I love, love, love coffee cake. I don’t eat a lot of what I bake, but coffee cake is an exception. Coffee cake muffins are an even bigger exception. These are perfect with a cup of coffee in the morning as I shove all of the children out the door.
I love when school is in.
I even shared these with the kids. Nice Mom that I am.
I divided the muffins into thirds and filled them with either strawberry, raspberry or blackberry jam.
Because I never, ever screw up, I intentionally forgot to mark the pan so I wouldn’t know which row had which flavor. It was like a surprise party in my mouth.
I used a basic coffee cake recipe and stole an awesome streusel from Salt and Chocolate. I made the blackberry muffins from there and have used the streusel tons of times since.
Jam Filled Coffee Crumb Cake
1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup buttermilk
1/3 cup melted butter
1 teaspoon cinnamon
Jam of choice (I use a fat teaspoonful, so enough for 12 muffins)
In a large bowl, combine flour, sugar, cinnamon, baking powder and salt. In a small bowl, lightly beat eggs; add buttermilk. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Cover generously with streusel. Bake at 400 degrees F for 20-25 minutes or until golden.
Topping (borrowed from Salt and Chocolate)
6-7 tablespoons of butter
1 cup AP flour
½ cup sugar
½ teaspoon of cinnamon
¼ teaspoon of baking powder
¼ teaspoon of salt
Melt butter in a sauce pan and let cool to room temperature. Mix flour, sugar, cinnamon, baking powder and salt together, add in the cooled butter and stir with a fork until blended. When it starts to form crumbs, squeeze it with your hands to form larger lumps and then break them apart. Let sit for 10 -15 minutes before using.
You know you spend too much time with your food when you convince yourself it’s smiling at you.
