Coffee Doughnut Muffins

Coffee Doughnut Muffins are delicious and easy-to-make muffins that taste like old-fashioned coffee shop doughnuts. Sweet, cake-like, and scented with coffee these muffins taste remarkably like doughnuts. Unlike doughnuts, these Coffee Doughnut Muffins are baked and do not require yeast for a quick and easy breakfast or snack.

Prep Time10

Cook Time25

Servings:

Calories: 595kcal

Author: Karin and Ken

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!

Video

Notes

Tips

Dip the muffins into the butter while the muffins are still hot.
Make sure all of the ingredients in the muffin batter are combined without overmixing. Overmixing will make muffins will make them tough and unevenly baked.
While all-purpose flour works just fine, if you have cake flour use it for this recipe. Cake flour is more refined and will result in lighter, fluffier muffins.

Nutrition