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Author:
Franco Salzillo
Muffins come in all colors, shapes and sizes. They have become the quintessential grab-and-go quick bake for breakfast, lunch or as a midnight crave-quencher.
Muffins are just fun — sweet, beautifully moist and fluffy; what’s not to love about them?
Some people can’t live without their blueberry muffins, and others all about chocolate.
For me, the best muffins are flavored with coffee, and I enjoy them the most when paired with a nice cup of Joe!
To make muffins, you need all-purpose flour, sugar, baking powder, eggs, milk and vegetable oil. That’s the base for any muffin. Any other ingredients are there to give the pillowy two-biters their personality. In this case, coffee.
For the coffee, we’re using real espresso, which will give the muffins some authenticity. Use an Italian stovetop Moka pot or an espresso pod for a concentrated and creamy, dark-as-night espresso shot. There are no substitutions here.
Talking about substitutions, adding a tablespoon of cocoa powder to your flour mix will make your coffee muffins taste like mocha, which is also fun!
To make coffee muffins, you’ll need a muffin tray. Mine holds six muffins, so the recipe below yields six pieces. Adjusting it to your needs is easy. You’ll also need two mixing bowls, one of the wet ingredients and another one for the dry ingredients, meaning the flour, baking powder, and all that.
Find colorful muffin liners to give your creations a wow factor. At the end of the day, the looks matter, too.
Now we’re ready to make coffee muffins. I promise these will end up as fluffy and pretty as those in your local coffee shop. Actually, if you make a large enough batch, you might make some money with these — they’re that good! Are you ready to give them a try?
Preheat oven at 350°F.In a mixing bowl, sift the flour and add the sugar and baking powder.
In a mixing bowl, sift the flour and add the sugar and baking powder.
In a second mixing bowl, add the wet ingredients: the eggs, coffee, milk and oil. Whisk until incorporated.
Slowly pour the wet mixture into the flour mixture while whisking until a liquid dough forms.
Line your baking tin with muffin liners and pour in the mixture. Tap against the counter to eliminate unwanted bubbles.
Bake for 25 minutes. Check if cooked through with a wood pick.
