Coffeecake Muffins

nonstick cooking spray Swirl: ¼ cup packed dark brown sugar ¼ cup raisins ¼ cup chopped walnuts 1 tablespoon unsweetened cocoa powder 2 teaspoons ground cinnamon 1 teaspoon instant coffee Cake: 1½ cups unbleached, all-purpose flour ½ teaspoon baking powder ¼ teaspoons baking soda ¼ teaspoon salt ¼ cup (½ stick) unsalted butter, room temperature, cut into tablespoons ½ cup granulated sugar 2 large eggs ½ cup plus 2 tablespoons plain yogurt or sour cream 1 teaspoon pure vanilla extract

Nutritional information per muffin: Calories 218 (41% from fat) • carb. 28g • pro. 4g • fat 10g • sat. fat 4g • chol. 54mg • sod. 112mg • calc.29mg • fiber 1g

Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray. Combine swirl ingredients together in a small bowl; reserve. Put the flour, baking powder, baking soda and salt together into a large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer and mix the dry ingredients together starting on speed 2 and increasing to 5 to sift well, about 30 seconds total. Put the butter into a mixing bowl and mix until softened. Add the sugar and mix, gradually increasing to speed 5, until light and fluffy, about 3 minutes. Put the eggs, yogurt or sour cream and vanilla in a small bowl or liquid measuring cup and mix to combine. Mix wet ingredients into creamed butter mixture until combined and homogenous. Pour wet ingredients into the dry ingredients and mix on low speed until just combined. Spoon ½ of the batter evenly among the prepared muffin cups. Spoon swirl topping onto batter and then fill cups evenly with remaining batter. Top muffins with any remaining swirl topping. Bake in preheated oven for about 20 to 25 minutes or until cake tester comes out clean.