Coffee Break Muffins Recipes

Steps:

• Position oven rack in center of oven; preheat to 400°; butter or spray 12 regular-size muffin cups in muffin pan; place muffin pan on baking sheet.
• In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.
• Stir in the brown sugar, making sure there are no lumps.
• In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined.
• Pour the liquid mixture over the dry ingredients and, with a whisk, gently but quickly stir to blend; don't worry about being thorough-a few lumps are better than overmixing the batter.
• Divide the batter evenly among the muffin cups.
• Bake for about 20 minutes, or until a pick comes out clean.
• Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
• Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
• Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• In small bowl, marinate raisins and walnuts in coffee overnight.
• Preheat oven to 350°F Grease or line muffin cups (28 needed).
• Cream sugar with butter until light and fluffy.
• Beat eggs into mixture one at a time.
• Sift a little flour over nuts and raisins in coffee.
• Resift remaining flour together with baking soda and salt.
• Into large bowl, add dry ingredients alternately with milk and egg mixture; beat after each addition until smooth.
• Fold in coffee, nut and raisin mixture.
• Fill cups 2/3 full and bake 25 minutes until set (toothpick test works).

Steps:

• In a large bowl, mix together the eggs, white sugar and butter until smooth. Stir in the buttermilk and coffee. The mixture will look curdled. Combine the flour and baking soda; stir into the coffee mixture. Blend in bran cereal. Cover and refrigerate for at least 20 minutes or up to a week.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners. Fill each cup with 1/4 cup batter.
• Bake for 18 to 20 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in pan before removing.