Pam's Coffee Cake Muffins With Cinnamon Crumble Topping

“I found this on Obesity Help. I haven't tried this, just posting for future use.”
READY IN:
30mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

  • Cake Ingredients
  • 2 cups Carbquik baking mix
  • 3 scoops vanilla protein powder (I used Body Fortress)
  • 14 cup Splenda sugar substitute
  • 4 tablespoons I Can't Believe It's Not Butter
  • 12 cup milk
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 teaspoon baking powder
  • Cinnamon Crumble Ingredients
  • 2 tablespoons I Can't Believe It's Not Butter
  • 13 cup flour (I used white, but you can use whole wheat if you have it)
  • 1 scoop vanilla protein powder
  • 2 tablespoons splenda brown sugar
  • 1 tablespoon cinnamon

Directions

  1. Preheat oven to 350-degrees. Spray muffin tin with non-stick cooking spray. Add all cake ingredients together and mix well. Drop by spoonful into muffin tin filling each muffin cup almost to the top. Set aside (leaving it sit for a few minutes will allow the batter to expand and the baking powder to activate).
  2. Mix Cinnamon Crumble ingredients together, cutting in the ICBINB to the dry ingredients to create a crumbly mixture. Spoon equal amounts of the topping onto each muffin. Then with a knife poke each muffin a few times to help dig the crumble topping down into the batter (I like my cinnamon topping to be down into the muffin a bit as well as sitting on top).
  3. Bake at 350-degrees for 15 minutes or until Coffee Cake Muffins just turn golden brown. Eat one immediately while it's piping hot out of the oven and let it burn your tongue a little bit - it's a heavenly experience. You can save the rest for later and even share with the family if you want (but you're not required to share!).

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