Kahlua and Cream Muffins

Submitted by AmandaInOz

"From Mad About Muffins. One American cup of all-purpose flour weighs 5 ounces."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 12 muffins

ingredients

• For the batter

• 300 g all-purpose flour
• 1 tablespoon baking powder
• 1⁄8 teaspoon salt
• 1 tablespoon instant coffee
• 170 g muscovado sugar
• 2 eggs
• 100 ml Kahlua
• 200 ml heavy cream
• 1 teaspoon vanilla extract
• 100 g butter

• For the topping

• 100 ml heavy cream
• 30 g demerara sugar

directions

1. Preheat oven to 200C (180C for fan assisted).
2. Line a muffin tin with 12 liners.
3. Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
4. Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
5. Melt the butter in the microwave.
6. Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
7. Spoon into prepared muffin cups.
8. Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
9. Bake for 20-23 minutes until the tops spring back gently when pressed.
10. Cool on a wire rack.

Reviews

[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!)