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. Kerstin says

    Welcome back! Your muffins look incredible and I love that espresso glaze on top – yum!

  2. Bob says

    Those look wicked good. I used to get an espresso chocolate chip muffin from a local bakery for breakfast sometimes that was awesome.

  3. Donna-FFW says

    Oh Reeni.. I am in love with the sound of these muffins. I love that you use melted butter, no need to wait to make them. I am a huge coffee fan..both in drinking it and in baked goods. I can not wait to try these!

  4. Chow and Chatter says

    these look divine, i adore anything with coffee, this will be a good BSI don't stop posting you are too good at it lol

  5. the ungourmet says

    I am crazy for these! I love coffee flavor in just about anything. Oh, and that glaze is divine! I wish I could wake up in the morning and find one of these sitting on the counter waiting for me!

  6. Sara says

    Oh my goodness, these look amazing! I'm definately going to be making these in the near future. Espresso in a muffin? Yum, yum, yum!

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