Glazed Streusel Coffee Muffins

Yesterday we went to the old circus here in Russia. We had so much fun! I loved the sea lions...they all had little personalities, clapping their flippers, bobbing their heads, doing tricks (or refusing to do them)...basically, begging for treats! They were so funny!

Anyways...I just had to share that. Now onto the muffins!

These muffins are perfectly moist when they're just a little bit warm from the oven—and then there's the bonus of the warmth bringing out the coffee flavor. That said, do not hesitate to gobble these down as soon as they cool down enough so as not to burn your tongue.

And there are also so many other layers of flavors, too—spices, maple syrup...and chocolate, if you're like me! I went all out with the streusel and glaze, and then took a step farther with the chocolate chips. Let's just say these weren't the healthiest muffins ever!

While these take a little time to make, the end result is worth it.

Streusel Coffee Muffins with Maple Glaze

Makes 12-13

Ingredients:

Streusel:

1/2 cup all-purpose flour

1/2 cup tightly packed light brown sugar

1/2 tsp. ground allspice

5 Tbsp. butter (cold and cut into bits)

Muffins:

2 cups all-purpose flour

1/3 cup sugar

1 Tbsp. espresso powder

1 Tbsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. sea salt

1/3 cup tightly packed light brown sugar

1 cup strong brewed coffee (cooled)

8 Tbsp. (1 stick or 1/2 cup) melted butter (cooled)

1 egg

1/2 tsp. vanilla extract

Maple Glaze

3/4 cup powdered sugar, sifted

about 6-8 Tbsp. pure maple syrup

Directions:

Streusel:

1. Whisk the flour, brown sugar, and allspice in a small bowl until blended.

2. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you've got irregularly shaped crumbs.

3. Cover and refrigerate while you make the muffins.

Muffins:

1. Preheat the oven to 400F. Butter, spray, or line 12 molds of a regular sized muffin pan. Set aside.

2. In a large bowl whisk together the flour, sugar, espresso powder, baking powder, cinnamon, nutmeg, and salt.

3. Stir in the brown sugar, making certain that there are no lumps.

4. In another bowl, whisk the coffee, melted butter, egg, and vanilla extract together until well combined.

5. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter may be lumpy; do not over-mix.

6. Divide the batter evenly among the muffin cups.

7. Remove the streusel from the refrigerator. Sprinkle it over each muffin, then use your fingers to gently press the crumbs into the batter.

8. Bake 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

9. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold. Remove muffins and cool completely on racks.

10. Add glaze if desired.

Glaze:

1. In a medium bowl combine the sifted powdered sugar and maple syrup.

2. Mix, adding more maple syrup if needed, to achieve a smooth, sticky glaze. Drizzle over the cooled muffins with a whisk or fork.

Recipe from: http://www.unegaminedanslacuisine.com/2009/12/streuseled-coffee-muffins-with-maple.html

Recipe adapted from: Baking From My Home to Yours by Dorie Greenspan