I saw people in bikinis today. People. In. Bikinis.
Friends… apparently it’s time. Granted, I live in Los Angeles. It’s SunnySunTown.
Just a few days ago I was eager and ready for summer. Summer is great, right!? Well… I was mostly thinking about watermelon, picnics, and late night tacos. I was NOT thinking about bikinis. I’m not ready to think about bikinis. I’m medium ready to think about tankinis… and that’s about as far as it goes.
I tend to have really strange reactions to seeing people in bikinis. I make muffins. It’s sort of a knee-jerk reaction. People are wearing very little clothes in public? Right… right. I’ll be right back. I have to go make a dozen, and eat at least two muffins. (brb. no bigs)
I want to pack these muffins with as much flavor as possible.
In my kitchen, flavor generally starts with browned butter.
The process of browning butter takes the cold stick of yellow butter, and makes it a golden brown, nutty smelling, butter liquid.
It is divinity.
I made simple sugar fragrant and utterly lovely by adding fresh vanilla bean.
I split a vanilla bean, scraped out the seeds and rubbed it into granulated sugar. I used my clean fingers. This pretty much creates the best perfume ever.
Next flavor? Espresso!
Instant espresso powder is one of my secret weapons in the kitchen. …I’ll throw it in the eyes on any burglar that breaks in my house.
It also adds an amazing depth to chocolate desserts. Brownies and chocolate cakes are brilliant with just a touch of instant espresso powder re-hydrated in a bit of hot water.
In these muffins, the espresso powder isn’t hidden behind dreamy chocolate. The coffee flavor is combined with browned butter and vanilla sugar to create… well, a dang lovely breakfast muffin batter.
I filled the muffin cups halfway with the vanilla, brown butter batter… then I stirred the espresso mixture into the remaining batter and topped off the muffin cups. Yea… vanilla and coffee in these humble little muffins. No biggie.
Streusel and cinnamon too! It wouldn’t be coffee cake without a streusel.
These are good thinking and planning muffins. Grab your calender and coffee… settle in. Avoid any and all thoughts about bikinis.
Or! Put on a pair of cowboy boots and a little dress and take these muffins for brunch times. Totally the right move.
These muffins are tender and flavorful. The coffee flavor is alluring and not too sweet. They’re like little cupcakes you can totally get away with enjoying in the morning. It’s just good breakfast eating.
Coffee Coffee Cake Muffins
makes 12 muffins
10 Tablespoons unsalted butter
1/2 cup plus 2 tablespoons whole milk
2 large eggs
2 teaspoon vanilla extract or 1 vanilla bean
2 1/4 cups all-purpose flour
1 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons istant espresso powder mixed with 1 1/2 tablespoons warm water
For the Topping
3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
1/2 teaspoons ground cinnamon
Put a rack in the upper third of the oven and preheat oven to 350 degrees F. Line muffin pan with paper or foil liners.
Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
If using vanilla bean, split the vanilla bean down the center, scrape the seeds out, and in a small bowl, rub the vanilla beans into the granulated sugar. I used my fingers and it worked like a charm. Set aside.
In a medium bowl, whisk together milk, eggs, and vanilla. Add the brown butter and stir to combine.
In a large bowl, whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at once, and stir gently to combine.
Divide half of the batter among muffin cups. Stir the espresso and water mixture into the remaining batter. Divide the espresso batter between the twelve muffin cups.
To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Keep an eye on them… they dry out quickly. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.
Rocky Mountain Woman
Fortunately, we are months away from bikinis. Actually, it never quite gets to bikini time here, so I can eat as many as I want!
Gerry @ Foodness Gracious
I hope the connection between seeing bikinis and making muffins has nothing to do with body parts?? Eeeek…
sally @ sallys baking addiction
Hi Joy! These muffins look incredible! i’m a sucker for coffee cake. and muffins. and browned butter. i think you made these muffins for me?! ;)
Rebecca@A Dusting of Sugar
Nom! Hey, when you make browned butter, do you just dump all of it into your batter, or do you try and not get the sediment-y stuff in there?
Lizz
I was just talking with my mom about what we’re going to to do for mother’s day! This recipe is definitely added to the agenda.
Heather {ModernMealsforTwo}
“I’m medium ready to think about tankinis”
Buhahaha! I love it. Hilarious.
Jo Blogs Jo Bakes
Oh Joy! What have you done?! These are quite simply the bestest looking muffins I think I’ve seen in a very long time and I am so delighted that AT LAST an American recipe which calls a cake a “coffee cake” actually has coffee in it! I’ve been sooooo disappointed at gazillions of US recipes, I’m a big coffee fan you see – I’m making these tomorrow. Sod the bikini! :D xx
Eliza Grace
I’m having a big craving for a Starbucks coffee right now….=o
I NEED COFFEE!
Kat
So coffee and muffins are better than bikinis.
I do have a question though. My kitchen tends to operate on a budget and I have not broken down and bought vanilla beans yet. I know it would not be the same, but do you think mixing vanilla extract with some sugar and letting it… marinate (is that right word?)… would work?
If so any guesses on the amount of extract to sugar?
Katya
Those look divine! I have to eat my banana bread cupcakes first. Then priorities are set: these muffins, then bikinis a few months later.
Elizabeth
Those look awesome and yes I love the way you think.
Elise @YumFoodieFoodie
yeesh. Bikini’s already? I feel you about being medium-ready for tankinis… I’m about lukewarm with one-pieces right now myself.
Muffins are so much more comforting than watching people frolic about in bikinis. I choose muffins, any day.
Carissa
Mmmm! These look so good! I’m ready for bikini weather, because that means I’m on vacation, but in the meantime, muffins are a good source of happiness.
Pat
Hi, As I’m sure you know, here in the uk, our receipes are in pounds and onces would a cup be roughly 4ozs. and would that be half a teaspoon, same as 2 1/4 tspns.
meet.make.laugh.
These sound delicious! I love that you use brown butter…. it makes everything better :)