There’s something magical about the aroma of a freshly baked Lemon Crumb Coffee Cake wafting through the house. It feels like a warm embrace from a beloved friend. I know how busy life can get, whether you’re juggling work, kids, or both. That’s why this Lemon Crumb Coffee Cake is my go-to recipe for those moments when I want to impress my loved ones without spending all day in the kitchen. It’s delightful, moist, and topped with a crunchy lemon crumb that sings of sunshine. Trust me, this cake makes every occasion feel special!

Lemon Crumb Coffee Cake

• Author: Chef Mia

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Description

A deliciously moist Lemon Crumb Coffee Cake topped with a crunchy lemon crumb topping, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• ¾ cup all-purpose flour
• 6 tablespoons brown sugar, packed
• 1 tablespoon lemon zest (about 1 lemon)
• ¼ teaspoon kosher salt (use ½ teaspoon if using unsalted butter)
• 6 tablespoons butter, room temperature, cut into small pieces
• ½ cup butter, room temperature (1 stick, add ¼ teaspoon salt if using unsalted butter)
• ¾1 cup granulated sugar (reduce to ¾ cup for high altitude)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 4 tablespoons lemon zest (plan for one lemon per tablespoon)
• 4 tablespoons fresh lemon juice
• 1 ½ cups all-purpose flour (plus 2 tablespoons for high-altitude)
• ¼ teaspoon kosher salt (increase to ½ teaspoon if using unsalted butter)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• cup Greek yogurt (or use sour cream)

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Instructions

1. Remove eggs, Greek yogurt, and butter from the fridge before you start preparations for the recipe.
2. Start by making your crumb topping; in a medium bowl, mix together the flour, brown sugar, and lemon zest. Add cubes of butter, using a fork, blend until combined, then place in the fridge or freezer until ready to top the lemon coffee cake.
3. Preheat the oven to 350° F (175° C) and butter or spray with baking spray an 8×8 square baking pan.
4. In a medium bowl, whisk together flour, baking soda, salt, and baking powder; set aside.
5. In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together for 2-3 minutes.
6. Add in eggs, one at a time, beating for 30 seconds after each addition.
7. Next, add the vanilla extract, Greek yogurt, lemon zest, and lemon juice; mix until combined, scraping down the sides if needed. Dont worry if it looks a little curdled; it will come together once you add the flour mixture.
8. With the mixer on low, add cup of the flour mixture at a time until just combined.
9. Spread lemon cake batter into the prepared baking dish.
10. Remove the lemon crumb topping from the freezer and, breaking apart the larger lumps, sprinkle evenly over the top of the cake batter.
11. Bake for 35-45 minutes until a toothpick or skewer comes out clean or just a few moist crumbs.
12. If desired, after cooling, sprinkle the top of the cake with a bit of powdered sugar or make a quick vanilla glaze.

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Notes

For gluten-free, Keto and sugar-free options, refer to specific notes provided in the recipe.
If using unsalted butter, adjust the salt quantities accordingly.
Reduce sugar for high altitude baking as noted.

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Nutrition

• Calories: 220
• Sugar: 12g
• Protein: 3g

There’s something magical about the aroma of a freshly baked Lemon Crumb Coffee Cake wafting through the house. It feels like a warm embrace from a beloved friend. I know how busy life can get, whether you’re juggling work, kids, or both. That’s why this Lemon Crumb Coffee Cake is my go-to recipe for those moments when I want to impress my loved ones without spending all day in the kitchen. It’s delightful, moist, and topped with a crunchy lemon crumb that sings of sunshine. Trust me, this cake makes every occasion feel special!

Lemon Crumb Coffee Cake

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

A deliciously moist Lemon Crumb Coffee Cake topped with a crunchy lemon crumb topping, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• ¾ cup all-purpose flour
• 6 tablespoons brown sugar, packed
• 1 tablespoon lemon zest (about 1 lemon)
• ¼ teaspoon kosher salt (use ½ teaspoon if using unsalted butter)
• 6 tablespoons butter, room temperature, cut into small pieces
• ½ cup butter, room temperature (1 stick, add ¼ teaspoon salt if using unsalted butter)
• ¾1 cup granulated sugar (reduce to ¾ cup for high altitude)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 4 tablespoons lemon zest (plan for one lemon per tablespoon)
• 4 tablespoons fresh lemon juice
• 1 ½ cups all-purpose flour (plus 2 tablespoons for high-altitude)
• ¼ teaspoon kosher salt (increase to ½ teaspoon if using unsalted butter)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• cup Greek yogurt (or use sour cream)

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Instructions

1. Remove eggs, Greek yogurt, and butter from the fridge before you start preparations for the recipe.
2. Start by making your crumb topping; in a medium bowl, mix together the flour, brown sugar, and lemon zest. Add cubes of butter, using a fork, blend until combined, then place in the fridge or freezer until ready to top the lemon coffee cake.
3. Preheat the oven to 350° F (175° C) and butter or spray with baking spray an 8×8 square baking pan.
4. In a medium bowl, whisk together flour, baking soda, salt, and baking powder; set aside.
5. In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together for 2-3 minutes.
6. Add in eggs, one at a time, beating for 30 seconds after each addition.
7. Next, add the vanilla extract, Greek yogurt, lemon zest, and lemon juice; mix until combined, scraping down the sides if needed. Dont worry if it looks a little curdled; it will come together once you add the flour mixture.
8. With the mixer on low, add cup of the flour mixture at a time until just combined.
9. Spread lemon cake batter into the prepared baking dish.
10. Remove the lemon crumb topping from the freezer and, breaking apart the larger lumps, sprinkle evenly over the top of the cake batter.
11. Bake for 35-45 minutes until a toothpick or skewer comes out clean or just a few moist crumbs.
12. If desired, after cooling, sprinkle the top of the cake with a bit of powdered sugar or make a quick vanilla glaze.

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Notes

For gluten-free, Keto and sugar-free options, refer to specific notes provided in the recipe.
If using unsalted butter, adjust the salt quantities accordingly.
Reduce sugar for high altitude baking as noted.

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Nutrition

• Calories: 220
• Sugar: 12g
• Protein: 3g

There’s something truly magical about the combination of chocolate and mint, isn’t there? Chocolate Mint Patties fill the air with a nostalgic sweetness. They transport me to cozy kitchens where laughter and love blend seamlessly with the aroma of baking. If you’re a busy mom or juggling a profession, these mouthwatering treats are the perfect solution for a quick indulgence. They’re not just delicious; they also make for thoughtful gifts that showcase your culinary flair. So grab your mixing bowls and let’s create some memories while whipping up these delightful minty bites!

Chocolate Mint Patties

• Author: Chef Mia

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Description

Delicious homemade chocolate mint patties, perfect for a sweet treat or gift.

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Ingredients

Scale 1x2x3x

• cup light corn syrup
• 5 tablespoons unsalted butter, softened
• 1 ½ teaspoons mint extract
• ½ teaspoon salt
• green gel food coloring (start with a couple drops and add more until desired color is achieved)
• 4 to 5 cups powdered sugar
• 10 ounces chocolate candy coating (Ghirardelli Melting Wafers, Almond Bark, Candiquik, etc.)

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Instructions

1. Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
2. Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
3. Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
4. Roll out between two sheets of parchment paper and refrigerate for 60-90 minutes or until firm. (Alternative method: Roll into 1-inch balls and place on trays or baking sheets lined with wax or parchment paper. Flatten with a flat-bottomed cup or your hand.)
5. Use a small round cutter to cut out patties.
6. Melt chocolate candy coating according to package directions.
7. Dip the candies into the melted chocolate with a fork or dipping tool, tap off the extra, and place back on wax or parchment paper.
8. Repeat until all candies have been coated. Let candies set up until chocolate is firm before storing in an airtight container.

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Notes

Adjust the amount of green food coloring based on your color preference.
Keep chocolates in an airtight container to maintain freshness.
These make great gifts or party favors!

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Nutrition

• Calories: 180
• Sugar: 25g
• Protein: 1g

There’s something truly magical about the combination of chocolate and mint, isn’t there? Chocolate Mint Patties fill the air with a nostalgic sweetness. They transport me to cozy kitchens where laughter and love blend seamlessly with the aroma of baking. If you’re a busy mom or juggling a profession, these mouthwatering treats are the perfect solution for a quick indulgence. They’re not just delicious; they also make for thoughtful gifts that showcase your culinary flair. So grab your mixing bowls and let’s create some memories while whipping up these delightful minty bites!

Chocolate Mint Patties

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

Delicious homemade chocolate mint patties, perfect for a sweet treat or gift.

---

Ingredients

Scale 1x2x3x

• cup light corn syrup
• 5 tablespoons unsalted butter, softened
• 1 ½ teaspoons mint extract
• ½ teaspoon salt
• green gel food coloring (start with a couple drops and add more until desired color is achieved)
• 4 to 5 cups powdered sugar
• 10 ounces chocolate candy coating (Ghirardelli Melting Wafers, Almond Bark, Candiquik, etc.)

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Instructions

1. Combine corn syrup, butter, extract, salt, and food coloring in a medium size bowl. Stir until well combined.
2. Stir in 1 cup of powdered sugar at a time until mixture is too stiff to stir.
3. Add more powdered sugar and knead mixture until it no longer sticks to your hands, adding more powdered sugar as necessary.
4. Roll out between two sheets of parchment paper and refrigerate for 60-90 minutes or until firm. (Alternative method: Roll into 1-inch balls and place on trays or baking sheets lined with wax or parchment paper. Flatten with a flat-bottomed cup or your hand.)
5. Use a small round cutter to cut out patties.
6. Melt chocolate candy coating according to package directions.
7. Dip the candies into the melted chocolate with a fork or dipping tool, tap off the extra, and place back on wax or parchment paper.
8. Repeat until all candies have been coated. Let candies set up until chocolate is firm before storing in an airtight container.

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Notes

Adjust the amount of green food coloring based on your color preference.
Keep chocolates in an airtight container to maintain freshness.
These make great gifts or party favors!

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Nutrition

• Calories: 180
• Sugar: 25g
• Protein: 1g

There’s something heartwarming about the aroma of fresh baked goods wafting through the house. These Cinnamon Sugar Soft Pretzels are just that—a sweet hug for your taste buds! Perfect for busy moms or professionals, this recipe simplifies your day with a delectable treat that can be whipped up in no time. Whether you’re treating your family or impressing friends, these pretzels are sure to bring smiles and joy to everyone around. So, let’s dive into this delightful culinary adventure together and create something truly special!

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Cinnamon Sugar Soft Pretzels

• Author: Chef Mia

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Description

Delicious and soft pretzels coated with a sweet cinnamon sugar topping, perfect for a snack or dessert.

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Ingredients

Scale 1x2x3x

• 2 cups warm milk
• 1 1/2 tablespoons active dry yeast (or instant)
• 1/4 cup Brown sugar
• 4 tablespoons Butter (melted)
• 2 teaspoons Salt
• 4 1/2 cups Flour (more or less as needed)
• 1/3 cup Baking soda
• 3 cups Warm water
• 4 tablespoons Butter (melted)
• 1/2 cup Sugar
• 2 teaspoons Cinnamon

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Instructions

1. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk. When the mixture is bubbly, mix in the brown sugar, butter, one cup flour, and salt, and mix until combined.
2. Add the remaining flour, one cup at a time, and mix until a smooth and slightly sticky dough forms. Cover the bowl with plastic wrap and let rise about one hour, until doubled in size.
3. After the dough has risen, preheat the oven to 450°F. Line two baking sheets with parchment paper and set aside.
4. Divide the dough into twelve equal sized pieces, and roll each piece into a long skinny rope. Twist into a pretzel shape.
5. In a medium bowl, mix together the warm water and baking soda until dissolved. Dip each pretzel into the baking soda mixture and place on the prepared baking sheets.
6. Bake 7 to 11 minutes, or until golden brown.
7. In a shallow dish, whisk together the sugar and cinnamon. Brush the pretzels with melted butter, then dip them in the cinnamon sugar mixture.

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Notes

Ensure the yeast is fresh for best results.
The dough can be refrigerated overnight for convenience.
For extra flavor, consider adding nutmeg to the cinnamon sugar mixture.

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Nutrition

• Calories: 220
• Sugar: 8g
• Protein: 4g