COFFEE & STREUSEL MUFFINS

Ingredients:

• 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

Instructions:

• 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