Sunday, January 6, 2013

Low Fat Coffee Cake Muffins

Muffins are one of those deceptively high calorie foods.  I remember walking into a Dunkin Donuts one time and comparing the calories of the donuts and muffins.  Surprisingly the muffins (likely larger than one serving size) had twice the calories of the donuts.  One muffin had almost 600 calories.

My philosophy on healthy eating is not depriving yourself of any certain foods, but rather finding a healthy balance OR healthier versions of certain foods.  Muffins are an example of a food I would recommend to find healthier versions.  Finding healthier versions of muffins is not easy to do, which is what led me to this current recipe "Low Fat Coffee Cake Muffins".

According to the Food and Drug Administration foods with 3 grams of fat or less are considered "low fat". These muffins fit the guidelines perfectly with only 2.8 grams of fat per serving.  I substituted a large amount of the fat (butter) for either lower fat or fat free products such as light butter spreads and applesauce.  Both substitutes keep the delicious flavor while maintaing superb moisture.  Did I mention how delicious these muffins taste?!

 The Batter.
The streusel.
 First layer of batter with streusel mixture.
 Top layer of batter
Top layer with streusel.
The finished product.
Note: These muffins are airy and light.  If you want a more dense muffin add an extra 1/4-1/2 cup yogurt and 1/3 cup flour.


1/4 cup light buttery spread (ie. Smart Balance light buttery spread) OR butter, softened
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
2 eggs
1/2 cup plain low fat yogurt
2 tablespoons low fat milk
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 2/3 cup enriched white flour (or wheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
1 teaspoon cinnamon


1.  Preheat oven to 350 degrees Fahrenheit, place cup cake liners in muffin pan
2.  Mix streusel ingredients (brown sugar and cinnamon) together in a small bowl
3.  In a separate bowl, using an electric mixer, beat together buttery spread (or butter), apple sauce, vanilla, sugar , yogurt, and eggs on medium speed
4.  In another small bowl combine flour, baking soda, baking powder, and salt
5.  Gradually add flour mixture to butter mixture and beat on low speed until well mixed (but do not overmix)
6.  Divide half the batter among prepared muffin cups. Top with half of the streusel mixture, then remaining batter, and top with streusel.
7.  Bake at 350 degrees Fahrenheit for 22-26 minutes

Serving size: 1 muffin • Servings: 12 • Calories: 169.1 kcal • Protein: 3.4 g  •  Carbs: 35.4 g • Fat: 2.8 g • Fiber: 0.7 g • Sugar: 21.8 g • Sodium: 246.9 mg


  1. Love this recipe. I never expect muffins to come out as moist as people claim they will, but these were absolutely perfect. They tasted even better than a bakery muffin. I (think) I followed the recipe exactly because the milk wasn't mentioned in the directions, but I thought it probably belonged in the wet ingredient mixture. The only thing I will do differently next time (and there will be next times, plural!) will be to add more of the streusel to the middle of the muffins. I ended up with 2/3 of it on top which I'm certainly not complaining about. The whole family gave them five stars. Thank you for sharing your recipe!

    I had to take pictures so I uploaded some of them to imgur and will post the link. They look just as good as they taste.,WdFWcOL,4lUaff1,DtkWZCU,v1X4AXY,LJ7i6xO#0




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