This isn’t the easiest of recipes, there are quite a few stages to it, but the end result was good. I don’t like cinnamon, so I substituted with cocoa for the topping. I think cinnamon is one of those things you either love or hate. This recipe makes 12 muffins – happy baking! 🙂
- 10 tbsp unsalted butter
- 1/2 cup plus 2 tbsp milk
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups flour
- 1 cup sugar
- 2 1/4 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp instant coffee (combined with 1 1/2 tbsp hot water)
For the Topping
- 3 tbsp cold, unsalted butter, cut into 1/2-inch cubes
- 1/2 cup all-purpose flour
- 3 1/2 tbsp sugar
- 1/2 tsp cinnamon (or cocoa powder)
Preheat oven to 175 deg C. Line muffin pan with paper liners.
Melt butter in a small saucepan over medium heat. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
Whisk together milk, eggs, and vanilla in a bowl. Add the brown butter and stir to combine.
In a separate bowl, whisk together flour, sugar, baking powder and salt. Add the wet mixture all at once, and whisk gently to combine.
Divide half of the batter among muffin cups. Stir the coffee and water mixture into the remaining batter. Divide the coffee batter between the twelve muffin cups.
To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake until golden and crisp until a skewer comes out clean, about 18-20 minutes. Serve warm or at room temperature.