Coffee pecan muffins
Recipe for coffee pecan muffinsThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. INGREDIENTS:
Makes 12 medium muffins
180g all-purpose flour
195g superfine flour
5 tsp baking powder
1/2 tsp salt
210g castor sugar
2 large eggs, lightly beaten
3 tbsp instant coffee powder
130g butter, melted and cooled
200g pecans, toasted and chopped
- Preheat oven at 200 degC. Line muffin tray with paper cups.
- Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.
- Dissolve instant coffee powder in milk.
- In another mixing bowl, combine egg, coffee solution and melted butter.
- Make a well in the middle of dry ingredients. Add the wet ingredients and mix just until all the flour is moistened. Fold chopped pecans into batter. The batter should look lumpy. Do not overmix.
- Divide batter into 12 muffin cups. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.
- Transfer to wire racks to let cool.
- Chewy texture is undesirable in the preparation of muffins. Therefore, only minimum mixing is required to produce tender products. There are two methods in the preparation of muffins, namely the muffin method and the creaming method.
- The muffin method – Dry ingredients and wet ingredients are prepared separately in two mixing bowls. They are then mixed until the dry ingredients are just moistened by the wet ones. This method is easier and faster than the creaming method. However, there is a tendency of overmixing the batter which results in tough texture.
- The creaming method – Fat, sugar and salt are creamed until light and fluffy. Eggs are than added, one at a time. Add liquids and finally fold in flour and baking powder. Mix until just smooth. Although this method is time consuming, possibility of overmixing is actually low.
- Basic baker’s percentage of muffins:
- Flour 100%
- Sugar 60%
- Baking powder 6%
- Salt 1.25%
- Egg 20%
- Milk 80%
- Fat 30%
Reference: Coffee pecan muffins
Recipe type: xarchivex
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