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Please note that the Head Office Service Center is closed from July 26 to August 9, 2021, during this period no repairs will be taken care at the Head Office, no email relating to the repair can be treated and additional delays for the spare parts orders will be applicable

You're $75.00 away from FREE shipping!

Please note that the Head Office Service Center is closed from July 26 to August 9, 2021, during this period no repairs will be taken care at the Head Office, no email relating to the repair can be treated and additional delays for the spare parts orders will be applicable

Vanilla Coffee Muffins

INGREDIENTS

  • 1 ¾ cup sifted cake flour
  • 1 ½ tbsp baking powder
  • ½ tsp salt
  • ⅓ cup espresso
  • ⅓ cup 10% cream, room temperature
  • 1 stick (½ cup) of unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1 tsp pure vanilla extract

PREPARATION

Preheat oven to 350 degrees F. Line muffin pan with standard-sized paper muffin liners.

Sift cake flour, baking powder, and salt together then separate mixture into two equal portions. Pour cream into a measuring cup.

Mix butter and sugar in a stand mixer at medium speed until mixture is light and fluffy. Beat in eggs one at a time, ensuring to scrape the sides and bottom of the bowl as needed. Separate half of mixture into a separate bowl.

Add vanilla and cream to the first mixture and coffee to the second. Mix liquid ingredients to flour mixture and stir until smooth.

Using a separate spoon for each mixture, fill muffin cups to ¾ full, alternating between the vanilla and coffee mixtures. To create a marbled effect, gently swirl a knife through the batter. (Careful not to stir too much.)

Bake until golden brown and when a toothpick, inserted in the middle, comes out clean; approximately 20 minutes depending on your oven. Let cool completely before removing muffins from pan

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