Coffee pecan muffins

Recipe for coffee pecan muffins

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Coffee pecan muffins are a delightful treat that combines the bold flavors of coffee with the rich crunchiness of pecans. These muffins are perfect for breakfast or as an afternoon snack, offering a delicious and energizing way to start your day. With a moist and fluffy texture, they are sure to satisfy your cravings for something sweet and nutty. The aroma of freshly brewed coffee fills the air as you bake these muffins, creating a warm and inviting atmosphere in your kitchen. Indulge in the perfect combination of coffee and pecans with these delectable muffins.

Keywords: coffee, pecan, muffins, breakfast, snack

Coffee pecan muffins details

Coffee pecan muffins, recipe Rating: 4.5
Number of votes:99 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
300ml milk

3 tbsp instant coffee powder
130g butter, melted and cooled

200g pecans, toasted and chopped

METHOD:

1. Preheat oven at 200 degC. Line muffin tray with paper cups.

2. Sift flours, baking powder and salt into a mixing bowl. Add sugar into the flour mixture. Use a whisk to lightly blend the mixture.

3. Dissolve instant coffee powder in milk.

4. In another mixing bowl, combine egg, coffee solution and melted butter.

5. 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.

6. Divide batter into 12 muffin cups. Reduce temperature to 180degC and bake muffins for 25-30 minutes or until well risen.

7. Transfer to wire racks to let cool.

NOTE:

1. 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.

1. Basic baker’s percentage of muffins:

• Flour 100%

• Sugar 60%

• Baking powder 6%

• Salt 1.25%

• Egg 20%

• Milk 80%

• Fat  30%