Coffee Break Muffins

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Muffins are the perfect breakfast food in my opinion. I always have some type of muffin in the freezer, ready for me to pull out on a moments notice when I need a quick and delicious morning meal. There are so many options when it comes to muffins, anywhere from a sweet muffins, something that is basically a cupcake without frosting (my personal favorite) to a hearty savory muffins. You can't go wrong when you make muffins (except if you add fruit to it, I don't like fruit in my bread).

I've made these Coffee Break Muffins several times over the last year or so and they have become one of my favorites. Subtly sweet and full of coffee flavor, they are perfect for a quick bite to eat, or a lazy breakfast alongside a cup of coffee. I haven't tried it yet, but I know these would be fabulous with some chocolate chips thrown in; coffee and chocolate is one of my favorite combinations. Muffins are so easy to make, so head to the kitchen and whip up a batch of these for tomorrow's breakfast, you won't regret it!

Ready for breakfast

 Excited to bake!

Very fancy cookbook holder

 Brew up a cup of strong coffee

 Grab your muffin liners

Let's start: flour first

 Then the rest of the dry ingredients 

Add the vanilla to the rest of the wet ingredients

 All set

Everything's ready to combine

 Add the wet to the dry and mix 

Get that muffin pan ready to go

 Fill them up

 Bake and cool

Choose your favorite and breakfast is served

Coffee Break Muffins
From Baking: From My Home to Yours
by Dorie Greenspan
Ingredients

  • 2 cups flour 
  • 1/3 cup sugar 
  • 1 tablespoon instant espresso powder 
  • 1 tablespoon baking powder 
  • ½ teaspoon cinnamon 
  • 1/8 teaspoon salt 
  • 1/3 cup packed light brown sugar 
  • 1 cup strong coffee, cooled 
  • 1 stick (8 tablespoons) butter, melted and cooled 
  • 1 large egg 
  • ½ teaspoon vanilla 

Directions
Preheat oven to 400° F. Lightly grease 12 muffin cups or line with muffin papers.

In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt. Stir in the brown sugar, breaking up any lumps.

In a medium bowl, whisk together the coffee, melted butter, egg and vanilla extract until well combined.

Pour the liquid ingredients over the dry ingredients and gently but quickly stir to blend until just combined.

Distribute the batter evenly among prepared muffin cups. Bake 18- 20 minutes or until a toothpick inserted in the middle comes out clean. Cool in muffin pan on a wire rack for five minutes then transfer muffins to wire rack to cool.