Jumbo Coffee Cake Muffins

I made these muffins on a Saturday morning and they were moist and delicious – definitely bakery quality. Two thumbs up. Note the layer of streusel in the middle of the muffin – it’s a shame to waste it all on the topping!


For the streusel:

  • 1 cup packed brown sugar
  • 1 cup flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cold butter (1 stick), cut into small pieces

For the muffins:

  • 1/2 cup butter (1 stick), at room temperature
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup nonfat Greek-style yogurt
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla
  • 2 eggs


Prepare the streusel: In a medium size bowl, stir together the brown sugar, flour, cinnamon and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles large coarse crumbs; refrigerate until ready to use.

Prepare the muffins: Pre-heat the oven to 350°F. Line 10-jumbo muffin cups with paper liners. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside. Using an electric mixer, beat together the butter, yogurt, lemon juice, sugar, and vanilla on medium speed until light and fluffy. Beat in the eggs, one at a time, until well combined. With the mixer on low, beat in the flour mixture, just until combined. Divide half the batter among the ten muffin cups; top with half the streusel. Cover with the remaining batter; top with the remaining streusel. Bake until a toothpick inserted in the center of a muffin comes out clean, 30-35 minutes. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.

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