Ingredients
-
2 cups all purpose flour
-
2 tsp baking powder
-
1 tsp baking Soda
-
1/4 tsp salt
-
1 cup granulated sugar
-
2 tbsp coffee powder
-
1 cup milk
-
2 tbsp vinegar
-
1/2 cup oil
-
2 tsp vanilla extract
-
1/2 cup walnuts
Directions
These coffee walnut muffins turned out perfect, delicious and so moist. These are crispy on the outside, fluffy and soft on the inside. Just love the extra crunch on top.
Mixing: Don’t over mix, just mix until the ingredients are properly combined.
Filling: lightly grease the liner and fill the muffin liner with the measuring cup or ice cream scoop for muffins of a consistent size.
Toppings: Flour the nuts before adding to muffin batter and just before baking put the toppings to the top of the muffins.
Baking Muffins: Don’t over bake your muffins, bake until a skewer inserted into the center comes out clean. Over baking, make muffins dry and dark too.
Steps
|
1
Done
|
Preheat the oven at 170° C for 20 minutes. Greased muffin liner cups and keep aside. |
|
2
Done
|
In a large mixing bowl add milk, vinegar and let it rest for 10 minutes. |
|
3
Done
|
In a bowl, combine 1/4 cup of water and 2 tbsp coffee, keep aside. |
|
4
Done
|
Sift all the dry ingredients together. |
|
5
Done
|
Add in oil, vanilla extract, granulated sugar, coffee to the milk and vinegar mixture and whisk to combine. |
|
6
Done
|
Add dry ingredients to the wet ingredients and fold well. |
|
7
Done
|
Now fold in the walnuts gently. Do not over fold. |
|
8
Done
|
Scoop the batter in your muffin liner pan upto three fourth full. |
|
9
Done
|
Top each muffin with the chopped walnuts and tap the pan gently. |
|
10
Done
|
Bake the muffins for 20 minutes or until the toothpick or skewer inserted in comes out clean. |
|
11
Done
|
|
2 Comments Hide Comments
It deliciously moist and yummy. Have made this twice so far. Thank you for this recipe.
Thanks Arlene. I am glad you liked it.