Description
The perfect pick-me-up to start your morning. These mini coffee cakes are infused with your favorite SHROOMS coffee and topped with a buttery crumb topping. A great on-the-go snack or an after dinner dessert.
Ingredients
Scale
Crumb Topping:
- ¼ cup all purpose flour
- ¼ cup lightly packed brown sugar
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 1 tbsp unsalted butter, melted
Cake:
- 1 packet SHROOMS Coffee + Mushroom Blend
- ½ cup warm water
- 1½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar
- ½ tsp vanilla extract
- 1 large egg, room temperature
- ⅓ cup sour cream
Instructions
- Preheat oven to 375ºF (190ºC).
- Crumb Topping:In a small bowl combine flour, brown sugar, and cinnamon; stir to combine. Add butter and stir until combined. Mixture should be crumbly.
- Cake: In a coffee mug, add SHROOMS Coffee + Mushroom Blend and hot water; stir until dissolved. Set aside to cool.
- In a medium mixing bowl, add flour, baking powder, salt, and cinnamon; lightly whisk to combine; set aside.
- In a large bowl, add butter and both sugars. Using a hand mixer, on high-speed, cream together until slightly fluffy, about 4-5 minutes. Add vanilla, egg, and sour cream; beat on low speed until just combined. Slowly add half the dry ingredients into the wet; mix slightly. Add cooled coffee and stir until combined; add remaining flour and mix well.
- Using cooking spray or butter, grease 12 cups of a muffin tin. Divide batter evenly between cups. Top with a generous spoonful of crumb topping. Bake 15-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes then remove to wire rack.
