Espresso Coffee Cake Muffins

Ingredients: 1/3 cup chopped almonds,2 teaspoons baking powder,1/4 cup packed brown sugar,1/4 cup packed brown sugar,1/2 cup butter, melted,1 1/2 tablespoons butter,1/4 cup confectioners’ sugar,1 egg,1 1/2 cups all-purpose flour,3 tablespoons flour,1/2 teaspoon instant Espresso,1 tablespoon instant Espresso (can be doubled for a stronger flavor),1/3 cup milk,1/2 teaspoon salt,1/2 cup sugar,vanilla extract, a drop,1 teaspoon vanilla extract,1 tablespoon boiling water,1 teaspoon boiling water
Instructions:

1. Preheat oven to 375 degrees.In a large bowl combine the flour, sugar, baking powder, and salt. In a small bowl dissolve the Espresso in the boiling water.
2. Add to flour mixture with the butter, egg, 1/3 cup milk, and vanilla.Stir to combine, don't over mix. Batter will be thick.Fill muffin tin/baking cups 3/4 of the way.
3. Sprinkle with the topping, dividing equally among the muffins, press into batter gently.
4. Bake for 18-20 minutes until toothpick comes out clean.Make the glaze. Dissolve the Espresso into the boiling water in a small bowl.
5. Add the brown sugar and use a fork to combine the two.
6. Add a drop of vanilla.
7. Add the confectioners sugar and 2 additional teaspoons of milk.
8. Whisk until well combined. If glaze is thick add another teaspoon of milk.
9. Whisk.
10. Drizzle over the warm muffins.

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