Coffee-Break Muffins

Name: Coffee-Break Muffins
Ingredients: 2 cups all-purpose flour; 1/3 cup sugar; 1 tablespoon instant espresso powder; 1 tablespoon baking powder; 1/2 teaspoon ground cinnamon; 1/8 teaspoon salt; 1/3 cup packed light brown sugar; 1 cup strong coffee, cooled; 8 tablespoons unsalted butter, melted and cooled (1 stick); 1 large egg; 1/2 teaspoon pure vanilla extract

11 ingredients

8 steps

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup packed light brown sugar
1 cup strong coffee, cooled
8 tablespoons unsalted butter, melted and cooled (1 stick)
1 large egg
1/2 teaspoon pure vanilla extract

Directions

1

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.
2

In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.
3

Stir in the brown sugar, making sure there are no lumps.
4

In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined.
5

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.
6

Divide the batter evenly among the muffin cups.
7

Bake for about 20 minutes, or until a pick comes out clean.
8

Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.