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Vanilla Coffee Muffins
- 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
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