Project 52: Week 35

{35/52}

I did some baking on Wednesday and made these yummy coffee cake muffins. I've modified the recipe a bit, cutting down on the sugar and using plain yogurt instead of sour cream. Below is my modified recipe and long with a link to the original.

Original recipe from Martha Stewart

Muffins:

1 stick butter, softened

1 3/4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup plain yogurt

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

Streusel Topping:

1/3 cup brown sugar, packed

1/3 cup flour

1/2 teaspoon salt

1teaspoon ground cinnamon

3-4 tablespoons butter, cut into small pieces


Directions:

1. Streussel Topping: Combine brown sugar, flour, salt, and cinnamon. Cut in the butter.

2. Preheat oven to 350°F and grease a muffin tin with cooking spray.

3. Combine together yogurt, butter, sugar, and vanilla until well mixed. Add the eggs and mix together. Add the flour, baking powder, and baking soda and stir just till combined.

4. Fill the muffin tins about 1/3 of the way with the batter, then sprinkle some of the streussel topping on top. Then add another 1/3 of batter on top, and sprinkle with streussel topping again.

5. Bake for about 25 minutes or until a toothpick comes out clean.