1/2 cup strongly brewed coffee or espresso (made from instant espresso powder)*
For the glaze
1 1/4 cups powdered sugar
1 1/2 tablespoons espresso (made from instant espresso powder)*
Preheat oven to 425°F. Grease 8 large muffin tins and set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar on high until light and fluffy, about 3 minutes. Beat in the egg for another minute. Beat in the vanilla extract and all spices until well combined.
In a small bowl, mix together the flour, baking powder, and salt. Alternate adding the flour mixture and the coffee into the wet ingredients, mixing only until combined.
Scoop batter evenly into prepared muffin tins. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before frosting.
To make the glaze, combine the powdered sugar and espresso so it forms a thick glaze. Drizzle over muffins, then top with extra espresso powder.
*you can use either strongly brewed coffee or espresso here, depending on how strong you want your coffee flavor to be