-
1
Preheat the oven to 350 degrees F and grease (or use liners) 2 12 cup muffin tins.
-
2
In a large bowl, whisk together the flour, baking powder, salt and 1 tablespoon espresso powder. In a separate bowl or large measuring cup, combine the coffee, buttermilk, and vanilla. Set aside.
-
3
Using a mixer, beat together 1 1/2 cups softened butter with 2 cups sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, waiting until each egg is fully incorporated before adding another.
-
4
Gently beat the flour and coffee mixtures into the butter mixture, alternating between wet and dry, one third of each at a time. Scrape down to bowl as needed to ensure all of the ingredients are mixed.
-
5
Divide the batter between the muffin cups, filling each one 2/3 to 3/4 full. Bake until the muffins have risen and a toothpick inserted comes out clean, 20 to 30 minutes. Rotate the pans halfway through for even baking. Remove the muffins and cool completely.
-
6
Meanwhile, in a medium bowl, combine the remaining 1 1/2 cups sugar and 1 to 2 tablespoons espresso powder. Brush the cooled muffins on all sides with melted butter, then roll in the sugar mixture. Serve immediately.
