So calling this a muffin might be a stretch.
But if you can have donut muffins, then I think that coffee cake muffins are reasonable. Really, it’s just an excuse to eat cake for breakfast. ( as if you need an excuse to eat cake for breakfast, pfft.)
I have long loved coffee cake and love to make them. However it was not until I moved in with Mr Ginge that I realized that maybe not everyone shared my opinion. Mr Ginge is not a picky eater by any stretch of the imagination, but does not like to be surprised with his food. One day, I tried out a recipe for a blueberry coffee cake that looked absolutely delicious, and had told him that there was coffee cake for dessert.
Now this was all fine and dandy, until I placed a slice in front of him, in all it’s blueberry glory. Turns out he was expecting coffee cake. As in coffee flavoured cake. You could feel his disappointment a mile away.
So, as an ode to his dessert dissatisfaction, I made coffee flavoured coffee cake, and because everything is better in smaller, I made them into muffins.
Now despite what seems like a lot of sugar, they aren’t super sweet which makes them great for a breakfast treat or if you don’t want something super sweet after dinner.
Coffee Cake Muffins
makes 12 muffins/ cupcakes
For the cake:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
For the filling:
- 1/2 cup brown sugar
- 1 tsp instant espresso powder
For the streusel topping:
- 2 tbsp cold butter
- 4 tsbp flour
- 4 tbsp sugar
- 1/2 tsp instant espresso powder
- Preheat the oven to 350° F. Line your muffin pan with 12 liners.
- For the filling: In a small bowl, stir together the brown sugar and the espresso powder. Set aside.
- For the topping: In another bowl, cut the butter into the flour and sugar, mixing into your get coarse crumbs.
- For the cake: In a large bowl, cream together your butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Mix in the vanilla.
- In a another bowl, whisk together the flour, baking powder and salt. Mix it gradually into the wet mixture, alternating with the sour cream.
- Fill each liner about 1/3 of thee way with batter. Evenly sprinkle the brown sugar filling over the batter. Top with the remaining batter. Sprinkle the topping evenly over all of the cupcakes.
- Bake for 15 – 20 minutes. I mine after 15, and went from there.
- Let cool for a couple minutes in the pan, then transfer to a wire rack and cool completely.
Even the kitties wanted to get in on these!