We usually do our coffee rituals before starting our day, alongside our breakfast plate. Italians typically have their breakfast with a cup of coffee and sweet pastries. It can be a croissant, brioche, donut, or muffin.
How about merging coffee with one of the sweet treats? If you love coffee and muffins, you’ll find a coffee muffin irresistible! Coffee muffins aren’t as caffeinated as drinking coffee directly, but you can still get a nice kick from them. This recipe with coffee is also the perfect pair with fruits and yogurts. If that sounds great, below is a coffee muffin recipe easy for anyone to follow.
Baking can be complicated, but muffins are pretty easy to make. You can store them to grab a quick breakfast without the extra effort. Try this coffee muffin recipe and see if you love them like you love your cup of coffee! Try toppings like cinnamon, chocolate chips, or a coffee and walnut muffins recipe, as we know how good it taste.
Whether you’re a seasoned baker or just started your baking journey, recipes always have a chance to go sideways. To succeed at your coffee muffin, here are several tips to help you succeed in one try!
The best muffins are the ones that are soft and airy. How you mix your batter will affect the final texture of your muffins, so you must stop mixing at the right time. After your batter looks smooth without any bundles of unmixed flour or granulated sugar, stop whisking immediately.
Overmixing crushes the air bubbles that will make your muffins airy. As a result, you’ll get a dense muffin.
Your batter will stick to the pan without any grease on it! Never skip the greasing step so you can easily take your muffins out after it’s cooked. Otherwise, you’ll end up with half of your muffins stuck in the pan.
We mentioned that you should only fill your pan halfway. If you overfill your muffin pan, your batter will rise and spill over into the oven. If you have a big muffin pan, you can fill it three-quarters of the way full.
When you check on your muffins with a fork or a toothpick, poke deep. The top part of your muffins is exposed to heat, so the bottom half of the middle part is still uncooked. If it’s raw, give it two to three minutes before you check again. Don’t let it bake for too long either, as you’ll risk turning your muffins dry.
We know you can’t wait to have a bite, especially when they’re freshly baked. But never leave the muffins in the hot pan after taking one out to taste test it. The pan will remain hot, and your muffins will continue to cook. This will result in the same way as overbaking, where your coffee breakfast muffins turn dry.