Wholesome Patisserie

Coffee & Almond Muffins

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Coffee & Almond Muffins! Wholesome muffins infused with coffee and topped with flaked almond. Simple one bowl muffin batter baked to golden perfection. Enjoy your fresh baked coffee muffins for your mid-morning tea! 
It’s always wonderful to have a good muffin recipe on hand that you can turn too when you’re in need of a bakery style snack. Either to have for your morning tea’s or to pop in your families lunch boxes. Now these coffee infused muffins are probably not kid friendly so let’s leave them for the grown ups to enjoy. The flavour of these muffins aren’t strong coffee, yes the taste is there but it’s not at all overwhelming. It’s more of a coffee style cake, the kind you have paired with your tea or coffee, similar to coffee cakes with streusel on top that you can find at cafes or bakeries. 

The almond element comes from the flaked almonds that you sprinkle on top of your muffins before you bake them. I chose to use almond milk in the recipe but you’re welcome to use any milk of course. The texture of these muffins is light, fluffy but has that classic muffin crumb. 
This muffin batter method is so easy! First you melt your butter so it can cool slightly, as we don’t want to be adding in hot liquids to the mixture as it can start cooking your eggs and interfere with all the ingredients incorporating together. At the same time you’re melting the butter, you also need to brew your coffee mixture. This is simple, it’s just instant coffee powder + hot water. Mix to dissolve the coffee and set aside with the butter so it can also slightly cool. I chose instant coffee powder for this recipe as the powder is extremely easy to incorporate into baking recipes. The larger granule/ground instant coffees tender to not dissolve in the hot water for you to then mix through a batter. 
What other ingredients are in this muffin batter? 

Flour
Baking powder
Baking soda
Granulated sugar
Brown sugar
Eggs
Milk
Greek yoghurt
Vanilla 
Flaked almonds
Butter
Brewed coffee

The greek yoghurt in this recipe contributes to the texture and works with the baking powder and soda to help activate them. The natural tang of this yoghurt is wonderful to include in muffins, especially the coffee flavoured kind! 
When you’re distributing you muffin batter into your muffin pan, fill each cup 3/4 of the way full, evenly distribute your batter amongst the cups, this recipe makes 12 regular sized muffins. If you overfill your cups, they have the potential to over flow during baking so just be sure to evenly distribute the batter. 
Then you sprinkle each muffin with the flaked almonds. I’ve shared a photo here of what my muffins looked like before they baked, so you can see how many flaked almonds I sprinkled on top. You can add more or less. I find the tend to space out from one another during baking so the almonds on top look sparse, so a generous amount on top is absolutely fine. 

Are you ready to bake a batch of these fabulous coffee and almond muffins? Yes! Enjoy, Sam x 
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Coffee & Almond Muffins

  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Cook Time: 30min
  • Total Time: 50 minutes
  • Yield: 12 regular muffins 1x
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Description

Wholesome muffins infused with coffee and topped with flaked almond. Simple one bowl muffin batter baked to golden perfection. Enjoy your fresh baked coffee muffins for your mid-morning tea! 

Ingredients

Scale
  • 1/2 cup (100g) unsalted butter, melted
  • 2 tsp (10g) instant powdered coffee
  • 1/4 cup (60ml) hot water, hot tap water is fine doesn’t have to be boiling
  • 2 cups (300g) plain all purpose flour
  • 1 1/2 tsp (8g) baking powder
  • 1/2 tsp (4g) baking soda
  • 1/3 cup (80g) raw or white granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature (each weighing approx. 50g in shell) 
  • 1/4 cup (60ml) milk, room temperature, I used almond milk
  • 1/3 cup (95g) plain greek yoghurt, room temperature  
  • 1 tsp vanilla bean extract 
  • 1/3 cup flaked almonds

Instructions

  1. Preheat oven to 180ºC (356ºF). Line a regular size 12-hole muffin pan with muffin patty liners. Set aside.
  2. Melt butter and set aside to cool slightly. 
  3. Add powdered coffee to a bowl or small jug. Add 1/4 cup hot water and mix until coffee is completely dissolved. Set aside to cool slightly. 
  4. In a large mixing bowl, add flour, baking powder and baking soda. Whisk until well combined. 
  5. Whisk through both sugars. 
  6. Make a well in the middle and add eggs. Give them a little mix/whisk with your spatula or a fork to break them up. 
  7. Pour in milk, yoghurt, vanilla and cooled melted butter and brewed coffee. Fold until well combined, ensuring not to over-mix batter, until all ingredients are just incorporated. 
  8. Fill muffin cups 3/4 of the way up, dividing batter evenly between each cup. Makes 12 muffins. 
  9. Sprinkle flaked almonds on top of each muffin, refer to above photo of how many almonds I added. 
  10. Bake for 25-30 minutes until a toothpick inserted into the middle of one comes out clean. 
  11. Allow muffins to cool in pan for 10 minutes. 
  12. Transfer to a wire rack to cool completely. 
  13. Enjoy! 

Comments

    • Samantha says

      Hi Anna, you can sub the greek yoghurt with plain coconut yoghurt as that will be dairy free. Still yoghurt and has a similar texture so I think that will be your best option. Hope that helps and enjoy the muffins 🙂

      Reply

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