Breakfast Breads: Coffee Cake Muffins with Almond Streusel

By SharonE

Adapted from Bouchon Bakery Cookbook. As with most bakery recipes, the process is time consuming and elaborate. I suggest you prepare a day ahead which actually makes the batter more moist overnight. And then you can pop them in the oven the next morning. Note that I tend to cut back on the sugar 10-20% (but it is still plenty sweet) and use less refined sugar as much as possible.

You will need a scale for this but if you are a baker, I'm sure you already have one. For the eggs, mix 1-2 and then weight it. Unless you have a pocket scale, go ahead and use the volume measurements. If you want to risk a dry batter, volume measurements are included using dip and sweep for the flours. You also need a piping bag with a 3/8" plain tip and 4 1/4" round paper baking molds. The preferred method is convection baking for the best even domed top. You can use a 12-cup muffin tin but you will have to adjust the baking time.

Ingredients

• Almond Streusel:
• 60 g (1/4 cup + 3 tbs) all-purpose flour
• 60 g (1/2 cup + 1 1/2 tsp) almond meal/flour
• 50 g (1/4 cup) granulated sugar
• 0.3 g (1/8 teaspoon) salt
• 60 g (4 tbs) unsalted butter, cold, cut into 1/4-inch dice
• Coffee Cake:
• 200 g (1 1/4 cup plus 2 tbs) all-purpose flour
• 5.5 g (1 1/8 teaspoon) baking powder
• 1.7 g (3/8 teaspoon) baking soda
• 1.7 g (1/2 teaspoon Diamond brand) kosher salt
• 75 g (2.6 oz.) unsalted butter, at room temperature
• 180 g (3/4 cup + 1/8 cup + 2 tsp.) granulated sugar
• 75 g (approx. 1 extra large or 2 medium) eggs
• 20 g (1 tbs. + 1/4 tsp.) vanilla paste
• 225 g (1 cup + 1 tsp) creme fraiche or sour cream
• Middle Layer:
• 15 g (3 tbs.) unsweetened alkalized cocoa powder (dutch process)
• 13 g (1 tbs. + 1/4 tsp) coconut sugar or light brown sugar

Preparation

Step 1

For the streusel, combine the flour, almond meal, salt, and sugar in a bowl and whisk to combine. Add the cold butter and toss to coat the pieces. Work the mixture with your fingertips, breaking the butter into pieces no larger than 1/8 inch and combining it with the flour mixture. Do not overwork the mixture or allow the butter to become soft; if it does, place the bowl in the refrigerator to harder the butter before continuing.

Transfer the streusel to a covered container or resealable bag. Refrigerate for at least 2 hours or up to 2 days, or freeze up to 1 month.

For the coffee cakes, place the flour in a medium bowl and sift in the baking powder and baking soda, then add the salt; whisk to combine. Set aside.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed (#4 on kitchen aid stand mixer) and cream the butter until it has the consistency of mayonnaise and holds a peak when the paddle is lifted. To get it creamy, you may need to hold the bowl briefly over a burner on low heat to soften further. Add the sugar and mix on med-low speed for 1 to 2 minutes, until the mixture is fluffy. Scrape down the sides and bottom of the bowl. Add the eggs and the vanilla paste and mix for 15 to 30 seconds on low speed, until just combined. Don't overwhip.

Add the flour mixture and the creme fraiche or sour cream alternatively in the following amounts, beating on low speed for about 15 seconds after each addition: one-third of the flour mixture, one-third of the creme fraiche, one-third of the flour mixture,the remaining flour, and the remaining creme fraiche. Cover the batter and refrigerate for 20 minutes, until firm.

Whisk together the coconut sugar and cocoa powder to break up any lumps.

Spray cooking spray into six 4 1/4" paper molds or 4 1/2" springform pans. Place on top of a low-rimmed baking pan. If using 12 cup standard muffin pan or 6 jumbo, spray generously and adjust baking time up to 15 minutes earlier.

Transfer the coffee cake batter to a pastry bag and pipe a 1/4 inch deep spiral (60 g) in the bottom of each mold. Dust the top with 5 g/ 2 teaspoons of the cocoa mixture. Reserve remaining cocoa for finishing top (add some cinnamon to mix). Pipe a second spiral of batter over the cocoa, stopping at least 1/4 inch from the top of the mold. Sprinkle the tops with streusel: 30 g/3 tablespoons each. The cakes can be refrigerated at this point for up to 3 days.

Preheat oven to 325 F. (use convection bake if you have it). Bake for 35 (convection bake) 40 (standard) minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean. Set the sheet pans on a cooling rack and cool completely.

Just before serving, lightly dust the tops with powdered sugar, then with the reserved cocoa powder and cinnamon. Best eaten the same day but can be frozen.