Okay, life has changed a lot since I last wrote. There are no excuses for not writing, especially about food, but to give you an idea, I've graduated, gotten a full time job, commuted from the suburbs into Chicago, apartment hunted in Chicago, found an apartment only to show up to move in and the unit wasn't open, moved into a different unit, settled in, celebrated with friends and baked a whole lot of things.
I mean, let's talk about accomplishments. And that's not mentioning the other things that get me really pumped up, like my nieces birthdays, meeting my pen pal since elementary school for the first time, visiting my boyfriend in Georgia, my birthday, etc.
But mainly, this job thing has given me a new outlet for unleashing all that is baked and yummy. I ended up being asked to put my recipes in our company newsletter that I'm in charge of. So I've been writing about food in a whole other form in my job as an editor at YouSwoop.com and in sharing sweets throughout the company.
This recipe I made after a really rough change in the company that I felt and I knew everyone would need a little pick me up the next Monday. I mean, Mondays are hard enough, right? So what better way to start them than with coffee cake.
This recipe was a Pinterest find from Domesticated Academic and I'm just a big fan of it. You can do this to create a regular coffee cake style in the round cake pan, or I did them in cupcake pans to create coffee cake muffins. Enjoy!
Strawberry Greek Yogurt Coffee Cake Muffins
- For the butter cake and crumb topping:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, cold and cut into pieces
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup non-fat, plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- Cream cheese filling
- 4 ounces low-fat cream cheese
- 1/2 cup non-fat Greek yogurt, plain
- 1/4 cup sugar
- 1 large egg
- Strawberry filling
- 1 1/2 cup fresh strawberries or frozen, cut into pieces or mashed if frozen
- Preheat oven to 350 degrees Fahrenheit. Prepare muffin pans with liners or heavy duty baking spray. You can also use an eight-inch spring form pan with parchment paper.
- Make the cream cheese filling: Beat the cream cheese and 1/2 cup Greek yogurt on medium speed until smooth. Add in the 1/4 cup of sugar and 1 egg and beat until well combined. Set aside.
- Make the butter cake: In another bowl, combine the 2 cups of flour and sugar. Using a pastry cutter or two forks, cut in the butter until the mixture resembles coarse crumbs. This will take a while.
- Measure 3/4 cup of the butter cake mixture and set aside. Add the baking soda, baking powder and salt and mix well.
- In another bowl, beat the 3/4 cup Greek yogurt, 1 egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated.
- Spread the batter in your pan with about 1/2 inch up the sides, like making a well. Pour the cream cheese mixture over the batter, being careful not to go beyond the border. Spread the strawberry pieces on top of the cream cheese mixture. Sprinkle the remaining 3/4 cup of cake crumbs over the strawberry filling.
Bake for 50 to 55 minutes. Cool before removing from pan. Enjoy!