TWD: Coffee-Break Muffins

Posted by C. A. - Categoriezed under: TWD

It is Tuesday evening again and here I am at 9:00 PM  just beginning work on my post which means that, as usual, it will just barely squeak by the deadline.  I really did intend to get to this sooner; I had the best of intention but you know what they say about good intentions.  Why should this week be different than any other you might ask.  Well, this week’s recipe was selected by…me!  It is terribly rude for the hostess to be late, so I must beg your forgiveness…you do forgive me, don’t you?

Perhaps if I share some of my muffins with you….

Those of you who read my blog regularly are probably wondering what on earth prompted me to choose Coffee-Break Muffins, a recipe without even a whiff of chocolate in it.  Well, as I was poring over Dorie’s book I realized that the intense chocolate recipes had already been selected.  That meant I was going to have to get creative and this recipe had potential!

If you don’t believe me, just take a look here:

This the end result of my creative efforts; I took Dorie’s muffin recipe and turned it into Salted Caramel Mochaccino cupcakes.  I really didn’t change the basic recipe but here is what I did do:

  1. I used a chocolate velvet flavored coffee in the batter
  2. I added 1 cup of mini chocolate chips to the batter
  3. I made a salted caramel syrup.  After baking I used a slender skewer to poke each muffin full of holes and then soaked them with the syrup while still warm.
  4. I made a bittersweet chocolate ganache.  After the cakes had finished cooling and soaking up every bit of syrup I dipped the tops in the ganache.
  5. After the ganache had set I topped each little cake with a swirl of caramel mocha frosting (made with the salted caramel syrup, the ganache and powdered sugar)
  6. I topped the whole thing off with a drizzle of the salted caramel syrup.

I’m pretty sure it is also rude for the cook to compliment herself, but I’m afraid you will just have to forgive me again because these were amazing.  They were decadent and rich.  The coffee and chocolate flavors played each other up and the salted caramel accented them both very well.  “Prince Charming” definitely enjoyed these – he said he thought I could sell them at a coffee shop, they would go great with the fancy coffee drinks.

So there you have it.  I’m sure these were quite tasty as the recipe was written, but they definitely dress up well; I will certainly be making these again. Thank you to everyone that baked along this week!


Coffee-Break Muffins

from Dorie Greenspan’s Baking: From my home to yours

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon instant espresso powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup (packed) light brown sugar
  • 1 cup strong coffee, cooled
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Getting Ready: Center a rack in the oven and preheat  the oven to 400 degrees F. Butter or spray the 12 molds in a regular-sized muffin tin or fit the molds with paper muffin cups.  Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups.  Place the muffin pan on a baking sheet.

In a large bowl, whisk together 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 or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.

Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don’t worry about being thorough – a few lumps are better than over mixing the batter.

Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean.  Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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31 Responses to “TWD: Coffee-Break Muffins”

  1. Peggy Dempsey Says:

    Wow! Your dressed up version looks fabulous! I love the idea of adding caramel. Yum!

  2. Jill Says:

    Wow, you turned a plain cup of coffee muffin into a fancy coffee drink cupcake! I really liked these plain, but look forward to making them again and dressing them up a bit. Using flavored coffee is a great idea. Thanks for the great selection this week!

  3. AmyRuth Says:

    Awesome conversion. No Plain Jane here. Great job and it was worth the wait. Sounds super delish.

  4. Leslie Says:

    These look amazing!! We loved this recipe (I almost picked it myself!) and I have made it a couple of times already. Thanks for hosting and for a great pick!

  5. Coffee Break Muffins (TWD) « A Tender Crumb Says:

    […] junkie, this week’s Tuesday With Dorie recipe for Coffee Break Muffins is right up my alley. Rhiani of Chocoholic Anonymous is our hostess this week, and you can find the complete recipe on her […]

  6. Jaime Says:

    wow!!! ok so it’s a little late, but so worth the wait!! i am so impressed w/your version of these!!! thanks for hosting, my hubby enjoyed these.

  7. TWD – Coffee Break Muffins | The Whimsical Cupcake Says:

    […] on over to Rhiani of Chocoholic Anonymous‘ blog for the recipe (click here) or buy the book, I promise you’ll love it! And be sure to check out the other TWD […]

  8. Jeannette Says:

    these were amazing. a splendid choice. and now i have to go make the macchiato ones 😉

  9. Jessica Says:

    Oh, wow – that’s all I can say. You really took them over the top! Thanks so much for picking this recipe – it made this coffee lover very happy!

  10. natalia Says:

    Wow ! What a change ! These were delicious even with some chocolate but I wish I knew the place you will sell them !;)

  11. dorie Says:

    I think I’m speechless — what a bit of playing around you did! I love what you did and am only sorry that I couldn’t get a taste. The next time you’re late for anything, I’d suggest you bring these — for sure, all would be forgiven.

  12. C. A. Says:

    Considering how frequently I seem to be late since my little prince was born it is a good thing there is something I can do (or bring) that may gain me forgiveness. Thank you for stopping by, I really appreciate your comments!

  13. Rachelle Says:

    Holy smoly! Your’s sounds fabulous!! Happy TWD week!!

  14. Katrina Says:

    Wow, both ganache AND frosting. Awesome! Way to play it up! Thanks.

  15. C. A. Says:

    Thank you to everyone for stopping by and for baking along this week!

    I’m so glad so many of my fellow TWD-ers enjoyed my selection; I know that people generally either love or hate coffee but after reading everyone’s posts for the week it sounds like this recipe may have won some converts (at least for coffee in baked goods anyway).

  16. Paula Says:

    No wonder it took you a while to get this up. (Didn’t even notice myself.) You’ve been busy with these muffins. What a transformation! Wish I could taste one.

  17. spike Says:

    that is one amazing muffin! great pick

  18. indie.tea Says:

    Those look and sound delicious. I love how you included many photos of the process.

  19. Hanaa Says:

    You dressed these up, alright! Beautiful, and such complimenting flavor combos. Will you be posting the recipe for the salted caramel syrup?

  20. C. A. Says:

    I do intend to post the salted caramel syrup recipe – it will appear in my recipes area and I’ll link it in this post but I probably won’t have a chance to get to that until this weekend.

  21. Shandy Says:

    OMGoodness! Now I have to go back and make your version! I LOVE the caramel syrup, the ganache and the frosting combining the two topping flavors, Wow! You really did a killer job making these muffins extra special.

  22. steoh (whisk/spoon) Says:

    oh my godness– that looks fantastic! i had these as plain ol’ muffins, but they were great, so thanks for the pick!

  23. Jenny Says:

    Love your souped-up gourmet version. Awesome!

  24. pamela Says:

    Yum! What a good recipe choice, one that I KNOW I would have normally skipped. So glad I didn’t.

  25. Michelle Says:

    Sorry it took me awhile to get to you..there were al ton of bakers this week! I think your muffins look wonderful! Im glad you hosted this weeek, thank you!

  26. Mary Says:

    I love this variation….pause so I can be very very impressed and wish I could have a bite myself! Great hosting job.

  27. Margaret Says:

    I only have one word – WOW!! Those look amazing. And I bet they taste that way too.

    Great pick, and I don’t even like coffee.

  28. C. A. Says:

    You know, I don’t like coffee either, at least not as a beverage (I somehow don’t think it counts if your “coffee” has more cream, sugar and flavored syrups in it than it does actual coffee). But, I do like coffee milk, coffee ice cream and various other coffee flavored sweets.

    I’m glad you enjoyed these as a non-coffee drinker 🙂

  29. Judy Says:

    My gosh, your version sounds decadently delicious! Must give it a try. We really loved these muffins, and they disappeared very quickly. Thanks for choosing them.

  30. rachsbabycakes Says:

    Wow! Those were worth the wait! Yum!!

  31. TWD: Coffee Break Muffins | Joanna’s World Says:

    […] chips would have been best, but that’s debatable. If you don’t believe me, just ask Chocoholic Anonymous, who not only chose this week’s recipe but turned a simple muffin into a decadent work of […]