I'm the type of person who will get overly excited in a new market or specialty store and buy too many products. Whenever we go travel, I have the habit of purchasing way too many snacks and food products. Don't get my wrong, I'll eventually use and eat everything...it'll just take me a while. My latest splurge was flour. I discovered a flour store that mills their own grains and so, naturally, I ordered all different kinds of flour. Now it's my mission to use every bit starting with these espresso rye chocolate chip muffins with coffee streusel. Have some extra rye flour? Make these muffins!
Espresso Rye Chocolate Chip Muffins with Coffee Streusel
- ¼ cup butter
- 2 teaspoon instant coffee
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¾ cup rye flour
Espresso rye chocolate chip muffins
- 1 cup milk
- 2 tablespoon instant coffee
- ½ cup butter melted
- ¼ cup Greek yogurt plain
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ cup rye flour
- ¾ cup granulated sugar
- 2 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- ¼ teaspoon instant coffee
- 2 tablespoon water
- 1 ¼ cups powdered sugar
- Preheat oven to 375 degrees F. Line a muffin pan with liners.
- Make the espresso streusel. Melt ¼ cup butter in a saute pan over medium-low heat until browned. Let cool and stir in 2 teaspoon instant coffee. Add ½ cup brown sugar, 1 teaspoon cinnamon, and ¾ cup rye flour until combined. The streusel will be crumbly.
- Prepare the muffin batter. Dissolve 2 tablespoon instant coffee in 1 cup milk. Whisk the milk mixture with ½ cup melted butter, ¼ cup yogurt, 1 teaspoon vanilla, and 1 egg.
- Combine 1 ½ cups all-purpose flour with ½ cup rye flour, ¾ cup sugar, 2 ½ teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt. Add the wet ingredients and stir just until combined. Stir in 1 cup chocolate chips.
- Fill the prepared pan with the muffin batter. Sprinkle a generous amount of the coffee streusel on top. Bake the muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan and cool completely on a wire rack.
- Meanwhile, make the coffee glaze. Dissolve ¼ teaspoon instant coffee with 2 tablespoon water. Pour the coffee mixture into 1 ¼ cups powdered sugar until well combined. Drizzle the coffee glaze on the espresso rye chocolate chip muffins.
**Helpful tips and common mistakes
Muffins are really just cake that is individually portioned, but since we call it a muffin, it's breakfast appropriate. Take these espresso rye chocolate chip muffins for example. Bake them in a cake pan and you have the perfect afternoon snack. Bake them in muffins and you have breakfast! Plus, they have espresso in them so they're REALLY breakfast appropriate.
Making the muffin batter is pretty straight forward. You want to mix the wet ingredients in one bowl and the dry ingredients in another, then combine the two. Mix only just until combined and finish by folding in chocolate chips. You don't want to overmix the batter or it can result in tough muffins.
If you don't have rye flour, feel free to substitute with all-purpose flour, however, the flavor will slightly differ.
If you've seen my chai spiced pear muffins or blueberry cheesecake muffins, you would assume that I love topping my muffins with streusel and you're entirely right. I just think it adds extra texture and more flavor. This coffee streusel is made with brown butter, instant coffee, brown sugar, cinnamon, and more rye flour so you know it's going to be good.
Fill the muffin pans with the batter. You may have noticed that I didn't say to fill it to ¾ full and that's because I'm going all the way to the top! I like oversized muffins but you do you. Also, I've read that by filling them to the top, it helps the muffins rise better - but my source was the internet so can't say this is 100% correct.
Finish the muffins with a generous amount of the coffee streusel. It may seem like a lot but the muffins will expand once baked so you need a good amount.
Bake the espresso rye chocolate chip muffins for about 18-20 minutes at 375 degrees F or until a toothpick inserted in the center comes out clean. Once the muffins are cooled, drizzle the coffee glaze on top - yes, we're adding more coffee!
Are you excited yet? Because I am. I cannot tell you, rather I will not tell you how many of these muffins I had at the first sitting. Espresso and rye are the perfect marriage but add some chocolate chips in there and it's game over.
For more muffin inspiration check out these caramelized banana raspberry swirl muffins!