This week’s muffins come from the wonderful Dorie Greenspan. If you’ve been around these parts for a bit, you already know I’m kind of a fan of her. She’s just so warm, friendly and incredibly talented. So when I saw that we were making one of her muffin recipes this week, I was giddy. That being said, I totally changed it.
You see, these muffins are called coffee break muffins presumably because the original recipe has both a cup of strong coffee in it as well as espresso powder. Both ingredients are staples in my household. However, when I got to baking I came to realize that both of those items were nowhere to be found! So what’s a girl to do except push on through and think of a plan B.
Coffee or no coffee, these muffins are out of this world and would be the perfect treat during your coffee break. I made a cinnamon buttermilk muffin scattered with apples and finished it off with a walnut streusel topping. I’m having to ration them so that Maddy and Mike don’t devour them within a day! They’ve definitely been starting our mornings off right around here.
PS… I didn’t it but I think if you add 1 Tablespoon espresso powder with the dry ingredients to my recipe below, it would be incredibly tasty
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Cinnamon Apple Coffee Break Muffins
Adapted from Baking: From My Home to Yours by Dorie Greenspan
2 cups all-purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup packed dark brown sugar
1 cup buttermilk, room temperature
1 stick of unsalted butter, melted and cooled
1 large egg, room temperature
1 teaspoon vanilla extract
1 apple, peeled, cored and finely diced
1/2 c. flour
1/4 c. light brown sugar
1/4 tsp baking soda
1/8 tsp salt
3 Tbsp unsalted butter, softened
1/4 c. finely chopped walnuts
1/4 tsp ground cinnamon
– Preheat oven to 400 degrees and place a rack in the middle of the oven. Line a 12-cup muffin pan with baking cups.
– In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Then add the brown sugar, making sure there are no lumps.
– In another bowl, whisk together the buttermilk, melted butter, egg and vanilla.
– Add the wet ingredients to the dry ingredients and mix just until combined and wet. Don’t over mix. A few lumps are okay. Fold in the apples.
-Spoon the batter into the prepared muffin cups until nearly full.
– Make the topping: Whisk together the flour, brown sugar, baking soda, salt and cinnamon. Add the softened butter and rub the mixture until sandy. Add the chopped walnuts. Press the mixture into clumps and sprinkle over muffins.
– Bake the muffins for about 20 minutes or until a tester comes out clean. Cool muffins in the pan for 5 minutes and then move the muffins to a rack to cool completely.