Double Espresso Muffins
Ready In: 25 mins
Yields: 12 muffins
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄2 cup sugar
- 1⁄2 cup pecans, chopped
- 1 tablespoon instant coffee
- 1 tablespoon boiling water
- 60 g butter, melted
- 2 eggs
- 1 cup milk
Espresso Glaze
- 1⁄2 cup icing sugar
- 1 teaspoon instant coffee
- 1 -2 teaspoon boiling water
Directions
- 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.
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