Coffee muffins recipe {with Espresso}
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!
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
Ingredients you need per step are listed below the step in Italic
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
1 - Bake muffins Mix the solid ingredients with the liquid ingredients. Do not mix too long but until the flour is just mixed (otherwise the muffins will be too firm).
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.
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.
Nutrition
Calories: 198kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 255IU | Iron: 1mg
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