This delicious coffee muffins recipe always works. You smell the scent of a fresh cup of coffee and immediately know that this is a perfect start to the day. These slightly sweet coffee muffins will be ready within 30 minutes. And they keep for three days. A delicious breakfast and brunch recipe that will make your family very happy. Tasty!
Again, I made a recipe for a book by Dorie Greenspan, called: from my home to yours. I love this book because it got such a lot of great baking recipes so I make a lot of recipes from it. These espresso muffins were so delicious that before I blinked my eyes, they seemed to be gone. The children were gone and were very quiet while eating :-).
The perfect start to the day! Delicious coffee muffins for breakfast or brunch, which are super easy to make!

Why use baking powder in this recipe?
In many recipes you use baking powder, but why do you add it? Baking powder ensures that air is created in your batter. This makes your muffins fluffy. Baking powder is a dry powder. And when you add moisture the baking powder will start reacting with the liquid and the air will come free. That's why your muffin is light and fluffy.
Baking powder is also added as a rising ingredient to self-raising flour. Therefore you can also use 2 cups (250 grams) of self-rising flour in this recipe to get the same result.

- Baking powder and flour - Together they ensure that you get a fluffy muffin. You can also replace this with 2 cups (260 grams) of self-rising flour.
- Butter - Replace the butter with vegetable margarine for a lactose-free recipe.
- Espresso powder - This is plain instant coffee that is stronger. Do not use instant coffee with cream layers or extra flavors. It often contains extra sugar.
- Espresso - Coffee with a stronger taste than "regular" coffee. You can also replace this with normal coffee, then the taste of the coffee muffins will be slightly less intense.
- Light brown sugar - Light brown sugar tastes a bit more like caramel and is therefore delicious in cupcakes. You can also replace it with dark brown sugar (for even more flavor) or regular sugar.

Step 1 - Mix all dry ingredients
- Put the light brown sugar and the granulated sugar in a bowl.
- Add the flour and espresso powder.
- Also, add the baking powder.
- Stir everything with a fork.

Step 2 - Mix the wet ingredients for the coffee muffins
- Place the cooled espresso in a bowl.
- Add the egg and the cooled melted butter.
- Pour the vanilla extract into the bowl.
- Mix everything well with a fork.

Step 3 - Prepare the coffee muffins batter
- Pour the wet ingredients onto the dry.
- Mix everything with a wooden spatula until the flour has been incorporated. If there are any lumps, that's no problem.

Step 4 - Fill the muffin tin and bake in the oven
- Fill the muffin tin with the batter. About one ice cream scoop per mold (or 2 full tablespoons).
- Bake the muffins in the preheated oven at 355 °F (180 °C) for 20 minutes.
This can have two causes . First of all: The batter is over beaten. Don't mix too long. Just mix the flour into the batter with a wooden spatula. Second: they coffee muffins baked for to long. Stick to the baking time. Do not bake the muffins any longer or they will dry.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
Ingredients
- 2 cups flour
- ⅓ cups sugar
- 1 tablespoon espresso powder
- 1 tablespoon baking powder
- ⅓ cups light brown sugar
- 1 cup espresso
- 1 stick butter
- 1 egg , size L
- ½ teaspoon vanilla extract
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can slect which type of amount you would like to see.
Instructions
Preparation
- Preheat the oven to 375°F (200 °C).
- Melt the butter in a saucepan. Let it cool to room temperature.
- Weigh and measure all the ingredients.
Preparing Coffee muffins batter
- Mix in a large bowl both sugars, flour, espresso powder and the baking powder.
- In a second bowl mix the liquid ingredients: the espresso, egg, melted butter and the vanilla extract.
- Pour the liquid on the dry ingredients and mix fast with a wooden spoon. Lumps aren't a problem.
- Divide the batter into the cupcake baking tin.
Baking
- Put the baking tin in the oven for 20 minutes.
- Take the muffins out of the oven and let them rest for 5 minutes.
- Take the muffins out of the tin.
- Cool the muffins on a wire rack (or eat them immediately)
Notes
Keep to the baking time stated in the recipe. Do not over bake or the muffins will be firm and dry. 2 - Also tasty: Use small pieces of chocolate in the batter (about 2 oz. (50 grams) of chocolate). 3. Storage -
Room temperature - These muffins will stay fresh for up to 3 days when stored in an airtight container.
Freezing - You can also freeze these muffins. Keep them in a freezer box or bag. You can then keep them for up to 3 months. TIP Store the muffins in batches. Then you just need to defrost the amount you need. 4 - Nutritional facts - You can make 12 large muffins with this batter. The nutritional values shown are per muffin.
Chelsea says
I love love love this recipe. I've made it three times.. I put marscapone buttercream on top with dusted cocoa and whole coffee beans to decorate, to make it a "tiramisu cupcake".
amazing recipe thanks!!!
Andréa says
Sounds terrific. Thank you!