Coffee Cream Muffins
To make these moreish coffee cream muffins you will need ;
INGREDIENTS
280g/10oz self-raising flour
115g/4oz soft brown sugar
2 eggs
2 tbsp instant coffee powder
200ml/7fl oz double cream
6tbsp sunflower oil
300ml/10fl oz whipping cream
Small amount of plain chocolate for decoration
Packet chocolate buttons
METHOD
Preheat the oven to 200C, 400F, Gas 6.
Line a muffin tin with 12 paper cases.
Put the coffee powder in a cup with a little boiling water and stir until dissolved.
Sieve the flour into a large mixing bowl.
Stir in the sugar.
Beat the eggs in a large bowl and beat in the double cream, oil and coffee.
Make a well in the centre of the flour mixture and pour in the cream mixture.
Stir until combined, do not overmix.
Spoon the mixture into the paper muffin cases.
Bake in the oven for about 20 minutes until firm to the touch.
Transfer to a wire rack and leave to cool.
Just before serving whip up the whipping cream until it forms stiff peaks.
Spoon a dollop on top of each muffin.
Grate the chocolate on the top and finish with the chocolate buttons.
Serve.
Store in the fridge.
This recipe will make 10 large coffee cream muffins.
Have you tried this recipe? If so, I would love to hear about it!
Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.
If you enjoyed these coffee cream muffins, try some of my other muffin recipes!
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