I’m not sure how it happened, but the microwave mug muffin is suddenly an Internet sensation.
I’m a believer in making muffins in large batches and freezing, so I admit I’ve only taken interest in the individually-made microwave version recently.
My kids love to eat anything from a cup, ever since my mother-in-law gifted our entire family
with personalized photo mugs, so I decided to give it a go.
Turns out, mug muffins are a perfect warming treat for our family’s “fun Friday” breakfast!
Try my coconut-cinnamon roll muffin this week.
And by the way, if you mix ¼ cup of unsweetened dark cocoa powder into the batter and leave out the cinnamon, the results will be dessert-worthy.
I make the batter in a small bowl, then pour into a mug coated with cooking spray, which means you miss out on that cool viral-video moment of mixing everything up in the actual mug before it heads off to cook.
But those videos are really sped up, and actually there are a lot of ingredients that have to get poured into a cup to make just one muffin and what about making more than one? So, a bowl it is.
My recipe is for two muffins, a perfect romantic retreat food, but it will scale up no problem for when romance leads to a gaggle of kiddos.
And here’s a bonus: You can save time by making the batter in advance and leaving it overnight in the refrigerator. Just add a couple tablespoons of extra milk and about 15 seconds extra cooking time.
I like to use a mix of almond flour or coconut flour to add filling fiber, protein and satisfying fat, plus just a little regular flour, either all-purpose flour or any gluten-free 1-for-1 substitute for a fluffy texture. Note that coconut flour absorbs a lot of liquid, so you may have to add extra liquid depending on how much coconut flour you use.
But somehow eating a muffin with a spoon makes the recipe more forgiving, so feel free to branch out and make this your own.
COCONUT-CINNAMON ROLL MICROWAVE MUG MUFFIN
Start to finish, 5 minutes
2 tablespoons almond flour (meal)
1 tablespoon coconut flour
2 tablespoons quinoa flour or other gluten-free substitute or all-purpose flour
2 tablespoons packed dark brown sugar, plus 1 teaspoon
¾ teaspoon baking powder
Pinch kosher salt
1 tablespoon coconut oil, melted, or neutral oil
¼ cup plain low-fat Greek yogurt
¼ cup milk
½ teaspoon vanilla extract
2 teaspoons lowfat cream cheese
Cinnamon, to garnish
In a medium bowl, whisk together the almond flour, coconut flour, quinoa flour, 2 tablespoons of brown sugar, baking powder and salt.
Add the egg, oil, yogurt, milk and vanilla, then whisk until well mixed.
Coat two 8-ounce mugs with cooking spray. Spoon a heaping tablespoon of batter into each mug. Top each with 1 teaspoon of the cream cheese and a sprinkle of cinnamon. Divide the remaining batter among the 2 mugs.
Sprinkle with cinnamon and the remaining teaspoon of brown sugar.
One at a time, microwave on high for about 1 minute 15 seconds, or until the muffin is dry on top (timing will vary by microwave). Let cool a few minutes before eating.
PER SERVING: 290 calories; 150 calories from fat; 17 g fat (9 g saturated; 0 g trans fats); 120 mg cholesterol; 410 mg sodium; 27 g carbohydrate; 2 g fiber; 19 g sugar; 9 g protein.