I hope my fellow Tuesdays with Dorie bakers will forgive me for making a recipe which hasn't been chosen yet. If it helps my case any, I did *doctor* it up a bit and add a few twists...and I will still make these in their true form once the recipe pops up. It's just that I have been craving muffins the last several days and these had been calling to me every time I picked up the book, you see. Yes, I know, I am weak. But I can't say that I have any regrets about these bountiful splendid muffins!
On their own these would be perfect but it is the Holiday season and the only time of year (aside from my birthday) when I can go crazy with butter and sugar and just about anything that is so bad yet so undeniably worth the guilt.
The moist muffins are jolted into a peppy addition of espresso powder. But their vivaciousness does not stop with the coffee, there is also the ever so sassy nutmeg and cinnamon thrown into the batter! Digging clumps of butter into the smooth muffins is a crumbly, spicy brown sugar streusel. And (yes, there's more!) it is all topped with a cascading maple syrup glaze. Please make me stop! :) These muffins will be devoured from their cobble stoned tops down to their espresso infused stumps. Eat up and Enjoy. These darlings would be perfect for breakfast.
Streusel Coffee Muffins with Maple Glaze
makes 12 muffins
for the streusel
for the streusel
1/2 cup of all purpose flour
1/2 cup of tightly packed light brown sugar
1/2 tsp. of ground allspice
5 Tbsp. of butter (cold and cut into bits)
for the muffins
2 cups of all purpose flour
1/3 cup of sugar
1 Tbsp. of espresso powder
1 Tbsp. of baking Powder
1/2 tsp. of ground cinnamon
1/4 tsp. of ground nutmeg
1/4 tsp. of sea salt
1/3 cup of tightly packed light brown sugar
1 cup of strong brewed strong coffee (cooled)
8 Tbsp. (1 stick) of melted butter (cooled)
1/2 tsp. of vanilla extract
for the glaze
3/4 cup of sifted confectioners sugarabout
6-9 Tbsp.* of pure maple syrup
*I didn't measure the amounts for the glaze so just add as much or as little syrup as you need to achieve a smooth (very sticky) glaze.*
Prepare the streusel: Put the flour, brown sugar, and allspice in a small bowl and whisk to blend. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you've got irregularly shaped crumbs. Cover and refrigerate while you make the muffins.
Muffins: Preheat the oven to 400F. Butter or spray or line 12 molds of a regular sized muffin pan. Set aside.
In a large bowl whisk together the flour, sugar, espresso powder, baking powder, cinnamon, nutmeg, and salt. Stir in the brown sugar, making certain that there are no lumps. In another bowl, whisk the coffee, melted butter, egg, and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough-a few lumps are better than overmixing the batter. Divide the batter evenly among the muffin cups.
Remove the streusel from the refrigerator. Sprinkle it over each muffin, then use your fingers to gently press the crumbs into the batter.
Bake for about 20 minutes (mine took only about 17) or until a knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold. Cool and remove muffin cups (if used) before adding the glaze.
Glaze: In a medium bowl combine the sifted sugar and maple syrup. Mix until smooth. Drizzle over the cooled muffins with a whisk or fork.
Recipe adapted from Dorie Greenspan's Baking From My Home to Yours