You won’t believe just how great these Coffee and Walnut Muffins taste. Having just the right amount of coffee flavor, along with being soft and moist, this recipe won’t disappoint.
Coffee and Walnut Muffins Recipe
When you love coffee anything that claims to be ‘coffee flavored’ tends to be a big disappointment, however, these muffins buck that trend by providing a deliciously rich and sweet coffee taste. Coupled with perfectly soft and moist texture, these muffins are hard to stop eating.
This recipe is really quite easy, so don’t be scared to get the kids involved. Just be mindful the butter and coconut will need to be melted in the microwave.
Coffee and Walnut Muffins
Soft and moist muffins rich in a sweet coffee flavor
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Servings: 12 serves
Ingredients
Dry Ingredients
- 2 cups self-raising flour
- 1 tbsp unsweetened cocoa powder
- 1 tbsp instant coffee powdered
- 1 tsp salt
- 1 cup whole raw walnuts crushed
- 12 pcs whole raw walnuts
Wet Ingredients
- 2 tbsp instant coffee
- 2 tbsp hot water
- 1 cup brown sugar packed
- 1/4 cup superfine sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 135 g unsalted butter melted
- 1/2 cup coconut oil melted
- 200 ml milk room temperature
- 2 eggs large, room temperature
Instructions
- Preheat oven: Preheat oven to a hot 210 C (415 F).
- Line: Line 12-Muffins pan with muffin liners, or grease the muffin pan with the butter if you don't have muffin liners.
- Prepare the coffee: Grind one tablespoon of the instant coffee into a fine powder, and mix two tablespoons with two tablespoons of hot water.
- Sift and Mix: Sift the flour, cocoa powder, coffee powder, and salt in a large mixing bowl. Stir in the crushed walnuts, and make a well in the middle.
- Mix wet ingredients: Mix the melted butter, coconut oil, brown sugar, and superfine sugar in a separate mixing bowl. Follow with the maple syrup, the strong coffee shot, vanilla extract, eggs, and milk, and whisk well until all is well combined.
- Combine wet and dry: Gently pour the wet ingredients mixture into the well of the dry ingredients in the other bowl.
- Stir: Mix all ingredients using a silicone spatula or metal spoon until just combined. DO NOT OVER-MIX.
- Fill: Fill 2/3 of each muffin liner with the batter (around 2 - 3 scoops each).
- Bake: Bake the muffins for 18 minutes without opening the oven door.
- Cool: Leave the muffins in the pan for 5 minutes to cool down slightly before removing them and placing them onto the cooling rack. Allow cooling completely before serving.
- Store: Keep the muffins in an airtight container in a cool place.
Nutrition
Serving: 1serve | Calories: 433kcal | Carbohydrates: 45g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 219mg | Potassium: 198mg | Fiber: 1g | Sugar: 27g | Vitamin A: 351IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg
Ingredients for Coffee and Walnut Muffins
- Self-Raising flour: We found this recipe works really well with self-raising flour, we will let you know if we try any substitutes.
- Unsweetened cocoa powder: Yes, this is the kind that tastes horrible on it’s own but works perfectly to bring out the coffee flavor in this recipe.
- Instant coffee: We used instant coffee mixed with hot water and ground into a powder. You could use an actual espresso shot if you have the machine but adding the powdered instant coffee to the dry ingredients seems to add a little extra kick.
- Salt: Brings out the flavors in the coffee and cocoa.
- Whole raw walnuts: Crushed for mixing into the batter and whole walnuts for decorating the tops.
- Brown sugar: Packed tight.
- Superfine sugar: You can use caster, castor or even granulated sugar.
- Maple Syrup: Paying extra for real maple syrup is a must, try it if you have never had the real thing before, you will wonder how you lived without it.
- Vanilla extract: Just like real maple syrup, it’s worth paying more for vanilla extract over vanilla essence.
- Unsalted butter: (Melted) this can be done in a microwave just prior to mixing the wet ingredients.
- Coconut oil: (Melted) this can be done in a microwave just prior to mixing the wet ingredients.
- Milk: We used full cream milk at room temperature.
- Large fresh eggs: At room temperature. Two eggs we used weighed 4oz (116g), including the shells.
How To Make Coffee and Walnut Muffins
- Hot water and coffee: Prepare the instant coffee and hot water.
- Coffee shot: Pour the hot water into the coffee and allow it to mix.
- Sift the flour: Sift the dry ingredients into a large mixing bowl (except for the walnuts) using a sieve.
- Check for lumps: Check for any lumps, and run through the sieve again if necessary.
- Walnuts: Add the crushed walnuts to the sifted ingredients.
- Make a well: Once the crushed walnuts are mixed through, make a well in the middle of the bowl.
- Sugar and butter: Add the sugar and brown sugar to the melted butter and coconut oil in another mixing bowl. Then mix them using a whisk.
- Wet ingredients: Then mix the rest of the wet ingredients thoroughly.
- Wet ingredients combined: Once the wet ingredients are combined, they should look like the image in step 9.
- Combine wet and dry ingredients: Pour the wet ingredients bowl into the dry ingredients bowl.
- Stir wet and dry: The wet and dry ingredients should be gently folded together; don’t over-mix.
- Fill tray: Using a spoon or scoop, distribute the batter filling each liner to around 2/3, careful not to overfill. Once filled, they’re ready for baking.
- Cool: Remove from the oven once they’re ready. Allow the muffins to cool in the tray for five minutes before they are placed on a wire rack to continue cooling.
More delicious muffin recipes
We have plenty more Muffin Recipes for you to sample, including our:
Amazing Apple Cinnamon Muffins.
And our delectable Banana Muffins With Chocolate Chips.
