SPONSORED POST: We’re celebrating the season with delicious recipes using Hills Bros. Cappuccino. Spike your dessert with a delicious dose of cappuccino.
Revamp your usual coffee cake and make them softer and more flavorful with almond butter and cappuccino powder. Plus, bake them in muffin tins for easy serving.
These Coffee Cake Muffins are made moist with the help of almond butter and made delicious by the addition of cappuccino powder. The countdown to Christmas has begun, and it’s safe to say that my winter-time inclination towards eating as much as a soon-to-be hibernating bear are in full force. Namely in the form of sweets.
But that just means I’ve got to be creative with the ways I pack in all the things required to be a functioning human. You know, the caffeine, the protein, the important stuff.
So I created a muffin recipe that can do just that! These Coffee Cake Muffins are laced with Hills Bros Cappuccino Mix and held together by the healthy fat superpowers of almond butter! Which means it’s great for Christmas breakfast, everyday kind of snacks, or when the pre-hibernation-bear cravings hit.
Soft Almond Butter Coffee Cake MuffinsSarah Bond
- 1/4 cup Hills Bros Cappuccino Mix 30 g
- 1 ½ cups all-purpose flour 180 g
- 1/4 cup brown sugar 75 g
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk any variety 177 mL
- 1/3 cup almond butter 85 g
- 2 large eggs
- 1/4 cup all-purpose flour 30 g
- 1/4 cup brown sugar 50 g
- 1/4 cup white sugar 50 g
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- pinch of salt
- 1/4 cup butter room temperature 112 g
- 3/4 cup powdered sugar 60 g
- 2 Tbsp milk any variety 30 mL
- Crumb: Preheat oven to 350 degrees F (180 C). Make the topping by mixing together all “Crumb Topping” ingredients together until crumbly.
- Dries: Combine cappuccino mix, flour, brown sugar, baking powder, cinnamon, baking soda, salt in a medium bowl.
- Wets: To a separate large bowl, whisk together the milk, almond butter, and eggs. Use a rubber spatula to gently fold the flour mixture into the milk mixture, stirring just until most of the flour is dampened (the batter should not be smooth).
- Bake: Pour into greased or paper-lined muffin tins so wells are about ¾ full (I like to use an ice cream scoop to prevent a mess). Generously sprinkle crumb topping onto each muffin, lightly pressing it into the batter. Bake for 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean.
- Glaze: Meanwhile, optionally stir to combine powdered sugar and milk to make a simple glaze, drizzling over the top of each muffin once slightly cooled off.
An Alaskan self-taught cook and nutritionist by trade, I love all things food and health. When I'm not exploring new ways to cook up healthy ingredients, I'm romping around the Netherlands, my new stomping grounds!