Hence, the weekend of Ron-approved foods.
These were very simple to make. They smelled amazing while baking. They certainly look very appetizing. And, I tried one small bite and they are absolutely INCREDIBLE!! However, I stopped at one bite :( and I chose to eat an apple instead. Call me crazy (or a prude), but anything that leaves dabs of butter in the muffin tin and soaks through the muffin wrapper isn't appealing for a wholesome breakfast. I love baking, but I've been getting better at making healthier muffins and I'm saving up for my Tuesday breakfast carrot cake concoction :)
Espresso Coffee Cake Muffins
adapted from Cinnamon Spice and Everything Nice
Yield: I got 11 muffins.
Ingredients
For Muffins
- 1 and 1/2 cups 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
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup packed brown sugar
- 1/3 chopped almonds (I used pecans because that's what I had in the cabinet)
- 3 tablespoons flour
- 1 and 1/2 tablespoons butter (I chopped up into mini pieces and put in microwave for 10 sec. )
Instructions
- 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.
- Drizzle with glaze (see recipe below).
- 1/2 teaspoon instant Espresso
- 1 teaspoon boiling water
- 1/4 cup packed brown sugar
- vanilla extract, a drop
- 1/4 cup confectioners' sugar
- 2-3 teaspoons milk
- 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.
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