I’m sharing #MyDolceGusto in my life as part of a NESCAFE sponsored series for Socialstars.
These cappuccino coffee cake muffins are the perfect way to start your morning! A twist on a classic coffee cake recipe, these muffins have a crumble toppings and cappuccino icing drizzled on top. These make the perfect quick breakfast or a baked good to bring to a friend or neighbor.
Breakfast is by far my favorite meal of the day.
I think it’s because it’s the most calm and peaceful time of the day. With a toddler running around, you never know what the rest of the day will look like, but breakfast usually is a fairly predictable part of our routine.?
The mornings always look the same. My husband usually will get our son out of bed and my sweet son will toddle into our bedroom carrying his blanket and reach his arms up to come snuggle with me for a minute. He usually goes and eats breakfast with his daddy while I brush my teeth and get the morning started.
While my son finishes up his breakfast, I always make a cup of coffee to start the day. A while back I discovered how to make the perfect cup of coffee at home, thanks to my new?NESCAFE Dolce Gusto coffee machine. Depending on how I’m feeling that day, I can make any type of coffee I want, from a cappuccino to a latte or just a regular cup of dark roast coffee.?
On the mornings we have to get out of the house early, I need a quick breakfast idea that is also delicious. A while back I decided to try making a version of coffee cake muffins. I wanted them to be moist, flavorful and have my favorite crumble topping on it. The crumble topping plus a cappuccino icing makes these muffins pretty much irresistible. That’s how these cappuccino coffee cake muffins were born.
The crumble topping is actually the same one I use for these pecan pie crumble bars and it’s become my go to for any dessert or baked good that requires a crumble topping because it’s so delicious and easy to make. Crumble toppings can get tricky to achieve the right consistency when you’re using cold butter, but this crumble topping recipe uses melted butter, which makes it SO easy.
When I was experimenting with this recipe, I made a batch that was just a tad too dry, so we ended up bringing them to church to share with the group of volunteers we see every week. I just love watching people’s faces light up when they see that someone brought them something, especially when it’s food. These muffins are so easy to make, too, that it’s easy to double the recipe and bring a batch to a friend or neighbor. I don’t like overly complicated muffin recipes, so even though these have a crumble topping, don’t be fooled into thinking they’re hard to make.
Okay, back to the coffee part of this recipe. Did you know coffee cake doesn’t actually have coffee in it? Weird, right? I learned that a few years ago and thought it was very odd, but I guess the reason behind the name is simply that a traditional recipe for coffee cake pairs well with coffee. This recipe actually does technically have coffee in it and definitely needs a hot cup of coffee (preferably from your NESCAFE Dolce Gusto) to go with one of these cappuccino coffee cake muffins.
If you remember from my first post about the NESCAFE Dolce Gusto, it has a professional-grade pressure system with 15 bars of pressure which means every cup has that frothy top layer that you may be familiar with if you get espresso drinks often. There’s something about having that frothy, foamy layer that makes that first cup of coffee that much more of an experience for me. It’s easy to see why it’s become such an important part of my morning!
Here how you can make these cappuccino coffee cake muffins:
Cappuccino Coffee Cake Muffins
- 1 ¼ cup flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon instant espresso coffee
- 1 teaspoon cinnamon
- 2 eggs
- ½ cup milk
- ¼ cup plain greek yogurt
- ⅓ cup vegetable oil
- ½ cup unsalted butter, melted
- 1 cup + 4 tablespoons all-purpose flour
- ⅓ cup + 1 tablespoon brown sugar
- ⅓ cup + 1 tablespoon rolled oats
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup heavy cream
- 2 teaspoons instant espresso coffee
- Preheat oven to 375 degrees. Line a muffin pan with 12 cupcake liners.
- In a medium bowl, whisk together?dry ingredients for muffins
- In a large glass measuring cup or small bowl, combine wet ingredients.
- Gradually pour wet ingredients into dry ingredients bowl and gently whisk until incorporated.
For the crumble topping:
- In a medium bowl, pour in flour, brown sugar and oats. Stir ingredients together.
- Pour in melted butter and stir ingredients together. Break up larger chunks of the crumble topping.
For the icing:
- Using a hand mixer, whisk softened butter.
- Add 1 cup of powdered sugar and cream together.
- Add ¼ cup of heavy cream and the espresso coffee.
- Add?remaining powdered sugar and heavy cream.
- Taste icing. If bitter from coffee, add a bit more powdered sugar (¼ cup at at time).
- Icing should be thin to be able to pour over muffins as a glaze.
- Pour muffin batter into lined muffin pan about ½ way full.
- Sprinkle crumble topping on top of batter.
- Bake for 20-22 minutes until muffin springs back when touched.
- While the muffins are cooling, use a spoon to drizzle cappuccino icing over the muffins.
You can replace the espresso with cinnamon in the muffin mix and simply omit in the icing recipe for a caffeine-free version of this muffin recipe.