Ingredients

The following ingredients have 4 Servings
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1 1/2 cups butter, softened or 3 sticks
  • 1/2 cup buttermilk
  • 4 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup coffee
  • 2 tablespoons coffee
  • 1 tablespoon espresso powder
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • cooking spray
  • 2 teaspoons espresso powder
  • 1/2 cup sugar
  • 1/3-1/2 cup butter, melted

Instruction

  • Preheat your oven to 350 degrees. Prepare 2 - 12-cup muffin pans with cooking spray. Set aside. 
  • In a large mixing bowl combine flour, baking powder, salt and 1 tablespoon espresso powder. 
  • In a large measuring cup combine all of the coffee, buttermilk and vanilla. Set aside. 
  • Ideally using an electric mixer, stand or handheld, beat together 1 1/2 cups of the softened butter with 2 cups sugar until fluffy, just a few minutes.  
  • Add eggs and beat until incorporated. 
  • Gently beat the flour and coffee mixtures into the butter mixture until fully incorporated. I alternate back and forth between wet and dry ingredients until all of the ingredients are blended together. Scrape down the sides of the bowl as necessary. 
  • Scoop the batter into each of the greased muffin cups, until about 3/4 full. 
  • Place the pan in the oven and bake until the muffins have risen and a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Rotate the pan halfway through for even baking. 
  • Remove the muffins from the oven and allow them to cool completely in the muffin pan. 
  • Meanwhile, in a medium sized bowl, combine the remaining sugar and espresso powder. Melt butter into a small, deep cup that you can dip each cooled muffin into or dip your brush into.  
  • Brush or dip the cooled muffins on all sides with the melted butter and roll in the sugar/espresso mixture. Serve immediately with or without coffee! These are delicious!  Enjoy!