Espresso Coffee Cake Muffins

Photo: Cinnamon Girl

Ingredients

1 cup and ½ 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

cup milk

1 teaspoon vanilla extract

Topping:

1/4 cup packed brown sugar

chopped almonds

3 tablespoons flour

1 tablespoon and ½ butter

Espresso 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

3 teaspoons milk

Preparation

Preheat oven to 375 degrees.

In a large bowl combine the flour, sugar, baking powder, and salt. In a small bowl dissolve the Espresso in the boiling water. Add to flour mixture with the butter, egg, milk, and vanilla.

Stir to combine, don't over mix. Batter will be thick.

Fill muffin tin/baking cups 3/4 of the way. Sprinkle with the topping, dividing equally among the muffins, press into batter gently.

Bake for 18-20 minutes until toothpick comes out clean.

Make the glaze. Dissolve the Espresso into 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 thick add another teaspoon of milk. Whisk. Drizzle over the warm muffins.