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Vietnamese Iced Coffee Muffins

These intense coffee muffins are iced with just a hint of a sweetened condensed milk glaze. You may have extra glaze leftover to use on other baked treats!
5 from 1 vote
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Cook Time: 45 minutes
Inactive Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 muffins
Calories: 328kcal


  • Whisk
  • Muffin tin


Coffee Muffins:

  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons instant coffee granules
  • 1/2 teaspoon salt
  • 3/4 cup strong brewed espresso chilled
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup

Sweetened Condensed Milk Glaze:

  • 1/2 cup sweetened condensed milk
  • 1/2 cup strongly brewed espresso
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar


Prepare the Glaze:

  • Combine the sweetened condensed milk, espresso, butter, and vanilla extract in a saucepan over low heat. Whisk until combined and warmed through.
  • Slowly sift the powdered sugar into the sauce pan, whisking as you incorporate, until all the sugar has been added. Continue simmering, for about 5 minutes, whisking regularly. Turn off the heat.
  • Transfer to the fridge for 30 minutes to allow the glaze to thicken. Note: The glaze should be very thick and viscous. Continue to chill the glaze until it sets up and reaches the correct consistency.

Prepare the Muffins:

  • Preheat oven to 400ºF.
  • Sift the all-purpose flour into a large mixing bowl. Add the sugar, baking soda, baking powder, ground cinnamon, salt, and instant coffee granules and stir to incorporate.
  • In a medium mixing bowl, add the chilled espresso, two eggs, milk, vanilla extract, and maple syrup. Use an electric mixer to whisk until combined.
  • Pour the wet ingredients into the dry ingredients and use the electric mixer to beat until combined. The batter should be a very thick but still maintain a liquid consistency.
  • Pour the batter into a 4-cup liquid measuring cup with a spout. This will make it easier to pour the batter into the muffin tins.

Bake the Muffins:

  • Place muffin liners in a muffin tin. Pour the batter into the liners, filling the liner up 3/4 of the way.
  • Transfer to the oven and bake for 20-22 minutes or until a toothpick comes out clean.
  • Remove from the oven and transfer to a wire baking rake to cool.

Glaze the Muffins:

  • Place the Vietnamese iced coffee muffins on a plate or baking sheet and drizzle with the sweetened condensed milk glaze. Reserve any excess glaze for another use. Enjoy!


Calories: 328kcal | Carbohydrates: 64g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 226mg | Potassium: 132mg | Fiber: 1g | Sugar: 45g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg