Fruited Coffee Cake Muffins
I make many different types of muffins because they are my go-to food for breakfast or snacks. Growing up nonna Emilia made a variety of “Bucchinotti” from a sponge cake batter. She made a lot of batter for the cake and the extra went into muffin tins. She filled these with jams and nuts.
It was such a treat coming home to these little cakes. Sometimes we made Pasta Frolla and filled the bucchinotti with grape jam and nuts. This is the traditional Calabrese muffin. Either way, they are comforting. Today I experiment with a coffee cake dough and I want to add some candied fruit to the topping. There is something very warm and cozy about coffee cake. A coffee cake usually has a streusel topping and that is what will adorn these muffins.
Anything coffee cake also has cinnamon in it and that is my favourite spice. I want a touch of healthy and so I use skim milk, but thicken it with Greek yogurt. You can also use 2% or full fat milk if you like. Coffee cakes also have layers with a surprise in the middle and these muffins won’t disappoint.
The ingredients for the topping.
The butter makes the crumble good.
Now I introduce the candied fruit.
Next I mix the dry ingredients.
More butter goes into the batter portion of the muffins.
The batter is lumpy!
Some topping in the middle.
The tins are full.
Just out of the oven.
Up close these little cakes are a bit decadent.
A full dozen of YUM!!
Fruited Coffee Cake Muffins
The taste of coffee cake in a muffin.
Ingredients
The Fruited Top and middle
- 3 tbsp candied fruit
- 3 tbsp flour
- 2 tbsp butter
- 3 tbsp brown sugar
- 1/4 tsp each of cinnamon and nutmeg
The Muffin Batter
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 2 tbsp greek yogurt
- 1/2 cup milk
- 1 large egg
Instructions
The Topping
-
Combine all ingredients except the fruit in a small bowl and cut in the butter.
Topping should look like little peas.
Now add the candied fruit and toss together.
The Muffin Batter
-
In a large bowl place the flour, sugar, baking powder, baking soda and cinnamon and stir.
In a medium bowl mix the milk and yogurt.
Add the egg and vanilla extract.
Now add the wet ingredients to the dry and stir until moistened.
The batter should be lumpy.
Spoon half the batter into the muffin tins and top with half of the topping.
Spoon the remaining batter over the filling and sprinkle the remaining topping on the muffins.
Place in a 400 F oven for 15 to 18 minutes.
Cool for 5 minutes and then remove and place on a wire rack.
Serve warm or cold.
These freeze well.
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