Christmas Morning Muffins & Coffee Cake

Matthew 1:21

"And she will have a son, and you are to name him Jesus, for he will save his people from their sins.”

Every Christmas morning when we were kids, my mom would make blueberry muffins that we would eat before we opened our presents. I know that many families serve a Christmas Egg Casserole dish or special holiday breads. I am including two of my favorite Holiday morning breakfast dishes below. The Blueberry Cream Stresuel Muffins were posted in an earlier entry, but they are so good that they deserve a repeat :-)! The second recipe is called Chocolate Chip Cream Cheese Coffee Cake-with a name like that it can't help but be simply delicious!

What is your favorite thing to serve on Christmas morning?

Blueberry Cream Streusel Muffins

INGREDIENTS:
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries

STREUSEL TOPPING INGREDIENTS:

2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

FOR TOPPING:
In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
4. Bake in preheated oven for 20 minutes.

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Chocolate Chip Cream Cheese Coffee Cake

Ingredients:

1/4 lb butter (1 stick)

8 oz. cream cheese

1 1/4 cup sugar

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1/4 tsp salt

1/4 cup milk

6 oz chocolate chips

Topping:

1/4 cup sugar

1 tsp cinnamon

1/4 cup chopped pecans

(Makes one large bundt cake, or two medium bread-size loafs, or 4 small (individual size) loafs.)

Mix together the first 4 ingredients in a large bowl till creamy. Add the remaining ingredients, continually mixing. Add in the flour in small batches to make it easier to mix. Add the milk last. You may not need the whole 1/4 cup of milk, or you may need a little more. Batter should be creamy but not runny. Gently stir in chocolate chips using a large spoon.
Spoon mixture into pan(s). If using a bundt pan, fill half full. If using bread pans, fill about half to 3/4 full. Prepare topping by combining sugar, cinnamon, and pecans in a small bowl. Sprinkle topping over the batter before baking. Bake at 350° (F) for 50-55 minutes. Cakes will rise and become golden brown. Test by inserting a knife or toothpick. When done, the knife will come out almost dry. This tastes great served warm! Enjoy!