick comes out clean, 20-24 minutes. Rotate pan halfway through cooking time, unless you have a convection oven.
Remove pan to wire rack, cool muffins in rack 5 minutes, then remove muffin to rack to cool an additional 5 minutes. Then watch as they magically disappear.
Source: slightly adapted from America’s Test Kitchen Cooking for Two 2011