Coffee Cake Muffins

 

I made these irresistible coffee cake muffins 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 with actual coffee flavoring.

They have a soft and tender crumb with a texture more like cake than muffin but without being overly sweet. To make them extra special I not only gave them a crumb topping but a sweet and sticky glaze too. The glaze has brown sugar and coffee in it which gives them a rich 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.

Coffee Cake Muffins

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 8 muffins

 Coffee Cake Muffins

INGREDIENTS:

Topping:
1/4 cup packed brown sugar
3 tablespoons flour
1 and 1/2 tablespoons butter
1/3 cup chopped almonds
Muffins:
1 and 1/2 cups all-purpose 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
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

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F.
  2. Make the topping first:
  3. In a small bowl use a fork to combine the sugar, flour and butter. Mix in the almonds and refrigerate.
  4. Make the muffins:
  5. In a large bowl combine the flour, sugar, baking powder, and salt. In a small, separate bowl dissolve the espresso in the boiling water. Add to flour mixture with the butter, egg, milk, and vanilla.
  6. Stir until just combined - don’t over mix. Batter will be thick. Fill a muffin tin/baking cups 3/4 of the way.
  7. Crumble up the topping and sprinkle it over the muffins, pressing it gently into the batter.
  8. Bake for 18-20 minutes until toothpick comes out clean.
  9. Meanwhile make the glaze:
  10. Dissolve the espresso in the boiling water in a small bowl. Add the brown sugar and use a fork to combine the two. Add a drop of vanilla.
  11. Add the confectioners sugar and 2 teaspoons of the milk. Whisk until well combined. If glaze is very thick add another teaspoon of milk. Whisk. Drizzle over the warm muffins.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

http://www.cinnamonspiceandeverythingnice.com/espresso-coffee-cake-muffins-for-bsi/

Comments

  1. Bella Biscotti says

    Looks and sounds scrumptious! Just printed the recipe and can't wait to make some of my own.

  2. So Not Mom-a-licious says

    If you lived next door to me, I probably would have been tapping on your window at 5:30 in the morning to ask if you had any of these leftover!Thanks for linking up Reeni! I appreciate it!

  3. Calm In The Kitchen says

    Reeni,Please accept my apologies for being so behind in my comments!This looks perfect and the most wonderful thing to bring to the teachers at sous chef #1's preschool for the first day! Thank you for the recipe!;) amy

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