These killer espresso coffee cake mini muffins are a coffee lovers dream! Cakey, a little sweet, and loaded with espresso, they’re great for breakfast or a mid afternoon snack. The fact that they’re bite sized makes them even better!
The idea for these espresso coffee cake mini muffins came to me while lamenting that coffee cake doesn’t have coffee in it. Although I know the name implies that it is meant to be eaten along with a cup of coffee, being the serious coffee lover that I am this misnomer has always bothered me. I came up with this recipe as an answer to wanting coffee flavored coffee cake, and because I also love mini muffins I knew it would be a match made in heaven.
With liquid espresso AND finely ground espresso mixed into the batter, as well as an espresso streusel coating on top, these muffins are brimming with yummy coffee flavor. Have I overdone it on the coffee? Maybe… but the outcome is pretty damn delicious if I do say so myself!
Although I haven’t tried it I’m sure the espresso in this recipe can easily be traded out for instant coffee powder. My recommendation, however, is to stick to using high quality espresso in these muffins. Espresso is the star of the recipe and its flavor really shines through so using a high quality bean, preferably freshly ground, is going to make all the difference in taste. If you’re an avid espresso drinker hopefully you’re already using high quality espresso, but if not you should really consider switching. My all time favorite espresso is the Sicilian Miscela d’Oro. The flavor is full-bodied and velvety, and the aroma is really top notch. There really is nothing like quality coffee!
Espresso Coffee Cake Mini MuffinsFor the muffins:
- 1 cup milk
- 1 tbsp finely ground espresso
- 2 cups flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 packet vanillina, or 1 tsp vanilla extract
- 6 tbsp butter, melted
- 1 double shot of espresso, or approximately 1/4 cup liquid espresso
- 1 egg
- 1/3 cup flour
- 1/4 cup brown sugar
- 2 tbsp butter, melted
- 1/8 tsp finely ground espresso
Preheat the oven to 400 degrees and prepare your mini muffin pans. I use a brand that doesn’t require greasing or liners but prep your pans as you normally would. In a small bowl add the milk and espresso grounds and set aside. In a separate medium bowl mix together the flour, granulated sugar, brown sugar, salt, baking powder and vanillina. Add the melted butter and double shot of espresso and mix into the dry ingredients. Next add the egg and the milk with espresso grounds and mix until well incorporated.
For the streusel, mix together all of the ingredients in a small bowl.
Spoon the batter into the muffin pans, filling each cup almost to the top. Finish each one with a small amount of the streusel mixture. Bake in preheated oven for approximately 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool on a cooling rack. These also freeze really well and thaw fairly quickly, making them handy for pre-made breakfast muffins or snacks.