there’s really a full “cup o joe” that goes into these muffins. it surprised me too, and i became curious enough to set about re-creating them from dorie’s book. they came out moist and flavour, with a bit of a crunchy top when right out of the oven. the crunch factor mellows out after a few days in storage. hubby seemed to love these muffins. he ate 7 of them in 2 days; he votes with his stomach. they’re a cinch to throw together too!
Cup O Joe Muffins
(Makes a dozen)
|Instant Coffee Powder||1 tbsp (I use Carte Noire – a brand that is plentiful in France but virtually impossible to find in the US, aside from mail ordering.)|
|Baking Powder||1 tbsp|
|Light Brown Sugar||1/3 cup|
|Brewed coffee, cooled||1 cup (Whatever you’ve got on tap. This time around, I used Ecco Caffe, Brazil Fazenda Sertãozinho)|
|Butter||1 stick, melted|
|Egg||1 large one|
|Vanilla Extract||½ tsp|
- Line a regular-size muffin / cupcake pan with paper cups.
- In the bowl of your stand mixer with the paddle attachment, mix together the flour, sugar, instant coffee, baking powder, cinnamon, salt and brown sugar. You may need to use your hands to break apart any lumps in the brown sugar.
- Then add in the coffee, butter, egg and vanilla extract. Mix on the lowest speed until just combined. Do not over mix the batter, unless you like rubbery muffins.
- Bake for 20 minutes at 400ºF. Let the muffins cool for 5 minutes before removing them. If you remove immediately, the muffins tops may separate from the rest of the muffin.
(nb. in dorie’s original recipe, she suggests whisking the liquid ingredients separately, before using a rubber spatula to blend them in with the dry ingredients. this technique makes for a slightly silkier muffin, but i don’t find my palate to be sophisticated enough to appreciate the difference.)