Petite Breakfast Bakery Tray Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Line a standard muffin tin with 6 liners for muffins and scones; prepare a small loaf tin or round pan for the coffee cake portion if desired. Allow softened butter and cream cheese to come to room temperature. Measure and have all ingredients ready.

This recipe is designed to produce an assortment of 6 petite baked goods: 2 muffins, 2 scones, and 2 slices/portions of a small coffee-bread/coffee cake. Ingredients are combined in batched components below so each item is consistent and uses all ingredient components.

Make muffin batter

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon baking powder, a pinch (1/8 tsp) of baking soda, and 1/4 teaspoon salt. In another bowl, whisk 1/4 cup milk, 1 tablespoon vegetable oil, 1 egg (beaten), 1/2 teaspoon vanilla, and 1/4 cup blueberries (fold in gently). Combine wet into dry and stir until just combined; do not overmix. Spoon batter into 2 prepared muffin liners, filling each about 3/4 full. Sprinkle with a little coarse sugar and bake in the preheated oven for 18–22 minutes or until a toothpick inserted comes out clean. Let cool on a rack.

Make scone dough

In a bowl, combine 3/4 cup all-purpose flour, 2 tablespoons granulated sugar, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon cinnamon, and a pinch (1/16 tsp) nutmeg if using. Cut in 2 tablespoons (1/8 cup) cold unsalted butter until mixture resembles coarse crumbs. Stir in 2 tablespoons sour cream (or Greek yogurt), 1 tablespoon milk, 1/2 teaspoon vanilla, and 1/2 teaspoon lemon zest to bring dough together; add a tablespoon more flour if too wet. Turn onto a floured surface, gently pat to 1-inch thickness, cut into two wedges or rounds, place on a lined baking sheet, brush tops lightly with milk, and sprinkle with coarse sugar and a few oats. Bake at 350°F (175°C) for 14–18 minutes until golden. Cool on a rack.

Prepare coffee cake batter

In a medium bowl, cream together 1/4 cup (4 tablespoons) softened unsalted butter and 1/4 cup brown sugar until light. Beat in 1 egg and 1/4 teaspoon vanilla. In a separate bowl whisk 1 cup minus 1/4 cup (that is 3/4 cup) all-purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt. Alternate adding the dry mix and 1/4 cup sour cream to the butter mixture (start and end with dry ingredients) and mix until just combined. Fold in 2 tablespoons chopped nuts if using and 1/4 teaspoon lemon zest. Spoon batter into a small greased loaf pan or divide into two small ramekins.

Make streusel topping

Combine 1/4 cup flour, 3 tablespoons brown sugar, 2 tablespoons softened cream cheese, 2 tablespoons cold diced butter, 1/4 teaspoon cinnamon and 1 tablespoon chopped nuts. Rub together with fingertips until crumbly. Sprinkle half the streusel into the bottom of the prepared pan(s), add batter, then top with remaining streusel.

Bake the coffee cake portions at 350°F (175°C) for 20–25 minutes (if using ramekins) or 25–30 minutes for a small loaf, until a toothpick comes out with moist crumbs but not raw batter. Cool 10 minutes in pan, then remove to rack.

Make powdered sugar glaze for muffins/coffee cake

Whisk together 1/2 cup powdered sugar with 1 tablespoon milk or cream and 1/4 teaspoon vanilla (adjust with drops of milk to reach a thick but pourable consistency). Drizzle over cooled muffins and coffee cake portions. For scones, no glaze is necessary; they should be finished with coarse sugar and oats on top.

For serving, portion 6 total items (2 muffins, 2 scones, 2 coffee-cake portions). Place on a small tray and serve with softened unsalted butter (about 1 tablespoon per person or 1/2 cup total for the tray). Optionally include extra jam or honey.

Store baked goods in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat gently in a 300°F (150°C) oven for 5–8 minutes or microwave individual items for 10–20 seconds to serve warm.