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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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âThereâs nothing like a great cup of coffee and one of these moist muffins to go along with it. Theyâre great for brunch, dessert or coffee breaks.â âDarla Germaux, Saxton, Pennsylvania Ingredients:
2 cups king arthur unbleached all-purpose flour |
2/3 cup sugar |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon baking soda |
1 cup strong brewed coffee |
1 tablespoon instant espresso powder |
1/2 cup canola oil |
1 egg, lightly beaten |
1/2 cup chopped walnuts |
1/4 cup raisins |
1/4 cup chopped dates |
topping: |
1 tablespoon sugar |
1/8 teaspoon ground cinnamon |
drizzle: |
1/2 cup confectioners' sugar |
1 tablespoon strong brewed coffee |
Directions:
1. In a large bowl, combine the first five ingredients. Combine coffee and espresso powder; cool to room temperature. Stir in oil and egg. Add coffee mixture to dry ingredients; stir just until moistened. Fold in the walnuts, raisins and dates.
2. Fill greased or paper-lined jumbo muffin cups three-fourths full. Combine sugar and cinnamon; sprinkle over the tops. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. Combine confectioners' sugar and coffee; drizzle over muffins. Yield: 6 muffins.
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