Zucchini Streusel Muffins

Look at all of that beautiful streusel!

This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!

Ingredients:

1 cup shredded zucchini (about 1 medium zucchini)
1 2/3 cup all-purpose flour (210 grams)
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup plain Greek yogurt (123 grams), room temperature
1/2 cup coconut oil, melted (110 grams) *
1/4 cup milk (61 grams), room temperature
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2 cup brown sugar
1/4 cup coconut sugar (50 grams) **

*You can also use canola, vegetable or baking olive oil

**You can also use granulated sugar

Streusel Ingredients:

1 cup all purpose flour (120 grams)
1/4 cup brown sugar (50 grams)
1 teaspoon cinnamon
6 tablespoons cold butter, grated (85 grams)

Instructions:

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).

Shred the zucchini and lay it on a tea towel until ready to use. This will remove some of the excess water.

Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.

In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.

Add the wet ingredients to the dry and mix until just combined. Stir in the zucchini just until it is incorporated. Do not overmix!!

Divide the batter evenly among the prepared muffin cups.

To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and cold butter.

Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. There’s a lot of streusel, but that’s how I like mine:)!! Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures. Enjoy!

“Latte” Coffee Cake

Don’t you just love it when your local barista makes that beautiful heart on top of your latte. It’s like beautiful art that’s almost too pretty to drink…almost:).

I made this coffee cake last weekend. I was craving cake with a good crumb topping and this treat was created (inspired by Tasty). I shared a piece with my dear neighbor. She sent me a text the next day and said it was a keeper. Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester. Thanks Carol:)!

Ingredients for crumb topping:

1/2 cup + 2 Tablespoons granulated sugar (125 grams)
1/2 cup (melted and cooled) unsalted butter (113 grams)
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour (190 grams)

Instructions for crumb topping:

Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl. Stir until smooth.

Add the flour and stir with a fork until mixture is crumbly. Refrigerate topping until ready to use.

Ingredients for Cake:

2 1/4 cups all-purpose flour (280 grams)
2 1/2 teaspoons baking powder
1 cup granulated sugar (200 grams)
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1/2 cup (melted and cooled) unsalted butter (113 grams)
1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
2 teaspoons pure vanilla extract
2 large eggs, room temperature
Confectioners’ sugar for dusting (optional)

Instructions for Cake:

Coat a 9″ springform pan with baking spray and line with parchment paper. Coat parchment paper with baking spray.

Preheat oven to 325° F.

In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.

In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.

Pour the butter mixture over the flour mixture and gently whisk, just until combined.

Pour cake batter into the prepared springform pan.

Sprinkle the chilled crumb topping over the top.

Bake for an hour and 15 minutes. Insert a toothpick into the center of the cake and remove from the oven if it comes out clean. If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.

Transfer the cake to a wire rack to cool. When cake has cooled for an hour, unmold the cake and transfer to dessert plate. Dust top with confectioners’ sugar (optional). I topped mine with the traditional latte “heart”. Enjoy!!

Looks good enough to drink…I mean, eat:)

I hope you make this delicious “latte” coffee cake. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:).

Blueberry Coffee Cake

I have always enjoyed coffee cake. There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake. The lemon juice and zest are a pleasant choice along with the plump blueberries . Don’t even get me started on the scrumptious streusel topping. That extra little crunch in every bite…oh dear! You need to make this! In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking. Trust me, this coffee cake is delish:)!!

Ingredients:

1 1/2 cups all-purpose flour (190 grams)
3/4 cup granulated sugar (150 grams)
4 tablespoons unsalted butter (57 grams), room temperature
1 teaspoon vanilla bean extract
2 teaspoons baking powder
1/2 teaspoons fine kosher salt
1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
Zest of 1 lemon (approx. 1 tablespoon)
1 large egg
1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

1/3 cup all-purpose flour (42 grams)
5 tablespoons unsalted butter (70 grams)
1/4 cup brown sugar (57 grams)
1/4 cup granulated sugar (50 grams)
3/4 teaspoon cinnamon

Instructions:

Toss blueberries with a tablespoon of flour and set aside.

Zest one lemon. Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk. The milk will be added alternately with flour mixture.

Preheat oven to 350 degrees. Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute. Scrape down sides of bowl and paddle. Add egg, lemon zest, and vanilla bean extract. Mix until fully combined.

In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk. Beginning and ending with flour mixture. Mixing just until combined.

Fold blueberries into batter and spread in prepared pan.

Combine all topping ingredients in a small bowl. Mix until crumbly. Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean. Place pan on cooling rack and cool completely. Store any leftovers in an airtight container. Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi. I would love to see your photos:)!