I survived this week! I have to give myself a pat on the back. Oh my gosh. The entire week has been absolutely CRAZY busy for me in the levels of exhausting. It probably holds the record for being the most hectic for the latter half of this year! I’m often envious of people who get to say TGIF every single week. That’s not part of my vocabulary since I have work on Saturdays, but this particular Sunday I also have an event… Le sigh. What a time to be dreaming about lying in bed all day on Sunday just reading stuff and generally taking it easy, you know?
Breakfast in bed? Well I actually am not a fan of eating meals in bed, but here’s a little something else I often indulge in: lounging around in my jammies with a book propped open on my lap and a giant piping hot mug of coffee on my bedside. It’s like one of the greatest simple pleasures I try to sneak in every morning for a few minutes to get me into a relaxed mood for the rest of the day. (Sometimes it works, sometimes it doesn’t. Haaaa.)
But even when I don’t have time to read, I NEED to have my morning coffee. I literally do not go a day without coffee. It’s come to the point where it feels strange not to have it to jumpstart my day. Pretty sure a lot of people can relate. Now this super easy Coffee Muffins recipe makes a yummy treat that’s like a dose of sweetened coffee in a muffin form, but you know what I do with this even if it’s already coffee flavoured? Yup, I dip it in my coffee. That’s like a triple dose of coffee right there!
You might be wondering why I say double dose up there on the title. Well, these muffins make use of coffee in powder form as well as coffee in brewed form in its batter. That’s two forms of coffee that go in here to create these lovely coffee-coloured muffins, full of coffee flavour and the amazing scent of roasty toasty coffee. Ahhh the smell of these muffins while baking! Kind of felt like I was transported to a coffee shop while these babies were in the oven; the unmistakable scent of coffee wafting all over the kitchen.
I made Dorie Greenspan’s classic coffee muffins in this instance, but adding some chocolate chips in here will definitely give a nice chocolate flavour and some crunch. Actually you can probably add your favourite cinnamon-based streusel on top of these muffins too if you want. Reminds me of the way some people add cinnamon powder (which this recipe does actually have!) or cocoa powder into their coffee.
These muffins are a bit more on the firm side rather than the really moist and crumbly, but they’re not at all dry. Just remember: DO NOT overmix the batter. If you do, you may end up with tough muffins– stop mixing as soon as the batter comes together. Doesn’t matter even if it’s still a bit lumpy and there are teeny streaks of flour here and there. Not overworking the dough is the secret to keep most muffins and quickbreads at their best texture.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon instant espresso powder or coffee powder
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup packed light brown sugar
- 1 cup strong coffee, cooled
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1. Preheat oven to 400°F (205°C). Grease or line a 12-cup regular muffin pan, set aside.
- 2. In a large bowl, whisk together flour, sugar, espresso powder or coffee powder, baking powder, cinnamon, and salt. Stir in the brown sugar, making sure it is mixed in thoroughly and has no lumps.
- 3. In another smaller bowl, whisk together coffee, melted butter, egg, and vanilla extract until well-combined.
- 4. Pour the liquid mixture over the flour mixture and whisk gently but quickly just until combined. Do not overmix! A few lumps in the batter is okay.
- 5. Divide the batter evenly among the muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before removing each muffin from the tin to cool further. These are nice eaten warm.
- Muffins will keep at room temperature overnight if wrapped well. Reheat the next day in a toaster or 350° oven.
Muffins are to me the easiest semi-indulgent breakfast to make. This Coffee Muffin recipe doesn’t even need any special equipment, so I’m pretty sure you can get these in the oven in time for breakfast. And just like my own preference for coffee hot, I think these muffins are best a little warm. Toast them, or slice them then toast them (with butter, why not!), maybe even dip them into your hot coffee– anything that makes the muffins warm up is good in my book.