• Coffee Muffin recipe 

113 g unsalted butter

200 g caster sugar

3 large eggs

60 ml milk

1 tbsp country bean’s hazelnut coffee 

230 g sour cream or hung curd 

8 ml vanilla extract

312g refined flour

8 g baking powder

3 g baking soda

pinch of salt

  • Streusel Recipe

125 g refined flour

148.5 g brown sugar

4 g cinnamon powder

1g fresh grated nutmeg

pinch of  salt

84g unsalted butter

  • Glaze recipe

1 cup icing sugar

4 tbsp water 

vanilla extract optional


  • Cream the butter and sugar together until fluffy
  • Beat the eggs one at a time 
  • Dissolve 1 tablespoon of coffee powder in 60ml lukewarm milk 
  • Add sour cream/hung curd and the coffee mixture in the batter
  • Add all the dry ingredients (flour, baking powder, baking soda and salt)
  • Add Vanilla extract
  • For the Streusel, add and mix all the dry ingredients with butter and mix it into a crumble
  • Pour the cupcake batter in lined tins and top it up with a generous amount of streusel
  • Bake it at 180 degrees for 20 mins
  • For the simple glaze, add the icing sugar and water and mix it well
  • Pour it on the baked muffins 

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