The Speckled Palate
January 9, 2015

Vanilla Bean Coffee Cake Muffins

Fluffy, delicious Vanilla Bean Coffee Cake Muffins, filled and topped with a pecan streusel. These muffins are the perfect sweet addition to any weekend breakfast or brunch!

Fluffy, delicious Vanilla Bean Coffee Cake Muffins, filled and topped with a pecan streusel. These muffins are the perfect sweet addition to any weekend breakfast or brunch!

We continue our monthly Comfort in 1 feature today, and I’m stupid excited to be sharing this recipe with y’all. Rachel and I chose Greek yogurt for the month of January since this tends to be the time of year when everyone wants to cut back and be a bit healthier.

While this recipe calls for Greek yogurt, I’m doubtful that we could classify it as “healthy.” However, I can say it’s healthier than a coffee cake that is chock full of butter.

Small wins. That’s what the new year is all about, right?

Interested in joining us this month? Create your own dish using Greek yogurt, post it on your blog from now until the end of January, and share it with us! Easy peasy!

Fluffy, delicious Vanilla Bean Coffee Cake Muffins, filled and topped with a pecan streusel. These muffins are the perfect sweet addition to any weekend breakfast or brunch!

Coffee cake has always been one of my guilty pleasures.

When I was a kid, the members of my parents’ Sunday school class rotated bringing breakfast to their class weekly, and I always loved when my parents were tapped because my mother usually whipped up a coffee cake, complete with a crumbly topping and swirled goodness throughout the breakfast treat.

She’d bring the whole cake to their class, and I always found myself hoping there would be leftovers.

However, I never understood why it was called a coffee cake. This was, obviously, waaaaaaaaaaaay before I was introduced to the comforts of a hot mug of coffee and how delightful coffee cake is with a morning latte.

Fluffy, delicious Vanilla Bean Coffee Cake Muffins, filled and topped with a pecan streusel. These muffins are the perfect sweet addition to any weekend breakfast or brunch!

When my mom was in town after New Year’s, I wanted to make a nod to these coffee cakes of years past, and we whipped up these muffins.

They’re super easy to pull together, they don’t take too long to bake, and they taste delicious.

What’s not to love?

Here’s how you can make your own at home:

5.0 from 2 reviews
Vanilla Bean Coffee Cake Muffins
 
Prep time
Cook time
Total time
 
Fluffy, delicious Vanilla Bean Coffee Cake Muffins, filled and topped with a pecan streusel. These muffins are the perfect sweet addition to any weekend breakfast or brunch!
Author:
Recipe type: Breakfast
Makes: 18 muffins
Ingredients
Muffins
  • ¼ cup unsweetened applesauce
  • ¼ cup coconut oil, melted
  • ¼ cup vanilla sugar
  • ½ cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 1 teaspoon pure vanilla extract
  • ¾ cup Greek yogurt
  • 2 eggs
  • 1¼ cup unbleached all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
Pecan Streusel
  • 6 tablespoons dark brown sugar
  • ⅓ cup unbleached all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • ½ cup pecans, roughly chopped
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350°F. Place paper muffin baking cups on a muffin tray, and spray with nonstick spray. Set aside.
Make the muffins
  1. In a large bowl, whip together the applesauce, coconut oil and sugars until smooth and fluffy using a hand mixer (or stand mixer).
  2. Add the eggs, vanilla bean caviar, vanilla extract and Greek yogurt, mixing until smooth.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt.
  4. Slowly pour the dry ingredients into the wet, mixing until just combined.
Prepare the streusel topping
  1. In another bowl, combine the brown sugar, flour, butter, pecans and vanilla extract. Mix until combined.
Prepare the muffins
  1. Fill each baking cup halfway to the top, then sprinkle on some of the streusel topping. Top with additional batter and finish that with a sprinkling of the streusel topping. Repeat until all muffins have been completed.
  2. Transfer the muffin tin to the preheated oven, and bake for 20-25 minutes, or until the muffins have risen, are golden brown and are cooked through. (Be sure to test them by inserting a toothpick and checking the pick when removed to confirm the muffins are not raw in the middle.)
  3. Allow 5-10 minutes to cool, then enjoy warm!
Notes
Please note that my oven is incredibly old and inefficient, so be sure to check on the muffins around the 10-15 minute mark to confirm they have not finished baking early.

Recipe adapted from Laughing Spatula's Ultimate Sour Cream Coffee Cake.

Fluffy, delicious Vanilla Bean Coffee Cake Muffins, filled and topped with a pecan streusel. These muffins are the perfect sweet addition to any weekend breakfast or brunch!

What breakfast/brunch foods are guilty pleasures for you?

Are you a huge coffee cake fan like I am?

8 Comments

  1. Kathi @ laughingspatula

    These look fabulous – what a great use of my recipe! Nice pics and beautiful post – thanks for tagging me.
    Kathi

    • Erin

      Thanks, Kathi! I had fun changing up your recipe to fit what I had in my pantry and fridge… and they taste delicious! Who doesn’t love coffee cake?

  2. Reginia Cordell

    Coffee Cake is one of my favorite sweet treats. I haven’t ever baked one, but I’ve enjoyed the cakes and muffins are tons of office parties. I like them in the morning with coffee of course. 🙂

    • Erin

      Coffee cake is such a wonderful sweet treat, and it’s not too challenging to make, either! I hope this recipe gives you inspiration to make your own and to enjoy it with a cup of coffee at home!

  3. Tiffany@LivingSweetMoments

    This muffins look so elegant. Not your average muffin recipe. The pecan streusel gives them texture and a more complex flavor. Can’t wait to try it out!
    Thanks for sharing your recipe at our Sunday Recipe Link Up Party.

    • Erin

      Thanks so much, Tiffany! These muffins are pretty delightful, and you’re right about the streusel. How could that be bad?

    • Erin

      It’s a quicker version, that’s for sure! When you give this a try, Megan, I’d love you know what you think!

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