Coffee Cake Muffins {Sweet Mornings Review & Giveaway}

Have your cake and eat it too, with these Coffee Cake Muffins complete with cinnamon crumble topping from the book Sweet Mornings by Patty Pinner.

Patty Pinner's book, Sweet Mornings - 125 Sweet and Savoury Breakfast and Brunch Recipes, offers a plethora of delicious and comforting dishes page after page. In addition to the recipes, Pinner offers a list of essential ingredients and indispensable kitchen tools at the onset and snippets of the people and stories behind each recipe.

The book is organized into two sections, Sweet Beginnings with recipes like Aunt Zaida's Almond Coffee Ring, Aunt Evelyn's Banana-Macadamia Bread, Tuesday Morning Blueberry Loaf, Cowboy Coffee Cake, Pan-Fried Peaches, Lemon-Coenmeal Muffins, Banan-Nut Waffles and Mama's French Toast Casserole, to name a few.

The other section offers Morning Savories such as Miss Lola's Scrambled Eggs, Fried Green Tomatoes, Sunday-Best Sausage Bread Pudding, Big Mama's Chicken and Waffles and Waffle Syrup.

There are enough recipes packed into this book for a year's worth of weekend brunches. I was immediately drawn to the muffins on the cover when I received my copy of the book from the folks at Agate Publishing . Turning to page 113, I was introduced to Mama's Coffee Cake Muffins, dripping with vanilla glaze. The introduction to the recipe tells about her mother's cooking as an expression of love and her collection of staple spices, including cinnamon, which was called for in some of her most prized dessert recipes - because 'a dish should smell as good as it tastes.'

No argument there. These Coffee Cake Muffins were the perfect addition to our brunch table last weekend. The cinnamon in the batter and the crumble topping filled my home with the warm, aromatic memories of childhood and really shone in the end product. The Dude said they were a keeper. He is finicky and fussy about food, so that's BIG! My favourite part, as with all muffins, was the top - that brown sugar cinnamon crumble was like...DANG!

My baking preference is from scratch, so I was pleased to see that most of the recipes in the book were from scratch. Although a photo did not accompany every recipe, there were enough well-photographed, full-page images to hold my interest. I would have loved to have seen more images in place of the non-scratch recipes. I usually scale my ingredients and appreciate when books provide metric measures as well.

Apart from those things, I see myself revisiting this book for future brunch ideas, beginning with an encore of these Coffee Cake Muffins, followed closely by Banana-Nut Waffles, then French Toast Sandwiches. You too can sweeten your mornings by picking up a copy of Sweet Mornings, or enter below for a chance to win your very own copy!

The folks at Agate Publishing will provide one winner with a copy of Patty Pinner's book, Sweet Mornings - 125 Sweet and Savoury Breakfast and Brunch Recipes.

To enter, tweet the message in the box and leave a comment below, telling me your favourite sweet or savoury breakfast/brunch.

Giveaway is open to Canadian (void in Quebec) and Continental U.S. residents only. Prize value is approximately $25. Contest is open to residents of legal age in the province, territory or state in which they reside at the time. Winner must answer a skill-testing question. No purchase necessary. Winner will be chosen by random number generator. Contest will run for one week starting 5:00pm Sunday, April 24th and ends Friday, April 29th at 11:59pm.Winner will be contacted via email and given 48 hours to respond. If not, a new winner will be randomly chosen. Winner’s name will be displayed in this post. Email addresses are not made public, nor shared with any third parties.

The winner is Starla, comment #4, randomly chosen using the random.org widget. This giveaway is now CLOSED.

Thanks to Agate Publishing and Patty Pinner for providing permission to share Mama's Coffee Cake Muffins recipe.

Coffee Cake Muffins

Have your cake and eat it too, with these Coffee Cake Muffins complete with cinnamon crumble topping.

Print Recipe

Course: Breakfast

Servings: 12 muffins

Author: Reprinted with permission from Sweet Mornings by Patty Pinner, Agate Midway, 2016.

Ingredients

TOPPING AND BATTER

• Nonstick cooking spray for greasing
• 2½ cups all-purpose flour divided
• ½ cup firmly packed light brown sugar
• 1½ teaspoons ground cinnamon divided
• ½ cup unsalted butter 1 stick, divided, melted and cooled
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¾ cup sour cream room temperature
• 2 large eggs room temperature, beaten
• 1 teaspoon baking soda

GLAZE

• 1 cup sifted confectioners’ sugar
• 2 –3 tablespoons whole milk room temperature
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F. Grease a 12-count muffin pan with the cooking spray. Set aside.
• To make the topping: In a medium mixing bowl, combine ½ cup of the flour, the brown sugar, and ½ teaspoon of the cinnamon. Using your fingers, a pastry blender, or the tines of a fork, cut 4 tablespoons of the butter into the flour mixture until it becomes crumbly. Set aside.
• To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, sift together the remaining 2 cups of flour, the remaining 1 teaspoon of cinnamon, the baking powder, and the salt. Add the granulated sugar, the remaining butter, and the vanilla extract and mix for 2 to 3 minutes on low speed. Set aside.
• In a small mixing bowl, combine the sour cream, eggs, and baking soda. Stir until well combined. With the mixer running at low speed, slowly add the sour cream mixture to the flour mixture ⅓ at a time and beat for 2 to 3 minutes, until well combined. Turn off the mixer.
• Divide the batter evenly among the cups of the prepared pan, filling each about ⅔ full. Sprinkle each evenly with the topping. Bake for 20 to 25 minutes, until a wooden toothpick inserted into the center of a muffin comes out clean. Remove from the oven and set aside to cool in the pan on a wire rack for 10 minutes.
• To make the glaze: In a small mixing bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until fully combined. Drizzle the glaze over the muffins.
• Using a serrated knife, separate the muffins from the pan and then tap the pan gently on the counter to release them.
• Transfer to a serving platter and serve warm.

Notes

Reprinted with permission from Sweet Mornings by Patty Pinner, Agate Midway, 2016.

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