Coffee & Cream Muffins

Enjoy these muffins, perfect for any time of day!

Indulge your senses with these delightful Coffee and Cream Muffins, a perfect treat for any time of day! These light and delicate muffins are infused with the rich aroma of coffee and generously packed with chocolate chips, making each bite a heavenly experience. Best of all, this recipe is incredibly quick and easy to whip up—no food mixer required! Just grab a bowl and a spatula, and you’ll be on your way to baking bliss in no time. Whether enjoyed fresh out of the oven or as a sweet snack later in the day, these muffins are sure to become a favourite in your household. Get ready to savour the delicious combination of coffee and cream in every scrumptious bite!

Prefer a non coffee muffin recipe? Then you might enjoy my Chocolate Muffins, just as quick and easy to make! 

Recipe adapted from Mad about Muffins by Diana Bonaparte

Yield: 12-14 Muffins

Ingredients:

100g Butter

190g Double cream

15g Instant coffee

2 Eggs

100ml Milk

285g Plain flour

1 tbsp Baking powder

Pinch of Salt

170g light brown sugar

150g Dark chocolate chips

40g Demerara sugar (optional) 

 

Method:

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4, line your muffin tray with paper cases.
2. Melt the butter in a small jug or bowl. 
3. Add the double cream, milk, instant coffee and the eggs to the melted butter. Whisk  with a fork to combine. 
4. In a large mixing bowl, add the flour, baking powder, salt and light brown sugar. Combine together. Create a well in the centre for the wet ingredients.  
5. Stir the wet ingredients to ensure the coffee has fully dissolved. Add the wet ingredients to the dry and mix gently with a spatula until just combined (do not overmix).
6. Fold in the chocolate chips.   
7. Divide the batter equally between the paper cases, an ice-cream scoop is particularly useful for this task. 
8. Sprinkle each muffin with some demerara sugar, it adds some extra crunch! 
9. Bake in the preheated oven for 23-25 minutes or until the tops of the muffins spring back when gently pressed. 
10. Cool on a wire rack. Keep in an airtight container for 2-3 days or freeze for up to 1 month.