Marrakech Spiced Coffee

Absolutely! Actual baking time may differ based on your pan size, shape and material. The kit here is also suitable to be baked in a 6” round pan. Just pour all the prepared muffin batter into your pan and top with all of the crumb topping and bake for 27 minutes (if vegan, 30 minutes). There are some basic rules in general: 1. A round baking pan may easily be replaced by a similar sized square pan. 2. ⁠In general, cakes baked in smaller pans take longer to bake than cakes baked in larger pans. It’s all about how much surface area is directly exposed to heat. 3. Cakes bake faster in metal pans as compared to ceramic pans since metals conduct heat better. Ceramic pans aren’t my baking material of choice but will certainly work for your dessert here.

Your package should come with paper muffin liners. If you need more, you could just use any cupcake liners you have at home or grease your pan using any flavorless oil. Coat all the sides and the bottom. Your muffin should easily pop off once you gently use a knife along the edge of your pan.

For best experience, I’d recommend using unsalted butter. Your dry mix contains salt already and using salted butter may throw the delicate balance of the recipe off.

Mix the ingredients together until you get a uniform mixture. No dry pockets of dry flour should be visible. Remember to be gentle with the mixture at this point- stop using any stand mixers/hand mixers/whisks at this point and shift to gentle folding method using a silicon spatula (explained in the process video as well).

About 5 minutes before the suggested baking time in the instructions, poke the center of a muffin gently with a skewer or a fork. If you see any wet/semi-wet batter on the skewer, return the pan to the oven in small time increments of 2-5 minutes. Because of the crumb topping, your skewer will never come out totally clean in this recipe. Just remember to bake till you see no wet batter, dry crumbs attached to it are ok.

You would definitely need a whisk/spatula, cupcake/muffin pan, measuring scale or measuring cups & spoons. Most other tools can be replaced with suitable replacements from your kitchen.

For best experience, make sure to get your ingredients to room temperature before you start your baking adventure. This goes for everything you’d normally store in a refrigerator e.g. milk, yogurt, eggs, butter, etc. However, in this recipe you can relax about everything except the milk, that needs to be at room temperature. We are going to put the butter on the stove anyway. The milk should take about 15-30 minutes to come to room temperature when left on your kitchen counter.

You want to just melt all of the butter- you aren’t trying to bring it to a boil. Start by putting your butter on the stove at medium low heat or in your microwave for 20 seconds. I also like to break my butter in small pieces to allow for even heat distribution. Keep checking often and give it a quick stir. I actually like to stop when most of my butter is melted- the residual heat ends up melting the remaining small pieces, if any.

Using your hands roughly cover the tops of each of your muffin with the prepared crumb topping- starting at the edges and working your way to the centre. Aim at finishing the entire crumb topping and evenly distributing it among the muffins as much as possible.

Each oven is different and baking times differ for a variety of reasons. It’s generally a good idea to set the oven timer for the lower limit of the suggested time and then do the skewer test once the timer runs out. Just bake till you don’t see wet batter on your skewer. Dry crumbs are expected in this recipe since oat crumble topping is a crucial part of our dessert!

That’s totally fine! Feel free to use a spatula to mix the crumb flour mix in. I’d recommend using a fork to break up the mixture into sand-like crumb towards the end to get the right coarse texture for putting over the muffin batter.

Yes, don’t worry. The batter for the muffins in this recipe is supposed to look quite runny. Just follow the remaining instructions and you’d have yummy muffins very soon!

You don’t have to, but I truly recommend it! 🙂 I’m a staunch believer that the crumb topping is the best part about any coffee cake. But this is your dessert afterall, make it your own by putting all of it or as much as you prefer.

It’s an optional topping. To keep the sweetness level of the dessert to a minimum, I’ve omitted it from the list of things provided. It practically adds no flavor to the muffins, but you are welcome to sprinkle some of your own if you’d to adjust the sweetness of the muffins.

You may not have any! 😉 If you still want to save some for later – the cake can stay at room temperature for 1-2 days. After 2 days, store the remaining in the refrigerator for 3 more days. I love enjoying my leftover slices after warming up in the microwave for 5-10 seconds!