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raspberry lemon mini coffee cakes

Posted on Apr 14, 2013





Adios old man winter.  We’ve had enough of your hissy fits.

Hello spring!  Oh, how we’ve missed you!



And to celebrate, I’m sharing these cute mini coffee cakes with you for the Secret Recipe Club.  Decked out in their spring finery, the vibrant flavors are sure to brighten your day.  These are no heavy, butter laden cakes either – in fact, you won’t find one bit of butter in them.  Adding almond flour bumps up the protein and fiber, and non-fat Greek yogurt stands in for sour cream, giving them a moist, tender crumb – without the added fat and calories.

It’s always exciting the day you receive your assigned blog for SRC each month.  I am continually amazed at the creativity and talent in the foodies blogosphere.  And this month Staying Close To Home is my blog to choose a recipe from.  Here,  Maria shares a glimpse of her world as a mom, with favorite family recipes, crafts, tips, reviews and more.  She loves to entertain, and her 11-year-old daughter Caitlin is following in her mom’s footsteps.  Cooking with Caitlin debuted in March – complete with her very own adorable logo.  She shared her twist on everyone’s favorite with chocolate and butterscotch cookies, and will be a regular guest blogger on Staying Close to Home.   What a great way to get your child interested in baking!  Please stop by and visit  this delightful blog!


When I think of ways to describe SRC, the best comparison is secret Santa.   Remember back in grade school, when we would draw a name and try our best to keep it secret until the day we exchanged gifts?  Well – think secret Santa with bloggers and recipes instead and you’ve got the picture.  For more information about SRC, and how to join,  just take a hop over here.



Maria’s Blueberry Coffee Cake-lightened up inspired these mini cakes.  I really like the combo of lemon and raspberry so I swapped that for the blueberries, and replaced part of the flour with almond meal. I saw this recipe in Southern Living recently, and had attempted making it with all almond meal.  An experiment gone horribly wrong.  Gooey and dense isn’t exactly what you’re looking for in a coffee cake is it?  Lesson learned.  Determined to succeed (some might call me bull-headed), I tried a 50/50 blend of flour and almond meal this go round, and  bumped up the baking powder by 1/4 teaspoon to compensate for the weightier almond meal. Eureka!  



raspberry lemon mini coffee cakes made almond flour

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 10 - 12 regular size muffins

  • 1 large egg
  • 1/2 cup 1% organic milk (original recipe used fat-free milk)
  • 1/2 cup nonfat Greek yogurt (orginal recipe used nonfat plain yogurt)
  • 3 tablespoons vegetable oil (I used Grapeseed)
  • finely grated zest from 2 lemons
  • 1 cup + 2 tablespoons cake flour
  • 1 cup almond flour/meal
  • 1/2 cup granulated sugar
  • 4 1/4 teaspoons baking powder
  • 1/4 teaspoon salt (original recipe called for 1/2 teaspoon)
  • 1 1/2 cups frozen raspberries, not thawed
  • Streusel Topping!
  • 1 tablespoon almond meal (original recipe called for 1 T all purpose flour)
  • 1 tablespoons turbinado sugar
  • 2 tablespoons sliced almonds (I subbed Marcona almonds as that was what I had on hand)
  • 1/4 teaspoon Saigon cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  1. Preheat oven to 400 degrees F.
  2. Line regular size muffin pan with paper liners.
  3. Sift together the flour, almond meal, sugar, baking soda and salt in a large bowl. Set aside. You can do this step the night before for quicker assembly in the morning.
  4. Whisk together the egg, milk, yogurt, lemon zest and vegetable oil
  5. Fold flour mixture into egg mixture just until the dry ingredients are moistened.
  6. Toss the raspberries in 1 tablespoon all purpose flour.
  7. Fold the raspberries into the batter.
  8. Use a 2" scoop to portion batter into muffin tins.
  9. Combine almond meal, sliced almonds, turbinado sugar, cinnamon and nutmeg together in a small bowl.
  10. Sprinkle streusel over each muffin.
  11. Bake for about 15 minutes, until a toothpick inserted comes our clean.
  12. Cool on a wire rack for 15 minutes, then remove muffins from pan.
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