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