Low-Fat Coffee Crumb Muffins

I love crumb topping, so much so that I would rather just eat the topping and not whatever is beneath it. Besides, we all know that things such as coffee cake and muffins are just a vehicle for the crumb topping. I decided to make these muffins as way to satisfy my craving for crumb topping. The muffins are only slightly sweet and have a fairly strong coffee flavor, which complements nicely with the topping. These muffins are also low in fat thanks to nonfat yogurt and egg whites.

I made these as mini muffins because I wanted an excuse to use my new mini muffin tin (only $5 at Wal-Mart--heck yeah!) but you can make them as regular sized muffins. These are best served warm with a little butter. I also suggest you double the topping to maximize your crumb muffin experience!

 

Low-Fat Coffee Crumb Muffins
Adapted from Gloria's Gourmet Low-Fat Muffins
Makes about 12 regular sized muffins or 28 mini muffins

For Muffins:
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/4 cup light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup triple-strength coffee, cooled to room temperature
1/2 cup plain nonfat yogurt
1/2 cup honey
2 large egg whites
1 1/2 teaspoons vanilla extract

For Crumb Topping:
1/4 cup all purpose flour
1/8 cup whole wheat flour
3 tablespoons light or dark brown sugar
2 tablespoons light butter (I used I Can't Believe It's Not Butter!Light)

Preheat the oven to 400.

Prepare the crumb topping by combining the flours and brown sugar in a medium bowl. Using a pastry blender or two knives, cut the butter into the mixture to form a crumbly topping. Set aside.

Mix the flour, sugar, baking soda, baking powder, and salt in a large bowl.

Whisk the coffee, yogurt, honey, egg whites, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients. Stir until just mixed. Do not overstir or you will end up with tough muffins.

Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with the crumb topping, taking care to spread it evenly over each cup. Too much topping in the middle will prevent the muffins from rising properly.

Bake for 15-20 for regular muffins, or 10 minutes for mini muffins. Let cool for at least 10 minutes before removing from tin.