Coffee Walnut Breakfast Muffins Recipes

Steps:

• Preheat oven to 350.
• Grease and flour 12 muffin pan cups.
• Cream the butter with the sugars, coffee and vanilla.
• Beat together the eggs and milk.
• Combine the flour, salt and baking powder.
• Alternately add the wet and dry ingredients to the butter mixture.
• Stir just to combine.
• Add the chips and nuts.
• Fill the tins full.
• Bake for 20-25 minutes.
• Cool 5 minutes, then remove and cool on racks.

Steps:

• Dissolve coffee in hot water and add milk or cream, beaten egg and oil.
• Stir flour, baking powder, salt and sugar together and stir in the nuts.
• Pour the liquid ingredients into the dry and mix only to moisten.
• Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease muffin tin or place 12 muffin cup liners in a muffin pan.
• 2. Sift together the flour, baking powder, espresso powder, cinnamon in a large bowl and stir in the granulated sugar.
• 3. Whisk together the milk, oil, and vanilla extract in a small bowl. Stir into the dry ingredients, adding the chopped walnuts at the same time. Mix until just combined - do not overmix.
• 4. Divide the batter evenly among the 12 muffin cups. Finely chop the walnuts and mix with the brown sugar. Sprinkle on top of each muffin cup.
• 5. Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean. Let cool slightly for 5 minutes before removing them from the pan and serving.

Steps:

• Heat oven to 350°F Line twelve muffin cups with paper muffin cup liners.
• Beat butter, sugar, brown sugar, coffee and vanilla in large bowl until creamy. Stir together flour, baking powder and salt. Beat together eggs and milk; add alternately with flour mixture to butter mixture, stirring just to combine. Stir in walnuts and chocolate chips. Fill muffin cups 1/2 full with batter.
• Bake 20 to 25 minutes. Cool 5 minutes; remove from pans to wire rack. Cool completely.

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups.
• Sift the flour, baking powder, and salt together and set aside.
• Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full.
• Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

Steps:

• Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
• Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
• Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.