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Hello friends, happy Sunday.
As per usual, I’ve had too much coffee this morning. But for some reason I’m also always looking for more ways to get coffee into my system. Enter my new favorite breakfast, which is coffee cake made with actual coffee in it. And if you eat it with a cup of coffee, it’s just a double caffeine intake, which is awesome.
I literally never thought about this before, but as soon as I started a food blog I realized how many people (from all over the world) question why it’s called coffee cake when there’s no coffee in it. And a lightbulb went off in my head that in addition to eating it with coffee, coffee cake should have coffee in it.
I’m sure I’m not the first person to think of this, but it’s a delicious idea and I support it 100%. Do it, please. It’s the perfect breakfast.
Here’s What I Used:
Coffee Cake Muffins... like muffins made with coffee
- 1/2 cup vegan butter
- 3/4 cup brown sugar
- 1 Tbsp. flaxseed meal + 3 Tbsp. water
- 1 cup vegan buttermilk note below
- 1 tsp. vanilla extract
- 2 Tbsp. finely ground coffee
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup dark chocolate chips
- 2 cups all-purpose flour
- 2/3 cup brown sugar
- 1 tsp. ground cinnamon
- 1/2 cup olive oil
- heaping 4 tsp. finely ground coffee
- heaping 1/4 cup mini chocolate chips
- Preheat oven to 375ºF.
- Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
- Cream butter and sugar until light and fluffy.
- Add flax, vanilla, and coffee grounds and mix until smooth.
- Sift dry ingredients. Add alternately with buttermilk, meaning add dry ingredients, wet, dry, wet, and ending with dry.
- Fold in chocolate chips.
- Scoop into lined or greased muffin tins, filling about 2/3 of the way full.
- To make the streusel: combine all streusel ingredients and mix until crumbly. Be sure to mix well so there are no oil pockets.
- Sprinkle over muffins (each muffin has a lot of streusel!) and press streusel gently into muffin batter.
- Bake 20-25 minutes until golden brown.
For the coffee grounds: the coffee grounds are added to the batter whole, so make sure they are very finely ground first.
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