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.
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!
Are you ready to bake a batch of these fabulous coffee and almond muffins? Yes! Enjoy, Sam x
Coffee & Almond Muffins
- Total Time: 50 minutes
- Yield: 12 regular muffins 1x
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
- ½ cup (100g) unsalted butter, melted
- 2 tsp (10g) instant powdered coffee
- ¼ cup (60ml) hot water, hot tap water is fine doesn’t have to be boiling
- 2 cups (300g) plain all purpose flour
- 1 ½ tsp (8g) baking powder
- ½ tsp (4g) baking soda
- ⅓ cup (80g) raw or white granulated sugar
- ¼ cup (50g) packed light brown sugar
- 2 large eggs, room temperature (each weighing approx. 50g in shell)
- ¼ cup (60ml) milk, room temperature, I used almond milk
- ⅓ cup (95g) plain greek yoghurt, room temperature
- 1 tsp vanilla bean extract
- ⅓ cup flaked almonds
Instructions
- Preheat oven to 180ºC (356ºF). Line a regular size 12-hole muffin pan with muffin patty liners. Set aside.
- Melt butter and set aside to cool slightly.
- Add powdered coffee to a bowl or small jug. Add ¼ cup hot water and mix until coffee is completely dissolved. Set aside to cool slightly.
- In a large mixing bowl, add flour, baking powder and baking soda. Whisk until well combined.
- Whisk through both sugars.
- 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.
- 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.
- Fill muffin cups ¾ of the way up, dividing batter evenly between each cup. Makes 12 muffins.
- Sprinkle flaked almonds on top of each muffin, refer to above photo of how many almonds I added.
- Bake for 25-30 minutes until a toothpick inserted into the middle of one comes out clean.
- Allow muffins to cool in pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Enjoy!
- Prep Time: 20min
- Cook Time: 30min
Anna says
What can I sub the yoghurt with as I’m lactose intolerant?
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 🙂