Streusel Coffee Muffins with Maple Glaze

December 23, 2009

Streusel Coffee Muffins with Maple Glaze | une gamine dans la cuisine

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!

Streusel Coffee Muffins with Maple Glaze | une gamine dans la cuisine

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 | une gamine dans la cuisine

Streusel Coffee Muffins with Maple Glaze
makes 12 muffins

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 egg
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


  1. these look like little bites of heaven! I'm definitely going to have to try this soon!

  2. No apologies necessary for making and sharing such a beautiful treat. This is totally up my alley, and your adaptations are perfect.

  3. Those look really, really good. Too bad I really hate coffee :( Maybe I'll have to try them with chai or something.

  4. Valerina, these sound PEERFECT. By coincidence I just bought espresso powder hoping to find a use for it. And here it is. Oh my gosh, I think I might have to make these tomorrow.

  5. Tovie, I think these would be amazing with chai!

    Hi Katy! I think that is a sign. :) Please let me know what you think of these if you decide to make them.

  6. Oh my gosh, these look wonderful. I know these would be a big hit if I take these in to work!
    Cute blog!

  7. Hi Linda, thanks for visiting. I think the muffins should score you some favourite co-worker points if you brought them to work.

    And thank you to whomever spread the word out on the internet about this recipe. My little blog had a lot of hits yesterday, and she really appreciates the traffic. :)

  8. These looked really interesting and I just happened to have instant espresso in the cupboard, so...... They are wonderful! My husband just loves them and I have made them twice just this last week! Kudos!!!!

  9. Thanks for the comment! I'm so glad you enjoyed these. :)

  10. Hi Valerina, dumb question but what is espresso powder? You mean just regular espresso (finely ground coffee) or is it something else? Thanks!

  11. @Anon, That's actually a very good question! (I didn't know what espresso powder was when I started baking.) :)

    Espresso powder is basically extremely finely ground coffee. If you don't have any, just omit it from the shouldn't make too much of a difference.

    Do Not try using regular ground
    coffee! No matter how fine you grind it, it won't be fine enough and you'll likely end up with bits stuck in your teeth. (Believe me, I tried.) :D

    Thanks for asking! I hope you enjoy the muffins.

  12. I just made these and they are quite delicious! You can definitely taste the coffee in them. Next time I think I'll just use regular-strength coffee instead of strong. The streusel is what really made these muffins amazing and the glaze put them over the top! I made 3 dozen mini muffins and cooked them for 9-10 minutes. Perfect for dessert or breakfast!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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