Muffin Monday: Coffee Break Muffins
Better late than Never. This is what I thought when Monday dawned with me yet to make the Muffin. A very delicious and flavourful Muffin. I topped some with cranberries. Won the hearts of all at home.
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Coffee Break Muffins
Recipe adapted from Dorie Greenspan's Baking ‘From My Home to Yours’
2 cups all purpose flour
1/2 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup (packed) light brown sugar
1/2 cup strong coffee, cooled
1/2 cup milk
1 stick unsalted butter, melted and cooled
1 large egg
1/2 teaspoon pure vanilla extract
Preheat the oven to 400F.
Butter and spray 12 moulds in a regular sized pan or fit in the moulds with paper muffin cups.
In a large bowl, whisk together flour, sugar, espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar making sure there are no lumps.
In a large measuring cup or another bowl, whisk the coffee, milk, melted butter, egg and vanilla extract together until well combined.
Pour the liquid ingredients over the dry ingredients and with a whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - a few lumps are better than over mixing the batter. Divide evenly among muffin cups.
Bake for 20 minutes, or until a knife inserted in the centre comes out clean. Transfer the pan to the rack and cool muffins for 5 minutes before carefully removing it from the mould.