Zutaten für Rum Coffee Muffins
- 1 cup strong brewed coffee
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar, ¾ cup packed brown sugar
- 2 large eggs
- 1 cup sour cream
- ½ cup dark rum
- 1 teaspoon ground cinnamon
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Zubereitung von Rum Coffee Muffins
- Preheat oven to 350°F (175°C). Line an 18-cup muffin tin with paper liners.
- Brew 1 cup strong coffee and let it cool slightly. Set aside.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, ¾ cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, whisk together 2 large eggs, 1 cup sour cream, ½ cup dark rum, and the cooled coffee.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
48g
Fat
0g
Carbs
8g
