Espresso cinnamon muffins

    45 min

    A delicate muffin with the subtle taste of coffee that blends nicely with cinnamon for your morning snack time.


    British Columbia, Canada
    2 people made this

    Serves: 12 

    • 250g plain flour
    • 150g sugar
    • 1/4 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 225ml milk
    • 2 free range eggs
    • 4 tablespoons rapeseed oil
    • 1 teaspoon instant coffee granules
    • 70g crushed ginger biscuits

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease a 12 cup muffin tin with melted butter.
    2. Combine dry ingredients in a medium mixing bowl and set aside.
    3. Pour milk into a large mixing bowl and whisk in eggs and oil.
    4. Dissolve instant coffee in 1 teaspoon of hot water and pour into wet ingredients.
    5. Add the dry ingredients to the wet mixture and blend just until combined.
    6. Stir in ginger biscuit crumbs and mix until smooth and glossy.
    7. Spoon mixture into muffin tins and bake for 20 minutes or until done and nicely browned.

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