Step 1

[Making the Irresistible Streusel Topping] 1. Cut the cold unsalted butter into small cubes (about 1 cm). 2. In a food processor or a bowl, combine the cake flour, unrefined brown sugar, light brown sugar, and cinnamon powder. Pulse or whisk briefly to mix. 3. Add the cubed cold butter to the mixture. Pulse in short bursts or use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Be careful not to overmix, as this can melt the butter and create clumps. 4. Gather the streusel mixture with your hands and gently press it together to form larger crumbles. Transfer to a container or wrap tightly and freeze for about 30 minutes until firm. This ensures a wonderfully crispy topping after baking.

Step 2

[Crafting the Tender and Flavorful Muffin Batter] 1. First, sift the cake flour, baking powder, and baking soda together into a bowl 2-3 times. This aeration step is crucial for a light and tender muffin texture. 2. In a separate large bowl, cream the softened unsalted butter using an electric mixer or a whisk until smooth and fluffy. 3. Gradually add the unrefined brown sugar and granulated sugar to the butter, mixing well after each addition until the sugars are fully incorporated and the mixture is light and creamy. 4. Once the sugar is well combined, add the sunflower oil and mix until smooth. 5. Lightly beat the room-temperature egg and add it to the butter mixture in 2-3 additions, mixing thoroughly after each addition to ensure it’s fully emulsified and the batter doesn’t curdle. 6. Stir in the salt, vanilla extract, and room-temperature sour cream until just combined. Sour cream contributes to the muffin’s moistness and tender crumb. 7. In a small separate bowl, whisk together the milk and lemon juice. Let it sit for a minute or two; it will slightly thicken, creating a ‘buttermilk’ effect that enhances flavor and tenderness. 8. Now, alternate adding the milk mixture and the sifted dry ingredients to the creamed butter mixture. Mix with a spatula using a cut-and-fold motion until just combined. Do not overmix; stop as soon as you no longer see streaks of flour. Overmixing develops gluten, leading to tough muffins. 9. Line your muffin tin with paper liners and fill each cup about two-thirds full with the muffin batter. 10. Generously sprinkle the frozen streusel topping over the batter in each muffin cup, ensuring good coverage. 11. Bake in a preheated oven at 190°C (375°F) for 18 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean. Let them cool slightly in the tin before transferring to a wire rack.

Step 3

[Creating the Deep and Luscious Brown Sugar Cream] 1. In a small saucepan, combine the unrefined brown sugar (50g) and water (50g). Heat over medium heat, stirring until the brown sugar is completely dissolved. Bring to a gentle simmer and cook until the syrup thickens slightly. *TIP: This brown sugar syrup will thicken considerably as it cools, so err on the side of slightly thinner than you desire when hot. Cook carefully to prevent burning. 2. In a chilled bowl set over an ice bath, combine the cold heavy cream (70g) and cold whipping cream (35g). Whip with an electric mixer until the cream holds soft peaks (about 50% whipped). It should be pourable but hold some shape. *TIP: Keep the cream cold throughout the whipping process. Chilling the bowl and whisk attachment beforehand is highly recommended for best results.

Step 4

[Assembling the Rich Brown Sugar Einspanner] 1. Fill a glass with fresh ice cubes. 2. Pour the two shots of espresso over the ice. 3. Gently spoon the prepared brown sugar cream on top of the espresso. The contrast of the rich, sweet cream with the robust espresso creates a delightful beverage experience.

Step 5

[Making the Sweet Iced Brown Sugar Cream Latte] 1. Drizzle 1-2 teaspoons of brown sugar syrup into the bottom of a clear glass. Use the back of a spoon or a brush to create artistic swirls up the sides of the glass for visual appeal and integrated sweetness. 2. Fill the glass with fresh ice cubes. 3. Pour cold milk into the glass, filling it about two-thirds full. 4. Gently pour the two shots of espresso over the milk and ice. This layering creates a beautiful visual and a delightful flavor progression. Enjoy your sweet and creamy iced brown sugar latte!