I hope everyone had a lovely long weekend. Yes I know the week is half way over and I’m behind on my blog. I didn’t get a chance to cook or bake over the weekend, hence the tardiness on my post this week.
Let’s see… Chris and I bought a new dining room set over the weekend —yay! It’s a beautiful distressed piece, which I love and it will be delivered this Friday. Kimi came home from her trip so we spent the afternoon with her. Chatted up with our neighbor regarding the fence we share. Was thinking about redoing it next month. So yes, it was a busy weekend.
Back to food. To all you coffee lovers out there. I know you’ll want to bake a batch of these muffins.
It’s like coffee cake with actual coffee ingredient in it! It’s perfect for those mornings when you need to double-up on your caffeine intake. Coffee and then coffee muffins. Doesn’t it sound good? So go and bake yourself some. You won’t regret it.
- 1/2 cup (1 stick) of unsalted butter, softened
- 1/3 cup of dark muscovado sugar
- 1/3 cup of granulated sugar
- 1 egg
- 2 teaspoons of vanilla extract
- 1 cup of sour cream
- 2 cups of all-purpose flour
- 3 tablespoons of instant coffee granules
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/2 cup of all-purpose flour
- 1/2 cup of dark muscovado sugar
- 1 teaspoon of ground cinnamon
- 1/4 cup (1/2 stick) of unsalted butter, cold and diced
Preheat the oven to 375 degrees F. Line baking cups in the muffin pan.
Using a stand or electric mixer (or mix by hand) cream butter, muscovado and granulated sugar until fluffy. Beat in egg, vanilla extract and sour cream. Mix until it has a creamy consistency.
In medium bowl whisk together flour, coffee granules, baking powder, baking soda, salt and cinnamon. Slowly add the flour mixture into the egg/sour cream mixture and mix until just moistened. Spoon batter into the lined muffin cups.
Make the streusel topping: In a small bowl combine flour, sugar, cinnamon and butter. Use your fingers to mix until you have a crumbly mixture. Sprinkle generously over the batter.
Bake for 18-20 minutes or until toothpick/tester inserted into the center comes out clean. Cool slightly in the pan before transferring them to the cooling rack.