Baked these Coffee Muffins the other day and they came out great - fluffy and soft. For this recipe, I used unbleached lite flour. And instead of baking it at the same temperature throughout, I baked the muffins at higher temperature for the first 5 minutes to allow the baking powder to work and reduced the temperature then.
Great for breakfast or tea time, simply pop them in the oven or air fryer to warm them up and they're good to go. They're soooo soooo good, I will definitely make these again soon!
Save this recipe cos this one is definitely a keeper!
DRY INGREDIENTS
· 240gr all-purpose flour
· 110gr sugar
· 2 1/2 teaspoons baking powder
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
WET INGREDIENTS
· 240ml milk
· 2 1/2 tablespoons instant coffee granules
· 115gr butter, melted
· 1 large egg
· 1 teaspoon vanilla extract
· Semisweet chocolate chips & walnut (optional)
STEPS:
1. Combine wet ingredients and stir into dry ingredients just until moistened. Fold in chocolate chips. Top with walnut bits.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 210° for 5 minutes, reduced to 190° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
TIPS
❗️Make sure all your wet and dry ingredients are already at room temperature before mixing.
❗️You will only need to fold 8-12 times to combine wet and dry ingredients. The batter will be lumpy but it's okay. Don't fold too much or the muffins will be rubbery!
#ZanthreaCooks #SGUnited
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