On a typical Saturday morning in the late spring and summer, you are likely to find my husband and I sitting on our back patio. With coffee and tea mugs in hand, we plan out our day as we gaze at the green mountainsides and watch the hummingbirds fly from the feeder to the nearby tree, their wings whirring in time to the buzzing bees. It’s an idyllic scene, one in which I can be easily lulled into a sense of well-being….until…Whap! I am stunned out of my tranquilizing solitude with a squirt gun blast to the back of the head, followed by peels of mischievous laughter. A simple, “Good morning, Mum” would have sufficed.
After several rounds of torture tickle in payback for their morning mischievousness, our sons are ready breakfast, something that will fuel their next shenanigans. While we typically serve up something healthy for brunch, such as Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese or Hearty (Whole Wheat) Pancakes, there are times when we yearn to satisfy a craving for sweets that a cup of coffee or tea seem to spur on. These moist coffee cake muffins, filled with a streusel made of brown sugar, butter, and Heath Bar bits (or any chocolate and toffee candy bar), fit the bill. With a quick burst of energy from our sweet treat, my husband and I grab the nearest squirt guns and plot our revenge. They are no match for us!
In a medium bowl, whisk together 1/2 cup (packed) brown sugar, 1/2 cup all-purpose flour, 1/2 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg, and 1/8 teaspoon salt.
In a large bowl, combine 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 1/2 tsp salt and 1/2 teaspoon freshly ground nutmeg.
Combine 3/4 cup (1 1/2 sticks) unsalted butter and 1 1/3 cups granulated sugar in a large bowl, and blend with a mixer until fluffy. Add 3 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
Fold in the flour mixture alternately with 1 1/2 cups plain yogurt (I used 2%, but whole milk yogurt would work well, too), beginning and ending with the flour mixture. Do not overmix.
Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking.
Cookin’ Canuck’s Spiced Pear Coffee Cake with Brown Sugar & Oat Streusel
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Baking and Books’ Strawberry Coffeecake with Cinnamon Crunch Topping
Heath Bar Chocolate & Toffee Coffee Cake Muffins Recipe
- In a medium bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and ⅛ teaspoon salt. Cut butter into ½-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. When the mixture resembles coarse meal, stir in Heath or Skor bar bits.
- Preheat the oven to 350 degrees F.
- In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. Combine butter and sugar in a large bowl, and blend with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- Fold in the flour mixture alternately with yogurt, beginning and ending with the flour mixture. Do not overmix.
- Coat 1½ muffin tins (18 cups) with cooking spray. Fill each cup one-third full with batter. Using half of the Heath bar mixture, generously top the batter. Fill with the rest of the batter and top with the remaining streusel.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 18 minutes, rotating the pans from top to bottom and back to front halfway through baking.
- Cool in the pan for 15 minutes. Remove the muffins from the pans and cool completely on a wire rack. Serve.