This recipe is my own. Vanilla, cinnamon and coffee is a fave combo of mine, and I decided to try it in a muffin. This is more of a dessert muffin, sweet with a crunchy topping, and a loose, tender and spongy crumb. I wasn’t thrilled with the muffins, maybe because they were a tad too sweet for my taste; but they got rave reviews from everyone who tried them, even my fussy hubby. Everyone especially liked the coffee glaze. So I’m passing the recipe on to you and hope you will enjoy it as much as my group did.
|Vanilla-Cinnamon Streusel Muffins with Coffee Glaze |
Source: Judy's Kitchen
Rating: 8.5 out of 10
1-3/4 cups all-purpose flour, divided use
1 cup sugar, divided use
1-3/4 tsp. baking powder, divided use
3 Tbsp. chopped or broken walnuts
2 tsp. cinnamon
5 Tbsp. butter, melted, divided use
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla powder (optional)
1/2 cup white chocolate chips
2 large eggs
1 cup low-fat vanilla yogurt (Stonyfield Farms)
2-1/2 tsp. vanilla (I used Mexican vanilla)
1/2 cup plain applesauce
1/2 cup confectioner’s sugar
1/2 tsp. coffee essence (equal parts coffee and coffee brandy)
2-4 Tbsp. coffee
Heat oven to 400F. Spray a 12-cup standard muffin tin with non-stick cooking spray. In small bowl, combine 4 Tbsp. flour, 4 Tbsp. sugar, 1/2 tsp. baking powder, 3 Tbsp. walnuts, 2 tsp. cinnamon and 2 Tbsp. butter. Mix with a fork till combined; set aside.
In large bowl, whisk together 1-1/2 cups flour, 3/4 cup sugar, 1-1/4 tsp. baking powder, baking soda, salt and white chocolate chips. In small bowl, whisk together eggs, yogurt, 2 tsp. vanilla, 2 Tbsp. melted butter and applesauce. Pour wet ingredients over dry ingredients all at once, stirring with spoon or spatula just till barely combined. Spoon into muffin cups. Top each muffin with some of the cinnamon topping.
Bake 18-20 minutes, or till toothpick inserted near center returns with just a few crumbs. Cool in pans about 5 minutes, then turn out onto wire racks to finish cooling.
Prepare glaze: In small bowl, combine 1 Tbsp. melted butter with confectioner’s sugar, 1/2 tsp. vanilla and coffee essence. Stir till smooth. Stir in just enough coffee to make a drizzling consistency. Drizzle with fork over muffin tops. Yield: 12 muffins