Espresso Coffee Cake Muffins
By: Cinnamon Girl
Published: Saturday, March 6, 2010 - 2:34pm

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

1 Preheat oven to 375 degrees. 2 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. 3 Stir to combine, don't over mix. Batter will be thick. 4 Fill muffin tin/baking cups 3/4 of the way. Sprinkle with the topping, dividing equally among the muffins, press into batter gently. 5 Bake for 18-20 minutes until toothpick comes out clean. 6 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.

About


The perfect little breakfast muffins with a wake-me-up boost.