Cafe au Lait Muffins
cafe au lait muffins
makes a dozen
Ingredients
all purpose flour: 2-½ cups (325g)
granulated sugar: ¾ cup (150g)
light brown sugar: ¼ cup (50g)
baking powder: 1 tablespoon
kosher salt: 1 teaspoon
allspice: ½ teaspoon
cooled strong brewed coffee: ½ cup
espresso powder: 2 teaspoons
room temp sour cream: 1 cup
melted and cooled unsalted butter: ½ cup (1 stick, 113g)
room temp large eggs: 2
room temp large egg yolks: 2
vanilla extract: 1 tablespoon
for sprinkling
turbinado sugar: 2 tablespoons
A Few Notes:
Don’t be afraid to fill these all the way to the tops of the pan - they’ll spring right up!
You can usually find espresso powder at the grocery store in the baking aisle
Pairs Well With:
This is a simple recipe for moist and rich muffins flavored with coffee and allspice. They're best served warm, slathered in salted butter!The coffee flavor isn’t overwhelming, but it might make you daydream about sitting in your favorite chair at your favorite coffee shop, holding a warm cafe au lait in one of those comically wide mugs.
the how-to:
Preheat the oven to 425 degrees F and grease a 12 cup muffin pan with butter (make sure you grease around the tops of the cups too!).
In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, kosher salt, and allspice.
In a medium bowl, whisk together the brewed coffee and espresso powder. Add the sour cream, melted butter, eggs, egg yolks, and vanilla extract and whisk until thoroughly combined. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined.
Spoon the batter evenly into each muffin well - it will reach all the way to the top. Top with the turbinado sugar.
Bake at 425 degrees F for 18-21 minutes, until a tester inserted in the middle of a muffin comes out with moist crumbs. Let the muffins cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely.
store in an airtight container at room temp for up to three days
