Yes, I love eating baked goods but I really love the way the house smells while the baking is going on. These Coffee Doughnut muffins smell almost as good as they taste!
I always remember my grandma’s house smelling like different foods, every time i walked in. S moany years ago and thinking about that still makes me smile!
These Coffee Doughnut Muffins are so easy to prepare and freeze beautifully! I usually make a double batch and freeze half of them just so I have a snack around in case I need one in a pinch!
After mixing all of the ingredients and baking these muffins you need to coat the tops in melted butter, using a brush or just dipping the tops in the butter.
My late fried Marcel, who gave me this recipe oh so long ago, just dipped the entire muffin into the melted butter, rolled each around quickly and then immediately rolled each muffin into the espresso/sugar mixture. I usually just stick with the tops only. That decision will be up to you! Maybe you could try a few both ways and see which you prefer!
This recipe will make you 12 muffins exactly and as I said before I usually make 24 so I double it. Only fill each muffin cup until it is no more than ¾ full or you will not have enough batter to make 12. Also this batter rises nicely so you don’t want to fill them up any higher than that anyways.
Even if you are not a coffee drinker these muffins are still popular! I have tried them with about a half a cup of chocolate chips and enjoyed them as well, just not as much as without.
Chocolate to me is kind of like bacon. It does kind of make everything taste just a little better. In this case, I prefer this recipe without chocolate but my son always requests that I make him some with chocolate. I guess you will just have to try it for yourself and let me know which you prefer! I can’t wait to hear which you think is better!
My late friend Marcel served us these muffins with coffee and we have been making them ever since! They are so addictive! Just perfect with a cup of coffee, especially first thing in the morning! Actually they are perfect anytime!
Ingredients for Coffee Doughnut Muffins
- flour
- sugar
- butter
- buttermilk
- eggs
- vanilla
- coffee
- espresso powder
- salt
- cooking spray
How to make Coffee Doughnut Muffins
Preheat your oven to 350 degrees. Prepare 2 – 12-cup muffin pans with cooking spray. Set aside.
In a large mixing bowl combine flour, baking powder, salt and 1 tablespoon espresso powder.
In a large measuring cup combine all of the coffee, buttermilk and vanilla. Set aside.
Ideally using an electric mixer, stand or handheld, beat together 1 ½ cups of the softened butter with 2 cups sugar until fluffy, just a few minutes.
Add eggs and beat until incorporated.
Gently beat the flour and coffee mixtures into the butter mixture until fully incorporated. I alternate back and forth between wet and dry ingredients until all of the ingredients are blended together. Scrape down the sides of the bowl as necessary.
Scoop the batter into each of the greased muffin cups, until about ¾ full.
Place the pan in the oven and bake until the muffins have risen and a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Rotate the pan halfway through for even baking.
Remove the muffins from the oven and allow them to cool completely in the muffin pan.
Meanwhile, in a medium sized bowl, combine the remaining sugar and espresso powder. Melt butter into a small, deep cup that you can dip each cooled muffin into or dip your brush into.
Brush or dip the cooled muffins on all sides with the melted butter and roll in the sugar/espresso mixture.
Serve immediately with or without coffee!
Other Sweet Treats to Try
Our Favorite Stuffed Pumpkin Muffins
The Easiest Caramel Infused Chocolate Cupcakes
Easy Cream Cheese Stuffed Cupcakes
Take a moment to have a look at our video below. I think you will be glad you did!
Coffee Doughnut Muffins Video
Coffee Doughnut Muffins
Equipment
- muffin pan
Ingredients
- 4 cups all-purpose flour
- 2 cups sugar
- 1 ½ cups butter, softened or 3 sticks
- ½ cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla
- ¾ cup coffee
- 2 tablespoons coffee
- 1 tablespoon espresso powder
- 4 teaspoons baking powder
- 1 teaspoon salt
- cooking spray
Muffin Coating
- 2 teaspoons espresso powder
- ½ cup sugar
- ⅓-1/2 cup butter, melted
Instructions
- Preheat your oven to 350 degrees. Prepare 2 - 12-cup muffin pans with cooking spray. Set aside.
- In a large mixing bowl combine flour, baking powder, salt and 1 tablespoon espresso powder.
- In a large measuring cup combine all of the coffee, buttermilk and vanilla. Set aside.
- Ideally using an electric mixer, stand or handheld, beat together 1 ½ cups of the softened butter with 2 cups sugar until fluffy, just a few minutes.
- Add eggs and beat until incorporated.
- Gently beat the flour and coffee mixtures into the butter mixture until fully incorporated. I alternate back and forth between wet and dry ingredients until all of the ingredients are blended together. Scrape down the sides of the bowl as necessary.
- Scoop the batter into each of the greased muffin cups, until about ¾ full.
- Place the pan in the oven and bake until the muffins have risen and a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Rotate the pan halfway through for even baking.
- Remove the muffins from the oven and allow them to cool completely in the muffin pan.
- Meanwhile, in a medium sized bowl, combine the remaining sugar and espresso powder. Melt butter into a small, deep cup that you can dip each cooled muffin into or dip your brush into.
- Brush or dip the cooled muffins on all sides with the melted butter and roll in the sugar/espresso mixture. Serve immediately with or without coffee! These are delicious! Enjoy!
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