Espresso Coffee Cake Muffins

• 1 cup flour and 1/2
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon instant espresso can be doubled for a stronger flavor
• 1 tablespoon boiling water
• 1/2 cup butter melted
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar packed
• chopped almonds
• 3 tablespoons flour
• 1 tablespoon butter and 1/2
• 1/2 teaspoon instant espresso
• 1 teaspoon boiling water
• 1/4 cup brown sugar packed
• vanilla extract a drop
• 1/4 cup confectioners sugar
• 3 teaspoons milk

1. Preheat oven to 375 degrees.
2. In a large bowl combine the flour, sugar, baking powder, and salt. In a small bowl dissolve the Espresso in the boiling water. Add to flour mixture with the butter, egg, milk, and vanilla.
3. Stir to combine, don't over mix. Batter will be thick.
4. Fill muffin tin/baking cups 3/4 of the way. Sprinkle with the topping, dividing equally among the muffins, press into batter gently.
5. Bake for 18-20 minutes until toothpick comes out clean.
6. Make the glaze. Dissolve the Espresso into the boiling water in a small bowl. Add the brown sugar and use a fork to combine the two. Add a drop of vanilla. Add the confectioners sugar and 2 teaspoons of the milk. Whisk until well combined. If glaze is thick add another teaspoon of milk. Whisk. Drizzle over the warm muffins.

flour, sugar, baking powder, salt, boiling water, butter, egg, milk, vanilla, brown sugar, almonds, flour, butter, instant espresso, boiling water, brown sugar, vanilla, confectioners sugar, milk

Taken from www.yummly.com/recipe/Espresso-Coffee-Cake-Muffins-1658177 (may not work)