I’ve made these muffins a few times, and although they had great taste and texture, I still felt like there was something missing. So the last time I made them I decided to spruce these muffins up by sprinkling over a streusel like topping. This finishing touch certainly made all the difference and gave a light sweet crunch.
These mildly sweet muffins have a wonderful soft and light texture, with just enough coffee flavour without being too overpowering. Even the next day they still remain soft, although the sugar doesn’t have the crunch as it did when first baked.
I hope you enjoy them as much as my family.
Recipe Update: This recipe now includes ounce and cup measurements. As I’ve been going through my older recipes, there have been a few that I’ve decided to rework and improve on their texture. I’ve learnt valuable lessons about flour combinations over the years through many failures and of course the triumphs. How I do my flour ratios now is different to how I would have done them 3 years ago.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
44g (1.6 ounces or 4 tablespoons) light muscovado sugar or light brown sugar
35g (1.2 ounces or ⅓ cup) finely chopped walnuts
3 tablespoons (45ml) instant coffee
2 tablespoons (30ml) boiling water
72g (2.5 ounces or ⅔ cup) walnuts
154g (5.4 ounces or ¾ cup plus 2 tablespoons) light muscovado sugar or light brown sugar
104g (3.7 ounces or ¾ cup plus 1 tablespoon) superfine white rice flour
50g (1.8 ounces or ⅓ cup) superfine brown rice four
33g (1.2 ounces or 3 tablespoons) potato starch
24g (0.8 ounces or 3 tablespoons) tapioca starch
21g (0.7 ounces or 3 tablespoons) corn starch
3 teaspoons (15ml) baking powder
¾ teaspoon (3.75ml) xanthan gum
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
¼ teaspoon (1.25ml) salt
140g (4.9 ounces or ½ cup plus 2 tablespoons) gluten and dairy free butter, melted and
275ml dairy free milk of choice, at room temperature
1 tablespoon (15ml) pure vanilla extract
2 large eggs, at room temperature
Preheat the oven to 160C and line a 12-hole muffin tin with muffin wraps.
First make you the streusel topping, combine the ingredients together in a small bowl and then set aside.
Now, combine the instant coffee with the boiling water and keep stirring until the coffee has completely dissolved. Set aside to cool.
Add the walnuts to a small blender and blitz to a fine crumb. Don’t blitz for too long, otherwise you will end up with walnut butter.
Sift together all the dry ingredients in a large bowl except the walnut meal, stir that through after.
In a jug, combine the milk, vanilla, cooled coffee and eggs, whisk to combine.
Make a well in the centre of the dry ingredients and pour in the cooled melted butter and the rest of the wet ingredients. Gently mix together, until fully combined.
Fill each muffin hole right to the top with the batter
and then sprinkle approximately 2 teaspoons of the streusel topping evenly over each muffin.
Bake for approximately 25 minutes. Once baked allow them to stand for a few minutes before carefully transferring them to a wire rack to cool.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8