Pumpkin Chocolate-Chunk Espresso Muffins with Coffee Glaze Drizzle

You can never have too many breakfast recipes, so give Pumpkin Chocolate-Chunk Espresso Muffins with Coffee Glaze Drizzle a try. One portion of this dish contains approximately 1g of protein, 6g of fat, and a total of 184 calories. This recipe serves 12 and costs 29 cents per serving. It is brought to you by Blogging Over Thyme. Head to the store and pick up whole milk, vanillan extract, water, and a few other things to make it today. This recipe is liked by 223 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is rather bad. If you like this recipe, take a look at these similar recipes: White Chocolate Espresso Mousse with Easy Espresso Caramel Drizzle, Mocha Coffee Coffee Cake With Espresso Glaze, and Pumpkin Chocolate Chunk Muffins.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare Muffins:Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with liners or greasethe pan lightly. Set aside.In a medium bowl, whisk together the flour, espresso powder, salt, baking soda, baking powder, and cinnamon.Place the softened butter and granulated sugar in a stand mixer, fitted with paddle attachment. Beat the butter at low speedforabout 30 seconds. Turn the mixer to mediumspeed and slowly add granulated sugar, creaming the butter and sugar until it is light in colorabout 3-4 minutes.Add one egg at a time, and mix until each egg is incorporated fully. Scrape the bowl to ensure that all of the ingredients are incorporated evenly.Add thepumpkin puree and vanilla, and mix over low speed until just blended (the mixture will look slightly broken).Add the flour mixture in 3 parts, alternating with 2 additions of milk. Beat at low speed until just combined. Scrape the bottom of the mixing bowl to ensure that all of the ingredients are incorporated.Using a spoon or scoop, divide the batter evenly among the muffin pan.Bake at 350 degrees (on center rack) for 23-26 minutes, or until the muffins are springy to touch and a toothpick inserted in the center comes out clean.Place muffin tin on cooling rack, and allow the muffins to cool in the pan for 5-7 minutes. Remove the muffins from pan, place on a cooling rack, and allowthe muffins to cool completely before glazing.Prepare Coffee Glaze:In a medium bowl, combine the espresso powder and hot water and whisk until the powder is fully dissolved. Add the sifted powdered sugar, milk, and vanilla extract and whisk until the glaze is relatively thick (and will set easily), yet drizzles freely. If the glaze is too thin, add a little more powdered sugar. If the glaze is too thick, add a little moremilk.Place the cooled muffins on a rack over a large sheet of wax paper. Using a small whisk or spoon, drizzle the glaze back and forth across the tops of the muffins (you'll want to do this about a foot above them, to make sure it falls evenly). Allow the glaze to set for 10-15 minutes, or serve immediately.

 

Step by step:

1. Prepare Muffins:Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin pan with liners or greasethe pan lightly. Set aside.In a medium bowl, whisk together the flour, espresso powder, salt, baking soda, baking powder, and cinnamon.

2. Place the softened butter and granulated sugar in a stand mixer, fitted with paddle attachment. Beat the butter at low speedforabout 30 seconds. Turn the mixer to mediumspeed and slowly add granulated sugar, creaming the butter and sugar until it is light in colorabout 3-4 minutes.

3. Add one egg at a time, and mix until each egg is incorporated fully. Scrape the bowl to ensure that all of the ingredients are incorporated evenly.

4. Add thepumpkin puree and vanilla, and mix over low speed until just blended (the mixture will look slightly broken).

5. Add the flour mixture in 3 parts, alternating with 2 additions of milk. Beat at low speed until just combined. Scrape the bottom of the mixing bowl to ensure that all of the ingredients are incorporated.Using a spoon or scoop, divide the batter evenly among the muffin pan.

6. Bake at 350 degrees (on center rack) for 23-26 minutes, or until the muffins are springy to touch and a toothpick inserted in the center comes out clean.

7. Place muffin tin on cooling rack, and allow the muffins to cool in the pan for 5-7 minutes.

8. Remove the muffins from pan, place on a cooling rack, and allowthe muffins to cool completely before glazing.Prepare Coffee Glaze:In a medium bowl, combine the espresso powder and hot water and whisk until the powder is fully dissolved.

9. Add the sifted powdered sugar, milk, and vanilla extract and whisk until the glaze is relatively thick (and will set easily), yet drizzles freely. If the glaze is too thin, add a little more powdered sugar. If the glaze is too thick, add a little moremilk.

10. Place the cooled muffins on a rack over a large sheet of wax paper. Using a small whisk or spoon, drizzle the glaze back and forth across the tops of the muffins (you'll want to do this about a foot above them, to make sure it falls evenly). Allow the glaze to set for 10-15 minutes, or serve immediately.

Nutrition Information:

covered percent of daily need