Espresso Coffee Cake Muffins
I can't think of anything to say... Inspiration isn't coming to me when I need it to. Having just gone on vacation to Harry Potter World (nerd alert), it's entirely possible I used up all my creative energy casting spells and riding roller coasters. I suppose riding a roller coaster doesn't really use creativity, so much as it does jostle it around the brain enough to get it all nice and scrambled before it's tossed out of an ear going around a sharp turn.
What I'm trying to say is... I have nothing to offer today. No quips or reflections. No "what's new with me" updates. We all have these kinds of days where enjoying the quiet and peacefulness is really where it's at. Yes I have cleaning I could be doing, but it feels nice to choose sitting in a calm space by a bright window while the guinea pig munches on pellets behind me.
This morning I made muffins for brunch, which turned into lunch because Cori and I were competing for oven time and well... good things take time. I learned today coffee cake makes for a good muffin batter and espresso powder is the magic ingredient for coffee cake. I also reminded myself why browned butter is such an important thing in ANY dish you're creating as it punches it up and takes the whole thing to another level entirely.
I hope you are having a fantastic start to your weekend and are able to relax and enjoy the quiet (if you're into that kind of thing). I'm going to go muster up some effort and take the dog outside before the rain comes. Bye!
Espresso Coffee Cake Muffins
adapted from Joy the Baker
For the muffins:
10 tablespoons unsalted butter
1/2 cup + 2 tablespoons whole milk
2 large eggs
2 teaspoons vanilla bean paste ( or vanilla extract or 1 vanilla bean)
2 1/4 cups all purpose flour (I always use King Arthur)
1 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons instant espresso powder mixed with 1 1/2 tablespoons warm water
For the topping:
3 tablespoons cold unsalted butter, cut into 1/2 inch cubes
1/2 cup all purpose flour
3 1/2 tablespoons Mexican chocolate sugar (could also use regular sugar or flavored sugar of choice)
1/2 teaspoon ground cinnamon
Place a rack in the upper third of the oven and preheat to 350℉. Line a regular sized muffin pan with paper liners.
In a small sauce pan over medium heat, brown the butter*. After it has browned, set aside and let cool as you continue to make the muffins.
In a medium bowl, whisk together the milk, eggs, and vanilla bean paste. Add the brown butter and whisk again. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the wet ingredients all at once and stir (don't whisk!) to combine just until you don't see any flour bits left.
Fill the paper liners in the muffin tin with half the batter. To the remaining half of the batter, add in the espresso mixture and mix in again. Top off the muffin liners with the remaining espresso-infused batter (it should feel full). Set aside while you make the topping.
To make the topping, combine the butter, flour, sugar, and cinnamon in a medium bowl. Work together with a pastry blender or a fork until crumbly. Sprinkle the topping evenly across all the muffins before baking.
Bake the muffins in the oven for 18-20 minutes, or until bouncy to the touch and lightly browned on the top. The should dome nicely! Remove from the oven and let cool in the pan on a rack for 10 minutes. Remove from the pan to continue cooling on the rack (or you could eat one while they're still warm because that is the POINT). Store in an air tight container for up to three days. I suggest you devour these with a side of coffee and soft butter for spreading. Enjoy!
*When I brown my butter, I put it in a small, high-sided sauce pan over medium heat. I don't whisk, mix or really even touch the thing except to swirl it around the pan every couple of minutes. There's lots of bubbling and foaming at first, giving way to snapping and popping as water is being cooked out of it. But once that popping and crackling stops you better RUN to the sauce pan. It is in these few moments the butter starts to develop amber colored bits at the bottom of the pan. Once that begins developing, you immediately have to take that sucker off the heat because otherwise you'll end up with burned butter and no one wants that. Browned butter has a kind of clandestine effect when incorporated with cakes, muffins, and bundts. It's nutty, smooth, and sweet. The process also turns your stove into an oily skating rink, so make sure you have a great grease cleaner nearby after you're done making the magic happen on your stove.
