Espresso Cinnamon Muffins Food

CINNAMON COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees and line muffin tin with paper liners, set aside.
• In a large bowl, whisk flour, brown sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center and set aside.
• In a smaller bowl, or large measuring cup, whisk milk, butter, eggs and vanilla until smooth. Pour wet mixture into the dry bowl and mix (with a hand blender or by hand) until you have a thick but smooth batter.
• For the crumb topping, stir together the flour, sugars, and cinnamon in a medium bowl. Add the melted butter and stir with a fork until the mixture is crumbly and resembles wet sand.
• For the cinnamon swirl, combine the sugar and cinnamon in a small bowl.
• Begin to assemble the batter inside the lined muffin tin by scooping 2 tablespoons of batter into each muffin cavity. Place a teaspoon of cinnamon sugar mixture on top, give it a quick swirl, and top with more muffin batter, filling the tin 3/4 to the top.
• Sprinkle about a heaping tablespoon of crumb topping on top of each muffin top, covering the tops.
• Bake muffins for 15-17 minutes until the crumbly tops are golden and when a toothpick inserted in the middle comes out clean. Remove from oven and allow muffins to cool down to room temperature in the pan prior to transferring them to a wire rack to glaze.
• Once cooled, drizzle a little glaze over cooled muffins.

CINNAMON CRUMB MUFFINS

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

CAPPUCCINO MUFFINS

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

ESPRESSO CHIP MUFFINS

Steps:

• Grease muffin cups with non-stick cooking spray or butter.
• In a large mixing bowl, add the flour, espresso coffee powder, baking powder, cinnamon, and salt; stir to combine.
• In another bowl, add the milk, brown sugar, melted butter, eggs, and vanilla; whisk until smooth.
• Add the liquid ingredients to the dry ingredients; stir just until moistened; do not overmix.
• Pour batter evenly into muffin cups.
• Sprinkle chocolate chips over each muffin.
• Bake at 400 degrees for 20-22 minutes or until pick comes out clean.
• Cool on a wire rack before removing from the pan.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER

Steps:

• Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
• Whisk the flour, baking soda and kosher salt together in a medium bowl.
• Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
• Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
• Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

CINNAMON MUFFINS

Steps:

• Mix flour, sugar, baking powder, salt, nutmeg and allspice.
• Add egg, milk and butter.
• Stir into dry ingredients until moistened.
• Spoon into greased or paper-lined muffin cups.
• Bake at 400 degrees for 20 minutes or until done.
• For topping combine sugar and cinnamon.
• Brush top of warm muffin in butter and dip top of muffin into sugar/cinnamon mixture.

CINNAMON ESPRESSO

Steps:

• Put about 6 or 7 Tablespoons of coffee beans in your coffee grinder.
• Add a small piece of cinnamon stick to the beans. Try a very small piece the first time. The idea is to get the aroma of the cinnamon in the coffee but not taste it fully in the drink. If you are crazy about cinnamon, put in a bit more. Personally, I like to put in a very small sliver.
• Grind the coffee beans and the cinnamon together.
• Make espresso as usual using whatever machine you usually use.
• Add sugar and/or milk if desired.

CINNAMON MUFFINS

Steps:

• Preheat oven to 350°F
• Sift flour again with baking powder, salt, and cinnamon.
• In a separate bowl, cream butter and sugar thoroughly.
• Beat in eggs, one at a time, beating hard after each egg.
• Stir in flour mixture, and milk alternately.
• Pour into greased muffin pans and bake for 25 minutes or until a toothpick inserted in center comes out dry.

CINNAMON MUFFINS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk until well combined. , Fill greased muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean., Add butter to a shallow bowl. In another shallow bowl, combine sugar and cinnamon. Dip muffin tops in butter, then in cinnamon-sugar. Serve warm.

ESPRESSO CINNAMON MUFFINS

Steps:

• Preheat oven to 350 degrees fahrenheit
• Grease a 12 cup muffin pan with melted butter.
• Assemble dry ingredients in a medium size mixing bowl.
• Whisk the milk, oil and eggs together in a large mixing bowl.
• Dissolve the coffee granules in one teaspoon of hot water then add to the egg mixture and combine well.
• Add the dry ingredients to the egg mixture and mix until glossy and smooth.
• Stir in the crushed ginger cookies and stir until all the crumbs are incorporated into the batter.
• Pour batter from a measuring cup into greased muffin containers and bake for 20 minutes or until tops are nicely browned.