Strawberry Coffee Cake Muffins

Over the weekend, I dragged three friends through a 5 a.m. wake up call to go grape-picking with me at a vineyard just outside of Houston.

I won’t bore you with the details here and keep you from these crumbly, buttery muffins, but I’ll post more details about harvesting wine grapes, getting chomped by fire ants and learning about the wine production process in a later post.

Also this weekend, my three partners-in-crime for the weekend and I somehow managed to catch the epic two free cupcake deal at Sprinkles. I’ll do the math for you in case you’re too lazy:

2 free cupcakes x 4 = 8 FREE CUPCAKES.

The sampler platter: salty caramel, red velvet, chocolate marshmallow and black and white.

Now, I only mention this drool-inspiring fact because when I opened my oven on Sunday night, I was engulfed in a waft of buttery, something-that-I-can’t-put-my-finger-on scent that I only ever inhale at one other place: Sprinkles.

I know there are various Sprinkles copycat recipes floating around in cyberspace, but I wasn’t duly impressed with the strawberry version (maybe due to the lack of whole milk?) and I haven’t tried the red velvet version.

But these. There isn’t even a coffeecake flavor at Sprinkles, but this is definitely getting added to my personal rotation.

I lightened this quite a bit from the original recipe and guess what–it still tasted like the decadent, cake-y, crumbly sweet coffeecake that it is. There’s only so much you can do with a ton of flour, sugar and butter.

Seriously, I think this may be the best modified recipe I’ve ever made. It requires quite a few bowls, but it’s not a hard recipe. Just sautee a few strawberries in a simple jammy strawberry filling, throw together a buttery cake base and sprinkle some more butter + oats on top.

If for some reason, you don’t like coffeecake, you should make these just so your kitchen can smell like Sprinkles!

Notes: The original recipe called for lemon juice, I used lime juice because all I had was limes and I couldn’t tell. The original recipe also says that the turbinado sugar in the crumb topping really makes it, so don’t skip it. I thought the muffins were plenty sweet, so I might try decreasing the sugar by a few tablespoons next time. You can find the nutrition facts at the bottom!

Strawberry Coffee Cake Muffins
Adapted from Cooking Classy

Makes 12 muffins.

2 cups strawberries, diced
2 tablespoons sugar
1 tablespoon cornstarch 
2 tablespoons cold water
2 teaspoons lime juice (can also use lemon juice)

3 tablespoons white whole wheat flour
3 tablespoons oats
2 tablespoons sugar
2 tablespoons butter
1.5 tablespoons raw turbinado sugar (do not skip!)

1-1/4 cup white whole wheat flour
1/2 cup oats
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons butter
1 teaspoon vanilla
1/3 cup 0% Fage yogurt
1/3 cup buttermilk (or Almond Breeze milk + a dash of apple cider vinegar)
3/4 cup sugar

Preheat oven to 350 degrees.

1) To prepare strawberry filling: in a medium saucepan whisk together 2 tablespoons granulated sugar and cornstarch. Stir in cold water and lime juice. Add in strawberries. Bring mixture just to a boil over medium heat, stirring constantly. Once mixture reaches a boil, reduce heat to low and simmer about 1 minute, stirring constantly, until thickened. Remove from heat and set aside to cool.

2) To prepare crumb topping: combine 3 tablespoons flour, 3 tablespoons oats and 2 tablespoons granulated sugar. Cut in 2  tablespoons butter (or pulse mixture in a food processor until combined). Keep it fluffy, until the butter is in pea-sized chunks. Pour crumb mixture into a small bowl and whisk in turbinado sugar, set aside.

3) To prepare cake: In a mixing bowl: whisk together 1 1/4 cup flour, baking powder, baking soda and salt, set aside. Whip together 6 tablespoons softened butter and 3/4 cup granulated sugar until pale and fluffy (in an electric mixer, about 4 minutes). Stir in vanilla. Mix in Greek yogurt. Add dry ingredients alternating with “buttermilk” in two separate batches and mix just until combined.

4) To assemble cake: Pour and evenly spread 1/2 of the cake batter into a greased muffin pan. Spread strawberry mixture evenly over batter layer. Dollop remaining batter by the spoonfuls over strawberry mixture and gently spread batter into an even layer. Sprinkle top evenly with crumb topping. Bake in preheated oven 25-35  minutes until golden and toothpick inserted into center comes out clean. Allow to cool slightly before removing from pan.

Nutrition facts (per muffin): 213 cal, 8.4g fat (5g sat), 21mg cholesterol,  214mg sodium, 32.4g carb, 2.4g fiber, 18g sugar, 3.2g protein

Original recipe nutrition (per muffin): 286 cal, 11.2 g fat (6.8g sat), 43mg cholesterol, 232g sodium, 1g fiber, 25g sugar, 3.4g protein

Advertisements

2 responses to “Strawberry Coffee Cake Muffins

  1. Pingback: Roasted Cherry Brownies « The Pancake Princess and the Protein Prince·

  2. Pingback: Wine Grape Harvesting + More Sweet Potato Fries « The Pancake Princess and the Protein Prince·

Say hi!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s