Coffee & Cream Muffins

These muffins are a coffee-lover’s dream. Coffee muffins with a coffee-flavoured cream.

Makes 12 | Preparation Time: 10 minutes | Baking Time: 20 minutes

Ingredients Required:

• 3 tablespoons Coffee Granules
• 2 tablespoons Boiling Water
• 280g Plain Flour
• 1 tablespoon Baking Powder
• ¹/8 teaspoon Salt
• 115g Soft Light Brown Sugar
• 2 Medium Free Range Eggs
• 500ml Double Cream
• 85g Unsalted Butter
• 50g Icing Sugar
• Cocoa Powder, for dusting

Method:

• Grease a 12-cup muffin tray or line with 12 paper muffin cases.
• Preheat oven to 200C/180C Fan/400F/Gas Mark 6.
• Put 2 tablespoons coffee granules and boiling water in a small bowl and stir until dissolved. Leave to cool.
• Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.
• Lightly beat the eggs in a large bowl then beat in 200ml double cream, butter and dissolved coffee.
• Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just-combined, do not over-mix.
• Spoon the mixture into the prepared muffin tin. Bake in the preheated oven for about 20 minutes until well risen and firm to the touch.
• Leave muffins in the tin for 5 minutes then transfer to a wire rack and leave to cool.
• For the coffee cream topping, add 300ml double cream and the icing sugar to a large bowl. Add 1 tablespoon coffee granules by pressing through a sift with the back of a spoon. Whisk until the coffee cream holds it’s shape.
• Spoon a dollop of the cream on top of each muffin and dust lightly with cocoa powder.

Enjoy 🙂