Espresso Rye Chocolate Chip Muffins with Coffee Streusel
12 muffins
Servings 12
Ingredients
Coffee streusel
- 2 tablespoons butter (28 grams)
- 1 teaspoon instant coffee
- ¼ cup brown sugar (50 grams)
- ½ teaspoon cinnamon
- 6 tablespoons rye flour (52 grams)
Espresso rye chocolate chip muffins
- 1 cup milk (250 ml)
- 2 tablespoons instant coffee (12 grams)
- ½ cup butter, melted (113 grams)
- ¼ cup Greek yogurt, plain (57 grams)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour (222 grams)
- ½ cup rye flour (70 grams)
- ¾ cup granulated sugar (150 grams)
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoons salt
- 1 cup semi-sweet chocolate chips (224 grams)
Coffee glaze
- ¼ teaspoon instant coffee
- 2 tablespoons water
- 1 ¼ cups powdered sugar (162 grams)
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with liners.
- Make espresso streusel. Melt butter in a saute pan over medium-low heat until browned. Let cool and stir in instant coffee. Add brown sugar, cinnamon, and rye flour until combined. The streusel will be crumbly.
- Prepare muffin batter. Dissolve instant coffee in milk. Whisk milk mixture with melted butter, yogurt, vanilla, and egg.
- Combine all-purpose flour with rye flour, sugar, baking powder, cinnamon, and salt. Add wet ingredients and stir just until combined. Stir in chocolate chips.
- Fill prepared pan with muffin batter and sprinkle coffee streusel on top. Bake for 18-22 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 coffee glaze. Dissolve instant coffee with water. Pour coffee mixture into powdered sugar and mix until well combined. Drizzle coffee glaze on the espresso rye chocolate chip muffins.
