Start your day with a party, these Funfetti Coffee Cake Muffins are easy and fun to make.
Course: Breakfast, brunch
Keyword: funfetti coffee cake
1 1/2cupsplain fat free greek yogurt
1 1/2teaspoonsbaking soda
3 1/2cupsall purpose flourdivided (I use Bob's Red Mill)
1 1/2teaspoonsbaking powder
6tablespoonsunsalted butterat room temperature
1 1/2cupsgranulated sugar
3large eggsat room temperature
1 1/2cuprainbow sprinklesdivided
5tablespoonsunsalted buttersoftened (I use Plugra)
1 1/2cupsconfectioners' sugar
1/2teaspoonlemon extractI use Nielsen-Massey
Preheat oven to 350 degrees.
Coat a mini muffin tin, standard muffin tin or a 9x13 inch baking dish with cooking spray and set aside.
In a small bowl, combine the yogurt and baking soda. Set aside.
In a medium bowl, whisk together 3 cups of flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, cream the butter, coconut oil and sugar until fluffy. Add the eggs one at a time until thoroughly combined. Add the dry ingredients to the batter alternatively with the yogurt mixture until well combined. Stir in the vanilla. Turn off the mixer and fold in 1 cup of sprinkles with a rubber spatula.
Pour the batter into the muffin tin or baking dish. Using a fork or pastry cutter, blend together the sugar, butter, remaining flour and sprinkles. Sprinkle evenly over the top of the muffins or cake. Bake for 40 -45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 20 minutes before serving.
While the cake is cooling, whisk together the confectioners' sugar, milk and lemon extract until smooth. Drizzle the mixture over the muffins and allow to set approximately 30 minutes. Can be served immediately or the muffins/cake can be made up to 24 hours in advance and stored in an airtight container at room temperature.