Tuesday, March 8, 2011
I'm kind of an "all or nothing" kind of girl. Like, either I will eat none of the cookies, or I will eat them all. Oh, ok, just kidding about that part. Kind of. Anyway, I finally found and bought espresso power the other week. Since then, I have baked 4 different items with it! Seriously, how have I ever survived without this ingredient in my kitchen!
These muffins were described to me as "cinnamon mocha." Yum. They are dense like a muffin, but are "springy" (don't you just love the way my friend has with words?!). And the streusel topping....such a good streusel! I made these mini, and they were the perfect little popper for a simple brunch.
Source: Made with Love, by Diane Steury
1 1/2 cup milk, divided
2 tbl. instant espresso powder
3 1/2 cups flour
4 tsp. baking powder
1 tsp. salt
1 tbl. cinnamon
1/2 tsp. nutmeg
1 cup white sugar
1/2 cup cinnamon chips
9 tbl. butter, melted and cooled
1/4 cup brown sugar, packed
4 large eggs
1 tbl. vanilla
3/4 cup flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup brown sugar, packed
3 tbl. white sugar
6 tbl. butter, cut into chunks
1 cup walnuts or pecans, optional
Combine the flour, cinnamon, nutmeg, and sugars. Cut in the butter until mixture is crumbly. Stir in the nuts if desired. (If you have a food processor, toss it all in the workbowl and pulse until crumbly).
Preheat oven to 350 degrees.
Scald 1/2 cup milk an stir in espresso powder. Pour into a medium-size bowl, add the remaining 1 cup milk and cool completely. When cooled, whisk the melted butter, 1/4 cup brown sugar, eggs and vanilla into the coffee-flavored milk.
In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and white sugar. Pour the liquid ingredients over the dry ingredients, add the chocolate chips, and stir together to form a batter.
Spray mini muffin pan lightly with cooking spray or use mini muffin liners. Divide the batter among the cups in mini-muffin pans (or regular sized ones!), filling each cup 3/4 full. Lightly press 1/4 tsp. of streusel topping onto the top of mini muffins (1/2 tsp. for regular sized).
Bake for 10-12 minutues or until a toothpick inserted in the center comes clean. For regular sized muffins, bake 15-17 minutes. Cool completely.