Whole Wheat Coffee Cake Muffins

I have had this recipe in my arsenal and waiting to go live on the blog for awhile, but when I had originally wanted to share it, I had just posted the Raspberry Crumb Cake recipe! I didn't want to inundate you with all things coffee and crumb cakey! Then you would have thought I was crazy or something, but that would just be crazy! Let's be real, I must be some kind of crazy because I am here on a blog sharing my cooking adventures and stories from my kookie life! Who would do such a thing?! :)

Well, you know what would actually be crazy? Not making these muffins (or saying crazy just one more time, sorry, not sorry)! This recipe calls for whole wheat pastry flour, which gives the muffin more of a grainy taste, but that is not a bad thing. Not only does the whole wheat flour make them healthy, but it adds an almost savory taste that complements the sweetness of the streusel topping. They are great any time of day, excellent for breakfast with coffee, a given, but they also pair well with vanilla ice cream. No way did I try that combination or anything! Psssh! Who would think of that?! Maybe you should try it too, then we could discuss the yumminess  you could tell me how it tastes!
I added oats to the topping-y goodness, but you don't have to, my mom is convinced it makes all the difference and gives you more fiber! She's a fiber fanatic!
"Molly, did you eat enough fiber today?"
Enjoy and eat your fiber!
Xoxo,
M

Whole Wheat Coffee Cake Muffins
Ingredients:
Batter:
2 Cups whole wheat pastry flour
1 Teaspoon baking powder
2 Teaspoons cinnamon
¼ Teaspoon baking soda
¼ Teaspoon salt
½ Cup granulated sugar
3 Large eggs
1 Cup plain Greek yogurt
½ Cup unsalted butter, melted and cooled

Streusel Filling and Topping:
¾ Cup loosely pack light brown sugar
¾ Cup whole wheat pastry flour
1 Teaspoon cinnamon
¼ Teaspoon salt
½ Cup cold unsalted butter, cut into small cubes
Optional: ⅓ Cup Oats

Directions:
1. Preheat your oven to 350 F, and line muffin tin (or spray with nonstick cooking spray). For the streusel mix the brown sugar, flour, cinnamon, salt and oats if using, in a medium bowl. Using a pastry cutter, blend in the butter until small crumbs form. Set this mixture aside.
2. In another medium bowl, mix together the flour, baking powder, cinnamon, baking soda and salt.
3. In a large bowl, whisk together the eggs and sugar until smooth. Then add in the yogurt and whisk until combined and the color has lightened. Then whisk in the butter that has been melted then cooled. Fold in the dry flour mixture until just combined. Do not overmix or you will have chewy, gummy muffins, ICK!
4. Fill muffin tin about half way with batter, then sprinkle with a generous amount of the streusel topping. Add a small amount of batter on top, just a few tablespoons. Top with more streusel topping and press down so that the layers do not separate.
5. Bake for 18-20 minutes or until golden.

Store at room temperature. Best enjoyed within two days of baking!
Recipe Adapted from How Sweet It Is

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