Coffee Doughnut Muffins
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Coffee Doughnut Muffins
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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.
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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
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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!
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 Information
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Serving
1g
Calories
595kcal
(30%)
Carbohydrates
75g
(25%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
124mg
(41%)
Sodium
613mg
(26%)
Potassium
113mg
(3%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
1041IU
(21%)
Vitamin C
0.01mg
(0%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 595kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 613mg | 26% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 1041IU | 21% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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