Delicious Coffee Doughnut Muffin Recipe You’ll Love
Welcome, coffee lovers, to my latest invention- the Coffee Doughnut Muffins! If you’re looking for a breakfast pastry that’ll give you a boost, then look no further. I guarantee this recipe will satisfy your cravings for both coffee and doughnuts.
As a barista, I have concocted many coffee recipes over the years. But this one holds a special place in my heart. The blend of sweet buttery goodness and roasted coffee flavors is out of this world. Trust me; your taste buds will thank you.
The recipe is easy to make and requires simple ingredients from your pantry – flour, sugar, butter, eggs, vanilla extract, buttermilk and brewed coffee. Adding apple cider or espresso powder in the batter gives it an extra oomph of flavor.
Whether you’re complementing your morning cup of joe or treating yourself to an afternoon snack with a cup of tea or baileys-infused lattes, these Coffee Doughnut Muffins are perfect for any occasion.
So let’s jump right into it and get started on making this delicious masterpiece!
Why You’ll Love This Recipe
Ladies and gentlemen, allow me to present to you the ultimate coffee lover’s dream: Coffee Doughnut Muffins! Let me just tell you that this recipe is a game-changer in the world of baked goods. Made with brewed coffee, sweet butter, and cinnamon sugar, these doughnut muffins are sure to give you a kick of caffeine and a treat for your taste buds.
One of the reasons why you’ll love this recipe is that it’s incredibly easy to make. All you need are some basic ingredients that you probably have in your pantry already- flour, sugar, eggs, and butter, and of course some brewed coffee. The batter requires no stand mixer or food processor; just a simple bowl and a whisk. It’s quick and straightforward to put together.
But what makes this recipe extra special is the flavor. Coffee drinkers would go wild for these muffins! They have an intense coffee flavor baked into the fluffy muffin base. And on top of that, they’re coated with cinnamon sugar, which makes them reminiscent of a delicious glazed doughnut from your favorite coffee shop.
These muffins are perfect for any occasion- breakfast, brunch, or even an afternoon snack. They’re versatile and can be paired with your favorite hot or cold coffee beverage. And let’s not forget about how impressive they would be as a gift or served at a party!
So I implore you all to give this recipe a try. Cleo Coyle knocked it out of the park with this one! I guarantee that once you take a bite of one of these Coffee Doughnut Muffins, you’ll be hooked like the rest of us coffee lovers.
Ingredient List
Dry Ingredients:
- 4 cups all-purpose flour
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon salt
- 2/3 cup sugar
- 2 tablespoons espresso powder, divided
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup buttermilk
- 3 tablespoons apple cider
- ¾ cup strong brewed coffee
Note: For the coffee element in these “doughnut” muffins, you can use either leftover brewed coffee or espresso. To bump up the flavor even more, I recommend an espresso blend.
After mixing these ingredients together, you will get a delicious, rich batter that’s perfect for making doughnut muffins – the perfect hybrid between a classic doughnut and a fluffy muffin. Remember to sprinkle some cinnamon sugar on top to get that classic doughnut taste.
The Recipe How-To
Follow these step-by-step directions to make your very own coffee doughnut muffins:
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with butter or cooking spray.
Making the Muffin Batter
- In a large bowl, whisk together 4 cups of flour, baking powder, and salt.
- In another large bowl, whisk together eggs and sugar until light in color.
- Add butter melted, vanilla extract, buttermilk, apple cider, and 3 tablespoons of brewed coffee to the egg mixture.
- Mix the ingredients until smooth.
- Slowly mix in the flour mixture until just combined (do not overmix).
- Stir in espresso powder and the remaining tablespoon of brewed coffee.
Filling the Muffin Tin
- Fill each muffin cup with batter about three-quarters full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cinnamon Sugar Coating
- In a small bowl, stir together 1/2 cup of sugar and 2 tablespoons of cinnamon.
- Remove the muffins from the oven and let cool for 5 minutes.
- Dip each muffin top into the melted butter and then into the cinnamon sugar mixture, fully coating each muffin top.
Enjoy your freshly baked coffee doughnut muffins as soon as possible!
Substitutions and Variations
Hark! For those who desire to add their own twist to this coffee doughnut muffins recipe, I shall provide thee with a list of suggested substitutions and variations.
– For a more decadent flavor, replace the buttermilk with heavy cream or sour cream.
– If thou art not a fan of brewed coffee, thou canst substitute it with espresso or instant coffee powder dissolved in hot water.
– The vanilla extract can be substituted with almond extract for a nutty flavor or lemon zest for a tangy twist.
– Cinnamon sugar donut muffins can be made by rolling the muffins in a mixture of cinnamon and sugar while they are still warm from the oven.
– For a glazed doughnut muffin, make a simple glaze with powdered sugar and milk and then dip the muffins in the glaze while they are still warm.
– To make apple cider doughnut muffins, reduce the buttermilk by 1/2 cup and replace it with apple cider. Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the batter for additional flavor.
– To cater to thy dietary requirements, gluten-free flour can be used in place of all-purpose flour. Almond or coconut milk can also be used instead of buttermilk for a dairy-free option.
– For those who desire a boozy kick to their muffins, Baileys can be added to the muffin batter. Pinecone pastries also have a pumpkin version that is fluffy and perfect for fall mornings.
Whether thou art seeking a sweeter concoction or experimenting with different flavors, these substitutions and variations are sure to elevate thy coffee doughnut muffin experience.
Serving and Pairing
Ah, what a delight it is to imagine these coffee doughnut muffins adorning your breakfast table! These fluffy muffins are delectable on their own, but they can also be enjoyed with a tasty drink or paired with a scrumptious side dish.
For a classic pairing, I recommend serving coffee doughnut muffins with a warm cup of brewed coffee. Coffee drinkers love sweet coffee flavor, and these baked goods absolutely embody that preference. Whether you prefer black coffee or sweet butter coffee, this recipe will complement your beverage perfectly.
If you’re looking for something more indulgent, try adding Baileys Irish Cream or espresso to your cup of coffee. The creamy and smooth taste of Baileys blends well with the cinnamon sugar of the doughnuts, while the bold flavor of espresso will intensify the robust coffee flavor in the muffins.
For those who prefer fruity and light flavors, pair these muffins with fresh jam or apple butter. If you want to evoke a cozy autumn atmosphere, apple cider is an excellent option for dunking these treats.
You can also go all-out by serving these muffins alongside other delicious pastries, such as glazed doughnut muffins or pumpkin cinnamon sugar donut mini muffins. The possibilities are endless when it comes to pairing these delightful treats.
Overall, these coffee doughnut muffins are versatile enough to be served in various ways depending on your preferences. No matter how you choose to indulge in them, your taste buds will thank you for experiencing this recipe’s sweet goodness!
Make-Ahead, Storing and Reheating
These delightful Coffee Doughnut Muffins are perfect for a busy morning or a lazy afternoon snack. You can easily make them ahead and store them for future cravings. After baking, allow the muffins to cool completely before storing them in an airtight container. These muffins will last up to 3 days at room temperature or up to a week in the refrigerator.
If you want to keep them for longer, you can freeze the muffins in an airtight container or Ziploc bag for up to 2 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator or on the counter for a few hours.
To reheat the muffins, place them on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 15-20 seconds, or until they are heated through. Alternatively, you can warm them in the oven by preheating it to 350°F and placing the muffins on a baking sheet for about 5-10 minutes.
These Coffee Doughnut Muffins taste best when freshly baked, warm and tender, but if you’re short on time, reheating is always an option. No matter how you choose to store or reheat them, these muffins will always be a delicious treat for coffee lovers and doughnut enthusiasts alike!
Tips for Perfect Results
To ensure the perfect result of your coffee doughnut muffins, follow these tips:
First, always use room temperature ingredients, especially the eggs and buttermilk. This will allow for better emulsification and a more even rise.
Second, do not overmix the batter. Mix the dry ingredients together and then gently fold in the wet ingredients until they are just combined. Overmixing can cause tough muffins that don’t rise properly.
Third, make sure to measure your ingredients accurately. Use a kitchen scale instead of measuring cups to ensure accuracy, particularly when measuring flour.
Fourth, resist the temptation to open the oven door too often while your muffins are baking. Every time you open the oven door, heat escapes and it can affect the rise and texture of your muffins.
Fifth, give your muffin tin a good tap on a hard surface before baking. This helps settle any air pockets in the batter and ensures even baking.
Sixth, let your muffins cool completely in the pan before removing them. This allows them to finish baking and set up properly.
Seventh, sprinkle cinnamon sugar or glaze your coffee doughnut muffins while they are still warm. This helps them absorb the topping and adds extra flavor.
Eighth, store your cooled muffins in an airtight container at room temperature or freeze them for later use. To reheat frozen muffins, heat them in a 350°F oven for about 5-10 minutes until heated through.
Following these tips will assist you in making perfect coffee doughnut muffins with every batch!
Bottom Line
In conclusion, these coffee doughnut muffins are a delicious and unique treat that coffee lovers and baked goods enthusiasts alike will surely enjoy. The recipe is easy to follow and allows for some personalization with the addition of different toppings or variations.
Whether enjoyed with a steaming cup of sweet butter coffee or as a sweet afternoon snack, these muffins are sure to satisfy any sweet tooth craving. So why not give them a try and impress your friends and family with your newly acquired baking skills?
I highly recommend this recipe from Cleo Coyle for anyone who appreciates the indulgent combination of coffee and doughnuts. These muffins are the perfect way to enjoy the flavors of a classic coffee shop doughnut in a homemade baked good form.
Don’t hesitate to experiment with different variations to make these muffins truly your own. Enjoy their fluffy texture, cinnamon sugar topping or even explore adding fillings such as jams or pumpkin puree.
Overall, these coffee doughnut muffins cater to both avid coffee drinkers and fans of freshly baked goods – making them a must-try recipe for anyone looking for a new twist on classic breakfast treats.
Coffee Doughnut Muffins Recipe
Ingredients
- 4 cups flour (17 ounces)
- 1 tablespoon and 1 tsp baking powder
- 1 teaspoon salt
- 2 -3 tablespoons espresso powder, divided
- 3/4 cup and 2 tablespoons brewed coffee
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups softened butter (3 sticks)
- 3/4-1 cup melted butter, divided
- 3 1/2 cups sugar, divided (24 1/2 ounces)
- 4 eggs
Instructions
- Preheat the oven to 350 degrees F and grease (or use liners) 2 12 cup muffin tins.
- In a large bowl, whisk together the flour, baking powder, salt and 1 tablespoon espresso powder. In a separate bowl or large measuring cup, combine the coffee, buttermilk, and vanilla. Set aside.
- Using a mixer, beat together 1 1/2 cups softened butter with 2 cups sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before adding another.
- Gently beat the flour and coffee mixtures into the butter mixture, alternating between wet and dry, one third of each at a time. Scrape down to bowl as needed to ensure all of the ingredients are mixed.
- Divide the batter between the muffin cups, filling each one 2/3 to 3/4 full. Bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pans halfway through for even baking. Remove the muffins and cool completely.
- Meanwhile, in a medium bowl, combine the remaining 1 1/2 cups sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with melted butter, then roll in the sugar mixture. Serve immediately.
Add Your Own Notes
Nutrition
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