Raspberry Streusel Muffins

IMG_4912-3I was going to make banana bread.

Or, banana muffins.

Or, mini banana loaves.

Something so jam-packed with bananas that all your taste buds would scream in excitement. Well, at the very least, the taste buds of my coworkers. You see, I’ve been getting a ton of demands requests for banana bread, which is actually totally fine with me, because I love the stuff. And, by love, I mean I would live in a house made of banana bread and eat a slice, or seven, with each meal. That’s not even a joke either. I’m one hundred percent serious. Oh, and don’t worry, there’s a spare room waiting for you in my banana house. You’re welcome.

Raspberry Streusel Muffins

I had one little problem though: no bananas. So, I went to the market, walked right by the stand with bunches of perfectly ripe bananas, and placed two pints of raspberries in my cart.

Wait, what? Yeah, you read that right.

I left the market without a single banana.

Go figure.

Raspberry Streusel Muffins I’m not even that huge a fan of raspberries either. We have a rather neutral relationship with each other. Translation: I avoid them for the most part and they avoid me. It really works for us. And, yet, out of the nowhere I felt the need to put them into muffins.Why? Who knows. Who. Even. Knows.

It could be because I’m really into muffins right now. Like, really, really really into them. I want one with every cup of coffee I drink. And, we all know how much coffee I consume. To clarify though, I restrain myself to only eating one a day. To further clarify, the muffins I’ve been eating are blueberry muffins made with Greek yogurt and honey. Yes, they are from Starbucks. And, no, I’m not getting compensated to promote them.

But, I made raspberry muffins.

Not banana.

Not blueberry.

Raspberry.

I can’t even with myself.

Raspberry Streusel Muffins I’m all about a bigger muffin too. Why?

‘cause they’re heartier.

‘cause I can pack more raspberries in them.

‘cause I can top them with more streusel. MORE STREUSEL. Oh so sugary and crumbly streusel. If I get to live in a banana bread house, then I want to vacation in a streusel house. Am I right?

So, Jumbo Raspberry Streusel Muffins. That means a large and in charge moist and fluffy muffin packed with raspberry flavor and topped with a sweet streusel crumble.

Umm, yes please.

Raspberry Streusel Muffins Take my advice, the next time you want banana or blueberry muffins, buy raspberries.

Let it happen.

Just let it happen.

Raspberry Streusel Muffins
Yields: 6 jumbo muffins

Ingredients:
Streusel Topping
2 tablespoons unsalted butter, melted
1 1/2 teaspoons brown sugar
2 tablespoons + 2 teaspoons granulated sugar
1/4 teaspoon cinnamon
1/3 cup all-purpose flour

Raspberry Muffins
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup granulated sugar
1/4 cup brown sugar
1 egg + 1 egg yolk, at room temperature
1 1/8 teaspoon vanilla
1 cup plain Greek yogurt
6 tablespoons unsalted butter, melted and cool slightly
2 cups fresh raspberries*

Directions:
Streusel Topping
In a small bowl whisk together sugars, cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The streusel topping will be very thick, like a paste, and crumbly. Set aside.

Raspberry Muffins
Preheat oven to 425 degrees and line a jumbo muffin pan with cupcake liners. Set aside.
In a large bowl whisk flour, baking powder, salt, and cinnamon until combined. Set aside.
In a medium-sized bowl combine egg, egg yolk, sugars, vanilla, and Greek yogurt. Add the butter, whisking until just incorporated. Fold wet ingredients into the dry ingredients until just mixed, the batter will be very thick and lumpy. Using a spatula, very gently, to avoid leakage of color, fold in the raspberries–don’t worry if some of the raspberries leak or break apart, it’ll still taste good!
Divide batter evenly between the 6 cupcake liners, filling each to the very top. Sprinkle tops with streusel crumble. Bake muffins at 425 degrees for 5 minutes. Keeping the muffins in the oven, reduce the temperature to 350 degrees and bake for 25 more minutes or until tops are lightly golden and a toothpick inserted into the center comes out clean. If the streusel topping looks like it’s browning too quickly, loosely cover the pan with foil. Allow muffins to cool slightly before digging in.

Notes:
*I’ve made this recipe twice now and the second time, I sprinkled my raspberries with 1/2 tablespoon of sugar before mixing them into the batter. There was more leakage of color, but I liked the added touch of sweetness it added to the muffin.

 

Raspberry Streusel Muffins

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Cinnamon Pecan Streusel Coffee Cake

Cinnamon Pecan Streusel Coffee Cake

I like to think I have some self-control when it comes to desserts.

As in, I don’t typically pig out on what I bake. I’m more of a taste-as-I-go kind of gal, sampling my way through the making and baking process, and taking a bite (or, three) of the final goodie before sharing with whoever wants some. If I’m not baking, then I’m what’s called a dessert nibbler-yes, I did just make that up. I prefer to nibble on all available dessert options rather than commit to eating a single sweet. I’m just not ready to settle down with just one dessert. I like to give everyone their fair chance to win over my heart.

Notice I said typically.

I’m going to openly admit, all self-control went out the window with this Cinnamon Pecan Streusel Coffee Cake.

And, when I say all, I mean every single little ounce of self-control, completely gone.

Cinnamon Pecan Streusel Coffee Cake

For starters, I couldn’t stop eating the batter. Why? I have no idea. It tastes like fluffy vanilla-yellow-cake yumminess and I was all but, sticking my face in the bowl, to eat it. No joke. I even scolded myself to stop while baking. Who does that?

Crazy baking ladies, that’s who.

Did I tell you that I not only made Cinnamon Pecan Streusel Coffee Cake in a cake pan, but also Cinnamon Pecan Streusel Coffee Cake donuts baked in a mini donut pan?

Yup. No self-control.

Cinnamon Pecan Streusel Coffee Cake

You see, I really really really wanted to make coffee cake donuts. So, I did. But, I got a little too excited while filling each donut well, and ended up with muffin top mini donuts that didn’t really come out of the pan in one piece.  I blame the moistness of the cake. Seriously, it’s so ridiculously moist that it practically melts in your mouth. It’s an 11 out of 10 on the moistness scale. True Story.

So, I have a whole cake and a baker’s dozen of deliciously edible but, not super pretty Cinnamon Pecan Streusel Coffee Cake(s) in my kitchen.

Betcha wanna be my best friend now, huh?

Cinnamon Pecan Streusel Coffee Cake

Want to hear how much I’ve pigged out? I’ve eaten four donuts (and counting). One before they had even cooled. Two before the cake had even finished baking. And my last one just because the cake looked so good, that I felt the need to eat another. Did I mention that was all in a matter of 30 or so minutes? Yeah, don’t judge me. I can’t help it. Really, I tried too. I offered some up to my mom, who like me, ate four donuts, and then simultaneously said we wouldn’t be sharing these with anyone, and that I was never allowed to make this coffee cake again.

And then we ate a slice of cake, because, well, what else do mothers and daughters do when they are faced with deliciousness? 

Cinnamon Pecan Streusel Coffee Cake

The best part is, once the donuts are gone, I have a whole damn cake left. That tastes just as good, if not better, than the donuts. Insert delighted school girl squeal. And, a happy dance, which I just did around the kitchen. See, crazy baking lady in the house. Don’t worry, I know you love my craziness. Because without it, you wouldn’t get this Cinnamon Pecan Streusel Coffee Cake.

And without this cake, your mornings will be the worst.

And when I say the worst, I mean worse than the worst.

Doesn’t that sound bad? Cause it is. And, you don’t want that. So, do me a solid and make this. Or, better yet, come visit me so I can make you your own share coffee cake with you.

Cinnamon Pecan Streusel Coffee Cake

Cinnamon Pecan Streusel Coffee Cake
Yields: 1 9-inch cake

Ingredients:
Pecan Topping
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon unsweetened cocoa powder
1/8 teaspoon salt
1/4 cup + 2 tablespoons all-purpose flour
1/4 cup cold unsalted butter, cut into pieces
1/2 coarsely chopped pecan pieces

Cinnamon Filling
1/2 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder

Coffee Cake
1/2 cup + 2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
3/4 cup sour cream

Directions:
Preheat oven to 350 degrees and grease an 9-inch springform pan. Set aside.
In a medium bowl, whisk together all pecan topping ingredients–brown sugar, cinnamon, cocoa powder, salt, flour, pecans–except the butter, until combined. Cut in the butter using a pastry knife or your fingers until the mixture resembles coarse crumbles. Set aside.
In a small bowl, whisk together all cinnamon filling ingredients. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until fluffy. Beat in eggs and vanilla until mixture is smooth. Add remaining dry ingredients, mixing until just combined. Scrape the bowl as needed. Mix in sour cream until incorporated.
Pour half of the batter into the prepared springform pan. Sprinkle the top with the cinnamon filling, using a spatula to evenly spread. Top off with the remaining batter.
Sprinkle the pecan topping over the batter, pressing lightly for it to stick.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. If the top of the cake starts browning too much, cover the top with foil and place back in the oven to continue baking.
Let cake cool completely before serving.

 

Cinnamon Pecan Streusel Coffee Cake

Baked Cinnamon Brown Sugar Donut Bites

Baked Cinnamon Brown Sugar Donut BitesPsst.

Hey you.

Yes, you my interweb friend.Do you know what today is?

It’s Christmas Eve. December 24th. Less than 24 hours before Christmas. Less than 24 hours people!When the heck did that happen?

This is going to sound weird, but I kind of don’t want Christmas to be tomorrow. And, no, I haven’t gone crazy. Okay, maybe a little. You see, it’s only around Christmas time that certain things I loveeee (yes, with a few extra e’s) happen. Like, houses decorated with a million sparkly lights; fireplaces adorned with fuzzy red stockings; Christmas trees standing prettily in living rooms; snowman wrapping paper; Gingerbread Coffee; Salted Caramel anything and everything. Why do these things have to be seasonal? Can’t they be year round? Anyone with me? Anyone? I’ve gone all crazy bummed-out on you, haven’t I? I’m sorry. Let’s get back to being excited.

Look. Baked Cinnamon Brown Sugar Donut Bites. Now, that’s exciting.
Baked Cinnamon Brown Sugar Donut BitesI’m gonna tell you a secret. When I started baking these donut bites, I wanted them to be gingerbread donuts. I wanted them to be festive, and I wanted them to be in accordance with the season. I even used a gingerbread donut recipe…but as you can see by the title, these little baked bites don’t taste like gingerbread. Sure, they have that spicy warmth you get from gingerbread, but to me, they taste more like cinnamon brown sugar heaven. Hence the title.
Baked Cinnamon Brown Sugar Donut BitesThese donut bites are baked (can I get a woot woot for saving your and my fingers from getting oil burns?) in a mini muffin pan, making them the perfect bite size treat. The donut itself is soft and moist, and filled with all those yummy warm spices. It is covered in a brown sugar glaze that soaks right into the donut, and is then topped with a brown sugar crumb topping and a little extra cinnamon. I may have wanted these to be gingerbread donuts, but I can’t even complain about the outcome…they really are pretty darn tasty!

Baked Cinnamon Brown Sugar Donut Bites
Recipe adapted from Mother Thyme
Yields: about 24 donut bites

Ingredients:
Cinnamon Brown Sugar Donut
1 cup all-purpose flour, sifted
1/4 brown sugar, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ginger
pinch of nutmeg
1/4 cup milk
2 tablespoons sour cream
1 egg, slightly beaten
1 tablespoon unsalted butter, melted and slightly cooled
2 tablespoons maple syrup

Glaze
1/4 cup brown sugar
1 tablespoon water

Crumb Topping
3 tablespoons brown sugar
3 tablespoons flour
1 1/2 tablespoons unsalted butter, at room temperature
cinnamon for sprinkling on top

Directions:
Cinnamon Brown Sugar Donuts
Preheat oven to 350 degrees and grease the wells of a mini muffin pan. Set aside.
In a medium bowl, combine flour, brown sugar, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Mix until well-incorporated.
Add milk, sour cream, egg, and butter. Stir until combined.
Mix in maple syrup until just incorporated.
Spoon two teaspoons of batter into each well of a mini muffin pan. Bake for 7 to 8 minutes or until a toothpick comes out clean.
Let cool for about 5 minutes before removing from pan.

Glaze
In a small bowl mix together brown sugar and water until combined.
Spoon glaze over each donut bite—make sure to cover the whole bite.
Set glazed donut bites on a piece of wax paper.

Crumb Topping
In a small bowl, combine brown sugar, flour, and butter—using your fingers works best—until it’s of a crumbling consistency.
Generously sprinkle each donut bite with crumb topping before the glaze hardens, and then sprinkle with a little bit of cinnamon.


Merry Christmas to all, and to all a Baked Cinnamon Brown Sugar Donut Bites kind of night :)

Baked Cinnamon Brown Sugar Donut Bites

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze

Eggnog Crumb Cake Mini Loaves with a Spiked GlazeAs promised I have moved on from pumpkin.

I bet you didn’t think I could do it.

It’s okay…I had my doubts too. It wasn’t even that hard either. Mainly because it’s December. And do you know what that means?

Indulging in firsts, seconds, and dare I say fourths of every dessert you can get your fork (or, hands) on—well, yes, but that wasn’t exactly what I was aiming for. It means more (different than pumpkin) festive holiday flavors. Get excited people. Throw a parade, or at least some sparkly confetti in the air, and welcome our old friends eggnog, peppermint, and gingerbread.

Hi friends. I missed you. Some of you much more than others (cough, gingerbread, cough).

What? I can’t play favorites?

Let’s talk eggnog. Everyone’s favorite holiday drink. My whole family loves the stuff. Can’t wait for it to go on sale. Drinks it by the carton. Notice I haven’t said it’s my favorite.

The eggnog gene skipped me. I just don’t like it. And believe me, I’ve tried to jump on the eggnog train. Multiple times. In fact, I give eggnog a fair shot every year, and each year I take one sip make a ewhh gross face and pass the mug over to the nearest person.

Just because I don’t like it, however, doesn’t mean I can’t bake with it. I’m a giver, people. And, if eggnog is demanded—by my family, the holiday, even the world—I will gladly deliver it, with a metaphorical cherry on top.

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze

I won’t can’t jump on the eggnog train, but Eggnog Crumb Cake Mini Loaves (that’s a mouthful, huh?) with a Spiked Glaze is a whole different story. In fact, I will happily drive that train any day. All aboard!

To all the eggnog lovers (and haters) of the world, I give you a lightly flavored eggnog crumb cake that is ridiculously soft and moist. Crumble in your hand, melt in your mouth moist. The cake is sprinkled generously with a sugary crumble topping that adds a pop of sweetness to each bite, and is then drenched drizzled with a rum-infused eggnog glaze. Is it okay to say that I want to take a bath in that glaze? You’ll understand if you make it. So, go, make it. Indulge. It is, after all, the holidays.

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze
Recipe adapted from Culinary Concoctions by Peabody
Yields: About 7 mini loaves

Ingredients:
Eggnog Cake
½ cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup eggnog
1 cup sour cream
½ teaspoon vanilla
½ teaspoon nutmeg*
2 ½ cups all-purpose flour
½ teaspoons baking soda
2 teaspoons baking powder
pinch of salt

Crumb Topping*
1/3 cup sugar
1/3 cup brown sugar
¾ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted and cooled slightly
1 ¾ cup all-purpose flour

Spiked Glaze
5 tablespoons eggnog
3 tablespoons rum
2 tablespoons unsalted butter, melted
1 ½ cups powdered sugar, sifted

* I used a ¼ teaspoon nutmeg in my cakes, but I think it would taste better with a ½ teaspoon.
* I had about a cup leftover of the crumble topping, so maybe consider cutting the recipe, as listed above, in half.

Directions:
Eggnog Cake
Preheat oven to 325 degrees and generously spray mini loaf pan with cooking spray. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Grab two more medium-sized bowls. In one of the bowls, whisk together eggs, eggnog, sour cream, and vanilla until well combined. In the other bowl, combine nutmeg, flour, baking soda, baking powder, and salt—mix until combined.
Starting and ending with the dry ingredients, alternate adding the dry and wet ingredients to the butter-sugar mixture. Mix until incorporated.
Filling each loaf tin about half way (the loaves in the pictures are the result of filling each loaf tin 3/4th full, but that resulted in crumble topping falling all over my oven), pour the eggnog mixture into prepared pan. Even out with a spatula. Set aside.

Crumb Topping
In a medium-sized bowl, combine sugars, cinnamon, and salt.
Add melted butter and flour. Mix until incorporated (working with your hands is best).
Generously sprinkle the top of each loaf with the crumb topping.
Bake for 30-35 minutes or until a toothpick comes out clean. Just to be safe, I would place a cookie tray beneath your loaf pan to catch any crumble if it falls.

Spiked Glaze
Once the loaves are done and cooling, make the spiked glaze.
In a small bowl, whisk together eggnog, rum, butter, and powdered sugar. Stir until well combined.
Once the loaves are cool (or, mostly cooled) drizzle each evenly with spiked glaze.

 

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze