I may be over thinking it, but Mother’s Day is right around the corner. Many folks like to give their mother or wife the day off by making breakfast or taking them to brunch. At my house, I’ve been the lucky recipient of some pretty amazing breakfasts prepared by our kids and my oh-so-thoughtful husband, Michael. French toast happens to be my absolute favorite breakfast dish topped with Chobani coconut Greek yogurt, sliced strawberries and cinnamon-sugar. Sound pretty good? I think so too! (Some time I’ll need to make these for all of you . . . so yummy.) This small simple act of preparing breakfast demonstrates their love for me, and I feel so blessed.
For the past several years, our family has whittled down from seven to just three of us, or four if you count our dog Cooper. Our sixteen year-old daughter Abigail, will endure five years of only-childhood (poor girl), but we feel so grateful to have her all to ourselves. She reminds me everyday of the joys (and occasional headaches) of being a mother (going on 31 years!). Because we are such a small group these days, I may offer a little help with Mother’s Day breakfast by preparing these amazing muffins ahead of time. You can serve them for brunch, lunch, snack or dessert; they’re versatile and very yummy. They remind me of eating strawberry cheesecake, but in a smaller healthier package.
I make this muffin with light coconut milk, coconut oil (that explains the recipe title) and whole wheat pastry flour which creates a moist and fluffy product. But the special surprise is the lemon cheesecake filling tucked inside made from a combination of reduced-fat cream cheese and lemon zest. Adding a cinnamon crumb topping to anything sends it over the top. Typically enriched flour is used, but I opted for almond flour instead which adds more flavor and creates a softer texture. Finally I like to top with chopped fresh strawberries. Did I say it reminds me of eating strawberry cheesecake? And without all the guilt? I think you’ll be pleasantly pleased, but you’re probably going to need a fork; you don’t want to waste a crumb.
This recipe was inspired by two recipes from two of my favorite food blogs: Mel’s Kitchen Cafe and Two Peas and Their Pod. I took parts and pieces from both, made significant alterations and this recipe was born. Thank you!
- Coconut Cheesecake Muffins with Crumb Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/4 cup butter, softened
- 3 ounces reduced-fat cream cheese, at room temperature
- 1 Tbsp sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup light coconut milk
- 2 tsp vanilla extract
- 6 Tbsp unrefined coconut oil, melted
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup sugar
- 1 1/2 cups chopped strawberries
- 2 Tbsp agave nectar
- Preheat oven to 350 degrees F and coat a 12-cup muffin tin with cooking spray or line with cupcake liners.
- For the Crumb Topping: Combine sugars, almond flour and cinnamon in a small bowl. Add butter and stir together until crumbly. Set aside.
- For the Cheesecake Filling: Combine cream cheese, sugar, lemon zest and vanilla in a small bowl, stirring to combine.
- For the Muffin: Whisk together eggs, milk, vanilla and coconut oil in a medium bowl. Whisk together flour, baking powder, salt and sugar in a large bowl. Make a well in the center of the dry ingredients and add the wet ingredients. Stir together until just combined, avoiding over mixing.
- Fill each muffin cup with about 1 heaping tablespoon of batter, enough to cover the bottom of the cup. Next, add one teaspoon of the cheesecake filling to each muffin cup. Cover the filling with the remaining batter. Sprinkle each muffin with crumb topping.
- Bake muffins at 350 degrees F for 18-20 minutes or until muffins are golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
- Combine strawberries and agave nectar in a small bowl. When ready to serve, spoon over each muffin.