Monday, October 8, 2012

Coffee Cake Espresso Muffins

What's more perfect than a hot cup of coffee on a crisp, fall day?

A muffin with a cup of coffee, of course!

Muffins are the perfect compliment to any cup of coffee - or tea!  They're just the right size, wrapped up in their little liners and all. Cute and scrumptious :)

I woke up this morning wishing I had something to go along with my coffee, so decided to look for a good muffin recipe.  I stumbled upon these and figured they were a solid choice.  Not too sweet, not too complicated.  Simple and delicious.


Coffee Cake Espresso Muffins

10 tbsp. unsalted butter
1/2 cup + 2 tbsp. milk
2 large eggs
2 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 cup sugar
2 1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. instant espresso powder mixed with 1 1/2 tbsp. warm water

3 tbsp. cold, cubed, unsalted butter
1/2 cup all-purpose flour
3 1/2 tbsp. sugar
1/2 tsp. ground cinnamon

Preheat oven to 350F.
Line muffin pan with liners or spray with non-stick cooking spray.
Melt butter in small saucepan over medium heat.  Melt and cook down until brown bits appear in pan.  The crackling will stop after a while and brown fairly quickly not long after, so keep an eye on it!  After browned, remove from heat.
In a medium bowl, whisk together milk, eggs, an vanilla.
Add browned butter and stir; set aside.
In a large bowl, combine flour, sugar, baking powder, and salt.
Add milk and butter mixture, stir to combine.
Divide half of the batter among muffin cups.
Take remaining batter and stir espresso and water mixture into batter.
Divide newly made espresso batter between 12 muffin cups.
Sprinkle topping on top of muffin cups (to make topping, combine all ingredients in a bowl and using a fork or fingertips, mix until crumbly.)
Bake muffins for 18-20 minutes (or until toothpick comes out clean)
Allow to cool for about 15 minutes before removing from tin.

*Recipe adapted from Joy the Baker

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