Coffee Break Muffins

by Melissa on July 1, 2009

My husband recently had to go in to work at 3 am on a Sunday morning. I decided that he and his coworkers deserved a treat for breakfast for all of their hard work! After browsing through my cookbooks, I came across this recipe and knew it would be perfect! The coffee in the muffins provides a great flavor and I added a glaze on top for just a bit of sweetness. These are literally perfect for your morning coffee break!

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Coffee Break Muffins

  • Muffins:
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon instant espresso powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup packed light brown sugar
  • 3/4 cup strong coffee, cooled
  • 1/4 cup whole milk
  • 8 tablespoons unsalted butter, melted and cooled (1 stick)
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • Glaze:
  • 1 cup confectioners sugar
  • 1-2 tablespoons strong coffee

Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups in muffin pan; place muffin pan on baking sheet.

In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt. Stir in the brown sugar, making sure there are no lumps.

In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined. Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don’t worry about being thorough—a few lumps are better than overmixing the batter. Divide the batter evenly among the muffin cups. Bake for about 20 minutes, or until a pick comes out clean.

Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool muffins to room temperature.

Combine the confectioners sugar and 1 tablespoon of coffee to make the glaze, adding more coffee as needed. Drizzle over the cooled muffins.

Source: Baking From  My Home to Yours, by Dorie Greenspan.

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