Habit-Forming (Coffeecake)

Ah, New Year's Resolutions. How are yours going?

....they're made to be broken, aren't they? Mine involve "lose the last 10 pounds," "exercise more," and "eat less sugar."

I know. I know. I know! Sugar rots my teeth, and brain, and everything else, but there's nothing like cinnamon sugar to throw that all out the window. The secret is in moderation: muffins and mini-muffins. Plus, my desserts tend to get rationed out these days. But when it's time for one of these, time slows down. I go back to the days when I used to sit in Starbucks and "people watch" while I read a book, ate an insane amount of coffeecake, and sipped iced coffee. Those days are long gone, but this coffeecake is really what I was going for in the first place.

Coffeecake Minis
Makes about 12 muffins


  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon


  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon psyllium husks
  • 1/4 cup flaxseed meal
  • 1/2 cup potato starch
  • 1/4 cup teff
  • 1/4 cup sorghum
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch salt
  • 1/2 cup sour cream
  • 2 tablespoons heavy cream

Crumble topping:

  • 1 teaspoon cinnamon
  • 2 teaspoons rice flour
  • 1/4 cup brown sugar
  • 2 tablespoons cold butter

Preheat the oven to 350 degrees Fahrenheit. Grease or line a muffin tin and set aside.

In a small bowl, combine the ingredients for the filling and set aside.

In a separate bowl, whisk together the psyllium husks, flaxseed meal, potato starch, teff, sorghum, baking powder, baking soda, and salt. 

In a large mixing bowl, cream together the butter and sugar. Beat in the egg and vanilla. Beat in the dry ingredients, alternating with the cream and sour cream until all ingredients are combined.

Spoon the batter into the muffin tins so the batter covers the bottom of the pan, but does not fill it. Spoon in the filling, then spoon in the remaining batter. 

Combine the ingredients for the crumble topping, cutting the butter in with a pastry cutter or two knives. Press on top of the muffin batter.

Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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