i really like things that make me feel like a giant. which is why there is so much appeal in a mini muffin tin to produce tiny muffins and hold them in my hand and pretend that they are normal size and i’m actually a giant.
other things that make me feel like a giant:
- espresso
- bonsai trees
- pretending my iphone is an ipad
- airline sized card decks
- cherry tomatoes
- cocktail pickles
and many more. at one point i really tried convincing jason that the theme for our wedding should be “tiny.” i came up with a pretty good list of things to make it work, but my idea was shot down. despite this, i registered for a mini muffin tin and was lucky enough to receive it at my wedding shower from dre, one of my bridesmaids. i’ve been thinking of these mini muffins since.
Mini Coffee Cake Muffins
Recipe type: Dessert
Serves: makes 24 mini muffins, 12 normal sized, or 6 jumbo ones
Ingredients
- 4 tablespoons + 2 tablespoons butter, cut into chunks
- ½ cup greek yogurt
- ½ teaspoon vanilla extract
- ½ cup sugar
- 2 tablespoons heavy cream
- 1 egg
- 1 cup + ¼ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350.
- In a large bowl, mix together 4 tablespoons butter, greek yogurt, vanilla extract, sugar, and cream. Whisk in egg.
- In a separate bowl, combine 1 cup flour, baking powder, and baking soda.
- Combine with wet ingredients and mix thoroughly.
- Slightly butter and flour your muffin tin. Add a scoop of batter to each hole, filling about ¾ of the way.
- Combine ¼ cup flour, 2 tablespoons butter, brown sugar and cinnamon in a small bowl. Sprinkle on top of batter. If you are using a normal or jumbo muffin tin, you can do a layer of brown sugar ½ way in the muffin and then top with more batter to give the filling a nice swirl in the middle.
- Bake for 15-18 minutes, depending on size of tin. Enjoy with some tiny espresso.
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