I usually bake on a whim.
I get a crazypants idea and then check my kitchen cabinets.
If I have all of the stuffs, I’ll whip something up.
And cross my fingers that it’s delicious.
Last week, I was perusing Pinterest and decided I wanted to make some coffee cake muffins.
I had all of the ingredients– including pecans left over from my Paleo Pecan Pie Bars.
So I made them.
And they were pretty darn tootin’ good.
- 4 eggs
- 1½ tsp baking powder
- ¼ cup butter, melted
- 3 Tbsp Maple Syrup
- ½ cup coconut flour
- 2 tsp vanilla
- ¼ tsp salt
- 2 shakes cinnamon
- ½ cup pecans, chopped’
- 2 Tbsp almond flour
- 1 tsp cinnamon
- 4 Tbsp butter (cold)
- ¼ tsp salt
- ¼ cup coconut palm sugar
- Preheat your oven to 350 F and line a muffin tin with paper liners
- In a large bowl, whisk the eggs, vanilla, melted butter and maple syrup.
- Gradually add your coconut flour to the wet ingredients–while stirring continuously.
- Stir in your salt, baking powder and cinnamon.
- Scoop 2 Tbsp of the batter into 12 muffin cups.
- For the topping: mix the coconut palm sugar, cinnamon, almond flour, pecans and salt in a medium-sized bowl.
- Add your cold butter and mix using a pastry blender or two knives (you’re making a streusel topping).
- Once the cold butter is crumbly, add 1 Tbsp of the topping to each of the muffins.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack and enjoy with your morning coffee.
I actually think that these turned out closer to “regular” muffins than any other muffins I’ve made. They were cakey and amazing.
How do you decide what recipes to try? Is it on a whim or do you get a craving some something specific? Feel free to share in the comments below.