Coffee Walnut Muffins Food

COFFEE CREAM & WALNUT CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
• Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
• Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

COFFEE WALNUT BREAKFAST MUFFINS

Steps:

• Preheat oven to 350.
• Grease and flour 12 muffin pan cups.
• Cream the butter with the sugars, coffee and vanilla.
• Beat together the eggs and milk.
• Combine the flour, salt and baking powder.
• Alternately add the wet and dry ingredients to the butter mixture.
• Stir just to combine.
• Add the chips and nuts.
• Fill the tins full.
• Bake for 20-25 minutes.
• Cool 5 minutes, then remove and cool on racks.

COFFEE WALNUT MUFFINS

Steps:

• Dissolve coffee in hot water and add milk or cream, beaten egg and oil.
• Stir flour, baking powder, salt and sugar together and stir in the nuts.
• Pour the liquid ingredients into the dry and mix only to moisten.
• Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.

COFFEE MUFFINS

Steps:

• Preheat oven to 400ºF, grease 12 count muffin pan.
• Put the coffee, sugar, eggs and yogurt into a bowl and mix well.
• In a separate bowl mix flour and baking powder. Add dry mix until just combined.
• Spoon into pans and bake for 15 to 20 minutes.

COFFEE MAPLE WALNUT MUFFINS (NEW ZEALAND)

Steps:

• Dissolve instant coffee powder in milk. Stir all ingredients together in a large bowl, just lightly mixing to combine. Mixture should be runny and pourable. Spoon into deep non-stick muffin tins. Bake in a hot oven (375 F.) for 15-20 minutes until golden brown.
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COFFEE WALNUT CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 350°F Line twelve muffin cups with paper muffin cup liners.
• Beat butter, sugar, brown sugar, coffee and vanilla in large bowl until creamy. Stir together flour, baking powder and salt. Beat together eggs and milk; add alternately with flour mixture to butter mixture, stirring just to combine. Stir in walnuts and chocolate chips. Fill muffin cups 1/2 full with batter.
• Bake 20 to 25 minutes. Cool 5 minutes; remove from pans to wire rack. Cool completely.