Who doesn't love German chocolate cake? Now in muffin form! But wait! It gets even better when you combine German cake muffins with a coconut pecan streusel, topped off with a delicious chocolate glaze.
Preheat your oven to 350 F and line your muffin tip with muffin liners.
Prepare the coconut streusel topping by adding chopped pecans, brown sugar, and shredded sweetened coconut in a small bowl and mix until combined.
First prepare the muffin batter, in a medium bowl sift together flour, cocoa powder, sugar, and salt.
In a small bowl mix together the instant coffee and hot water. Set aside.
Add your room-temperature butter to your flour mixture and mix together with your hands until you end up with pea-sized flour and butter bits. Add 1 cup of this mixture to the streusel topping and stir.
To your flour add the instant coffee mixture, baking soda, baking powder, sour cream, egg, and vanilla extract. Mix to combine.
Add the shredded sweetened coconut and 1 ½ cups of the streusel topping to the muffin batter.
Use a large cookie scoop to place the muffin batter into your prepared muffin tin lined with muffin liners.
Top with the streusel topping.
Bake your german muffins for 20-25 minutes or until a toothpick comes out clean.
Allow to cool completely.
While your muffins are cooling prepare your glaze.
Add powdered sugar, milk, and cocoa powder to a bowl and stir until combined.
Drizzle on top of your muffins before serving.
Notes
Storage: Store leftover german cake muffins in an airtight container at room temperature for up to 5 days. They'll keep for longer in the fridge, but you do run the risk of them drying out.