My obsession with coffee infused baked goods continues with these easy to make muffins. They are great to share with friends over a cup of coffee. I thought my latest batch was a little dry, so I consulted my pastry chef niece Molly. I think I overmixed the batter. She says there should be a fair amount of dry ingredients showing when ready to scoop batter into the muffin tin.
1¾ cups flour
¼ cup cocoa
½ cup dark brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¾ cup milk
2 tablespoons instant coffee
1 large egg
½ cup sour cream (do not use reduced fat)
1 teaspoon coffee extract
1 teaspoon vanilla extract
½ cup butter, melted
½ cup coarsely chopped walnuts, with 2 tablespoons set aside for topping
2 – 3 tablespoons coarse sugar
Preheat oven to 375°F. Generously grease 12 muffin cups with coconut oil. Measure out milk and add instant coffee to dissolve. Set aside. In a large bowl, sift together flour, cocoa and brown sugar. Stir in baking powder and salt. Set aside.
In a medium bowl lightly whisk egg, then continue whisking in milk/coffee mixture, coffee and vanilla extracts, and sour cream until smooth.
Make a well in the middle of the dry ingredients. Pour milk mixture and melted butter into well. Sprinkle in chopped walnuts (minus 2 tablespoons). Stir just enough to moisten. Do not overmix.
Divide batter between greased muffin cups, should make 10 to 12. Sprinkle tops with reserved nuts and coarse sugar.
Bake 18 to 20 minutes. Muffin centers should spring back. Serve warm or cold.