Coffee-Nut Muffins

By dette

There’s nothing like a great cup of coffee and one of these moist muffins to go along with it. They’re great for brunch, dessert or coffee breaks.” —Darla Germaux, Saxton, Pennsylvania

Ingredients

• TOPPING:
• 2 cups all-purpose flour
• 2/3 cup sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup strong brewed coffee
• 1 tablespoon instant espresso powder
• 1/2 cup canola oil
• 1 egg, beaten
• 1/2 cup chopped walnuts
• 1/4 cup raisins
• 1/4 cup chopped dates
• 1 tablespoon sugar
• 1/8 teaspoon ground cinnamon
• DRIZZLE:
• 1/2 cup confectioners' sugar
• 1 tablespoon strong brewed coffee

Details

Servings 6
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

In a large bowl, combine the first five ingredients. Combine coffee and espresso powder; cool to room temperature. Stir in oil and egg. Add coffee mixture to dry ingredients; stir just until moistened. Fold in the walnuts, raisins and dates.
Fill greased or paper-lined jumbo muffin cups three-fourths full. Combine sugar and cinnamon; sprinkle over the tops. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Combine confectioners' sugar and coffee; drizzle over muffins. Yield: 6 muffins