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Espresso Rye Chocolate Chip Muffins with Coffee Streusel

12 muffins
Course Breakfast, Dessert
Cuisine American
Keyword muffins
Total Time 45 minutes
Servings 12
Author Christine Ma

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.