Coffee Donut Muffins

A delightful recipe for tender, buttery muffins with a definite coffee kick!

Servings: 24 servings

Author:

Prep Time
20 minutes

Cook Time
27 minutes

Breakfast Snack

American

Coffee buttermilk Donut muffin

Instructions

1 Heat the oven to 350 degrees and grease 2 (12-cup) muffin pans or tins.
2 In a large bowl, whisk together the flour, baking powder, salt, and 1 tablespoon
espresso powder. In a separate bowl or large measuring cup, combine the coffee,
buttermilk, and vanilla. Set aside.
3 In the bowl of a stand mixer fitted with the paddle attachment, or in a large
bowl using a hand mixer, beat together 1 1/2 cups softened butter with 2 cups
(14 ounces) sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one
at a time, waiting until each egg is fully incorporated before adding another.
4 Gently beat the flour and coffee mixtures into the butter mixture, alternating
between wet and dry, one-third of each at a time. Scrape down the sides of the
bowl as needed to make sure all of the ingredients are properly mixed.
5 Divide the batter among each of the greased muffin cups, filling each
approximately two-thirds to three-fourths of the way full. Place the pan in the
oven and bake until the muffins have risen and a toothpick inserted comes out
clean, 20 to 30 minutes. Rotate the pan halfway through for even baking. Remove
the muffins and cool completely.
6 Meanwhile, in a medium bowl, combine the remaining 1 1/2 cups (10 1/2 ounces)
sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all
sides with the melted butter, then roll in the sugar/espresso powder mixture.
Serve immediately.