High Altitude Espresso Coffee Cake Muffins
Light and fluffy brown sugar coffeecake muffins, with espresso powder in the muffins and the crumble topping for a delicious coffee flavor.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Muffin Pan
Ingredients
Muffins
- 1 ¾ cups all-purpose flour, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- ¼ tsp ground nutmeg
- ½ cup dark brown sugar, lightly packed
- 2 large eggs
- 1 cup full-fat sour cream
- ¼ cup unsalted butter, melted
- ¼ vegetable oil
- 1 tsp vanilla extract
- 2 tsp espresso powder or instant coffee powder
Topping
- 1 cup all-purpose flour, spooned and leveled
- ⅓ cup dark brown sugar, lightly packed
- 1 tsp espresso powder or instant coffee powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup unsalted butter, melted
Instructions
Muffins
- Preheat the oven to 350. Line a standard-sized muffin pan with 12 paper liners. Lightly spray the liners with non-stick baking spray.
- In a bowl, sift together the flour, salt, baking soda and nutmeg.
- Separately, whisk together the brown sugar, eggs, sour cream, melted butter, vegetable oil, vanilla and espresso powder.
- Add the wet ingredients to the dry, and stir just until combined, but there are a few floury bits here and there.
- Use a cupcake/ice cream scoop to portion the batter into the muffin cups, filling them 3/4 full.
Topping
- In a bowl, combine the flour, brown sugar, salt and espresso powder. Drizzle with the melted butter.
- Use a fork, or a pastry cutter, to toss the mixture together until moistened and crumbly.
- Spoon the streusel over the batter, and lightly press the crumbs into the batter.
- Bake the muffins on the center oven rack, for 20-22 minutes, until a toothpick in the center comes out clean.
- Cool the muffins in the pan for 3 minutes, then gently remove them, setting them on a cooling rack. Let cool for 10-15 minutes, then serve warm.
Notes
- Muffins are best eaten the day they're made, leftovers are still good for up to 3 days, stored in an airtight container. For a just-baked texture, rewarm in the microwave for 15-20 seconds.
- It's normal for some of the crumb topping to fall off when you remove the muffins from the pan. Just scoop up the crumbs and pile them back on!
- Because of the espresso powder, these muffins are not overly sweet, but just sweet enough, with bitter coffee notes. If you like a sweeter muffin, rather than increasing the sugar in the batter, try drizzling the muffins with a vanilla powdered sugar icing. Maple icing would be fantastic, too.
- These muffins are great with chopped pecans or walnuts added to the batter, or to the crumb topping.
- Blueberries would also be a delicious addition.
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