Coffee and cake were made for each other, and these coffee muffins bring them together. They're made with fresh ground coffee, a little cinnamon and chocolate chips, and take about 30 minutes from start to finish. Bake a batch at the weekend and you've got breakfast or an afternoon treat sorted.
Ingredients (makes 12 to 15)
- 250g plain flour
- 75g caster sugar
- 75g dark brown soft sugar
- 2 tsp baking powder
- 6 tsp (about 12g) freshly ground coffee, ground fine
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 egg
- 225ml milk
- 110ml vegetable oil
- 1 tsp vanilla extract
- 175g chocolate chips (optional)
Method
- Heat the oven to 190°C (170°C fan, gas 5). Grease a muffin tin or line it with paper cases.
- In a large bowl, mix the flour, both sugars, baking powder, ground coffee, cinnamon and salt. Stir in the chocolate chips, if you're using them.
- In a jug, whisk together the egg, milk, oil and vanilla.
- Pour the wet mixture into the dry and fold it together until just combined. A few lumps are fine: overmixing makes muffins tough.
- Fill the cases about three-quarters full.
- Bake for about 20 minutes, until risen and a skewer comes out clean.
- Leave in the tin for 5 minutes, then move to a wire rack to cool.
Tips
- Grind it fine. The coffee goes into the mix as it is, so a fine grind, like espresso, gives lovely specks of flavour without any grittiness. A medium or dark roast with chocolatey notes works best.
- Want a smoother coffee flavour? Swap 50ml of the milk for strong coffee or espresso, cooled.
- Don't overmix. Stop as soon as there's no dry flour left, and your muffins will stay light and moist.
For more coffee bakes, try our espresso brownies or the coffee molten lava cake.
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