WELCOME ~ I'm so very please you've stopped by!! Do come in and make yourself at home.

~Streusel Coffee Muffins With Maple Glaze & Last Saturday's Workshop~

GOODE Tuesday morning to you my deare friends.  It is absolutely gorgeous here in Vermont today.  Summer still lingers, and the past week has been overly warm, but about an hour ago the most wonderful breeze has arrived.  Crisp leaves are swirling past the open windows letting their autumn scent waft in.  Birds are fluttering to the newly filled feeder and our resident woodchuck friend is foraging under the apple tree. Tis heavenly.
We've had a lot of goode things happening here, at Vermont Harvest Folk Art, over the past week (its always so nice to be able to say that) beginning with our first workshop of 2017.   Oh what a lovely group of ladies we had.  It was a perfectly warm and lovely day filled with goode conversation, learning, merriment and foode.  Oh, and of course, Oliver James was part of the class.

Here are some photo's :)
Truly a wonderful day with wonderful ladies. :)
I'm not sure If you noticed that one of those busy students was my daughter Jenna.  She has decided, it is time she learns how to Punch Needle.  I can't tell you how exciting this is for me!! She did wonderfully too. The piece above is her finished work.  She sent me that photo, after she went home, with a message that said "Floss keep works".
  She's too funny. 

I sent her home with the kit for Olde Father Christmas and Sunday morning,  I woke up to the photo below in my fb messenger "mailbox".  She had sent it at 12:45 a.m.!  Long after I was in bed, she was still up punching!!  I would say she's got the hang of it, wouldn't you!!!  
~It just makes me smile~

One of the goodies I made for Saturday's workshop were these Maple Glazed Coffee Muffins...oh my they were good and they were a big hit so I thought I would share the recipe with all of you.
Streusel Coffee Muffins With Maple Glaze
*Recipe adapted from Dorie Greenspan's Baking From My Home To Yours


Makes 12 regular sized muffins or 6 large ( I made six large)

**OF NOTE...If you do not have espresso powder, use a bit of coffee extract or a little extra vanilla extract..or vanilla bean paste if you have it.    I've done both and they are equally wonderful.

For the streusel;

1/2 cup of all purpose flour

1/2 cup of tightly packed light brown sugar

1/2 tsp. of ground allspice

5 Tbsp. of butter (cold and cut into bits)


For the muffins

2 cups of all purpose flour

1/3 cup of sugar

1 Tbsp. of espresso powder

1 Tbsp. of baking Powder

1/2 tsp. of ground cinnamon

1/4 tsp. of ground nutmeg

1/4 tsp. of sea salt

1/3 cup of tightly packed light brown sugar

1 cup of strong brewed strong coffee (cooled)

8 Tbsp. (1 stick) of melted butter (cooled)

1 egg

1/2 tsp. of vanilla extract


For the glaze.  I made six large muffins so I had about 1/2 of this glaze leftover. :) I just saved it for next time as I know I will be making them again SOON.

3/4 cup of sifted confectioners sugar

6-9 Tbsp. of pure maple syrup *I didn't measure the amounts for the glaze so just add as much or as little syrup as you need to achieve a smooth (very sticky) glaze.*



Prepare the streusel: Put the flour, brown sugar, and allspice in a small bowl and whisk to blend. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you've got irregularly shaped crumbs. Cover and refrigerate while you make the muffins.

Muffins..... Preheat the oven to 400F. Butter your muffins tins (either the 12 regular or large 6.). Set aside. In a large bowl whisk together the flour, sugar, espresso powder, baking powder, cinnamon, nutmeg, and salt. Stir in the brown sugar, making certain that there are no lumps.

In another bowl, whisk the coffee, melted butter, egg, and vanilla extract together until well combined.

Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently stir to blend. BE CAREFUL not to over mix the batter, a few lumps are fine. 

Divide the batter evenly among the muffin cups.

Remove the streusel from the refrigerator. Sprinkle it over each muffin, then use your fingers to gently press the crumbs into the batter.

Bake for about 20 minutes (mine took only about 17) or until a knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold. Let cool

Glaze: In a medium bowl combine the sifted sugar and maple syrup. Mix until smooth. Drizzle over the cooled muffins with a whisk or fork. 



Until next time ~ wishing you joy ~ DOREEN


  • Goode morning Linda. Thank you so much for stopping by. They really are great ~ do give them a try.

    It really is quite special. I am loving it and am so excited that she wanted to take it up and that she is doing so well. :)
  • Those muffins sound yummy! Will be trying them today. How wonderful you get to pass on your love of punch needle to your daughter!


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