Coffee Streusel Ring Cake and Muffins

  • Fab Products used
    FAB OIL SOLUBLE COFFEE FLAVOUR
  • Recipe Category
    Cakes
  • Prep Time
    01:00:00(HH:MM:SS)
  • Baking/Cooking Time
    35 minutes
  • Baking Temperature Scale
    Celsius℃
  • Baking Temperature Detail
    180 Deg C
  • Serves
    8
  • Level
    Advanced
  • Baker Tips/Notes
    -
About Recipe

These Coffee streusel muffins are crowned with a crumbly streusel topping with a soft interior underneath. The buttery sweet streusel is flavoured with Fab Coffee Premium and so is the muffin. It’s perfect with a cup of your morning java, to carry on the go, or as a hi-tea snack in the evening.

Ingredients
Muffin:
======
All Purpose Flour - 1 cup
Baking Powder - ¾ tsp
Baking Soda - ¼ tsp
Salt - ¼ tsp
Coffee powder - 1 tsp
Egg -1 egg + ½ yolk
Powdered Sugar - ½ cup
Vanilla extract - ½ tsp
Unsalted Butter - 5 Tbsp
Sour Cream - ¾ cup
Buttermilk - ¼ cup
Fab Coffee Premium - a few drops

Streusel:
=======
All Purpose Flour - ¾ Cup
Sugar - ½ cup
Brown Sugar - ½ cup
Unsalted Butter - 5 Tbsp
Salt - ¼ tsp
Cinnamon - 1 tsp
Walnuts (finely chopped) - ¼ cup
Fab Coffee Premium - few drops
Method
  • For Streusel ==========
  • - Pre-heat oven to 180 degrees.
  • - Melt butter and stir in the streusel ingredients.
  • - Chill.
  • For Muffin =========
  • - Sieve flour, baking powder, baking soda and salt.
  • - Beat butter, sugar and vanilla.
  • - Add egg and yolk – one at a time and beat well.
  • - Add sour cream and buttermilk.
  • - Dissolve coffee power in a spoonful of hot water and add.
  • - Add Fab Coffee Premium a few drops.
  • - Spoon into muffin bowls and add the streusel on the top.
  • - Bake at 180 degrees for 15 minutes or till done.
  • - Store it in an airtight container.
Assembling

-

About Baker
Lakshmi Sarva

Chennai India

Cakery Haven

Contest: Memories with Mom

Lakshmi Sarva is a passionate home-baker, chef, food writer and photographer. She embarked on this delish journey of baking and is following her dreams since four years. Her baking repertoire consists of cakes, cookies, doughnuts, pies, tarts, brownies and desserts. She believes that food should cater to the body, heart and soul. We eat with our eyes, but long before that it is the aroma which kindles our appetite, whisks us to the platter and doesn’t let us rest until we are sated. She is also an artist, marathoner and a fitness freak. She loves to travel for it also feeds her culinary curiosity and paves the way for her future experiments.