Jumbo Gourmet Bakery Style Espresso Muffins

This muffin is a delicious combination of
espresso muffin, espresso streusel 
and espresso icing!

Streusel Ingredients:

2 cups all purpose flour

2 cups packed brown sugar

2 tablespoons instant espresso powder**

3 teaspoons cinnamon

1 1/3 cups cold salted butter, cut into cubes

Muffin Ingredients:

Large tulip cupcake liners***

2 1/2 tablespoons instant espresso powder

1/2 + 2 tablespoons cup hot water

1 1/2 cups sour cream

1 cup (2 sticks) butter, at room temperature

1 1/2 cups packed brown sugar

2 teaspoons cinnamon

1 teaspoon cardamom

2 eggs lightly beaten

2 teaspoons pure vanilla extract

3 1/2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

Icing Ingredients:

2/3 cup sweetened condensed milk

2 cups powdered sugar

2 tablespoons brewed espresso, cooled

Method:

Streusel: In a medium bowl use a fork to stir together the flour, brown sugar, espresso powder and cinnamon. Use two knives or a pastry blender to cut the butter into the dry ingredients until the pieces are pea sized. (You can use your fingers to finish blending in the butter.) Set aside.

Muffins: Preheat oven to 350*. Line 12 jumbo muffin cups with tulip shaped paper liners. Stir together the sour cream and 1/2 cup of the brewed espresson a small bowl. Add the butter to a large bowl. Beat with an electric mixer on medium speed for 30 to 60 seconds.

Beat in the brown sugar, cinnamon and cardamom until well combined. Beat in the ggs and vanilla and scrape down the sides of the bowl as needed.

Sift together the flour, baking powder and soda. Aternately add the flour and sour cream mixtures, beating on low speed after each addition to combine.

Divide half of the batter evenly between the lined muffin cups. Gently smooth the tops of the batter. Sprinkle with half of the streusel  using about 1/4 a cup per muffin. Spoon the remaining batter over the top of the streusel. Top with the remaining streusel.

Bake for 35 minutes or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean. Place the pans on a wire rack to cool for 30 minutes.

Icing: While the muffins are cooling, Whisk together the condensed milk, powdered sugar and 2 tablespoons of brewed espresso. Drizzle the icing over the warm muffins. Makes 12 jumbo muffins.

**I found instant espresso powder in the baking aisle of my local grocery store.

***You can purchase large tulip shaped muffin liners or you can make your own by cutting parchment paper into 7 inch squares. Center a parchment square over the bottom of a drinking glass or jar that is close to the size of the muffin cups. (about 2 3/4 inches wide at the base) Make a fold on each of the four sides to form pleats. Press the paper covered glass into the muffin pan to form the bottom of the tulip liner.

Notes: These deluxe gourmet bakery style muffins are impressive and delicious! I served them when our nephew came for a visit. He and my husband loved them!

Fresh fruit and a Jumbo Espresso Muffin
for breakfast ~ Definitely Nephew approved!