coffee cake

Coffee Cake Muffins

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

Thanks to Google Analytics, I’m well aware that a lot of you here are kinda like me. 9 out of 10 of you are female, over half of you are in my age bracket, and we share a variety of other common interests like shopping, entertainment, and traveling. While there is no cookie cutter,  run-of-the-mill prototype for what you might call “The Average Woman,” experience and life have taught me that a lot of us, at our core, have similarities. So today I want to write about something I’ve been learning, in hopes that it might speak to you.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

I’ve spent many days of my life on the side of the road where the grass wasn’t as green. While I always had a supportive family, at least one good friend to my name, and a host of other things to be grateful for, I struggled with little insecurities and spent most of my life with a measuring stick in hand, trying to determine where I stood in the lineup of people around me. Even today as a 30-year-old woman, I find myself occassionally tiptoeing onto the scale of comparison because I’ve convinced myself that I should be more or that someone else is better. 

Do you feel this? Is your life riddled with doubt and shame? Do you find yourself filling up secret, lonely places with the weightiness of jealousy? Even small, seemingly insignificant areas of self-doubt can create mountains of pain in the strongest of humans, and it happens to me so frequently that I’m certain I’m not alone in this; some of you are struggling to stay afloat in this boat with me.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

So here are my two cents, the truth that I am using to Drain-O my brain from the lies that sneak in from time to time:  

Your life is significant. The things that make you who you are- the hopes and the history, your personality and your passions, every curve of your body and outline of your words- those things have value. There is beauty spilling out from every corner of you, and with an ounce of confidence and joy to back up that grace in your life, the world around you won’t be able to stop watching. Your gifts are a unique contribution to the universe and they matter.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

I listened to a podcast recently that completely blew my mind with these truths. While I was listening, it was like the blinders were removed and suddenly I was able to see how much I had hurt myself by not recognizing the value of own my life. By failing to treasure myself and the things I had to offer, I was unable to fully appreciate the beauty in the lives of the people around me. My perception of myself was so clouded by what I lacked that the beautiful hair and athleticism and freedom and talent and awards and opportunities that everyone around me had felt like a threat. Instead of admiring it, cheering it on, and broadcasting its awesomeness to the people within my reach, I mentally chalked up another point for them and sagged lower under the weight of my own insecurity. 

Whether we admit it or not, I think we all do this to an extent. Today’s world has made the comparison game a full-on mental slaughter for some of us, and at some point we have to say no. We need to open our eyes to how much we truly matter so that we can appreciate the value of our lives and admire the gold in others. We were all created with such intentionality and precision, so we can rest in knowing that we are lovely simply because God made us that way.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

That’s my soapbox for the morning. If you need encouragement today, please reach out to me. And if you need delicious breakfast, please try these coffee cake muffins.

This recipe for coffee cake muffins was adapted from my Mimi’s coffee cake recipe.  It’s become a special occasion breakfast food for my family, but the cake is so delicious that I knew I needed to make is accessible for everyday mornings. These coffee cake muffins turned out springy, fluffy, and perfectly cinnamon-sweet, so please trust that I will be making these little fellows for all of the special mornings coming up.

To make them, simply cream together the butter and sugar before adding an egg and some vanilla. Add the dry ingredients, alternating with some buttermilk, and scoop the batter into a lined muffin tin. There’s a cinnamon and brown sugar filling that you can use to top and fill your muffins if you should so choose. Although I’d like to say that this step is optional, the truth is that an extra bite of sweet makes these coffee cake muffins divine. So definitely do it.

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

Happy baking and Happy Sunday to you all! 

If you like these coffee cake muffins, you should try:

Whole Wheat Carrot Muffins

Peach Crumb Muffins

Hummingbird Muffins

Bananas Foster Cinnamon Rolls

Maple Oatmeal Biscuits 

 

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Coffee Cake Muffins

Coffee Cake Muffins recipe by Wood and Spoon Blog. This is a simple, fluffy breakfast treat with a cinnamon sugar swirl. Based on a classic sour cream coffee cake, these muffins and sweet and perfect for weekend brunch. Find the simple how to for this easy Easter baked good at thewoodandspoon.com

These coffee cake muffins are like individual servings of buttermilk coffee cake, complete with a cinnamon sugar sprinkle topping. Simple and perfect for breakfast or dessert.

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 12 1x
Scale

Ingredients

For the batter:

  • ½ cup (113 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 1 large egg, room temperature
  • ¾ teaspoon vanilla
  • 11/2 cups (195 gm) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (168 gm) full-fat buttermilk

For the filling:

  • ½ cup (100 gm) brown sugar, packed
  • 11/2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 375 degrees. Line a 12-compartment muffin tin with liners and set aside.
  2. In a large bowl or the bowl of a stand mixer, cream together the butter and sugar on medium speed until smooth, about one minute. Add the egg and vanilla and beat to combine. Add ½ cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon 1-1/2 tablespoons of batter (I use a medium cookie scoop) into the bottom of each muffin tin. Moisten your fingers slightly to push the batter into the bottom of the tins. Sprinkle each battered tin with ¾ teaspoon of the filling and then divide the remaining batter among the 12 compartments. Sprinkle each muffin with the remaining filling and bake in the preheat oven for about 18-20 minutes, or until the muffins are puffed and a toothpick inserted to the center comes out clean.

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. Topped with a simple glaze/ drizzle. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

It’s Friday and I’ve got your weekend entertainment covered with a  few things to watch, a couple things to read, and a simple Southern recipe for hummingbird muffins that will knock the taste buds right off your tongue. Ready for the round-up? Let’s go!

Ina Garten, Her New Show, and How to Entertain

Ina Garten is the queen of my heart. Anyone who can slay in the kitchen and maintain BFF status with Taylor Swift is a champion in my book. She lends us kitchen peasants a few noble words of wisdom in this article from Food52. I’m adding this quote from Ina to my list of kitchen mantras: “Food is not about impressing people. In fact, it’s just the opposite: it’s about making them feel comfortable.”

Stevie Wonder Carpool Karaoke 

James Cordon is quickly moving his way up the hierarchy of late-night television, but he absolutely stole my heart with this ride along featuring Stevie Wonder. You can tell that James is just pinching himself with glee and disbelief the whole time. Watch it, sing along, and let this little corner of the internet fill your heart with musical joy!

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

The Birthday Party Project

Every person on the planet deserves the love and joy that comes with being celebrated. The Birthday Party Project is shelling out celebrations by throwing birthday parties for homeless kids across the US. Their motto? “Love each other! Build each other up!” Gosh, we could all use a bit more of that, am I right?

What to Do with Leftover Easter Candy

If you’re like me, you fill your kids’ Easter baskets with all the candies you like. You know, because leftovers. Check out my Easter cake tutorial from last year if you want something fun and spunky to make, and then take a look at this round-up of creative uses for leftover Easter basket candy!

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

You may remember that I’m new to the South. During my first month on the job as dietitian at my small town hospital here in Selma, AL, I got my first taste of hummingbird cake. It was an immediate classic for me. This cake was like banana bread meets carrot cake meets spice cake meets all of my dreams coming true, and I couldn’t get enough of it. 

I adapted the recipe for these hummingbird muffins from Bake from Scratch magazine, and I think it may be my new favorite way to eat cake for breakfast. These muffins are moist, lightly sweetened, and topped with a delightful pecan crumb topping and sour cream glaze. True to the original cake recipe, these muffins are sweetened with banana, crushed pineapple, and brown sugar. The cake also boasts the subtle flavor of brown butter which really takes these muffins to the next level. (Update: for some help on browning butter, see my post here!)

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe glaze/drizzle based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

These hummingbird muffins would make an excellent breakfast item this weekend, and might be the perfect treat to round out your Easter brunch table too! Give them a try and let me know what you think. Have a terrific weekend and stay tuned for another great spring recipe that I’ll be sharing next week!

You may also like:

Apple Crumb Cake

Orange Cardamom Rolls

Hazelnut Cinnamon Rolls

Blueberry Cornbread

Lemon Almond Poppyseed Bundt Cake

Strawberry Shortcakes

 

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Hummingbird Muffins

Based on the classic Southern cake, these hummingbird muffins have a brown butter pecan streusel, a sour cream glaze, and a tender banana and pineapple filled muffin base.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12 1x
Scale

Ingredients

For the browned butter

  • 1/2 cup (1 stick, 110 gm) unsalted butter

For the streusel

  • 1/3 cup (40 gm) flour
  • 1/4 cup (55 gm) brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons (50 gm) unsalted butter, cold
  • 1/2 cup (55 gm) chopped pecan halves

For the cinnamon sugar sprinkle

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

For the cake

  • 1 large (120 gm) banana, mashed
  • 2 large eggs, room temperature
  • 1/2 cup (115 gm) drained crushed pineapple
  • 1 teaspoon vanilla extract
  • 11/2 cups (190 gm) flour
  • 3/4 cup (150 gm) sugar
  • 1/4 cup (55 gm) brown sugar, packed
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon

For the glaze

  • 1/2 cup (60 gm) confectioner’s sugar
  • 2 tablespoons sour cream
  • 11/2 teaspoons whole milk

Instructions

To prepare the browned butter

  1. Cube the butter and place in a small sauce or fry pan over medium heat. Stir occasionally until melted. Once melted, stir frequently to keep the butter moving and watch as the butter slowly begins to brown. You’ll notice little amber colored flecks forming at the bottom of the pan and the butter will give off a nutty aroma. This should take close to ten minutes, but watch closely to avoid burning the butter. Once browned, remove from pan to a separate bowl and place in the fridge to cool to room temp.

To prepare the streusel

  1. Combine the flour, sugar, cinnamon, and salt in a medium sized bowl. Dice the butter and then cut into the flour using the back of a fork or a pastry cutter. Once the butter is well integrated, about pea-sized clumps, toss in the pecan pieces. Place in the fridge to keep cool until use.

To prepare the cinnamon sugar sprinkle

  1. Combine the cinnamon and sugar in a small bowl and set aside.

To prepare the cake

  1. Preheat the oven to 350 degrees and prepare a muffin pan with 12 paper liners.
  2. Combine the banana, eggs, pineapple, and vanilla in a large bowl or the bowl of a stand mixer and beat on medium speed until thoroughly combined and slightly whipped, about 1-1/2 to 2 minutes. Add the cooled, liquid browned butter, and beat to combine. In a small bowl, combine the remaining dry ingredients and then add them to the butter mixture. Stir until combined, scraping the sides of the bowl as needed.
  3. Once mixed, scoop 2 tablespoons of batter into the bottoms of each of the muffin tins. (I use a leveled medium-sized cookie scoop for even scoops). Sprinkle the cinnamon sugar sprinkle evenly over each scoop of batter. Then, disperse about 1/3 of the streusel evenly among the 12 muffin tins. Top each muffin with an additional 2 tablespoons of batter, and then sprinkle the remaining streusel on top. Bake in the preheated oven for about 25 minutes, or until an inserted toothpick comes out clean. Allow to cool for a few minutes before removing from the pan.

To prepare the glaze

  1. Combine all of the ingredients in a small bowl with a whisk. Drizzle over top of the the muffins as desired.

Notes

For some help on browning butter, see my post here: http://thewoodandspoon.com/you-need-to-know-how-to-brown-butter/

Recipe Adapted From: Bake From Scratch