Description
These Coffee Cake Muffins are the perfect blend of crumbly texture and rich flavors, making them an irresistible treat for any coffee lover.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, stir the instant coffee into the hot milk until fully dissolved. Allow it to cool slightly.
- 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.
- Gently stir in the dry ingredients until just combined. If using, fold in chocolate chips.
- 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.
- 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