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.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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.


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