Coffee Cake Muffins

As a mother of a 10, 5, and 3 year old, I sometimes feel like they are eating me out of house and home.  For example, I spend $30 on yogurt every week. Not much I can do about that, but you would think they bathe in it or something.  Another thing that I buy very frequently is muffins.   I would buy 6 each week and the girls your share 1 each morning and now they each require their own.  To make it through half the week I was buying a 12 pack of muffins and it was costing around $12

Then it dawned on me...Why am I spending that amount on muffins when I could be making them at home for a tenth of cost, especially seeing that they are so easy to make and and take almost no time to bake. 

Muffins has always been one of my go tos for mornings.  In part because it's grab and go item, and because with you have so many different ways that you can modify a basic muffin recipe and not get bored.

What you'll need:

for the MUFFINS

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• pinch salt
• 3/4 cup milk
• 1/3 cup melted butter
• 2 eggs
• 2 teaspoons vanilla

CRUMB TOPPING

• 1/4 cup granulated sugar
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• pinch teaspoon salt
• 1/4 cup unsalted butter, melted

WHAT YOU'LL NEED TO DO:

1. Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
2. In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. 
3. In stand mixer, whisk milk, butter, eggs and vanilla until smooth. 
4. Then take your dry mixer and start adding 1 cup at a time into the wet mixer.  
5. Keep mixing until you have a thick but smooth batter.
6. For the crumb topping, combine the ingredients in a medium bowl with a fork. Add the melted butter and stir until crumbly.
7. Begin to assemble the batter inside the lined muffin tin by scooping filling the tin 3/4 to the top.
8. Sprinkle a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
9. Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. 
10. Remove from oven and allow muffins to cool down to room temperature.  
11. Once cool remove from pan and enjoy.

Like always HAPPY BAKING! 

Coffee Caramel Chip Muffins

Wow it's a blast for the past.  It's crazy what having three children, working fulltime, and after school activities we have no free time for anything else.  On a positive note I wouldn't change any of it. 

With my insane schedule the only thing that keeps me going every single day is my BBF coffee!  I don't know about you, but I can not start the day without it.

Over the years we've remained VERY BIG on breakfast.  With three kids, I'm always looking for something to make on Sundays for the following work week. It has to be easy and something that we can eat on the move. Therefore each week it's either a new twist on pancakes, french toast, croissants, and of course this week's breakfast is MUFFINS!

Recipe: Adapted from Cooking Light Jan 2012 issue

WHAT YOU'LL NEED:

2/3 Cup of 1% milk
4oz of melted butter
1/4 Cup of black coffee
2 Teaspoons of vanilla
1 Egg
2 1/4 Cups of AP flour
2/3 Cup sugar
1/2 Cup Caramel chips (my go to is Ghirardelli" 
2 Teaspoons of baking powder
1 Teaspoon of baking soda
1/4 Teaspoon of salt

WHAT YOU'LL NEED TO DO:

Preheat oven to 400 degrees.

Combine the first five ingredients in stand mixer.

Add sugar and then spoon in Flour into wet mixture until combined.

Add baking powder, baking soda, and salt and beat until combined.

Fold in chocolate chips until just combined.

Spoon batter into greased muffin pan and bake at 400 degrees for about 18-20 minutes, until done.

Remove muffins from pan and let cool on wire rack. 


All that is left to do is enjoy your Coffee Caramel Chip Muffins.  Like always...Happy cooking and baking!



 ***Calories 160, Fat 5.9g Protein 3.6g, Carbs 28g, Fiber 1g,