Most Google searches for a coffee muffin recipe are frustrating because the results thrown up usually refer to some sort muffin-with-a-cup-of-coffee combination rather than an actual coffee muffin recipe. I love anything coffee related – coffee ice cream, coffee cake, coffee – you get the picture. I also have a burgeoning love affair with muffins so I have created this recipe to satisfy myself on both fronts.
They have quite a low fat content (I use oil in cakes in place of butter wherever possible) and for that reason they do not keep particularly well so you have to eat them on the day of baking. I know, life’s tough. They really do taste of coffee, too. Many alledgedly coffee flavoured baked items are too timid for my liking. These muffins are a serious espresso hit. Have one with a coffee and you’ll be raring to go! I made them using my new floppy silicone muffin trays which are a marvel. No muffin cases required which saves money and time. When anyone first sees these relatively new bakeware their first reaction is “but they’ll melt in the oven”. They won’t, I promise.
200 g each of wholemeal self-raising flour and white self-raising flour
4 fl oz light oil
1 1/2 tsp baking powder
3/4 tsp of bicarbonate of soda
4 tbsp dark molasses sugar
6 tsp instant espresso combined with 2 tbsp warm water
4 fl oz strong coffee
100g walnuts, bashed
For the coffee icing:-
3 tsp instant espresso
4 tbsp golden icing sugar
1 tbsp warm water
Put the eggs, oil and sugar in a blender and whizz until smooth. Put the mixture in a large bowl and add the espresso mixed with water and the walnuts, reserving a few for decoration. Sift in the flours, the baking powder and the bicarbonate of soda (there will be some bran left in your sieve – tip it back into the bowl) and gently combine. Then add the coffee until you have a nice dropping consistency.
Using a 12 hole muffin tray divide the mixture equally and bake at gas mark 5 for 20 – 25 minutes. As always with muffins, lift them out of the muffin tray asap to prevent soggy bottoms.
When they are cool enough to decorate combine all the icing ingredients and wait until it comes back to room temperature before spooning it onto the muffins. To finish off, sprinkle a few of the reserved walnuts on each.