Cream and coffee muffins: sweet, soft and tasty little cakes. They enclose the enveloping aroma of espresso coffee, enriched with fresh cream and a touch of unsweetened cocoa. Perfect for an energetic breakfast or a tasty snack, they are easy to make and will win everyone’s palate. Below, the ingredients and the few simple steps to make these delicious cream and coffee muffins:
Other muffin recipes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
Ingredients
- 1/2 cup heavy cream (liquid)
- 1 egg
- 6 1/4 tbsp granulated sugar
- 1/2 cup all-purpose flour (00)
- 3 1/4 tbsp potato starch
- 1 tbsp unsweetened cocoa powder
- 2 tsp baking powder
- tsp instant coffee
- 1 espresso shot (about 1 fl oz (30 ml))
- a pinch of salt
Steps
In a bowl, beat the egg with the sugar and a pinch of salt. Add the instant coffee previously dissolved in the cream and the espresso shot, then mix.
Sift together the flour, potato starch, unsweetened cocoa and baking powder, then fold them into the egg mixture. Gently mix with a spatula to combine the ingredients well (do not overwork the batter).
Preheat the oven to 356°F and prepare a muffin tin by lining it with paper cups or greasing the molds with a little butter. Divide the batter among the muffin cups, filling them about 2/3 full.
Bake in the preheated oven for about 20-25 minutes, always performing the classic toothpick test to check for doneness.
Once baked, remove the muffins from the oven and transfer them to a rack to cool completely.
The cream and coffee muffins are ready to be served. You can garnish them with a dusting of powdered sugar or a topping of your choice (for example, a chocolate sauce).
Bon appétit and… see you in the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
