Coffee Cake Muffins

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

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

Preheat oven to 375 degrees F.

Make the topping first:

In a small bowl use a fork to combine the sugar, flour and butter. Mix in the almonds and refrigerate.

Make the muffins:

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.
Stir until just combined - don’t over mix. Batter will be thick. Fill a muffin tin/baking cups 3/4 of the way.
Crumble up the topping and sprinkle it over the muffins, pressing it gently into the batter.
Bake for 18-20 minutes until toothpick comes out clean.

Meanwhile make the glaze:

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.
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

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

Comments

Tangled Noodle says:

08/07/2009 at

These look absolutely delicious! I hope that your break revitalized you – you most certainly deserved the break after so many wonderful posts!

Nancy/n.o.e says:

08/07/2009 at

Reeni, those muffins look so good. I like any kind of coffeecake, but this coffee-flavored one looks like coffeecake perfection!

Palidor says:

08/07/2009 at

These look so tasty! I love the espresso in the cupcake and the glaze.

Calm In The Kitchen says:

08/06/2009 at

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

So Not Mom-a-licious says:

08/06/2009 at

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!