I tweaked the recipe of my blueberry muffins to make some coffee, chocolate and raisins muffins.
When the muffins were baking, the strong aroma of the coffee filled the whole house and it’s such a pleasant smell. However the coffee taste in the muffins itself turned out to be very subtle…
Coffee, Chocolate and Raisins Muffins
- 190 grams all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 70 grams unsalted butter, at room temperature
- 80 grams brown vanilla sugar
- 1 large egg
- 180 ml sour cream / plain yoghurt/ buttermilk
- 1 tbsp instant coffee, dissolved in 1 tablespoon warm water
- 120 grams raisins
- 50 grams chocolate chips, semi-sweet or dark works fine
- Preheat oven to 185 degrees Celsius. Line muffin trays with paper liners or coat them with nonstick spray. Sift the flour, baking powder, soda and salt in a bowl and set aside.
- Beat the unsalted butter and brown sugar with an electric mixer in a separate bowl until light, pale in colour and fluffy. Add in the egg and beat until incorporated. Add in the sour cream / yoghurt / buttermilk and coffee and beat it in. The mixture will look curdly and ugly.
- Fold in the flour mixture in two batches – do so very, very, very gently as you do not want to lose all the air that you’ve beaten in just now. Fold until the flour just disappears – I managed to survive with some specks of flour here and there. (: Gently fold in the raisins and chocolate chips.
- Using an ice-cream scoop or 1/4 measuring cup, scoop the batter into the paper liners or until they are 3/4 full. Bake for 25-30 minutes until the tops are golden and a skewer inserted to the middle of the muffin comes out clean.
- Remove the muffins from the trays and let cool on a wire rack.
- Adapted from Smitten Kitchen’s Blueberry Muffins