Most recipes that use coffee suggest using instant espresso powder. As people who don’t like to drink instant coffee, we don’t like to put it in our baked goods! Why would we compromise on the taste of our treats by using a lower quality product? Use your favourite beans in this recipe and we promise you it will taste better than if you used instant coffee! For this batch, we used a Columbian roast from the local Vancouver roaster Matchstick.
2/3 cup butter, room temperature
1 cup white sugar
1/2 cup packed brown sugar
2 large eggs
1 tablespoon vanilla
2 teaspoons ground ginger
2 teaspoons freshly ground cardamom
1 teaspoon cinnamon
1 teaspoon black pepper
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 tablespoon freshly ground coffee beans
1 tablespoon baking powder
1 teaspoon salt
3 1/2 cups flour
1 cup brewed coffee
2 1/2 cups powdered sugar
1/4 cups brewed coffee
1 tablespoon butter, melted powder
1 teaspoon freshly ground coffee beans
Preheat oven to 425 degrees. Grease 2 muffins tins (makes about 12- 16 large muffins).
In a bowl, beat together butter and sugars. Add eggs and vanilla and cream until smooth. Add spices and coffee grounds and beat to combine. Using a wooden spoon, stir in baking powder, salt, flour and first 1 cup of coffee. Mix only until combined.
Spoon batter into prepared muffin tins. Bake for 5 minutes at 425 degrees, and then reduce oven heat to 375 degrees. Continue to cook for another 12-15 minutes, until edges are brown and tops spring back when touched. Remove from oven and let cool before icing.
To make the icing, use a fork to mix together powdered sugar, coffee, coffee grinds and melted butter. Once the muffins are cooled, drizzle icing on top.