Coffee Muffins with Chestnut Flour
These coffee muffins are perfect for a quick breakfast with an extra energy boost or as a study/work break, very soft, moist, and fragrant, they are prepared in a flash and can also be frozen.
Ideal for breakfast/snacks, but also for various parties, for example, for Valentine’s Day or Father’s Day.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: International
- Seasonality: All seasons, Father's Day
Ingredients for Coffee Muffins with Chestnut Flour
- 1 1/3 cups Chestnut flour (all-purpose flour is also fine)
- 3/4 cups Brown sugar (raw)
- 1/3 cup Cornstarch (maizena)
- 1/4 cup Whole milk
- 1/3 cup Coffee (espresso)
- 1 tbsp Instant coffee
- 3 Eggs (at room temperature)
- 1/2 cup Butter (melted)
- 1 1/2 tsp Cream of tartar (or alternatively, 2 tsp baking powder instead of cream of tartar and baking soda)
- 1/2 tsp Baking soda
- 1/2 cup Dark chocolate chips
- to taste Vanilla extract (or vanilla powder)
Tools
- Bowl
- Pot
- Muffin pan
- Cupcake liners silicone
Preparation for Coffee Muffins with Chestnut Flour
Preheat the oven to 350°F.
Melt the butter in the microwave or a double boiler (be careful, the water in the double boiler should not boil) and then let it cool a bit.
All ingredients should be at room temperature.
Take two bowls, and in the larger one, place all dry ingredients (chestnut flour, sugar, cornstarch, cream of tartar, baking soda, instant coffee, vanilla), while in the smaller one, pour the wet ingredients (whole eggs, espresso coffee, milk, and melted butter).
Mix the dry ingredients with the wet ones, then add the dry mixture to the wet one and finally add the chocolate chips. The muffin batter should be barely mixed, the mixture should remain somewhat lumpy because this is a secret to encourage raising and the characteristic dome shape.
Pour the batter into the cupcake liners (placed in the muffin pan) almost to the edge and bake in the preheated oven at 350°F for about 25/30 minutes (do the toothpick test for doneness).
Remove the muffins from the oven and wait 10 minutes before removing them from the pan.
These coffee muffins with chestnut flour and chocolate chips stay soft for several days when stored in a plastic food bag and, if desired, can also be frozen.
Notes and Tips
If you prefer, to obtain a less intense coffee flavor, you can decrease the amount of espresso coffee and add an equal amount of milk.
If you prefer, to obtain a less intense coffee flavor, you can decrease the amount of espresso coffee and add an equal amount of milk.
Shopping Tips !!!
I wonderfully baked the muffins in this set of 2 nonstick carbon steel muffin pans, thanks to the robust carbon steel construction, the pans don’t warp and heat evenly, so you don’t have to worry about food burning in some spots.
Then I placed these reusable silicone baking cups (pack of 24) inside the pans so I don’t have to grease the pans with oil or butter each time, they are a valid and economical alternative to disposable paper cups, you can find everything on Amazon at a special price.
Then I placed these reusable silicone baking cups (pack of 24) inside the pans so I don’t have to grease the pans with oil or butter each time, they are a valid and economical alternative to disposable paper cups, you can find everything on Amazon at a special price.
