Espresso Coffee Cake Muffins

Ingredients

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:
3 tablespoons flour
1 tablespoon and ½ butter
Espresso Glaze:
1/2 teaspoon instant Espresso
1 teaspoon boiling water
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.

Tools

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About

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

Yield:

8.0

Added:

Saturday, March 6, 2010 - 2:34pm

Creator:

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