Coffee Break Muffins

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Coffee, an indispensable drink in my endless list of consumables. Provocative yet affable at the same time, this darling keeps me on a tight leash. Recently, I have heard that if a coffee addict were to abstain from coffee for 6 days at least before having his first cup; the effects - pleasure derived would come ten fold! As much as I would like to execute this plan, resistance has been futile and the lure of coffee remains my greatest enemy.

For this week's edition of Tuesday's with Dorie, the tribe has spoken and the torch for Coffee-Break Muffins has been lit. An ode to coffee, these muffins are moistened by the addition of black coffee instead of the usual milk. With the addition of espresso powder to the batter as well, these tiny babies pack quite a punch; much to my delight of course.

MY NOTES: I made a confectioner's sugar, brewed coffee glaze for the top of these and I really liked them. Jack didn't care for them too much but I'll bet he would with thre addition of some chocolate chips!

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Ingredients

  • MUFFINS:
  • 2 cups all-purpose flour
  • 1/2 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
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup strong coffee, cooled
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • ...............................
  • GLAZE:
  • 6 Tablespoons confectioner’s sugar
  • 1 teaspoon espresso powder or instant coffee granules
  • 1 Tablespoon cold water (plus 2 tsps if necessary)
  • Tiny dash of almond flavoring (optional)

Preparation

Step 1

Preheat the oven to 400 degrees. Butter/spray the 6 moulds in a regular size muffin pan. In a large bowl, whisk the flour, sugars, espresso powder, baking powder, cinnamon and salt together. In a large measuring glass, whisk the coffee, melted butter,egg and vanilla together until combined. Pour the liquid ingredients over the dry ingredients and with a whisk, stir to blend quickly. Divide the batter evenly among the muffin cups. Bake for 20 mins, or until knife inserted in the center comes out clean. Transfer to a pan to rack and cool for 5 minutes before carefully removing from its mould. makes 6 muffins

Coffee Glaze:
Mix all ingredients and beat well with whisk until smooooth.

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