Espresso Coffee Crumble Muffin

Sunday essentials… wake up with a nice cup of coffee + espresso crumble muffin

Espresso Muffin Cake

I love being lazy on Sunday mornings, so I did some midnight baking on Saturday.

Makes one perfect dozen.


For Muffin Cake:

  • 12 tablespoons unsalted butter
  • 3/4 cup  whole milk, at room temperature
  • 2 large eggs, at room temperature
  • 3 teaspoon pure vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon King Arthur instant espresso powder, mixed with 1 1/2 teaspoon warm water

For Crumb Topping:

  • 4 tablespoon cold, unsalted butter, cut into small cubes
  • 1/2 cup all-purpose flour
  • 3 1/2 tablespoons granulated white sugar
  • 1/2 teaspoon ground cinnamon

For Whip Cream:

  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon pure vanilla extract

Espresso Muffin Cake Overhead View


For Muffin Cake:

  • Preheat oven to 350F degrees and line muffin pan.
  • In a large bowl, whisk together flour, sugar, baking powder and salt and set on the side.
  • Brown the butter – melt butter in a small saucepan over medium heat until brown bits start to form and quickly remove from heat and set on the side.
  • Using whisk attachment for standing mixer, mix together milk, eggs and vanilla.
  • Add browned butter to to mixture and whisk until combined.
  • Add all at once the flour and sugar mixture.
  • Stir until just combined.
  • Fill each muffin tin about 1/3 full.
  • Pour espresso mixture (espresso powder and warm water) into the remaining batter and mix well.
  • Divide the espresso batter mixture among each of the muffin tins.
  • For crumble topping, mix all ingredients together in a medium bowl and use finger tips to crumble the the ingredients together.
    • Some pieces will be remain in a small ball and other areas may be more of a wet sandy texture. Either way will turn out fine.
  • Sprinkle the crumble over the muffins.
  • Bake for 18-20 minutes and check on the muffins. Make sure not to over-bake since they will dry out quickly.

Espresso Muffin Cake One Layer

For Whipped Cream:

  • Place metal bowl for standing mixer in freezer for about 10 minutes.
  • Using a whisk attachment for standing mixer, place all the ingredients in the bowl and mix on medium-high to high speed (KitchenAid setting 8) for about 5-8 minutes.
  • Once stiff high peaks form, your whipped cream is ready!


Espresso Muffin Cake Two Layers

  • Cut muffin into thirds – cut off the muffin top and then cut the bottom half into even halves.
  • Place the bottom muffin on serving plate and drizzle with salted caramel (either store bought or see recipe in link).
  • Using a star tip and pipping bag, pipe one layer of whipped cream on top of the caramel.
  • Place middle layer on top of the whipped cream and add another layer of whipped cream.
  • Top off with the muffin top.

Espresso muffin recipe adapted from Joy the Baker.



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