Espresso Coffee Cake Muffins

Espresso Coffee Cake Muffins

Espresso Coffee Cake Muffins

45 minutes

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Ingredients
  • 1/3 cup chopped almonds
  • 2 teaspoons baking powder
  • 1/4 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1 1/2 tablespoons butter
  • 1/4 cup confectioners' sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons flour
  • 1/2 teaspoon instant Espresso
  • 1 tablespoon instant Espresso (can be doubled for a stronger flavor)
  • 1/3 cup milk
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • vanilla extract, a drop
  • 1 teaspoon vanilla extract
  • 1 tablespoon boiling water
  • 1 teaspoon boiling water
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, 1/3 cup 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 additional teaspoons of milk.

Whisk until well combined. If glaze is thick add another teaspoon of milk.

Whisk.

Drizzle over the warm muffins.

Details
  • Serving Size:   8
  • Vegetarian:   True
  • Weight Watchers:   15 Points
Cuisine
  • morning meal
  • brunch
  • breakfast

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