One of the things that I’ve been hungry for recently has been a coffee cake, not exactly on my gluten-free safe eating list. There is nothing quite like having a moist coffee cake with a cup of coffee or a glass of milk. I can remember when I was younger and spending a lot of time on the road it was easy to stop by a convenience store and buy a Tastykake Coffee Cake Junior and a cup of coffee for that mid-morning or mid-afternoon energy on the go. My pre-celiac days.
I chose Martha Stewart’s mini coffee cake muffin recipe because I generally have success with her research and experience. Often if I bake something in a square pan it dries out before I’ve eaten it all. Others in my family prefer gluten in their baked goods.
This recipe was pretty straightforward, brown sugar and flour for the topping, a little bit of salt, cinnamon, a little butter. And the batter itself was as you probably anticipate some baking powder and baking soda, salt and butter, sour cream, a little buttermilk and of course all-purpose flour. I substituted the all-purpose flour in the topping and in the batter with King Arthur’s Measure for Measure Gluten Free Flour. I wish that I would’ve doubled the recipe because my Kitchen Aid mixer doesn’t do very well with small quantities. I would have liked to had a lighter fluffier batter to start with when you mix the sugar and the butter together. Perhaps next time I’ll substitute coconut for the butter for the plant fat content. I used a silicone muffin pan that doesn’t need cupcake wrappers.
Results were amazingly good and every bit of delicious as what I remember from Tastykake’s Coffee Cake Juniors. Allot of sugar but delicious. Martha Stewart’s recipe calls for 24 mini muffins. I got 11 regular cupcake size muffins out of it.