cappuccino muffins

I am not usually a big coffee fan, but recently, I confess I have been using the Nespresso machine a lot more frequently.

So this morning, since I had woken up early (as is my habit) and no one else was awake, I decided to take some time to bake a batch of muffins for breakfast.

I already knew which muffin I was going to bake. :D

The thing about muffins is that they are just so easy to make. Generally when making muffins, one only has to remember the three basic rules:

1. Prepare the wet ingredients and the dry ingredients separately.
2. Combine the wet and dry ingredients.
3. Stir only until moistened and bake.

It really is that easy, and this method works every time.

Since you only need to mix with a wooden spoon, and no machinery is required, it usually takes about 30 minutes (including the baking time) to make one batch of muffins.

In other words, it took 30 minutes before my house smelt like a Chicago coffee house. It was delicious! I wish I could bottle the smell for you.

Anyway, let me show you how I made the ultra delicious Cappuccino muffins.

In a medium bowl, I lightly whisked an egg.

Into this, I added the cooled melted butter and continued whisking. If you add hot or warm butter, you may end up with a bowl of scrambled eggs. So. be warned!

Finally I added the vanilla extract, and whisked until all was blended.

In the meantime, I measured the milk into my OXO measuring cup. I love these measuring cups because all I need to do is to place them on the bench top, pour my liquids, and I can see what I am measuring from the top! So clever!

I am giving away one set of 3 of these measuring cups so if you'd like to win the set, you can take part by clicking here.

I warmed the milk just until bubbles started to form at the edges. I took the saucepan off the heat.

And added the instant coffee and stirred.

This was added to the egg/butter mixture, and whisked (continuously) until combined.

Wet ingredients, done.

In a large bowl, I added the flour, sugar, baking powder and salt.

Dry ingredients, done.

I poured the wet ingredients into the bowl containing the dry ingredients.

And stirred with a wooden spoon, until just moistened.

You should get a wet-ish batter. I ladled the batter into muffin liners.

And sprinkled some ground cinnamon on top.

Finally, to give the muffins some crunch, I sprinkled on some demerara sugar.

Once baked, the muffins were left to cool in the tray for about 5-10 minutes before I transferred them onto a cooling rack to cool completely.

There you go.

In a space of 30 minutes, you, too, can enjoy super-delicious muffins.

With a cup of coffee, perhaps?

A giveaway!

I have tons of kitchen equipment and one of the things I cannot do without when I cook or bake are my measuring cups. Not just any old measuring cups, mind you. OXO Good Grips Angled Measuring Cups! A patented angled surface lets you read measurement markings by looking straight down into the Cup and eliminates the need to fill, check and adjust the amount of liquid you are measuring. The handle is soft and non-slip for a firm grip, and cup, ounce and milliliter measurement markings increase convenience. The set includes 1-cup, 2-cup and 4-cup versions.

To take part, click on the picture above!

RECIPE
Cappuccino Muffins (makes 12-14)
Adapted from The Ultimate Muffin Book by Bruce Weinstein and Mark Scarbrough

Ingredients:
1 cup (240ml) milk (whole, low-fat, non-fat) - I used whole milk
2 tablespoons instant espresso powder; or 2 tablespoons instant coffee - I used instant coffee
2 cups (250g) plain flour
2/3 cup (133.3g) caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, at room temperature
1 stick (113.3g) unsalted butter, melted
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 teaspoons demerara sugar

Method:
1. Pre-heat the oven to 400°F (200°C). Line a muffin tray with paper muffin cups.
2. Scald the milk in a small saucepan over medium-high hear. Once bubbles appear around the pan's rim, remove the milk from the heat and stir in the espresso powder until dissolved. Cool for 5 minutes.
3. Whisk the flour, sugar, baking powder and salt in a large bowl until uniform. Set aside.
4. In a medium bowl, lightly whisk egg, then whisk in melted butter and vanilla until smooth. Whisking all the while. pour in the scalded milk in a thin stream; continue whisking until completely blended. Pour this mixture into the flour mixture. Using a wooden spoon, quickly stir until the flour is moistened.
5. Fill in the prepared tins until three-quarters full. Sprinkle cinnamon evenly over the muffins, about 1/8 teaspoon per muffin. Sprinkle demerara sugar on muffins, if using. Bake for 18 minutes, or until thetops are slightly cracked and golden brown. A toothpick inserted into the centre of one muffin should come out clean.
6.Set the pan on a wire rack to cool 10 minutes before transferring them onto the cooling rack to cool completely.
Note: If storing or freezing the muffins, seal them in an air-tight container or freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.

This post is linked to Cook Your Books, hosted by Joyce from Kitchen Flavours.

This post is linked to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and Jozelyn of Spice Up My Kitchen.