Coffee Break Muffins Recipes
COFFEE-BREAK MUFFINS
Make and share this Coffee-Break Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups in muffin pan; place muffin pan on baking sheet.
- In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.
- Stir in the brown sugar, making sure there are no lumps.
- In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined.
- Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don't worry about being thorough-a few lumps are better than overmixing the batter.
- Divide the batter evenly among the muffin cups.
- Bake for about 20 minutes, or until a pick comes out clean.
- Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Nutrition Facts : Calories 196.9, Fat 8.3, SaturatedFat 5, Cholesterol 38, Sodium 125.3, Carbohydrate 28, Fiber 0.6, Sugar 11.5, Protein 2.8
COFFEE BREAK MUFFINS
The name itself tells me this is going to be a hit on my breakfast table! From the Millstone Coffee website. Definitely have to try these and soon. Overnight marinating is needed for the raisins and walnuts so be prepared.
Provided by HokiesMom
Categories Quick Breads
Time 12h25m
Yield 28 muffins, 28 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl, marinate raisins and walnuts in coffee overnight.
- Preheat oven to 350°F Grease or line muffin cups (28 needed).
- Cream sugar with butter until light and fluffy.
- Beat eggs into mixture one at a time.
- Sift a little flour over nuts and raisins in coffee.
- Resift remaining flour together with baking soda and salt.
- Into large bowl, add dry ingredients alternately with milk and egg mixture; beat after each addition until smooth.
- Fold in coffee, nut and raisin mixture.
- Fill cups 2/3 full and bake 25 minutes until set (toothpick test works).
Nutrition Facts : Calories 129.7, Fat 6.6, SaturatedFat 2.6, Cholesterol 22.6, Sodium 73.3, Carbohydrate 16.9, Fiber 0.6, Sugar 10.3, Protein 1.9
COFFEE CAKE MUFFINS
Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.
Provided by Nick
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
- Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
- Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 59.2 g, Cholesterol 78.2 mg, Fat 18.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 367.8 mg, Sugar 24.7 g
BRAN MUFFINS WITH COFFEE
My friend told me to submit this Refrigerator Bran Muffin recipe from my sister-in-law. It's awesome and easy! The mix can sit in the refrigerator for up to a week, just stir before making.
Provided by Ellen Humphrey
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 55m
Yield 24
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
- Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.
Nutrition Facts : Calories 112.3 calories, Carbohydrate 19.2 g, Cholesterol 22.3 mg, Fat 3.2 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 183.4 mg, Sugar 7.1 g
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