Coffee & Cream Muffins

Enjoy these muffins, perfect for any time of day! Indulge your senses with these delightful Coffee and Cream Muffins, a perfect treat for any time of day! These light and delicate muffins are infused with the rich aroma of coffee and generously packed with chocolate chips, making each bite a heavenly experience. Best of all, this recipe is incredibly quick and easy to whip up—no food mixer required! Just grab a bowl and a spatula, and you’ll be on your way to baking bliss in no time. Whether enjoyed fresh out of the oven or as a sweet snack later in the day, these muffins are sure to become a favourite in your household. Get ready to savour the delicious combination of coffee and cream in every scrumptious bite!

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180ºC/350ºF/Gas Mark 4, line your muffin tray with paper cases.

Step 2

Melt the butter in a small jug or bowl.

Step 3

Add the double cream, milk, instant coffee and the eggs to the melted butter. Whisk with a fork to combine.

Step 4

In a large mixing bowl, add the flour, baking powder, salt and light brown sugar. Combine together. Create a well in the centre for the wet ingredients.

Step 5

Stir the wet ingredients to ensure the coffee has fully dissolved. Add the wet ingredients to the dry and mix gently with a spatula until just combined (do not overmix).

Step 6

Fold in the chocolate chips.

Step 7

Divide the batter equally between the paper cases, an ice-cream scoop is particularly useful for this task.

Step 8

Sprinkle each muffin with some demerara sugar, it adds some extra crunch!

Step 9

Heat over 200 Put muffs 6 min on 200 Reduce to 180 then 6 min 180 (skewer tast) Bake in the preheated oven for 23-25 minutes or until the tops of the muffins spring back when gently pressed.

Step 10

Cool on a wire rack. Keep in an airtight container for 2-3 days or freeze for up to 1 month.