Small Batch Coffee Cake Muffins

When there are only two of you in the family, making whole batches of things can mean a lot of waste unless it is something that can be easily frozen.   Recipes which make only a few of anything are really best.  Also as I am a person who has amost no willpower, its not a great thing to have large amounts of any kind of goodie in the house.  I am very weak when it comes to tasty things.




I am not very good at dusting things with sugar either . . .  I always get more in some spaces and less in others.  I don't seem to get it done very evenly.   But never mind, it all goes down the same.  I wanted to make some muffins for Tom to take on the train with him as he travels back to Weymouth tomorrow and decided Coffeecake muffins would be really tasty.



The recipe only makes four, so just enough for Todd and Tom to each have one today and then two for Tom to take on the train.  It's a really long journey!

 

They are moist and layered with streusel . . .  in the middle and on the top.  The streusel in the middle almost turns to caramel . . .  and the streusel  on top ends up candy crunch like.   Very good.



Perfect for the small family or for those who have little or  no willpower, like me  . . .

*Small Batch Coffee Cake Muffins*

Makes 4

(no more, no less)

Printable Recipe 

Delicious, moist and buttery muffins with a scrumptious layer of streusel in the middle and a layer of crunchy streusel on top! 

For the Muffins:

70g of plain flour (1/3 cup +1 TBS)

185g caster sugar (1/3 cup)

1/8 tsp baking soda

1/8 tsp baking powder

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

60ml of sunflower oil (1/4 cup)

2 TBS vanilla yogurt (can also use sour cream, or plain yogurt)

1 large free range egg yolk

1/2 tsp vanilla

1/4 tsp lemon extract 

For the Streusel topping:

50g soft light brown sugar (1/4 cup, lightly packed)

1 TBS granulated sugar

pinch salt

1/4 tsp ground cinnamon

3 /TBS plain flour

1 1/2 TBS butter melted 

Preheat the oven to 190*C/375*F/ gas mark 5.  Line 4 muffin cups with paper liners.

Measure the streusel topping ingredients into a bowl and mix and pinch together until clumpy.  Set aside.

Whisk together all of the dry ingredients in a bowl.  Whisk all of the wet ingredients together and then add all at once to the dry ingredients, just to combine.  Spoon 1 heaped TBS of the batter into each of the 4 muffin cups.  Top with half of the streusel and then the remaining batter.  Sprinkle the remaining streusel on top.

Bake for  20 to 25 minutes until well risen and golden brown.  A toothpick inserted in the centre should come out clean.



Bon Appetit!