Recipe by AmandaInOz
From Mad About Muffins. One American cup of all-purpose flour weighs 5 ounces.
Top Review by Chickee
Yummy! I love making muffins because they are so easy, and these were no exception. I love recipes with weight quantities as it's much more exact. I did't do the topping, I wasn't too sure about the cream cooking on top? But I think next time I will. Thanks Amanda for a great recipe! (I'll make the other ones soon too, I was just out of cocoa!)
For the batter
- 0.66 lb all-purpose flour
- 1 tablespoon baking powder
- 1⁄8 teaspoon salt
- 1 tablespoon instant coffee
- 0.37 lb muscovado sugar
- 2 eggs
- 1⁄2 cup Kahlua
- 1 7⁄8 cup heavy cream
- 1 teaspoon vanilla extract
- 0.22 lb butter
For the topping
- 1⁄2 cup heavy cream
- 0.07 lb demerara sugar
Directions See How It's Made
- Preheat oven to 200C (180C for fan assisted).
- Line a muffin tin with 12 liners.
- Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
- Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
- Melt the butter in the microwave.
- Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
- Spoon into prepared muffin cups.
- Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
- Bake for 20-23 minutes until the tops spring back gently when pressed.
- Cool on a wire rack.