The Opinionated Baker

Not all of us are made of sugar and spice

Give me a break! -Coffee Break muffins

with 4 comments

It’s been a long while since I’ve blogged. Sigh. Renovating the house next week so the past few weeks have been about packing and finding good furniture to install… But I decided that today was break day, a good break from the tons of lighting fixtures and cupboards… and beds and ughhhhhh….

I managed to find Dorie Greenspan’s baking bible in the library the other day, so it seemed like a good idea to bake something from it. =) I would love to purchase the book, but due to space constrains (it’s REALLY big), the library is always the best alternative. Sigh. Someday someday… Anyone reading this post is highly encouraged to buy the book mostly because it contains an amazing lot of yummilicious looking recipes and… I’m scared to get sued for some copyright thing. Ahem. So yes, recipe below is taken from this book. Yay!

The muffin is a bit plain, so don’t bake it if you’re looking for a rich heavy muffin. I like it this way better because it isn’t quite so sinful and it is still delicious. If you prefer your desserts sweeter, you could probably add chocolate chips in or something to deepen the taste, but if you’re like me, just leave it as it is. 🙂

Coffee Break Muffins

Adapted from [Baking from my home to yours]

2 cups all purpose flour
1/3 cup sugar
1 Tbsp instant espresso powder (I’m a coffee snob so I used ground espresso beans. 🙂 )
1 Tbsp baking powder
1/2 tsp ground cinnamon
1/8 tsp salt
1/3 cup packed brown sugar
1 cup strong coffee, cooled (For some strange reason, after brewing the coffee I ended up with less than 1 cup worth! So i topped up with about 1 Tbsp milk)
1 stick (8 Tbsp) unsalted butter, melted and cooled (I used half a cup of melted butter and half a cup of olive oil)
1 large egg
1/2 tsp pure vanilla extract (I will up this to 1tsp in the future because it didn’t seem like enough)

Preheat the oven to 400 degrees F. Fit 12 molds in a regular size muffin tin with paper cups.
In a large bowl, whisk together the flour, sugar, espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar, making sure there are no lumps.
In another bowl, stir together the coffee, butter, egg and vanilla until well combined. Pour the wet ingredients into the dry ingredients, stirring to combine. Do not over mix.
Divide the batter among the 12 cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack.


Written by Musingsat

June 19, 2010 at 7:51 am

Posted in Breakfast, Muffins

4 Responses

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  1. There’s nothing more inviting than seeing a tray of just-baked muffins emerging from the oven! Will have to try this recipe, Dorie has never steered me wrong. 🙂

    Kathy - Panini Happy

    June 20, 2010 at 11:49 pm

    • Haha yes, even though they look dull, they really do pack a caffeine loaded punch! Let me know how yours goes! =)


      June 21, 2010 at 8:03 am

  2. Ohhh my! Those both sound and look delicious! A must try! Bookmarked; thanks!

    Delightful Bitefuls


    June 21, 2010 at 8:40 pm

  3. […] Coffee break muffins for the sleepy mornings… YAWN. […]

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