Ingredients
- 2 cups all-purpose flour (250g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons instant coffee powder
- 3/4 cup sugar
- 1 egg
- 1 cup milk
- 1/2 cup vegetable oil or melted butter
- Crumble Topping:
- 1/4 cup flour
- 2 tablespoons sugar
- 2 tablespoons cold butter
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, baking powder, salt, instant coffee powder, and sugar.
- In a separate bowl, beat the egg, then mix in milk and oil or melted butter.
- Pour wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- To make the crumble, mix flour and sugar, then cut in cold butter until crumbly.
- Fill each muffin cup 3/4 full and sprinkle crumble topping over each.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 1/2 cup mini chocolate chips for a mocha twist.
- Mix cinnamon into the batter or crumble for added warmth.
- Dissolve coffee in hot water for a stronger taste.
- Use plant-based alternatives to make them vegan-friendly.
- Add chopped nuts to the crumble for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
