Double Coffee Cake Muffins

Happy National Coffee Day!

This has to be one of the best food celebrations of the year, next to national ice cream day, national chocolate chip cookie day, well let’s be real, they are all pretty good!

Have you ever wondered how coffee cake got its name? Why is there no coffee in it? I think we have to change that! I found coffee flour one day at trader joes. It was one of those impulse purchases that Trader Joes is known for. But really, coffee flour seemed like something I had to have. Its made from dried coffee cherry husks and skins. I think it’s the same ideas as the Cascara Latte that Starbucks featured earlier this year. Anyways, I think the flour can be treated liked regular flour, however, it’s really potent. Do not, I repeat, do not, sub it one to one for AP flour. You will not like the result.

Back to coffee cake. Isn’t it the best. When I went to overnight camp, we had coffee cake every Saturday for breakfast. It was pretty much the best meal of the week. So much so, there was a whole strategy to it. Our counselors would sprint to the kitchen to get our tables first plate. They would run back to the table. dump the platter onto a plate, and then run back to get seconds before anyone took a bite. You snooze you lose at this camp. When I was younger, the we would eat 3-4 pieces of coffee cake on Saturday. As we got older the administration seemed to notice that we were compulsive over eaters and told the kitchen to make less. What a tragedy!

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Double Coffee Cake Muffins

What's better than coffee cake? coffee coffee cake! 

Servings 12

Ingredients

For the crumb topping:

• 1/4 cup light brown sugar packed
• 1 tbsp sugar
• 1 tsp cinnamon
• 3 tbsp butter
• 2 tbsp coffee flour
• 1/2 cup AP flour

Muffins

• 1/2 cup butter room temperature
• 1/2 cup brown sugar
• 1/4 cup sugar
• 2 eggs
• 1/2 cup nonfat greek yogurt
• 2 tsp vanilla
• 1 1/2 cup AP flour
• 1/4 cup coffee flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 3 tbsp skim milk
• pinch of salt

Instructions

To make the crumb topping:

1. Melt the butter.

2. In a medium bowl, combine both sugars, the cinnamon, and melted butter. 

To make the muffins:

1. Stir in the AP flour and coffee flour. Set aside.

2. Preheat oven to 425F degrees. Line a 12-count muffin pan with muffin wrappers. 

3. In a medium bowl using a mixer, beat the butter on high about 1 minute. 

4. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. 

5. Add the eggs, yogurt, and vanilla extract, continue to beat until its well combined. 

6. In a large bowl, add the AP flour and coffee flour, baking soda, baking powder, cinnamon, and salt. 

7. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. 

8. Add the milk, gently whisking until combined and little lumps remain. 

9. Spoon the muffin batter evenly between all 12 muffin tins. I used a small cookie scoop. Fill the muffins to the top and press a handful of the crump topping on top. 

10. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
    

Recipe Notes

I purchased the coffee flour at Trader Joes. 

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