Coffee Donut Muffin-Great Way to KickStart Your Day
After one Head of the Charles Regatta, we headed to Vermont for some R&R. Our first stop was King Arthur Baking. We stayed at a cute, nearby bed and breakfast in Hanover, Vermont. Each morning we were greeted with a basket of cinnamon-sugar-coated donut hole muffins. I was so enamored with the muffins I asked for the recipe which they graciously shared with me.
Fast Forward
I had completely forgotten about those delicious muffins until a recent post by Little Baker Bunny on Instagram (aka Ipso Fatto). She raved about a Coffee Donut Muffin by Sweet Butter Bakery printed in the SOS column of the LA Times. It brought to mind those very same donut muffins with the added bonus of COFFEE, I immediately scribbled it on my must-bake bucket list. Glad I did.
These coffee donut muffins are fabulous. Buttery, slightly tangy from the buttermilk, and LOADED with coffee flavor. The recipe calls for brewed coffee and espresso powder in the batter and espresso powder mixed with the sugar that the muffins are rolled in. The texture is soft and light, definitely less dense than most muffins. Best of all, it maintained its texture even after a couple of days. If a tender muffin with a spicy coffee kick, and a espresso-sugar crunch makes you salivate, this is your dream muffin. Me? I plan on getting up a couple of minutes early this weekend, brewing a pot of coffee, and baking a batch to nosh on while reading the New York Times. Life’s little pleasures.
The Process
These muffins come together quickly. The original recipe makes 24 muffins, so cut the recipe in half unless you are having the neighborhood over for coffee. Take your butter out to soften and start a pot of coffee. You’ll need to brew enough for the recipe and to enjoy with the muffins.
Cream the butter and sugar until light, add eggs one at a time, beating in each completely before adding the next egg. Add dry ingredients alternating with the wet ingredients (coffee, buttermilk and vanilla). Start and end with the flour mixture.
The batter is light but thick, like frosting. Use an ice cream scoop (I use a #12 scoop)to portion out the batter in your buttered muffin tin. Don’t use liners as you will be brushing the muffins with butter and rolling them in sugar.
While the muffins cool, Melt the butter and blend the sugar and espresso powder. Put each in shallow bowls. Once the muffins are cooled, carefully remove from the muffin tin, they’re very tender, and place on a rack. Brush each with the melted butter and roll in the sugar-coffee mixture. Be generous. Serve immediately.
Stamp of approval from Moose!
Good thing I made a half recipe, so I don’t have to test my willpower.
Coffee Donut Muffins
Ingredients
Dry Ingredients
- 4 cups all-purpose flour 17 ounces
- 1 tablespoons plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon espresso powder
Wet Ingredients
- 1 ½ cups softened unsalted butter 3 sticks
- 2 cups sugar 14 ounces
- 4 eggs
- ¾ cup plus 2 tablespoons prepared coffee
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Sugar Coating
- ¾ to 1 cup melted butter 1 ½ to 2 sticks
- 1-1/2 cups sugar 10-1/2 ounces
- 1-2 tbsp espresso powder
Instructions
- Heat the oven to 350 degrees and grease 2 (12-cup) muffin pans or 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.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together 1 1/2 cups softened butter with 2 cups (14 ounces) 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 the sides of the bowl as needed to make sure all of the ingredients are properly mixed.
- Divide the batter among each of the greased muffin cups, filling each approximately two-thirds to three-fourths of the way full. Place the pan in the oven and bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pan halfway through for even baking. Remove the muffins and cool completely.
- Meanwhile, in a medium bowl, combine the remaining 1 1/2 cups (10 1/2 ounces) sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with the melted butter, then roll in the sugar/espresso powder mixture. Serve immediately.