Food & Culture

Recipe of the Week: Joy the Baker’s Coffee Cake Muffins

Try these tasty brunch bites topped with almond crumble

By Chelsea Lin February 27, 2017

coffee-cake-pic

Everyone and their mother has a food blog these days, but very few are as successful as Joy Wilson, a self-taught baker who launched Joy the Baker in 2008. The site is filled with beautifully photographed recipes both savory and sweet, but even better than the food porn is Wilson’s approachable, witty writing. Her blog is so popular that she’s launched into cookbook fame—her third book, a brunch-themed tome called Over Easy, is due out March 21.

On March 26, Book Larder in Fremont will host Wilson for a cookbook signing and discussion about the new book. We’re sharing this recipe now as a little preview—and so you can get tickets to the event before they inevitably sell out. Enjoy!

Almond Crumble Coffee Cake Muffins
Makes 12 Muffins

Ingredients:
Crumble:
½ cup all-purpose flour
½ cup lightly packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon salt
¼ cup (½ stick) cold unsalted butter, cut into pieces

Muffins:
½ cup browned butter
½ cup sour cream
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1¾ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup roasted almonds, finely chopped, for topping 

Instructions:

– Place a rack in the upper third of the oven and preheat to 350°F. Line a twelve-cup muffin tin with liners.

– FOR THE CRUMBLE: In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Add the butter and, using your fingers, quickly rub it into the dry ingredients. Some butter pieces will be in large bits; that’s great. Set aside.

– FOR THE MUFFINS: In a medium bowl, whisk together the browned butter, sour cream, egg, egg yolk, and vanilla and almond extracts.

– In a separate medium bowl, whisk together the flour, sugar, baking powder, and salt. Add to the butter mixture and stir gently to combine. Spoon half of the batter into the muffin cups. Sprinkle 1 heaping tablespoon of crumble into each cup, and then top with the remaining batter. Sprinkle another tablespoon of crumble on top of each muffin, and sprinkle each with chopped almonds. Using a knife, gently swirl the crumble into each muffin.

– Bake for 18 to 20 minutes, until golden brown; a toothpick inserted into the center of a muffin should come out with just a few moist crumbs. Transfer the pan to a wire rack and let cool for 15 minutes before removing the muffins from the pan. The muffins are best served warm the day they are made, but they’ll keep for up to 4 days well wrapped at room temperature.

Photography by Peachy Juban-Notter

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