Coffee Cake Muffins
Coffee Cake Muffins are the divine combination of coffee and cake all at once. The perfect breakfast treat, these coffee muffins are covered in a crunchy streusel and a coffee icing drizzle.
Breakfast, Dessert, Snack, Sweets
For the Streusel
30 g / 2 tablespoons unsalted butter (notes)
/ 2 tablespoons unsalted butter
2 tablespoons light brown sugar, packed
light brown sugar, packed
33 g / 1/4 cup plain (all purp) flour
/ 1/4 cup plain (all purp) flour
2 teaspoons rice flour
1 tablespoon oats (notes)
For the Coffee Muffins
2 1/4 cups / 295g plain (all purp) flour
/ 295g plain (all purp) flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup / 150g / 5oz white granulated sugar
/ 150g / 5oz white granulated sugar
2 large eggs
1/2 cup / 180ml whole milk
/ 180ml whole milk
1/2 cup / 125ml vegetable oil
/ 125ml vegetable oil
1/4 cup strong coffee
1 tablespoon vanilla extract (notes)
For the Coffee Icing
2 teaspoons strong coffee
½ cup icing (powdered / confectioners) sugar
icing (powdered / confectioners) sugar
Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicon muffin tray and set aside.
For the streusel
Place all streusel ingredients in a 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 bowl sift together the flour, baking powder and salt. Add the sugar and mix it well.
In a separate bowl whisk together the eggs, milk, vegetable oil, coffee and vanilla. Mix the wet ingredients with the dry ingredients 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 icing
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
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).
TOOLS USED IN THIS RECIPE
2 bowls and a
to mix them together
I use these
silicone muffin trays
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