Loaded with crunchy streusel topping, these coffee muffins are so simple to make. All mixed in one bowl, they take minutes to make and need no special equipment. They’re also fantastic alongside your morning cuppa.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicon muffin tray and set aside or line a tin with paper liners.
FOR THE CRUMBLE TOP: Place all crumble / streusel ingredients into a medium bowl and use your fingertips to press it all together in it look like bread crumbs and clumps when you squeeze it together.
FOR THE COFFEE MUFFINS: In a large mixing bowl whisk together the sugar, eggs, milk, vegetable oil, coffee and vanilla.
Now sift in the flour, baking powder and salt. Mix together with a spatula, being careful not to over mix.
Divide the batter equally among the 12 muffin holes and top each one with streusel.
Bake for around 20 minutes, turning the tray half way through, until a toothpick inserted comes out clean.
FOR THE COFFEE GLAZE: Once the muffins are cool, mix together the coffee and icing sugar. If it is not runny enough to drizzle over the muffins add more coffee a little at a time until it is.
Drizzle the icing over the top of each muffin and serve
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Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.