Ingredients for Kahlua And Cream Muffins
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Instant Coffee
- Muscovado Sugar
- 2 large eggs
- 1/4 cup Kahlua
- Heavy Cream
- Vanilla Extract
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 tablespoons demerara sugar, for topping
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How to Make Kahlua And Cream Muffins
- Preheat oven to 200°C (392°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together the dry ingredients: flour, muscovado sugar, baking powder, and salt. Gently push the muscovado sugar through the sieve with the back of a spoon.
- In a medium bowl, whisk together the eggs, Kahlua, cream, and vanilla extract until just combined. Avoid overmixing.
- Melt the butter in the microwave or gently on the stovetop.
- Add the wet ingredients (including melted butter) to the dry ingredients and fold gently with a large spoon until just moistened. Do not overmix.
- Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Spoon 1/2 teaspoon of double cream over each muffin and sprinkle generously with demerara sugar.
- Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back gently when lightly pressed.
- 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
79g
Fat
51g
Carbs
13g
