Coffee Walnut Muffins



Walnuts are one of my favourite nuts and though I do not drink coffee, I love coffee flavoured products! Some examples include coffee cake, coffee biscuits, coffee sweets. Therefore, when I first saw the author’s coffee walnut muffins, I was very tempted to make them myself (and eat it of course!) Try making these little gems yourself and be hooked!

Recipe with Pictures

Makes about 12 muffins

Ingredient list:

  • 113g of salted butter (recipe calls for unsalted butter and the addition of ½ tsp of salt but I used salted butter and omitted the salt)
  • 240ml of milk with 1 tbsp. of vinegar (I tried using full cream milk, chocolate milk and low fat milk on previous occasions but I did not notice any difference in the final taste)
  • 290g of plain flour
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 2 eggs (my eggs weigh about 65g each)
  • 150g of brown sugar (recipe calls for 250g of brown sugar but I think the muffins are sweet enough with 150g of brown sugar)
  • *Coffee flavour: 15g of coffee + 1 tbsp. of hot water + 2 tsp of vanilla essence
  • About 2-3 pieces of walnuts per muffin, broken into pieces (sprinkle more on top of the muffins just before baking)
Coffee Walnut Muffins - Ingredients needed
Ingredients needed

My Oven Settings:

180°C; top and bottom heat; about 20 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Line a muffin tray with muffin cases and put some walnuts in them.

Coffee Walnut Muffins - line your tray

2. Melt the butter and leave it aside to cool. Mix 1 tbsp. of vinegar with the milk and set aside to make buttermilk.

Coffee Walnut Muffins - buttermilk

3. Sift flour, baking powder and baking soda together and set aside.

4. In a separate bowl, whisk eggs and brown sugar until well combined. Stir in the cooled butter and the coffee flavoured mixture.

Coffee Walnut Muffins - Coffee Powder

5. Whisk in 1/3 of the above flour mixture then add half of the buttermilk. Stir until the mixture is well combined and repeat the step again, alternating the addition of flour and buttermilk, ending with adding the flour last. Mix well.

Coffee Walnut Muffins - flour and buttermilk

6. Stir in the walnuts.

Coffee Walnut Muffins - stir in walnuts

7. Scoop the mixture into the cases and fill to ¾ full. Sprinkle more walnuts on top of the muffins.

Coffee Walnut Muffins - before baking

8. Bake them in a preheated oven at the settings mentioned above or until a toothpick inserted into the centre of the muffins comes out clean.

9. Cool on a cooling rack.

Recipe Only

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Makes about 12 muffins

Ingredient list:

  • 113g of salted butter (recipe calls for unsalted butter and the addition of ½ tsp of salt but I used salted butter and omitted the salt)
  • 240ml of milk with 1 tbsp. of vinegar (I tried using full cream milk, chocolate milk and low fat milk before but I did not notice much difference in the final taste among them)
  • 290g of plain flour
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 2 eggs (my eggs weigh about 65g each)
  • 150g of brown sugar (recipe calls for 250g of brown sugar but I think the muffins are sweet enough with 150g of brown sugar)
  • *Coffee flavour: 15g of coffee + 1 tbsp. of hot water + 2 tsp of vanilla essence
  • About 2-3 pieces of walnuts per muffin, broken into pieces (sprinkle more on top of the muffins just before baking)

My Oven Settings:

180°C; top and bottom heat; about 20 minutes
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

  1. Line a muffin tray with muffin cases and put some walnuts in them.
  2. Melt the butter and leave it aside to cool. Mix 1 tbsp. of vinegar with the milk and set aside to make buttermilk.
  3. Sift flour, baking powder and baking soda together and set aside.
  4. In a separate bowl, whisk eggs and brown sugar until well combined. Stir in the cooled butter and the coffee flavoured mixture.
  5. Whisk in 1/3 of the above flour mixture then add half of the buttermilk. Stir until the mixture is well combined and repeat the step again, alternating the addition of flour and buttermilk, ending with adding the flour last. Mix well.
  6. Stir in the walnuts.
  7. Scoop the mixture into the cases and fill to ¾ full. Sprinkle more walnuts on top of the muffins.
  8. Bake them in a preheated oven at the settings mentioned above or until a toothpick inserted into the centre of the muffins comes out clean.
  9. Cool on a cooling rack.

 

Comments:

This is my second time baking muffins and it was as easy as the first time! This coffee flavour is, in my opinion, quite subtle but it makes the muffins very aromatic.

*Basically, as long as you master the basic muffin recipe, you can just change the flavour to whatever you can think of and come up with different muffin flavours. Try it and share with me what other flavours you can come up with!

Coffee Walnut Muffins - final product

Recipe source: https://www.facebook.com/glazeddesserts/?fref=ts


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Rainbow

A novice baker =)

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