Soft Almond Butter Coffee Cake Muffins
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 muffins
Revamp your usual coffee cake and make them softer and more flavorful with almond butter and cappuccino powder.
  • ¼ cup Hills Bros Cappuccino Mix 30 g
  • 1 ½ cups all-purpose flour 180 g
  • ¼ cup brown sugar 75 g
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup milk (any variety) 177 mL
  • ⅓ cup almond butter 85 g
  • 2 large eggs
Crumb Topping
  • ¼ cup all-purpose flour 30 g
  • ¼ cup brown sugar 50 g
  • ¼ cup white sugar 50 g
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • pinch of salt
  • ¼ cup butter, room temperature 112 g
Icing (Optional)
  • ¾ cup powdered sugar 60 g
  • 2 Tbsp milk (any variety) 30 mL
  1. Crumb: Preheat oven to 350 degrees F (180 C). Make the topping by mixing together all “Crumb Topping” ingredients together until crumbly.
  2. Dries: Combine cappuccino mix, flour, brown sugar, baking powder, cinnamon, baking soda, salt in a medium bowl.
  3. 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).
  4. 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.
  5. 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.
Recipe by Honest Cooking by Mercato Fabbrica at