Muffin Mondays | Coffee Break Muffins

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!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

 

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.