Coffee Coffee Cake Muffins

Coffee Coffee Cake Muffins

Today I made coffee coffee cake muffins, a recipe from my favorite gal, Joy the Baker. They. Are. Divine! I've never tasted anything quite like it in my life. I whipped them up first thing this morning and had to try one right away. 

It was painful waiting 15 minutes for them to cool. I'm serious. I poured myself a cup of coffee with Coconut Creme creamer (another amazing thing!) and opened up one of my luscious muffins. But I didn't stop there...I ate another. I had to. It was calling my name. I think I have a problem. 

Here's the recipe. You really should try them this weekend. You won't regret it!


10 Tablespoons unsalted butter
1/2 cup plus 2 tablespoons whole milk
2 large eggs
2 teaspoon vanilla extract or 1 vanilla bean
2 1/4 cups all-purpose flour
1 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons instant espresso powder mixed with 1 1/2 tablespoons warm water
For the Topping:
3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
1/2 teaspoons ground cinnamon


Preheat oven to 350 degrees F.  Line muffin pan with paper or foil liners.

Melt butter in a small saucepan over medium heat.  Melt and cook down the butter until little brown bits appear in the pan. Keep a close watch eye on the butter and when it begins to brown, remove from heat.

If using vanilla bean, split the vanilla bean down the center, scrape the seeds out, and in a small bowl, rub the vanilla beans into the granulated sugar. Set aside.

In a medium bowl, whisk together milk, eggs, and vanilla.  Add the brown butter and stir to combine.

In a large bowl, whisk together flour, sugar, baking powder and salt in a medium bowl.  Add milk and butter mixture all at once, and stir gently to combine.

Divide half of the batter among muffin cups.  Stir the espresso and water mixture into the remaining batter.  Divide the espresso batter between the twelve muffin cups.

To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.

Serve warm or at room temperature.

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