Espresso Cinnamon Muffins Recipe

Name: Espresso Cinnamon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups unbleached flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1 cup milk; 2 eggs; 1/4 cup canola oil; 1 teaspoon instant coffee granules; 1/2 cup crushed ginger snaps

Servings: persons

2 cups unbleached flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup milk
2 eggs
1/4 cup canola oil
1 teaspoon instant coffee granules
1/2 cup crushed ginger snaps

1
Preheat oven to 350 degrees fahrenheit
2
Grease a 12 cup muffin pan with melted butter.
3
Assemble dry ingredients in a medium size mixing bowl.
4
Whisk the milk, oil and eggs together in a large mixing bowl.
5
Dissolve the coffee granules in one teaspoon of hot water then add to the egg mixture and combine well.
6
Add the dry ingredients to the egg mixture and mix until glossy and smooth.
7
Stir in the crushed ginger cookies and stir until all the crumbs are incorporated into the batter.
8
Pour batter from a measuring cup into greased muffin containers and bake for 20 minutes or until tops are nicely browned.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups unbleached flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Espresso Cinnamon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Cinnamon Muffins

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