Coffee-Coffee Cake Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 301.5
- Total Fat: 15.8 g
- Cholesterol: 43.7 mg
- Sodium: 114.1 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.6 g
View full nutritional breakdown of Coffee-Coffee Cake Muffins calories by ingredient
Introduction
Sabrina Soto's delicious Latin-inspired Coffee Cake Muffins with coffee in the batter Sabrina Soto's delicious Latin-inspired Coffee Cake Muffins with coffee in the batterNumber of Servings: 18
Ingredients
-
Streusel Topping
1/2 cup Flour
1/2 cup Brown Sugar
5 tbsp Butter, unsalted, cold
2 T. Cafe Bustelo instant espresso coffee
1/2 cup chopped Walnuts
Batter
2-1/4 cup Flour
1 T Cafe Bustelo instant espresso coffee
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 t. Salt
5 tbsp Butter, unsalted, room temp
1 cup Granulated Sugar
2 large Eggs
5 tbsp Crisco Pure Vegetable Oil
1 cup Sour Cream
Glaze
1 cup, unsifted Powdered Sugar
1/2 tsp Vanilla Extract
2 T Milk
Tips
The instant coffee gives a unique flavor to these delicious muffins.
Directions
1. For the streusel, place flour, brown sugar, butter asnd instant coffee into food processor. Using knife blade, process until crumbly. Stir in walnuts. Set aside.
2. Make batter by combining flour, instant coffee, baking powder, baking soda and salt in a mixing bowl. Place butter and sugar in food processor and run until fluffy. Add eggs one at a time through feed tube while processing, mixing well. then process in oil and sour cream just until combined. Add flour mixture to processor and run just until eveything is blended.
3. Prepare muffin pans with paper baking liners. Using a 2 TB scoop, fill each of the 18 cups halfway. Using 1 TB scoop place streusel on batter in cups. Cover with remaining batter and top with remaining streusel. If one uses the scoops this makes a perfect 18 portion recipe.
4. Bake at 350-degrees for 20-25 minutes, until toothpick inserted into center of a cake comes out clean. Cool in tins for 5 minutes and then transfer to a rack to cool completely.
5. Make glaze by whisking powdered sugar, vnilla and milk in a small bowl until smooth. Drizzle over cooled muffins and let sit for at least 1 hour to allow glaze to set.
Serving Size: Makes 18 muffins, serving is one muffin
Number of Servings: 18
Recipe submitted by SparkPeople user JANEWATKINS.
2. Make batter by combining flour, instant coffee, baking powder, baking soda and salt in a mixing bowl. Place butter and sugar in food processor and run until fluffy. Add eggs one at a time through feed tube while processing, mixing well. then process in oil and sour cream just until combined. Add flour mixture to processor and run just until eveything is blended.
3. Prepare muffin pans with paper baking liners. Using a 2 TB scoop, fill each of the 18 cups halfway. Using 1 TB scoop place streusel on batter in cups. Cover with remaining batter and top with remaining streusel. If one uses the scoops this makes a perfect 18 portion recipe.
4. Bake at 350-degrees for 20-25 minutes, until toothpick inserted into center of a cake comes out clean. Cool in tins for 5 minutes and then transfer to a rack to cool completely.
5. Make glaze by whisking powdered sugar, vnilla and milk in a small bowl until smooth. Drizzle over cooled muffins and let sit for at least 1 hour to allow glaze to set.
Serving Size: Makes 18 muffins, serving is one muffin
Number of Servings: 18
Recipe submitted by SparkPeople user JANEWATKINS.
