Description
Revamp your usual coffee cake and make them softer and more flavorful with almond butter and cappuccino powder.
Ingredients
Scale
Batter
- 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
Crumb Topping
- 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)
Icing (Optional)
- 3/4 cup powdered sugar 60 g
- 2 Tbsp milk (any variety 30 mL)
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking