Recipe Round-Up: Crumble-Top Coffee Cake Muffins

I've been making tons of breakfast types of foods to put in our new deep freezer so we can just grab'n go in the mornings, and this morning I was working with Mr. G on finishing up a few more. He was actually a good helper! We had a lot of fun cooking together!

He was in charge of the topping. So I'd measure out the ingredients, and he'd dump them in...

Then stir...

CRUMBLE-TOP COFFEE CAKE MUFFINS
Topping:
1/3 c. all-purpose flour
1/3 c. chopped pecans
1/4 c. packed light brown sugar
1/2 tsp. ground cinnamon
2 Tbs. butter, melted
1 Tbs. water

Muffins:
1 1/2 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 c. low-fat buttermilk (you can make your own buttermilk by just adding 1 Tbs. white vinegar to your milk {DON'T STIR!} and letting it sit for 5 minutes)
3 Tbs. canola oil
3 Tbs. unsweetened applesauce

1. Preaheat oven to 375ºF. Coat a 12-cup muffin tin with cooking spray or use paper liners.
2. To Make The Topping: Combine the flour, pecans, brown sugar, and cinnamon in a small bowl. Stir in the butter and water until crumbly and blended. Set aside.
3. To Make The Muffins: Whisk together the flours, sugar, baking soda, baking powder, cinnamon, and salt in a medium bowl. Combine the buttermilk, oil, and applesauce in a small bowl. Pour the buttermilk mixture over the flour mixture and mix until just blended-do not overmix. 
4. Spoon about 1/4 c. batter into each muffin cup. Top each muffin with a tablespoon of crumb topping, sprinkling it over the center {and I suggest pressing the topping down slightly so that it sticks more to the muffin once cooked}. Bake for 13-15 minutes. Let cool for 5 minutes before removing from pan.

Serving size= 1 muffin
Calories= 220
Yields 12 muffins

*Recipe courtesy of 400 Calorie Fix Cookbook, Liz Vaccariello.