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.
Make the topping first:
2. In a small bowl use a fork to combine the sugar, flour and butter. Mix in the almonds and refrigerate.
Make the muffins:
3. 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.
4. Stir until just combined - don’t over mix. Batter will be thick. Fill a muffin tin/baking cups 3/4 of the way.
5. Crumble up the topping and sprinkle it over the muffins, pressing it gently into the batter.
6. Bake for 18-20 minutes until toothpick comes out clean.
Meanwhile make the glaze:
7. 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.
8. 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

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

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