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Friday, 14 October 2011

Calling Coffee Lovers

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.

I made 2 variations with the batter.  The ones in green with white polka dots muffin case had a teaspoon of Kaya in them (I got the idea from Happy Home Baking, something that I came across sometime ago but could never forget) while the pink with red polka dots ones had cranberries plus a little brown sugar as toppings.  I thought the adding of Kaya was a very creative idea (think having coffee with a piece of toast with kaya (coconut milk) spread, yummy right?)  They are both delightful.

The little patch in the centre is the Kaya spread.

Source :

* Notes : My variations in red
  • 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. 


  1. Beat butter and sugar until light and fluffy.
  2. Gradually add the eggs, vanilla/butter essence and coffee mixture. Beat mixture to combine well.
  3. Sieve flour, baking soda, cinnamon and salt.
  4. Add half the flour mixture into butter-egg mixture. Fold in.
  5. Add yogurt and whipping cream. Fold in.
  6. Add the remaining flour mixture and fold in.
  7. 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.


I love both flavours, really good with a cup of coffee :))

Hi. Really nice muffins.. would make it soon for hubby the coffee addict.

I am going to use starbucks VIA instant ground coffee and see..

@Ann:Hello, thanks for visiting and the compliments.
@Ice:Yes, yes please try it out and let me know if you agree with me. I didnt know starbucks has instant ground coffee until now, thanks for sharing. Will go get some.

i do not much experience baking muffins to get that blooming effect, next time i shall take note of the temperature and see. Thanks!!

Coffee with kaya, really sound like a good combi! :)

They look very delicious. It must be nice eating these for breakfast.

I guess I'll have to wait until a certain someone is allowed to take caffeine!! =(

Both look really good, beautiful colour and neat, well done.

i love coffee flavoured muffins. Those muffins are so beautifully golden brown and tasty.

I love coffee - very nicely baked.

I already loved your coffee-kaya muffins! Having one with a cup of coffee and you'll get a double dose of caffeine, sweet!

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