If you are a coffee lover, I am 101% (possibly higher) sure you would love this! By far, this is the best coffee muffin that I've ever had. Try it out, no regrets guaranteed, yes that's how confident I am of this one :)
The muffins turned out pretty, with a nice dome (2 different types, 1 rounded while the other was pointed, read on to know why) and the crust at the top layer was fine but crisp to the effect of melt in the mouth. The muffin was very soft and moist, bursting with coffee aroma to please the coffee addict that I am. It was that good! I am so happy I found this recipe. Credits to Helen, the owner of the recipe who mentioned it took her some effort to fine tune the recipe to perfection.
The little patch in the centre is the Kaya spread.
Source : Eepoh.com
* Notes : My variations in red
Source : Eepoh.com
- 100g butter
- 50g castor sugar (70g brown sugar)
- 50g icing sugar (30g icing sugar)
- 2 medium eggs (1 1/2 extra large eggs - the only type I have at home)
- 80g yogurt
- 1 tbsp whipping cream (optional.. but then the muffin texture is better if added)
- 135g all-purpose flour (Cake Flour)
- 1/4 tsp baking soda (not baking powder)
- 1/4 tsp salt
- 1 - 2 tsp cinnammon (3/4 tsp, afraid it would overshadow the coffee aroma)
- 1 tsp vanilla essence
- 1 tsp butter essence (omitted)
- 1 to 1 1/4 tbsp instant coffee (I use Nescafe Classic) mix with 1 tbsp hot water.
- Beat butter and sugar until light and fluffy.
- Gradually add the eggs, vanilla/butter essence and coffee mixture. Beat mixture to combine well.
- Sieve flour, baking soda, cinnamon and salt.
- Add half the flour mixture into butter-egg mixture. Fold in.
- Add yogurt and whipping cream. Fold in.
- Add the remaining flour mixture and fold in.
- Spoon mixture into muffin cups and bake in preheated oven at 180C for 25 mins (baked at 200C, anything lesser doesn't give me a bloom, probably happens to my oven only).
If you like to try them with some Kaya, fill the cup with half the batter, put in a teaspoon of kaya and continue to fill up the cup.
For cranberry toppings, scatter some dried cranberries on top followed with a little brown sugar.