With these coffee donuts, I’ve finally reached the ultimate recipe! Maybe. 😃

I’ve experimented with ten-twenty-thirty… different versions of coffee muffins. For a few months, I’ve been on this endless experimentation journey, thanks to which we’ve eaten variant after variant of tests and retests of coffee muffins, cakes, and donuts, and even cookies.

We’ve had muffins with cocoa and without, with and without chocolate, with dark and/or milk chocolate, with instant coffee and/or espresso, those with kefir and those with yogurt (plain and coffee-flavored), those with rice flour, those… 😄

The only thing I never compromised on was the absence of eggs: I absolutely wanted to create muffins or cakes or coffee donuts strictly without eggs.

Because, well, in the multitude of variants I tested, one clear idea was necessary!

All the experiments I did were eaten for breakfast, some tasted warm just out of the oven, others lukewarm, others cold, to test the differences (better before or after?), some made in large molds (typical muffins, more or less large) others in small molds (donuts). All, absolutely all, defined by my family jury: Delicious! Yes, but…

That ‘but’ sometimes meant more sugar is needed, other times it meant I prefer them with chocolate, I prefer them without chocolate, for me it tastes too much like coffee or for me the coffee flavor is too subtle, and then we had the advocates of instant coffee and those who preferred just coffee-coffee, and we even got into the specifics about the brand of instant coffee, between the more bitter and the less! 😄

Finally, there came a fateful breakfast. The one where no one said ‘But…’. 😊

If you like using coffee in recipes, here are three more of my coffee recipes:

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for 12 donuts or mini muffins

150 g coffee (about 3 small cups)
120 g sugar
120 g plain yogurt (or kefir)
50 g melted butter (or cold-pressed seed oil)
250 g all-purpose flour
30 g unsweetened cocoa powder
Half packet baking powder

Tools

Mold for silicone muffin
Bowl
Coffee machine

Steps

In a bowl, dissolve the sugar in the liquid ingredients: coffee, yogurt (or kefir), and the previously melted butter (or oil, I’ve tried both with essentially indistinguishable results, for us).
Note: if the 3 coffees do not total 150 grams, adjust the weight by adding water, milk, or yogurt.
Regarding the coffee, I’ve tried both hot and cold coffee and didn’t notice any differences in the final result.
👉 I’ve also tried with coffee made from instant coffee (I have a jar to finish that I’ll never finish!!) and I recommend not using a teaspoon for each small cup, as commonly instructed on the jars, but a bit less, half a teaspoon can suffice, otherwise, the final taste becomes too strong, with a bitter coffee aftertaste. It’s clear that the final taste can vary depending on the variety or brand of coffee (espresso or instant), but this clarification is necessary given the countless coffee trials I’ve conducted, which ended with our preference for espresso.
Add, still stirring with a spoon, the cocoa (unsweetened), better if sifted to avoid lumps.
Finally, gradually add the flour, always sifted, and lastly the baking powder.
Once a soft mixture is obtained, pour it into a donut or muffin mold (I usually use silicone molds) and bake in the oven for 15-20 minutes at 350°F. The baking time may vary according to the size of the molds, thus the donuts.
After this long experimentation, I can assure you that these coffee and cocoa donuts without eggs are excellent 😊 they are soft and flavorful if eaten warm and remain soft until the next day.
We really like them for breakfast dipped in coffee and milk, but I suggest also trying them sliced in half and filled with apricot, peach, or strawberry jam, or with hazelnut cream or whipped cream (all tested).
If filled or topped like cupcakes with whipped cream, they become delicious little cakes, also ideal as a dessert after a meal.
Finally, I’ll show you the latest version I tried just this morning, with chopped hazelnuts. We loved this combination with hazelnuts too, what more can I say 😄
WW Propoints Diet Info: for those interested in the WW Propoints diet, each muffin counts 4.3 points (excluding hazelnuts).
Enjoy!