Coffee Doughnut Muffins
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
2 dozen
ingredients
- 4 cups flour (17 ounces)
- 1 tablespoon and 1 tsp baking powder
- 1 teaspoon salt
- 2 -3 tablespoons espresso powder, divided
- 3⁄4 cup and 2 tablespoons brewed coffee
- 1⁄2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups softened butter (3 sticks)
- 3⁄4 - 1 cup melted butter, divided
- 3 1⁄2 cups sugar, divided (24 1/2 ounces)
- 4 eggs
directions
- Preheat the oven to 350 degrees F and grease (or use liners) 2 12 cup muffin tins.
- In a large bowl, whisk together the flour, baking powder, salt and 1 tablespoon espresso powder. In a separate bowl or large measuring cup, combine the coffee, buttermilk, and vanilla. Set aside.
- Using a mixer, beat together 1 1/2 cups softened butter with 2 cups sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before adding another.
- Gently beat the flour and coffee mixtures into the butter mixture, alternating between wet and dry, one third of each at a time. Scrape down to bowl as needed to ensure all of the ingredients are mixed.
- Divide the batter between the muffin cups, filling each one 2/3 to 3/4 full. Bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pans halfway through for even baking. Remove the muffins and cool completely.
- Meanwhile, in a medium bowl, combine the remaining 1 1/2 cups sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with melted butter, then roll in the sugar mixture. Serve immediately.
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RECIPE SUBMITTED BY
Michelle Berteig
United States
Busy professional, love to cook but have very little time. Married 32 years, no kids, but 3 cats who are my furry children. Very creative, hobbies include sewing, beadwork, knitting, crocheting, all types of handwork. Loved the old 'Zaar and had found lots of favorite recipes...