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Brunch just got healthier! These Coffee Cake Muffins are made moist with the help of almond butter and made delicious by the addition of cappuccino powder.
save this recipe!The countdown to Christmas has begun, and it’s safe to say that my winter-time inclination towards eating as much as a soon-to-be hibernating bear are in full force. Namely in the form of sweets (which, knowing me, should come as no surprise.)
But that just means I’ve got to be creative with the ways I pack in all the things required to be a functioning human. You know, the caffeine, the protein, the important stuff.
So I created a muffin recipe that can do just that! These Coffee Cake Muffins are flavored with Hills Bros Cappuccino Mix and held together by the healthy fat superpowers of almond butter! Which means it’s great for Christmas breakfast, everyday kind of snacks, or when the pre-hibernation-bear cravings hit.
Healthy Coffee Cake Muffins
Ingredients
Batter
- ¼ cup cappuccino mix, 30 g
- 1 ½ cups all-purpose flour, 180 g
- ¼ cup brown sugar, 75 g
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup milk (any variety), 177 mL
- ⅓ cup almond butter, 85 g
- 2 large eggs
Crumb Topping
- ¼ cup all-purpose flour, 30 g
- ¼ cup brown sugar, 50 g
- ¼ cup white sugar, 50 g
- 1 tsp cinnamon
- ¼ tsp ground cloves
- pinch of salt
- ¼ cup butter, room temperature, 112 g
Icing (Optional)
- ¾ cup powdered sugar, 60 g
- 2 Tbsp milk (any variety), 30 mL
Instructions
- Crumb: Preheat oven to 350 degrees F (180 C). Make the topping by mixing together all “Crumb Topping” ingredients together until crumbly.
- Dries: Combine cappuccino mix, flour, brown sugar, baking powder, cinnamon, baking soda, salt in a medium bowl.
- Wets: To a separate large bowl, whisk together the milk, almond butter, and eggs. Use a rubber spatula to gently fold the flour mixture into the milk mixture, stirring just until most of the flour is dampened (the batter should not be smooth).
- Bake: Pour into greased or paper-lined muffin tins so wells are about ¾ full (I like to use an ice cream scoop to prevent a mess). Generously sprinkle crumb topping onto each muffin, lightly pressing it into the batter. Bake for 18 to 22 minutes, or until a toothpick inserted into the middle comes out clean.
- Glaze: Meanwhile, optionally stir to combine powdered sugar and milk to make a simple glaze, drizzling over the top of each muffin once slightly cooled off.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This looks amazing! I’ll definitely make these some time (do you have some of the cappuccino mix for me? :D)
Ugly christmas sweater muffin-making sleepover?! Also, yes I sure do!! 😀