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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Dorie Greenspan Ingredients:
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 |
8 tablespoons unsalted butter, melted and cooled (1 stick) |
1 large egg |
1/2 teaspoon pure vanilla extract |
Directions:
1. 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.
2. In a big bowl, whisk the flour, sugar, espresso powder, baking powder, cinnamon, and salt.
3. Stir in the brown sugar, making sure there are no lumps.
4. In a large glass measuring cup, whisk the coffee, melted butter, egg, and vanilla until combined.
5. 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.
6. Divide the batter evenly among the muffin cups.
7. Bake for about 20 minutes, or until a pick comes out clean.
8. Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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