Ingredients

The following ingredients have 4 Servings
  • Topping
  • 1/4 cup 28g diced pecans
  • 1/4 cup 25g rolled oats
  • 1/2 cup 57g King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons 43g soft butter
  • 1/3 cup 71g brown sugar
  • Batter
  • 1 ½ cup 180.6g Unbleached all -purpose flour
  • 3/4 cup 149g granulated sugar
  • 1/2 cup 8 tablespoons, 113g butter, melted
  • 2 large eggs
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup sour cream
  • 1 tablespoon Instant Coffee
  • 1 tablespoon hot water

Instruction

  • Preheat your oven to 375°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.
  • Prepare the topping by mixing the ingredients together until crumbly. Set aside.
  • In a small cup add instant coffee powder and mix well with hot water and set aside.
  • In a medium bowl add flour, salt, baking powder and baking soda and mix well and set aside.
  • In another bowl whisk together the melted butter, sugar, eggs, sour cream and coffee.
  • Add dry ingredients mixture and just combined well. It is okay to see dry bits of flour there.
  • Divide batter evenly among prepared muffin tin using a tablespoon cookie scoop.
  • Sprinkle generously with the topping, pressing it in lightly.
  • Bake the muffins for 20 to 25 minutes, or until they are golden brown.
  • After baking remove the muffins from the oven and wait 5 minutes before transferring them from the pan to a rack to cool.