It was my turn to pick the recipe this week & I apologize for not posting mine on time: I had un-announced internet outage for the entire day yesterday and it set me behind on everything.
I baked these muffins two weeks ago and was surprised at the mild coffee flavor despite the whole cup of coffee that goes into the batter. They are moist & lovely on their own and especially so with a cup of coffee. But when I made them again yesterday, I felt they needed something extra so I threw on a mixture of chopped dark and white chocolate. The dark chocolate brought out the taste of coffee and the white chocolate added that extra bite and hint of flavor I was looking for. These muffins are so unassuming, so quick to put together and so good.
You can find the recipe on Page 15 of Baking from my home to yours by Dorie Greenspan. Please see the BWD Blogroll here to check out other BWD bakers. Next up we're making Cinnamon Squares, chosen by Chaya. If you'd like to join our baking challenge, please drop me an email at needfulthings at ymail dot com. We'd love to have you bake along with us.
Coffee Break Muffins
2 cups all purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/8 tsp salt
1/3 cup packed light brown sugar
1 cup strong coffee, cooled
1 stick unsalted butter, melted and cooled
1 large egg
1/2 tsp pure vanilla extract
Center a rack in the oven and preheat to 400F.
Butter or spray 12 molds in a muffin pan or fit them with paper muffin cups.
In a large bowl, whisk together the flour, sugar, espresso, baking powder and salt. Stir in the brown sugar and make sure there are no lumps.
In a large glass measuring cup, whisk the coffee, butter, egg and vanilla till combined. Pour the liquid ingredients into the dry ingredients and with a whisk or rubber spatula gently but quickly stir to blend. Divide the batter evenly among muffin cups.
Bake 20 minutes or until a knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack to cool for 5 minutes before carefully removing each muffin from its' mold.