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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 4 tsp |
| granulated sugar: 1/2 cup |
| pecans: 1/2 cup (chopped) |
| instant coffee: 1 Tbl |
| water: 1 Tbl (boiling) |
| salted butter: 60 g (melted) |
| eggs: 2 |
| 2% milk: 1 cup |
| powdered sugar (unsifted): 1/2 cup |
| instant coffee: 1 tsp |
| water: 2 tsp (boiling) |
Double Espresso Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Preheat oven to 200°C Lightly grease 12 muffin tins.
- Sift together flour and baking powder into a bowl, stir in the sugar and pecans and make a well in the centre.
- In another bowl dissolve the coffee in the boiling water and allow to cool.
- Add the coffee to the melted butter, eggs and milk, and lightly whisk together.
- Fold egg mixture into dry ingredients and stir quickly to combine.
- Spoon mixture into prepared muffin tins and bake for 12-15 minutes or until muffin springs back when lightly pressed.
- To make Espresso Glaze:.
- Combine icing sugar and coffee in a bowl and add enough boiling water to make a spreadable consistency. Drizzle over the top of each muffin.