Categories: Muffins
Ingredients
- 1 and 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon instant Espresso(can be doubled for a stronger flavor)
- 1 tablespoon boiling water
- 1/2 cup butter, melted
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla extract
- .
- Topping:
- 1/4 cup packed brown sugar
- 1/3 chopped almonds
- 3 tablespoons flour
- 1 and 1/2 tablespoons butter
- .
- Espresso Glaze:
- 1/2 teaspoon instant Espresso
- 1 teaspoon boiling water
- 1/4 cup packed brown sugar
- vanilla extract, a drop
- 1/4 cup confectioners’ sugar
- 2-3 teaspoons milk
Directions
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Preheat oven to 375 degrees.
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In a small bowl, mix brown sugar, almonds, flour, and butter together. Set aside. (Topping)
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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, milk, and vanilla.
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Stir to combine, don’t over mix. Batter will be thick.
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Fill muffin tin/baking cups 3/4 of the way. Sprinkle with the topping, dividing equally among the muffins, press into batter gently.
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Bake for 18-20 minutes until toothpick comes out clean. Drizzle with glaze.
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Dissolve the Espresso into the boiling water in a small bowl. Add the brown sugar and use a fork to combine the two.
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Add a drop of vanilla. Add the confectioners sugar and 2 teaspoons of the milk. Whisk until well combined.
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If glaze is thick add another teaspoon of milk. Whisk. Drizzle over the warm muffins.