Baking / Breakfast / Eating / Recipes

Apricot Coffee Cake Muffins

Do you guys remember what I promised you would be imminent a while ago? Probably not… But that’s ok, because I gave it away in the title of this post. Clever, right?

Yep. Its coffee cake time!! My mom’s favorite. I honestly don’t know why, but I’ve stated that before, so I won’t reiterate TOO much. But I guess its because she grew up in New England?

Well, today, I made her a surprise for when she comes home from a business trip. She’s going to be so happy!

So, I was originally going to make a bundt- style coffee cake, but I thought it was too non-original and decided to make cute little muffins. I love muffins, guys. Seriously. Its portion control! (at least that’s the way I think of it when I want one.) These muffins are seriously crazy though. They are moist, fluffy, and have a lovely streusel topping. And the apricot jam just MAKES these muffins. It is fantastic. You have got to try these out!

Now, let’s get on with some pictures!

My ingredients:



Dry ingredients now:


Plus wet:


Yeah, then I forgot to take pictures of the batter guys. Sorry! (not so attractive anyways)

Here’s my streusel!


Then, you layer up your muffins: First batter, then streusel, then jam or chocolate chips, then more batter, then more streusel!





And in the oven they go!

They came out like this:





Recipe time:

Coffee Cake Muffins

Adapted from Tasty Homemaker

Yield: 16 muffins



1/2 cup sunflower seed oil or grape seed oil

1 1/4 cups all-purpose flour

1/2 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1 cup  greek yogurt

1 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

for the streusel topping:

1 cup packed dark-brown sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

dash nutmeg

1/2 cup smart balance or oil

+apricot jam for the filling (may use other types of jam as well!)

Prepare the streusel topping: in a medium bowl, stir together brown sugar, flour, salt + nutmeg and cinnamon. Stir in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.

Preheat oven to 350 degrees. Prepare muffins: line a standard muffins tin. In a small bowl, whisk together flours, baking powder, baking soda + cinnamon and nutmeg. Add in eggs, oil, yogurt, granulated sugar, and vanilla and mix until well combined. Do not overmix.

Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then apricot jam, then remaining batter, then top with streusel. Bake 15 to 20 minutes or until a toothpick inserted in center of a muffin comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack to cool completely.




13 thoughts on “Apricot Coffee Cake Muffins

  1. Pingback: Nominated for what?!? | The After School Chef

  2. Pingback: Apple Layer Coffee Cake | Beautiful Disasters

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