Espresso Coffee Cake Muffins

Espresso Coffee Cake Muffins

I made this irresistibly delicious Coffeecake Muffin recipe for Brandy of Nutmeg Nanny, who is hosting this week’s Blogger Secret Ingredient (BSI) with coffee being the secret ingredient. I though I would be clever and make a coffee cake muffin that was flavored with coffee. They have a soft and tender crumb with a texture more like cake than muffin but without being overly sweet. I think their extra special with not only a crumb topping but a glaze too. The coffee glaze has brown sugar in it giving it a richer caramel coffee flavor. I had the urge to eat the tops of all of them! These will have you eager to get out of bed in the morning. The perfect little breakfast muffins with a wake-me-up boost.

Espresso Coffee Cake Muffins

Espresso Coffeecake Muffins
(by Reeni)(Makes 8 muffins)
1 and 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon instant Espresso(can be doubled for a stronger flavor)
1 tablespoon boiling water
1/2 cup butter, melted
1 egg
1/3 cup milk
1 teaspoon vanilla extract
Topping:
1/4 cup packed brown sugar
1/3 chopped almonds
3 tablespoons flour
1 and 1/2 tablespoons butter
Glaze (recipe follows)
1. Preheat oven to 375 degrees.
2. In a large bowl combine the flour, sugar, baking powder, and salt. In a small bowl dissolve the Espresso in the boiling water. Add to flour mixture with the butter, egg, milk, and vanilla.
Stir to combine, don’t over mix. Batter will be thick.
3. Fill muffin tin/baking cups 3/4 of the way. Sprinkle with the topping, dividing equally among the muffins, press into batter gently.
4. Bake for 18-20 minutes until toothpick comes out clean. Drizzle with glaze.
Espresso Glaze:
1/2 teaspoon instant Espresso
1 teaspoon boiling water
1/4 cup packed brown sugar
vanilla extract, a drop
1/4 cup confectioners’ sugar
2-3 teaspoons milk
Dissolve the Espresso into the boiling water in a small bowl. Add the brown sugar and use a fork to combine the two. Add a drop of vanilla. Add the confectioners sugar and 2 teaspoons of the milk. Whisk until well combined. If glaze is thick add another teaspoon of milk. Whisk. Drizzle over the warm muffins.

Espresso Coffee Cake Muffins

Espresso Coffee Cake Muffins


Espresso Coffee Cake Muffins

Comments

  1. Ana Powell says:

    WowMy sister is going to love these espresso coffee muffins.I`ll bake these delicious muffins for her next time I am in Portugal.Thanks for sharing.Have a great weekend x

  2. Spryte says:

    Wow!! Those look soooo good!!!!

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