These are soft like a biscuit, tender and pull apart like a crescent roll, and laced with lemon and brown sugar streusel. All you need is 30 minutes of prep work and you’re set!
1) Cleaning out vents can get you $20
While Christmas cleaning, one family member was supposed to clean the living room including the vents. After throwing a fit about this one day, he did approach it with an obedient heart the next day and lo and behold, he found a $20 bill.
2) God has this thing called grace (getting something you don’t deserve)
In my world, you do the right thing, you get rewarded. Every time. Thankfully God doesn’t work that way because this whole doing-the-right-thing-all-day is pretty hard. I sure love grace when extended to myself but sometimes, it’s hard to swallow when someone else gets it. I guess I just need some more Oreos and milk in my life to help with all that swallowing. God not only gives us (apparently boys that don’t clean as well) grace every morning, but He showed us the ultimate form of grace by giving us His Son.
3) That’s what Christmas is about. The grace, not the vents.
It always takes me until a couple days before Christmas to realize that without Christ, there is not very much meaning in Christmas. What do you do when things aren’t going well? When family isn’t coming, kids aren’t happy, gifts are too expensive? Without the hope of Christ, it’s left to remembering how blessed you are compared to others. That isn’t unconditional or very fulfilling. I’ve tried it. I think it’s incredible to realize that I’m blessed with more than that, with unconditional forgiveness, peace, and eternal life. When the crazy kicks in, let God kick in too. Especially during this season when what’s inside the manger is so much more important than what’s under the tree.
Finally. These yeasted coffee cake muffins are not red, green, gingerbread, eggnog, sprinkles, or toffee bark, but they make up for their lack of festivity with incredible texture and flavor. I have made a lot of muffins and a lot of cinnamon rolls and a lot of yeasted thangs, but nothing like this before.
They’re soft like a biscuit, but pull apart like a crescent roll.
They’re shaped like a muffin, but filled with brown sugar streusel.
They look and taste like you spent hours on them when in reality, it takes all of 30 minutes prep work.
Plus, I don’t know about you, but anything lemon has my taste buds singing right now. Something about gingerbread overload (???) Make sure to buy fresh lemons because the fresh lemon juice and zest is what gives that lovely lemon flavor without being sour or acidic. This is the perfect balance of sweet and tart (not sour!) soft and crumbly (holla brown sugar) and rich while light. Although there is no dense or heavy coffee cake muffins here, they are still rich. I used a combination of coconut oil and almond milk to make these dairy free, but feel free to use butter and cow’s milk if that’s what you have on hand.
- For the Dough:
- 1 (.25 oz) package instant yeast (about 2¼ teaspoons)
- ¾ cup warm almond milk, divided (warm milk in saucepan or microwave until lukewarm, about 110 F)
- ½ cup lemon juice
- 1 Tablespoon lemon zest
- ⅓ cup sugar, divided
- 1 teaspoon salt
- ⅓ cup melted coconut oil
- 1 large egg
- 3 to 3½ cups all-purpose flour
- For the Crumb Topping:
- ¾ cup packed light brown sugar
- ¾ cup flour
- ¾ cup coconut oil
- For the Dough:
- Dissolve yeast in ¼ cup warm milk with 1 Tablespoon sugar in a small bowl. Whisk and let sit for five minutes.
- In a large bowl, stir remaining milk, lemon juice, zest, sugar, salt, melted coconut oil, and egg together until mixture is combined well and smooth.
- Start adding flour slowly, stirring continually, until you have used 3 cups. The dough should be glossy, but not sticky. If it's too sticky, add flour by Tablespoon, but make sure not to exceed an addition of ½ cup.
- Stir dough for 5-7 minutes.
- Set aside.
- For the Crumb Topping:
- Stir brown sugar and flour together.
- Using a pastry cutter or fork, cut in cold coconut oil until mixture forms fine crumbs.
- Roll out Dough into a large rectangle on a greased surface. Sprinkle ¾ of the crumb topping over the top of the dough.
- Roll up, starting at the edge closest to you.
- Cut into slices, like you would a cinnamon roll, and place into a greased 12 tin cupcake pan. Repeat until you have two pans of muffins.
- Sprinkle remaining Crumb Topping over the top of the muffins before baking.
- Cover and let rise for 30 minutes or until doubled.
- Bake at 350 for 18-22 minutes.
- Let cool and enjoy!