Sometimes I get such a craving for something that I just have to have it. The only trouble is I ask myself “will it get eaten by the whole family” and “will it just go to waste”. I was craving a simple coffee cake one day and I know that it would’ve gone to waste and it would not have got eaten by the whole family. Muffins are so portable and the kids (well, at least one of them) will eat muffins so my coffee cake was replaced by Crumble topped Coffee & Walnut Muffins.

I love having a few basic recipes up my sleeves so I can transform them into whatever flavour I want. No need to go and find complex recipes each time. This is just my basic muffin recipe with a couple spoons of instant coffee powder and finely chopped walnuts added.

Remember when you’re making muffins to never ‘overwork’ the batter otherwise the muffins will come out tough and not fluffy and soft.

Adding a crumble topping takes a plain muffin to a whole new level. I’ve got a real thing for crumble toppings lately. If it can be topped, it gets topped. This is just a basic topping too and I’ve added a small amount of chopped walnuts.

Press the topping firmly onto the muffin batter before putting into the oven.

The muffins are perfectly fine like this but with a simple coffee glaze, they are taken to the next level. My son loved these. My daughter not so much. She was probably thinking I had hidden vegetables in them but she doesn’t like nuts of any kind so she would’ve eventually put them down. My husband loved these too. They are perfect for the freezer so you only need to pull out the amount you need so no waste.

I’ve been making muffins a fair bit lately. Must be the cooler weather. These muffins certainly satisfied my coffee craving.

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Crumble topped Coffee & Walnut Muffins

A delicious crunchy crumble topped Coffee & Walnut muffin, perfect for lunch boxes, morning tea and the whole family. Satisfies that craving for something sweet.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12

Author Anne

Ingredients

Muffins

• 2 cups self raising flour
• 1 tbs instant coffee powder
• 1/4 cup chopped walnuts
• 1/4 cup oil Canola or vegetable oil
• 1/2 cup sugar
• 1 cup milk
• 1 egg beaten

Crumble Topping

• 1/2 cup plain flour
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 tbs walnuts finely chopped
• 3 tbs butter melted

Coffee Glaze

• 1 cup icing sugar
• 1 tsp instant coffee powder
• 2 tbs milk may require more

Instructions

1. Preheat oven to 180 deg C.
2. Prepare muffin pan by inserting cupcake papers or spray pan with oil spray.
3. Combine flour, sugar and instant coffee.
4. Combine milk, oil and beaten egg.
5. Add wet ingredients to dry ingredients and gently mix through.
6. Spoon mixture into prepared muffin pan.
7. For the crumble topping, combine all ingredients with a fork until mixture resembles crumbs.
8. Spoon crumble topping onto each muffin.
9. Bake for approximately 20 minutes or until a skewer inserted comes out clean.
10. For the glaze, combine all ingredients until the consistency is like cream.
11. You may need to add a little more milk. (Only add 1/2 tbs at a time until you reach the desired consistency.)

Recipe Notes

This mixture makes 12 large Texas sized muffins.
It will make 24 mini sized muffins.