Espresso Coffee Cake Muffins

Espresso Coffee Cake Muffins | The Baker's Pantry
Espresso Coffee Cake Muffins | The Baker’s Pantry

On any given morning, I struggle to extract myself from the warm covers only to emerge into the frigid unforgiving air. Chilled to the bone, it takes everything in me to slowly guide myself along the path to the kitchen where I face my beloved coffee maker and come head to head with my fuel for the day. In only a moment, the entire house is entwined within an alluring aroma that in itself, gives me an instant jolt and purpose to my day. Not a single day transpires that I abandon this habit. On the contrary, mid-morning most days inevitably presents itself with hunger rumblings as I realize I’ve completely forgotten to eat breakfast. How can I consistently lose sight of such an important introduction to my day? After all, the thought of neglecting my caffeine ritual is unimaginable! If only I could behold breakfast as much I do my coffee. This consequently is how this amazing muffin came to life. Espresso, cinnamon and walnuts intertwined harmoniously into a muffin…surely I can get on board with that…right? Yes I can and yes I have.

Espresso Coffee Cake Muffins | The Baker's Pantry
Espresso Coffee Cake Muffins | The Baker’s Pantry

Imagine my surprise when I found out that the month of March is “Caffeine” month (shouldn’t every month be deemed this?)! An entire guilt-free month dedicated to my most prized addiction. What better time to embrace this new caffeine-induced breakfast tradition?

Espresso Coffee Cake Muffins | The Baker's Pantry
Espresso Coffee Cake Muffins | The Baker’s Pantry

Honestly, this might just be the best muffin I’ve ever eaten. First of all, the texture is sublime. It is so incredibly moist and the crumble on top provides an unexpected crunch that is down-right addictive. The almond and coconut flour in combination with the almond butter creates this fabulous texture as well as a notable nutty flavor. Second, it is Paleo and Gluten-Free which means that it contains no refined sugars or flours and uses no dairy. They’re practically good for you. Third and perhaps most importantly, this is a perfectly sweet, but not overly sweet muffin so you can enjoy it anytime of the day without guilt. It pairs perfectly with a cup of coffee and even better enjoyed with that cup of coffee in a nice quiet house (one can dream).

Espresso Coffee Cake Muffins | The Baker's Pantry
Espresso Coffee Cake Muffins | The Baker’s Pantry


Espresso Coffee Cake Muffins (Paleo, GF)          {Print Recipe}
Yields: 12 standard sized muffins
For the filling:

¼ cup maple syrup
1 Tbsp cinnamon
½ tsp natural cocoa powder
¼ cup walnuts, chopped

For the crumb topping:

½ cup almond flour (not almond meal)
1 tsp cinnamon
2 tsp coconut butter
2 Tbsp maple syrup
¼ cup walnuts, chopped

For the muffins:

¾ cup almond flour (not almond meal)
½ cup coconut flour
1 tsp baking soda (-1/8 tsp for high altitude)
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
2 large eggs
½ cup honey
1 Tbsp vanilla
½ cup coconut cream
2 Tbsp coconut oil, melted
1 ½ tsp espresso powder
1 ½ Tbsp warm water
¾ cup almond butter
Preheat the oven to 350 degrees (325 degrees for high altitude). Line a 12 cupcake pan with paper liners. Note: At high altitude, you don’t want to fill the muffin cups more than halfway full as the batter expands more quickly and tends to collapse if the cup is filled too full. To help combat this, I use tall muffin liners (Paper Chef brand Tulip cups) as they allow the batter more room to expand.
To make the filling:
Mix the maple syrup, cinnamon and cocoa powder in a small bowl with a whisk. Set aside.

To make the crumb topping:
Mix the almond flour, cinnamon, coconut butter and maple syrup with a fork in a medium bowl to make a coarse crumb texture and then mix in the chopped walnuts. Set this mixture aside.
To make the muffins:
In a large bowl, combine the almond flour, coconut flour, baking soda, baking powder, salt and cinnamon with a whisk. Set the bowl aside. In a small bowl, combine the espresso powder and warm water. In the bowl of a mixer, combine the eggs, honey, vanilla, espresso, coconut cream, and melted coconut oil and mix on medium speed until just combined. Add the almond butter to the bowl and mix until incorporated. With the mixer on low speed, add the dry ingredients and mix until just combined.
Spoon 2 Tbsp. of the batter into each muffin cup. Sprinkle about a Tbsp. of chopped walnuts onto the batter. Next spoon 1 tsp of the filling on top of the walnuts into each of the muffin cups. Lastly, spoon 1 Tbsp. of the remaining batter on top of the filling in each muffin cup. Add a heaping Tbsp. of the crumble on top of the batter in each muffin cup. I suggest being liberal with the crumb topping…it is delicious.
Bake muffins for 25-30 minutes. Cool muffins in pan for 5-10 minutes. Remove from the pan and cool completely on a wire cooling rack.
Store these muffins in an airtight container at room temperature for up to 5 days (they won’t last that long…trust me) or they can be double wrapped and frozen for up to 6 months.