Coffee Cake Muffin

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 180
• Protein: 3g
• Carbohydrates: 26g
• Fat: 8g
• Fiber: 1g
• Sugar: 10g
• Sodium: 150mg

Why Make This Coffee Cake Muffin

These Coffee Cake Muffins are the perfect blend of crumbly texture and rich flavors, making them an irresistible treat for any coffee lover. Imagine the aroma wafting through your kitchen as they bake, creating a warm, inviting atmosphere for family and friends. These muffins combine the comforting taste of coffee with the delightfully sweet notes of brown sugar and optional chocolate chips, making them a versatile snack for breakfast, brunch, or a sweet afternoon pick-me-up.

How to Make Coffee Cake Muffin

Ingredients:

• 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (100g) brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup (120ml) hot milk (any type)
• 1 tablespoon instant coffee (adjust to taste)
• 1/3 cup (75g) melted butter, slightly cooled
• 1/2 cup (90g) chocolate chips (optional)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray. This will ensure that your muffins bake evenly and come out easily once they’re done.

Step 2: Mixing

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to evenly distribute the leavening agent and ensures your muffins rise beautifully.

Step 3: Dissolve Coffee

In a separate bowl, stir the instant coffee into the hot milk until fully dissolved. Allow it to cool slightly before adding it to the batter. This ensures that the heat from the milk doesn’t cook your eggs when combined.

Step 4: Combine Wet Ingredients

In a large bowl, whisk the eggs and brown sugar together until smooth. Add the melted butter and the coffee-milk mixture, whisking until it’s well blended and creamy.

Step 5: Form Batter

Now, gently stir in your dry ingredients to the wet mixture until just combined. It’s essential not to over-mix; a few lumps are perfectly fine. If you’re using chocolate chips, fold them into the batter at this point.

Step 6: Fill & Bake

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean.

Step 7: Cool

Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set and makes them easier to handle.

How to Serve Coffee Cake Muffin

These delightful muffins are best served warm, perhaps with a pat of butter or a drizzle of honey. Pair them with your favorite coffee or tea for the ultimate morning treat or serve them up at brunch gatherings. They can also stand alone as a sweet snack throughout the day.

How to Store Coffee Cake Muffin

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Simply wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer. Just thaw at room temperature when you’re ready to enjoy.

Expert Tips for Perfect Coffee Cake Muffin

• If you want to enhance the coffee flavor, try using a strong brewed coffee instead of instant coffee.
• Experiment with different add-ins such as nuts or dried fruit for varied textures and flavors.
• Ensure all your ingredients are at room temperature for the best mixing results.
• Avoid overmixing the batter to prevent dense muffins.

Delicious Variations

• Nutty Delight: Fold in chopped walnuts or pecans for a crunchy texture.
• Cinnamon Swirl: Add a teaspoon of cinnamon to the dry ingredients or create a cinnamon sugar topping.
• Fruit-Infused: Toss in blueberries or apples for a fruity twist that pairs beautifully with coffee.

Frequently Asked Questions

• Can I use whole wheat flour instead of all-purpose flour?
  Yes, but the texture may be denser. You can try a blend of whole wheat and all-purpose flour for a better result.

• What’s the best way to measure flour?
  Always spoon flour into a measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and lead to dry muffins.

• Can I make these muffins ahead of time?
  Absolutely! You can prepare the batter the night before, but bake them fresh in the morning for the best taste and texture.

• What if I don’t have instant coffee?
  You can substitute with brewed coffee; just make sure to use it hot and adjust the quantity to match your taste preference.

• How can I customize the sweetness?
  You can decrease the sugar if you prefer a less sweet muffin or substitute with sugar alternatives like coconut sugar.

Conclusion

There you have it! These Coffee Cake Muffins are not just easy to make—they are a delightfully comforting treat that everyone will love. Their tender crumb paired with a hint of coffee flavor is sure to leave a lasting impression. Whether you’re baking for yourself or entertaining guests, these muffins will surely bring a warm, inviting vibe to any occasion. So why not give them a try? Happy baking!

Coffee Cake Muffin

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• Author: lydia
• Total Time: 35
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Coffee Cake Muffins are the perfect blend of crumbly texture and rich flavors, making them an irresistible treat for any coffee lover.

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Ingredients

Scale 1x2x3x

• 1 and 1/2 cups (190g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (100g) brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup (120ml) hot milk (any type)
• 1 tablespoon instant coffee (adjust to taste)
• 1/3 cup (75g) melted butter, slightly cooled
• 1/2 cup (90g) chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
3. In a separate bowl, stir the instant coffee into the hot milk until fully dissolved. Allow it to cool slightly.
4. In a large bowl, whisk the eggs and brown sugar together until smooth. Add the melted butter and the coffee-milk mixture, whisking until it’s well blended.
5. Gently stir in the dry ingredients until just combined. If using, fold in chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best served warm with butter or honey. Store in an airtight container for up to 3 days or freeze for up to 3 months.

• Prep Time: 15
• Cook Time: 20
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg