I just made these a few hours ago, and they were very good. Not too sweet, with a mild coffee taste and fluffy texture. I added 1/2 tsp instant espresso to the brewed espresso, but may add more next time.
MEDAGLIA D'ORO BREAKFAST MUFFINS
INGREDIENTS:
Streusel Topping:
1/3 cup all-purpose flour (I used 1/4 cup)
1/4 cup dark brown sugar
1/4 tsp cinnamon (I used 3/4 tsp)
pinch of salt (I used a very tiny pinch)
1/4 cup pecans, chopped (I omitted this)
3 Tbsp butter, softened (I used 1 Tbsp cold unsalted butter, cut into small pieces)
Muffin Batter:
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp cinnamon (I used 3/4 tsp)
1/2 tsp salt (I used 1/4 tsp)
1/2 cup dark brown sugar (I used 1/2 cup plus 2 Tbsp)
1/2 cup brewed Medaglia D'Oro Espresso (I used another brand strong brewed espresso, mixed with 1/2 tsp instant espresso, cooled)
1/2 cup milk (I used lowfat)
1 large egg, lightly beaten
1 tsp vanilla extract
6 Tbsp butter, melted (I used 5 Tbsp unsalted butter)
Confectioner's sugar for dusting (I omitted this)
DIRECTIONS:
1. Preheat oven to 400 F. (I used a dark nonstick pan and preheated oven to 375 F). Line 12-cup muffin pan with paper liners or butter and flour each cup. (I used 11 paper liners and filled empty cup halfway with water).
2. To Make Streusel Topping:
Combine flour, brown sugar, cinnamon, salt and pecans in medium bowl. Add butter and blend until crumbly.
3. To Make Muffin Batter: In large bowl, combine flour, baking powder, cinnamon, salt, and brown sugar (and sifted instant espresso, if using). Stir with a whisk to blend.
4. In separate bowl, stir together brewed espresso, milk, egg, vanilla, and butter. Pour liquid ingredients into flour mixture, and stir just until dry ingredients are moistened.
5. Spoon equal amounts of batter into each muffin cup. Crumble streusel topping over muffins. Bake 18-20 minutes (I baked 18 minutes), or until wooden pick inserted into center
of muffins comes out clean.
6. Cool on wire rack for 5 minutes, then remove muffins from pan and continue to cool.
7. Dust with confectioner's sugar before serving. (I omitted this).
From Medaglia D'Oro
MEDAGLIA D'ORO BREAKFAST MUFFINS
INGREDIENTS:
Streusel Topping:
1/3 cup all-purpose flour (I used 1/4 cup)
1/4 cup dark brown sugar
1/4 tsp cinnamon (I used 3/4 tsp)
pinch of salt (I used a very tiny pinch)
1/4 cup pecans, chopped (I omitted this)
3 Tbsp butter, softened (I used 1 Tbsp cold unsalted butter, cut into small pieces)
Muffin Batter:
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp cinnamon (I used 3/4 tsp)
1/2 tsp salt (I used 1/4 tsp)
1/2 cup dark brown sugar (I used 1/2 cup plus 2 Tbsp)
1/2 cup brewed Medaglia D'Oro Espresso (I used another brand strong brewed espresso, mixed with 1/2 tsp instant espresso, cooled)
1/2 cup milk (I used lowfat)
1 large egg, lightly beaten
1 tsp vanilla extract
6 Tbsp butter, melted (I used 5 Tbsp unsalted butter)
Confectioner's sugar for dusting (I omitted this)
DIRECTIONS:
1. Preheat oven to 400 F. (I used a dark nonstick pan and preheated oven to 375 F). Line 12-cup muffin pan with paper liners or butter and flour each cup. (I used 11 paper liners and filled empty cup halfway with water).
2. To Make Streusel Topping:
Combine flour, brown sugar, cinnamon, salt and pecans in medium bowl. Add butter and blend until crumbly.
3. To Make Muffin Batter: In large bowl, combine flour, baking powder, cinnamon, salt, and brown sugar (and sifted instant espresso, if using). Stir with a whisk to blend.
4. In separate bowl, stir together brewed espresso, milk, egg, vanilla, and butter. Pour liquid ingredients into flour mixture, and stir just until dry ingredients are moistened.
5. Spoon equal amounts of batter into each muffin cup. Crumble streusel topping over muffins. Bake 18-20 minutes (I baked 18 minutes), or until wooden pick inserted into center
of muffins comes out clean.
6. Cool on wire rack for 5 minutes, then remove muffins from pan and continue to cool.
7. Dust with confectioner's sugar before serving. (I omitted this).
From Medaglia D'Oro