Coffee Coffee Cake Muffins
Coffee cake muffins shouldn't be something that just goes along with your morning cup of Joe, they should have the coffee IN them. That's exactly why these are coffee coffee cake muffins! The moist muffins are made with freshly brewed coffee and feature an espresso cinnamon swirl & streusel. And just like with traditional coffee cake, the sweet glaze is a must!
Ingredients
For the crumb topping:
- 80 g (⅔ cup) all-purpose flour
- 53 g (¼ cup) dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon espresso powder
- 70 g (5 tablespoon) unsalted butter, room temp
For the cinnamon sugar swirl:
- 53 g (¼ cup) dark brown sugar
- 2 teaspoon cinnamon
- 2 teaspoon espresso powder
For the muffins:
- 360 g (3 cups) all-purpose flour
- 14 g (1 tbsp + ½ tsp) baking powder
- ½ teaspoon fine sea salt
- 3 g (2 teaspoon) espresso powder
- 85 g (6 tablespoon) unsalted butter, room temp
- 150 g (¾ cup) granulated sugar
- 71 g (⅓ cup) dark brown sugar
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 113 g (½ cup) whole milk, room temp
- 113 g (½ cup) freshly brewed hot coffee
For the glaze:
- 85 g (¾ cup) powdered sugar, sifted
- 56 g (¼ cup) heavy cream
Instructions
For the crumb topping:
- In a small bowl, combine the flour, brown sugar, cinnamon, and espresso powder. Cut the butter up into small cubes and toss in the mixture. Rub the mixture between your fingers until it resembles wet sand and there are no visible pieces of butter left. Cover the bowl and place in the fridge until ready to use.
For the cinnamon sugar swirl:
- In a small bowl, combine the brown sugar, cinnamon, and espresso powder. Set aside until ready to use.
For the muffins:
- Preheat the oven to 425 degrees F and line two muffin pans with parchment cups spaced out in every other cup.
- In a medium bowl, combine the flour, baking powder, salt, and espresso powder.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together for 2-3 minutes until light & fluffy.
- Mix in the eggs and vanilla. Scrape down the bowl, then mix in half of the dry ingredients until just combined. Mix in the milk and hot coffee, then the remaining dry ingredients until just combined.
- Use a 3 tablespoon cookie scoop to add one scoop of the batter into the prepared muffin pan (or fill each about halfway). Sprinkle the cinnamon sugar swirl onto each, then top with another scoop of batter.
- Bake the muffins for 5 minutes, then remove from the oven. Turn the oven down to 375 degrees F and quickly add a generous amount of crumb topping to the centers of each muffin.
- Place the muffins back in the oven and bake for another 16 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for a few minutes before glazing.
For the glaze:
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze onto the muffins, and enjoy!
Notes
- Bake at a high temperature for the first 5 minutes. This first initial blast of heat will force the muffins to rise up rapidly. After 5 minutes, turn the oven down and bake for another 15-18 minutes.
- Wait to add the crumb topping. To ensure the crumb topping doesn't melt in the muffins, wait to add it until after the initial 5 minutes of baking.
Nutrition Facts
Serving: 1muffin | Calories: 430kcal | Carbohydrates: 70g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 67mg | Sodium: 265mg | Potassium: 127mg | Fiber: 1g | Sugar: 38g | Vitamin A: 488IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 2mg
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