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| Jumbo Vietnamese Coffee Cake Muffins submitted by Mom Johnson |
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Description
Bake these fragrant muffins, freeze them and then glaze them later for a fresh morning treat!
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Directions
For streusel, stir together the flour, brown sugar, espresso powder, cinnamon and salt. Cut in the cold butter until pieces are pea-sized. Set aside.
Preheat oven to 350 degrees and line 6 jumbo muffin cups with paper liners.
In a small bowl, stir together the sour cream and brewed espresso. In a large bowl, beat the butter with mixer for 30 seconds. Add the brown sugar, baking powder, cinnamon, cardamom, baking soda and salt. Beat until combined, scraping bowl as needed. Add the egg and vanilla. Alternately add the flour and sour cream mixture, beating on low speed until just combined.
Spoon half the batter into the muffin cups, smoothing the tops. Sprinkle with half the streusel mixture, then spoon the remaining batter over the streusel. Sprinkle with the remaining streusel.
Bake until golden about 30-35 minutes. Cool on a wire rack for 30 minutes.
For the glaze, stir together the sweetened condensed milk, powdered sugar and espresso. Drizzle over warm muffins.
Makes 6-8 muffins
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Ingredients
 Streusel:
1 cup flour
1 cup packed brown sugar
1 T. instant espresso powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
2/3 cup cold butter, cubed
Muffins:
3/4 cup sour cream
1/4 cup brewed espresso, cooled
1//2 cup butter, softened
3//4 cup packed brown sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cardamom
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, lightly beaten
1 tsp. vanilla
1 3/4 cups flour
Glaze:
1/3 cup sweetened condensed milk
1 cup powdered sugar
1 T. brewed espresso, cooled
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