Coffee Muffin Recipe
What better way to kick off your morning than with a muffin that’s super tasty and already contains everyone’s early morning fave: coffee! Spread some coffee-infused butter on these Whole Wheat Coffee muffins for an extra infusion of your morning joe.
Servings: 6
Calories: 199kcal
Equipment
Ingredients
Coffee Butter
- 8 tablespoons unsalted butter or ghee
- 2 tablespoons whole coffee or espresso beans (not ground)
Muffins
- 1 ½ cups whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 tablespoons espresso powder
- ¼ cup Greek yogurt
- ⅓ cup honey
- ¼ cup strongly brewed coffee
- 6 ounces plain kombucha or plain seltzer / sparkling water
Instructions
Make Coffee Butter
- In a small microwave-safe bowl, melt the butter or ghee.8 tablespoons unsalted butter or ghee
- Immediately add the coffee beans and cover.2 tablespoons whole coffee or espresso beans (not ground)
- Set aside to steep while you prepare the muffin batter.
Make Muffins
- Preheat the oven to 425°F (220°F). Grease a 6-cup muffin tin with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon and espresso powder. Set aside.1 ½ cups whole wheat flour, 2 teaspoons baking soda, ½ teaspoon kosher salt, ½ teaspoon ground cinnamon, 2 tablespoons espresso powder
- In a separate small bowl, whisk together the Greek yogurt, honey, and brewed coffee until well incorporated.¼ cup Greek yogurt, ⅓ cup honey, ¼ cup strongly brewed coffee
- Add mixture to the dry ingredients then pour in kombucha, mixing until just combined. Do not over mix.6 ounces plain kombucha
- Scoop the muffin mixture into the prepared muffin tin.
- Bake at 425°F (220ºC) for 5 minutes then lower oven temperature to 375°F (190°C) for another 8-10 minutes. Check for doneness by inserting a toothpick into the center of muffin. Toothpick should come out clean or with just a few crumbs stuck to it.
- Remove from the oven and allow to cool in the tin.
- Meanwhile, strain the coffee beans from the melted butter, pressing on the beans with a spoon or back of a spatula to extract all the butter that you can.
- Place butter in the fridge until solidified. Spread on muffins and enjoy!
Video
Notes
- Wrap cooled muffins in plastic wrap and store at room temperature for 2 days or in the fridge for up to one week. Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or warm gently in the microwave or toaster.
- Store butter in an airtight container in the fridge for up to one month.
- Recipe inspired by and adapted from Black Girl Baking.
- Nutrition information based on muffin only made with plain kombucha; does not include calorie count for coffee butter.
Nutrition
Serving: 1 muffin | Calories: 199kcal | Carbohydrates: 38.9g | Protein: 7.7g | Fat: 2.8g | Saturated Fat: 1.1g | Cholesterol: 5.2mg | Sodium: 538.7mg | Fiber: 3.4g | Sugar: 17.2g
