As you probably know if you read this blog, I’m a huge fan of breakfast. And besides all of the normal breakfast foods out there, I often find myself eating other, less breakfast-appropriate foods for my morning meal. Things like leftover chili, pizza, and grilled cheese of course, but also things like cake. You may think I’m crazy when it comes to some of those things, but I know the truth. You’d like to eat cake for breakfast too.
Here’s the thing though. Getting away with eating cake for breakfast is easier than you think. I mean, sure, If you were to see someone eating a big piece of cake for breakfast, you might find it odd (although, secretly, you’d probably be jealous). But to see someone eating coffee cake for breakfast is perfectly normal. You can see the genius here. The inventor of the coffee cake was clearly some sly devil who wanted to eat cake for breakfast judgement free. I can't say I blame them.
Even better than a coffee cake are these coffee cake muffins. They’re made just like a regular coffee cake (yes, including that wonderfully addictive streusel layer in the middle), but since they’re in muffin form, they’re already perfectly portioned. When your breakfast cake craving strikes, you can just grab one and eat it, no silverware required. It’s like having your own, personal, mini coffee cake. And did I mention it’s full of rhubarb? Oh yes. Eating cake for breakfast has never been easier.
Rhubarb Coffee Cake Muffins with Pecan Streusel
makes 1 dozen
- 1 ½ cups flour
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- ¾ cup sugar
- 6 Tbsp butter, melted and slightly cooled
- ½ cup greek yogurt
- ½ cup milk
- 1 tsp vanilla
- 1 ½ cups chopped rhubarb
- ½ cup flour
- ½ cup chopped pecans
- 2 Tbsp brown sugar
- ½ tsp ground cinnamon
- pinch of salt
- 2 Tbsp melted butter
1. Preheat oven to 350 degrees.
2. In a medium bowl, mix together the flour, baking powder, and salt.
3. In a larger bowl, beat the eggs together with the sugar, then mix in the melted butter, greek yogurt, milk, and vanilla. Add the flour mixture and stir to combine. Fold in the chopped rhubarb.
4. To make the streusel, combine the flour, pecans, brown sugar, cinnamon, and salt in a bowl. Add the melted butter and stir until the mixture forms coarse crumbs.
5. Grease a 12 cup muffin pan, or line wells with paper muffin cups. Divide half of the batter evenly between each of the 12 cups. Top evenly with about ¾ of the streusel, followed by the remaining ½ of the batter. Top muffins with the remaining ¼ of the streusel.
6. Bake muffins at 350 degrees until puffed and golden brown on top, about 30-35 minutes. Cool slightly before serving.