Sunday, March 9, 2014

Raspberry Pecan Coffee Cake Muffins

Happy Daylight Savings.  Tomorrow morning's gonna hurt.

I got it in my head one day last week that I wanted to make muffins.  Then I started daydreaming about streusel-y raspberry muffins.  Then I started trolling my Pinterest breakfast board to see if anything jumped out.  Then I spied a photo of a coffee cake and remembered how yummy it sounded.  And so it began.

If you're lookin' for a healthy bran muffin, this ain't it.  If you're looking for something that will make your eyes roll back into your head when you take a bite, this is it.  Holy lord, these things were delicious.

Okay, so here's the link to the recipe I started with:  Mixed Berry Pecan Coffee Cake

Now I shall tell you about the few changes I made.  

I didn't have fresh berries, but I did have some homegrown raspberries in the freezer, so I used those.  
I did not defrost them first.  
In the middle of measuring and stirring everything together, I realized I didn't have a lick of vegetable oil.  
Or applesauce.  Or sour cream.  Or yogurt.  Or any of the things I would normally think of as a typical substitute.  But I did have a jar of coconut oil.  
I used an equal amount of it, in liquid form (I nuked it), in place of the oil.  
In lieu of the standard-sized cake, I lined muffin tins.  
It made 18.  They took 24 minutes to bake.

I gave one to the kids as an after school snack, and The Kid went on and on and on about how it was the best muffin he had ever eaten.  They chose them as their after dinner treat that night, as well.  By the next day, there were only four left.  They were quickly devoured for breakfast.  So flippin' good.

Baby and I ate ours hot out of the oven.
How could we not?
That crumbly, streusel-y, nutty topping was screamin' my name.

We had inhaled our first one before I took any pictures.

Sorry, but I'm extremely impatient when it comes to food.
Well, when it comes to anything, really.
But look, I gutted one for you so you could see the inside.

This is why I could never be a food blogger.
All the props, and setting up shots, and waiting for the perfect light, and making food just for the sake of taking pictures of it.
If I make food, I will be eating said food.
While it's hot, if that's how it should be eaten.
A big ol' bowl of pasta will not sit on my counter, getting cold, just so I can wait for the right lighting.
No siree, Bob.
When I post a recipe, it's because I took pictures immediately before inhaling it.
Or, in this case, immediately after inhaling it. 
It takes some serious restraint on my part to hold a camera over a steaming plate of food.
"Dinner on my plate" is literally, my dinner, on my plate, waiting for me to eat it.

Seriously people, look at those hot, explode-in-your-mouth-when-you-bite-into-them, raspberries.
This is why I had to eat one first.

Bake them.
Share them to make friends.
Or don't.
Who needs more friends, really?
What you do need is these muffins.
In your mouth.

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  1. I have a thing for muffins and so do my kids! These look to die for...oh my! And the fact that you have that crumbly yummy topping just makes me want to try them even more! And poo...yes you could be a food blogger! Your shots always rock friend because that is how good your food looks! Can only imagine how it tastes! Have a great week you! Nicole xoxo

  2. I would have eaten one first too! They look good! I'll pin these for the kiddos.

  3. Yummy! Those muffins are making me hungry.

  4. Oh my, that has to go on my "make it soon" list! Isn't it nice to find a bag of lovely fruit in the freezer from last summer??? And homegrown raspberries--that is heaven on a plate :)

  5. Mindy, I am SO glad you enjoyed them (with your special twists!). I forgot how irresistible these are...time to revisit this one!!

    1. They were amazing, Liren! Always happy to find a new recipe that goes into the vault. :) And you know I love your blog!

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