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German Chocolate Cake MuffinsGerman Chocolate Cake Muffins

German Chocolate Cake Muffins


By: Jackie G. - Hallsville, TX - 2017 Recipe Contest Submission

"The German Chocolate Cake coffee inspired me to make a muffin using this delicious coffee and coconut and pecans. Everyone agrees, this recipe is a keeper! We love it with coffee any time of day!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: German Chocolate Cake Coffee 10 oz. Bag Ground

Streusel:

  • 1/2 cup chopped pecans
  • 1/3 cup light brown sugar, packed
  • 1/2 cup finely shredded coconut
Muffins:
  • 2 Tbsp. Door County German Chocolate Cake Coffee, finely ground
  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1/2 tsp. salt
  • 3 Tbsp. hot water
  • 8 Tbsp. butter, softened
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2/3 cup sour cream
  • 1 large egg, beaten
  • 1 tsp. vanilla extract OR coconut extract
  • 1/4 cup whole milk
  • 1/2 cup shredded coconut
Glaze:
  • 1 cup powdered sugar
  • 3 Tbsp. whole milk
  • 1 Tbsp. cocoa powder

Instructions:

Streusel:

  1. Preheat oven to 350°F and place muffin liners in 12 muffin tins and set aside.
  2. In a small bowl, combine chopped pecans, brown sugar and 1/2 cup shredded coconut. Set aside.
Muffins:
  1. In a medium bowl, combine flour, cocoa powder, sugar, and salt.
  2. In a small bowl, stir together the ground coffee and hot water. Mix with a spoon until smooth.
  3. Add the softened butter to the dry ingredients and stir with a wooden spoon until blended evenly. Don't worry if there are still bits of butter, as long as they are all about the same (pea) size.
  4. Remove one cup of mixture and add this to streusel. Stir to combine.
  5. Add coffee mixture, baking soda, baking powder, sour cream, beaten egg, and vanilla extract to muffin mixture. Stir to blend.
  6. Gently stir in shredded coconut and 1 1/2 cups streusel mixture.
  7. Scoop muffin mixture evenly between the lined muffin tins, and top with remaining streusel.
  8. Bake for 20 to 22 minutes or until muffins test done with a toothpick.
  9. Cool in pan on a rack for 15 minutes.
  10. Remove to cool completely.
Glaze:
  1. Make glaze while muffins are cooling by mixing together the powdered sugar, milk, and cocoa powder until smooth.
  2. Drizzle over tops of muffins and enjoy!