I like to muffinize things. I muffinize desserts, like cheesecake, so they are cute, compact and individual sized. I muffinize flavors I enjoy, like apple pie muffins or pancake muffins or donut muffins. You get the picture right? In my quest to muffinize the world, I attempted this Monday to adapt Dorie Greenspan’s Coffee Break muffins and muffinize Vietnamese iced coffee.
Imagine thick fudgy coffee and sweetened condensed milk in a fluffy muffin form. Brilliant, I thought. Well the execution was not as brilliant as I would have liked. Don’t get me wrong these were tasty muffins bursting with bigger sweet coffee flavor, there just wasn’t anything Vietnamese about them. I think next go around I will try adding more or stronger Vietnamese coffee and topping the muffins with a sweetened condensed milk glaze. If all goes well I will report back with my muffinized Vietnamese coffee muffins. Until them, enjoy these coffee break muffins. They are great with a cup of coffee on your next coffee break!
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Coffee Break Muffins
adapted from Dorie Greenspan’s Baking From My Home To Yours
2 cups all purpose flour
1/2 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup (packed) light brown sugar
1 cup Vietnamese coffee with two teaspoons sweetened condensed milk mixed in
2 teaspoons sweetened condensed milk
1 stick unsalted butter, melted and cooled
1 large egg
1/2 teaspoon pure vanilla extract
Center a rack in the oven and preheat the oven to 400F
Butter and spray 12 moulds in a regular sized pan or fit in the moulds with paper muffin cups. Place the pan on a baking sheet.
In a large bowl, whisk together flour, sugar, espresso powder, baking powder, cinnamon and salt.
Stir in the brown sugar making sure there are no lumps.
In a large measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.
Pour the liquid ingredients over the dry ingredients and with a whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over mixing the batter. Divide evenly among muffin cups.
Bake for 20 minutes, or until a knife inserted in the center comes out clean. Transfer the pan to the rack and cool muffins for 5 minutes before carefully removing it from the mould.