AMIEs Perfect COFFee Muffin

Name: AMIEs Perfect COFFee Muffin
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 120 grams sifted flour; 120 grams brown sugar; 1 tbsp baking powder; 1 pinch of salt; 2 large eggs, lightly beaten; 120 grams softened butter; 3 tsp instant espresso coffee powder dissolved in 110 ml hot milk; 20 grams chocolate chips (optional); 225 grams icing sugar; 1/2 cup melted butter; 1 hot milk, if needed

Armilie @Armilie1962

Perugia, Italy

so "coffee" yum! :cookie ~O) :-)

Armilie @Armilie1962

Perugia, Italy

so "coffee" yum! :cookie ~O) :-)

Saved

Ingredients

45 mins

12 servings

muffins
120 gramssifted flour
120 gramsbrown sugar
1 tbspbaking powder
1 pinchof salt
2large eggs, lightly beaten
120 gramssoftened butter
3 tspinstant espresso coffee powder dissolved in 110 ml hot milk
20 gramschocolate chips (optional)
coffee buttercream
225 gramsicing sugar
1/2 cupmelted butter
1hot milk, if needed

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Steps

45 mins

1

Heat the oven to 180ºC and place paper cases in a 12 hole bun muffin tin.
2

Mix the flour, baking powder, salt and sugar together in a mixing bowl.
3

In a separate bowl, beat the eggs and butter until soft. Beat in 4 teaspoons milk with coffee mixture until blended.
4

Sift in the dry ingredients and stir well to mix. Add hot water if the mixture is too stiff, to give a soft dropping consistency. Spoon into the paper cases and bake for 20 minutes until firm.
5

Place on a wire rack to cool. You can pipe a swirl of coffee buttercream frosting on each cake and place coffee chips on top of each swirl of cream or just sprinkle with a little cinnamon, if desired.
6

For the coffee buttercream, beat the butter until very soft. Sift in the icing sugar and beat until fluffy. Add the remaining coffee and beat until blended. Add a little hot milk, if needed.
7

Note: You can chill the muffins until ready to serve, if you want.