Whoever thought to put fruit in coffee cake was straight up gen-ius, and I totally copied them with my Skinny Mixed Berry Coffee Cake. I ate this cake in all of two minutes. Not because it wasn’t a lot, but because I was hangry and being totally rude to anyone who so much as nodded good day my lady in my general direction. So I thought, “J, eat a Snickers Bar. You’re not you when you’re hungry.” But then I thought, “Mm, better not.” And finally, I thought, should probably make it a Skinny Mixed Berry Coffee Cake cause that is something I could really get jiggy with. Na-na-na-na-na-na-na. I’m hoping you understood every single one of my weird references. So while I don’t have much to say about the recipe, except that all is right in the world when you eat it, I believe the pictures will talk for themselves. So Snickers Bars and Pitch Perfect aside, there’s some stuff you need to perfect this recipe. Here are some of my favorite lone coffee cake kitchen necessities:
Favorites? I love that blush bowl. It’s simple, cute, and looks really beautiful on a glass table surrounded by faux florals. Also, how cute is that bumble bee mug? Next goal is to make my Skinny Raspberry Almond Cake into a mug cake so that I can use this bumble bee mug as my holder. And finally, see that gold miniature baker? This is what I use to make all of my individual recipes. It’s the ideal size, gorgeous, and totally does the trick.
- Ingredients For Raspberry Muffins:
- 1/3 cups all-purpose flour (134 calories)
- 1/2 teaspoon baking soda (1 calorie)
- 1/2 teaspoon baking powder (1 calorie)
- 1/8 teaspoon salt
- 1 tablespoon eggbeaters/egg whites (8 calories)
- 1 tablespoon applesauce (8 calories)
- 1/8 cup Truvia (or double with sugar)
- 1/4 cup plain Greek yogurt (34 calories)
- 1/2 teaspoon vanilla extract (6 calories)
- 1/4 teaspoon lemon juice
- 1/4 cup mixed berries of choice (20 calories - I used blueberries, blackberries and raspberries - frozen)
- Ingredients For Streusel topping:
- 1 tablespoon pastry flour (20 calories - you can substitute with all-purpose)
- 1 teaspoon Truvia (or substitute by doubling with sugar)
- 1/2 tablespoon Earth Balance butter, or butter of choice, melted (40 calories)
- Splash of lemon juice
- Milk of choice to thin, if needed
- Preheat your oven to 375F.
- In a medium-sized bowl, mix together all of your dry ingredients. Even if you are not using frozen berries, do not mix them until you are pouring your batter in your muffin liner.
- In a separate bowl, mix together all of your wet ingredients. Do not yet include berries.
- Once wet ingredients have been mixed well, pour them into your dry mix and stir just until combined.
- Okay, now's the time! Fold in your berries carefully, certain not to over-stir. You may also pour in a quarter of the batter, followed by a quarter of the berries, and repeat until all batter has been folded into your tulip cup or non-stick muffin tin.
- Once your batter has been poured into a tulip cup, non-stick muffin tin, or non-stick foil, mix together the ingredients for your streusel topping.
- Sprinkle your streusel in crumbs on top of your batter.
- Pop your muffin in the oven and bake for approximately 18 - 25 minutes. The timing will depend on how long your oven has been heated. Check to make sure your muffin has baked through by poking a toothpick through the center of your muffin and inspecting for wet batter.