You’ve probably heard about the coffee cake. No, not the one flavored with coffee but the one served with coffee. This spongy, slightly moist and a bit crumbly cake is without a doubt one of the best cakes you can serve with coffee, but you know what? Coffee cakes get old. It’s time for a revamp!
Let’s make coffee muffins based on an authentic recipe for coffee cake. These muffins are just as moist and crumbly but are much more fun — because they’re muffins, of course. Here’s how to make them.
To make a batch of coffee muffins, you need a muffin tray; although a cupcake tin is also highly effective, you get smaller cakes, and that’s fun as well.
Then you need flour, sugar, eggs and baking powder. That sounds like a cake, right? And the secret ingredient is sour cream. The sour cream adds moisture, creaminess and a lovely tang to the muffins, making them even more compatible with the equally acidic coffee.
You’ll also need a preheated oven to make sure the muffins rise, so fire yours on fifteen minutes before putting in your muffin tray.
To make these fluffy goodies, combine the dry ingredients first. Sift the flour if lumpy. Then, add the wet ingredients, the eggs, sour cream and vanilla.
Keep in mind that coffee cakes are meant to be neutral and basic; they’re meant to be enjoyed without stealing the spotlight from the coffee. These muffins are just that. Let’s just say they’re pretty basic, but that’s the idea. With that in mind, we’re not garnishing this or anything; we’re leaving them plain and simple.
Of course, you can go all-out and add blueberries, chocolate chips or shaved chocolate to the batter to make your muffins flashier, and that’s okay too. And you can top them with crushed nuts for a crunchy bite. The sky’s the limit, really, so go crazy!
Preheat the oven to 350°F.
In a mixing bowl, combine the flour, sugar, baking powder and salt.
Pour in the eggs one at a time while whisking and add the sour cream and vanilla. Incorporate.
Add all items in order until the recipe is finished – thank you
Pour the mixture into 9-muffin tin fixed with muffin liners.
Bake for 30-35 minutes or until cooked through.
Wait until the muffins have cooled down before unmolding.