Ingredients
| Name | Amount (Metric / US) |
|---|---|
| ALMONDS | 47.67 g / 0.33 cups |
| BAKING POWDER | 2 tsps |
| BROWN SUGAR | 55 g / 0.25 cups |
| BUTTER | 113.50 g / 0.50 cups |
| BUTTER | 1.50 Tbsps |
| CONFECTIONERS' SUGAR | 30 g / 0.25 cups |
| EGG | 1 |
| FLOUR | 187.50 g / 1.50 cups |
| FLOUR | 3 Tbsps |
| ESPRESSO | 0.50 tsps |
| ESPRESSO | 1 Tbsp |
| MILK | 81.33 ml / 0.33 cups |
| SALT | 0.50 tsps |
| SUGAR | 100 g / 0.50 cups |
| VANILLA EXTRACT | 8 servings |
| VANILLA EXTRACT | 1 tsp |
| WATER | 1 Tbsp |
| WATER | 1 tsp |
Espresso Coffee Cake Muffins
If you want to add more lacto ovo vegetarian recipes to your recipe box, Espresso Coffee Cake Muffins might be a recipe you should try. This recipe makes 8 servings with 361 calories, 5g of protein, and 18g of fat each. For 52 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Foodista requires almonds, baking powder, espresso, and flour. This recipe is liked by 1 foodies and cooks. It works well as an inexpensive breakfast. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 24%, this dish is rather bad. Users who liked this recipe also liked Mocha Coffee Coffee Cake With Espresso Glaze, Pumpkin Chocolate-Chunk Espresso Muffins with Coffee Glaze Drizzle, and Espresso Crumb Coffee Cake.
Instructions
- Preheat oven to 375 degrees.
- In a large bowl combine the flour, sugar, baking powder, and salt. In a small bowl dissolve the Espresso in the boiling water. Add to flour mixture with the butter, egg, 1/3 cup milk, and vanilla.
- Stir to combine, don't over mix. Batter will be thick.
- Fill muffin tin/baking cups 3/4 of the way. Sprinkle with the topping, dividing equally among the muffins, press into batter gently.
- Bake for 18-20 minutes until toothpick comes out clean.
- Make the glaze. Dissolve the Espresso into the boiling water in a small bowl. Add the brown sugar and use a fork to combine the two. Add a drop of vanilla. Add the confectioners sugar and 2 additional teaspoons of milk. Whisk until well combined. If glaze is thick add another teaspoon of milk. Whisk. Drizzle over the warm muffins.
