Coffee Toffee Muffins
Start your day or power through the afternoon with these rich coffee-infused muffins, topped with a toffee-like sweetness.
Equipment
- Standard muffin tin
- Nonstick cooking spray
- medium mixing bowl
- Immersion or countertop blender
- Measuring cups
- Wire rack
Ingredients
For the Muffins:
- 30 g unsweetened cocoa powder
- 60 g blended silken tofu
- 84 g nondairy butter
- 90 g whole wheat pastry flour
- 168 g raw sugar
- 180 g light spelt flour
- 265 ml unsweetened soy or other nondairy milk
- 4 tsp instant espresso powder
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- ¼ tsp fine sea salt
For the Topping:
- 24 g Sucanat
- 28 g nondairy butter
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat a standard muffin tin with nonstick spray.
- In a medium bowl, sift together the whole wheat pastry flour, spelt flour, baking powder, and salt.
- Using an immersion or countertop blender, blend the espresso powder, cocoa powder, silken tofu, raw sugar, nondairy butter, milk, and vanilla extract until completely smooth.
- Fold the wet ingredients into the dry ingredients gently, avoiding overmixing.
- Divide the batter evenly among the 12 muffin cups.
- For the topping, sprinkle ½ teaspoon of Sucanat over each muffin and place ½ teaspoon of nondairy butter on top.
- Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes & Wine Advice
Wine Advice:
Pair with a sweet dessert wine like Port or a creamy Irish Coffee liqueur for an indulgent treat.
Pair with a sweet dessert wine like Port or a creamy Irish Coffee liqueur for an indulgent treat.
Nutrition values
Calories: 180 kcal | koolhydraten: 25 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 10 g