These, I’ve dubbed, are my love muffins. For one, they taste like love. And two? They are shaped like hearts! (Well, kinda.)
Truthfully though, I do love them. They are soft and moist with a sweet, sugary crunch. And the filling? Oh the filling. Simple mixture of just brown sugar, cinnamon and pecans, it tastes like Sunday morning. Plus, they have icing. CINNAMON ROLL ICING.
These muffins make the PERFECT addition to a Valentine’s Day brunch. Guys, I’m all about fancy dinners, roses and the like, but right now? Breakfast in bed with these glorious muffins, a pitcher of mimosas and some bacon sounds pretty freakin’ fabulous. Let’s see if I can get my husband to do that. First, he’ll have to recreate these decadently soft, naturally sweet, grainy and crunchy muffins since I know they aren’t lasting past today. I think he can do it.
Now, in case you were curious, I’ve been subtly applying what I like to call the “Andrew Zimmern approach” to my descriptions. I’ve gotten really boring with how I describe food. “Good, delicious, tasty.” Food is more than that! [Especially food like this!]
He has the most….unusual way of describing what he eats. Like, for example, saying a bowl of noodles tastes like wet, rubbery erasers. Or says a room of cheese smells like unwashed feet of 17 dirty teenagers. I’m trying out his tactic of unpretentious description so you may notice more adjectives. Like grainy or earthy. However, rest assured, I won’t ever post about food that tastes like wet rubbery erasers. That’s just..weird.
Or..I can just be like Bourdain and say “These f*&^in’ muffins are damn good. Eat them for f’s sake.” That works too.
Coffee Cake Muffins
Yields 12 muffins
Prep time: >10 minutes
Cook time: 12 – 15 minutes
Recipe adapted from Food.com.
For the muffins:
- 6 tablespoons unsweetened applesauce
- 2 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Dash salt
For the filling:
- 1/4 cup brown sugar
- 1/4 cup chopped pecans
- 1 teaspoon cinnamon
For the drizzled icing
- 2 tablespoons milk
- 1 1/2 cups powdered sugar
- To make the muffins: preheat oven to 375F. Grease a mini heart cake pan with nonstick cooking spray. Mix filling ingredients together and set aside.
- In a large bowl, cream butter, applesauce, sugar and eggs together. Add in vanilla. Gently stir in (with a spoon) flour, baking soda, baking powder and salt.
- Pour about 1/2 tablespoon batter into the bottom of the cavity. Add 1 teaspoon filling on top of batter. Cover filling with another 1/2 tablespoon batter. Sprinkle each with filling.
- Bake for 12 – 15 minutes, or until muffins are golden brown and a toothpick inserted comes out dry. Let muffins cool completely on a wire cooling rack.
- While muffins are cooling, prepare icing by mixing powdered sugar and milk together. Once muffins have cooled completely, drizzle icing over each one. Enjoy!
Just a note, holding a camera, trying to manually focus and drizzle at the same time is SUPER HARD. (Please see below failed attempts]. I think it’s safe to say I need a tripod.
Fat: 6 grams
Carbohydrates: 25 grams
Fiber: 1 gram
Protein: 4 grams
Weight Watchers Points Plus points: 5