See these muffins? They look fluffy, rich, buttery. You want to reach through the screen and grab a crumb right off the top, don’t you? Would you believe me if I told you they aren’t made with butter? Not a drop. Instead they’re made with I Can’t Believe It’s Not Butter!
I Can’t Believe It’s Not Butter! was a staple of my childhood. I smeared it on wheat bread (I swear I can still taste that addition to dinner), I mixed it with spaghetti and parmesan cheese, I started my morning by spreading it on toast with blackberry jam. But then, it slipped from my refrigerator and diet.
I’m so glad I rediscovered I Can’t Believe It’s Not Butter! now and realized it’s good for a whole lot more than spreading on toast. I mean, it’s still good for that, but it can also be used for sautéing, cooking, and even baking. I Can’t Believe It’s Not Butter! has enough recipes to keep you busy discovering the versatility of this product. And even better, it’s soft and spreadable right from the container, no waiting for it to come to room temperature. Woo hoo!
Even better, I Can’t Believe It’s Not Butter! has a new and improved formulation offered in Original, Light, and Olive Oil varieties. It has ingredients you’ll recognize and be able to pronounce: vegetable oils, water, and a pinch of salt. Plus, it’s the first spread from Unilever in the US to be made with non-GMO ingredients. All of that with a suggested retail price of only $3.09!
I Can’t Believe It’s Not Butter! is a great replacement for butter because it has 40% fewer calories and 70% less saturated fat than butter. It’s a good source of monounsaturated and polyunsaturated fatty acids, as well as omega-3 ALA. These fats are similar to the good fats found in avocados, walnuts, and almonds. Butter can’t say that! It also has 0 grams trans fat, is cholesterol free, and has no partially hydrogenated vegetable oils.
Now back to these muffins. Can you believe they have all those benefits from I Can’t Believe It’s Not Butter!? I couldn’t either. The buttery flavor is remarkable. And when combined with that cinnamon streusel topping, the smell and taste is indistinguishable from traditional coffee cake. The muffins are fluffy and springy, the topping a little crunchy, and that gooey streusel center? Is it okay if I steal that out of all the muffins?
I baked them with Mom, which brought me right back to those childhood days of eating dinner with Mom and Dad, a tub of I Can’t Believe It’s Not Butter! on the table. Memories like that are so important to keep fresh in my mind, especially at the holidays. Creating new memories is pretty awesome too!
I say stock up on I Can’t Believe It’s Not Butter! because it is going to be a new staple in your cooking and baking routine. Traditional butter better watch out! Check out the new I Can’t Believe It’s Not Butter and then leave a review on www.TheNewICB.com.
Coffee Cake Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 muffins 1x
Ingredients
Cake
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ cup I Can’t Believe It’s Not Butter
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup sour cream
Streusel
- 1 ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup I Can’t Believe It’s Not Butter
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.
- Make the muffins. In a medium bowl stir together flour, cinnamon, ginger, salt, and baking powder.
- In a large bowl, cream I Can’t Believe It’s Not Butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add eggs, one at a time, and mix until fully combined. Mix in vanilla. Add half of the flour mixture and stir it in until just incorporated. Stir in the sour cream. Stir in the rest of the flour mixture until a batter is formed.
- Make the streusel. In a medium bowl, stir together flour, cinnamon, and sugars. Add the I Can’t Believe It’s Not Butter and mix with fingers, forks, or a pastry cutter until it is distributed in pea-sized pieces.
- Using a small ice cream scoop, fill paper liners about ¼ of the way full. Sprinkle with a generous amount of streusel topping. Scoop remaining batter over top. Sprinkle with another generous amount of streusel.
- Bake for about 30 minutes, until golden brown and a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs. Cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 1 minute.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Such lovely muffins! And I love the portion control…b/c if this was a coffee cake, I’d need a large slice. Though, I might have to have a second one of these 🙂
A second muffin is definitely encouraged 🙂
omgosh these muffins look fantastic!!! I looove the crumb topping!
Thanks for sharing them, Kayle 🙂
Great recipe!
Wow these look so good. I want one for breakfast. Pinned!!
Thanks for the pin, Jocelyn!
Coffee cake in a convenient muffin form?! Yes please. 🙂