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/

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