Coffee-Break Muffins

READY IN: 50mins
Recipe by ratherbeswimmin

Dorie Greenspan

Top Review by bricookie55

These have fabulouse coffee flavor! They're not too sweet, so they make a nice breakfast muffin with coffee (of course!). I did substitute ground flax seed in for some of the butter, and it worked out great. I'll definitely make these again.

Ingredients Nutrition


  1. Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups in muffin pan; place muffin pan on baking sheet.
  2. In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.
  3. Stir in the brown sugar, making sure there are no lumps.
  4. In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined.
  5. Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don’t worry about being thorough—a few lumps are better than overmixing the batter.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for about 20 minutes, or until a pick comes out clean.
  8. Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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