Steve brought store-bought granola bars with him on our trip down the river. I don’t like those things all the time…sometimes I just want a more “adult” snack. You know what I mean: you want to appear more grown up while still eating too much sugar. “Oh, I want a healthy snack that’s just a little sweet,” which translates as “Gimmie cookie.”However, once he took a taste of these great little cakes, he forgot all about his gooey chocolate chip “healthy” snacks. Though I felt like I was eating a special treat, these Streusel Coffee Cake Muffins, have some healthy benefits...after all, they are made with whole wheat flour and wheat germ. Don't be fooled, I have to warn you, they do have a lot of sugar. Just treat yourself occasionally.
These muffins are great all by themselves, but some may want to put butter on them when they are fresh from the oven.
An added bonus of these cinnamon-y muffins is they smell so good…even hours after we boarded the boat, they filled the cabin with a delicious smell that snuck out of the paper bag tucked in the corner of the galley.
The batter is enough for a dozen small muffins or six of the larger ones. They would be perfect for a fancy brunch or dessert for a light lunch. And, of course, they taste absolutely perfect on a cool morning with a cup of coffee while you’re sitting on the foredeck watching the sunrise.
Streusel Coffee Cake Muffins
1 cup butter
2 cups sugar
4 eggs
2 cups sour cream
2 teaspoons vanilla
3 cups whole wheat flour
1 cup wheat germ
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup sugar
2 teaspoons ground cinnamon
• Preheat oven to 350 degrees. Grease and flour muffin tins. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar and cinnamon. Set aside.
• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
• Pour half of batter into tins. Sprinkle half of the cinnamon sugar mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the cinnamon sugar mixture.
• Bake at 350 degrees for 25 to 30 minutes, or until a toothpick comes out clean.
2 cups sugar
4 eggs
2 cups sour cream
2 teaspoons vanilla
3 cups whole wheat flour
1 cup wheat germ
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup sugar
2 teaspoons ground cinnamon
• Preheat oven to 350 degrees. Grease and flour muffin tins. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar and cinnamon. Set aside.
• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
• Pour half of batter into tins. Sprinkle half of the cinnamon sugar mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the cinnamon sugar mixture.
• Bake at 350 degrees for 25 to 30 minutes, or until a toothpick comes out clean.
Vegetarian
